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Wok and portable induction burner

post #1 of 2
Thread Starter 
I have been wanting to do more Asian style cooking, I used to have a steel wok and ring but the wok has disappeared after 4 or 5 moves. My gas stove wouldn't work very well with a Wok ring due to the grates are double grate for front and back burner. I have noticed on a number of cooking shows, frequently when cooking Asian stir fry dishes they are using a portable induction burner and a flat bottom wok.

Is this combination adequate for cooking Asian stir fry dishes? Will the induction burner achieve the high heat necessary for most Asian stir fry?
post #2 of 2

An induction burner will give you more heat into the wok than a standard home stove and well rated burners can be had quite reasonably. 

 

http://www.amazon.com/Max-Burton-6000-1800-Watt-Induction/dp/B000MVN1M6/ref=sr_1_fkmr0_1?ie=UTF8&qid=1329396757&sr=8-1-fkmr0  won Cook's Illustrated testing a year or so back. I own the pro version. More money, more bulk, but not any more powerful.

 

They cook quite nicely with a flat bottom wok. Boil water very quickly to. Quite handy. You still have to manage batch size as it doesn't compare to really high output wok burners.

 

I much prefer a round bottom wok and so I picked up the least expensive induction wok burner. http://www.amazon.com/Adcraft-IND-WOK120V-Commercial-Induction-Cooker/dp/B004UI882A/ref=sr_1_1?ie=UTF8&qid=1329396904&sr=8-1  I've been pretty happy with it.

 

I'd like still more power.

 

I've talked about what I own in a bit more detail

 

http://www.cheftalk.com/products/max-burton-6500-prochef-1800-watt-commercial-induction-cooktop/reviews/3930

 

http://www.cheftalk.com/t/68139/adcraft-wok-induction-burner

 

 

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