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Stir frying on a electric stove top. Any tips on how to keep the pan hot?

post #1 of 7
Thread Starter 

I'm sure this question has been asked hundred time all ready, but yeah any help would be appreciated. 

post #2 of 7

Warming it in an oven maybe , or leaving it on the stove top on lowest temp......  :P

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #3 of 7

Think of a frying pan as a battery, but instead of storing and releasing electricity, it stores and releases heat.  A thicker pan will store more heat.

 

Woks are usually thin guage carbon steel, and made for gas stoves, you rely on the poser of gas to keep your pan hot.  Unless you have a very powerfull electric stove, or one that wraps around the walls of the wok, it's not really ideal

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 7

Pan or wok?

 

1800 Watts is all the heat you can get out from an electric outlet.

 

You can do a good stir fry, for not too much food.

 

One trick is to preheat all ingredients in the microwave first before you dump them into the pan, which should be smoking hot.

 

dcarch

post #5 of 7

I am fairly certain this is why all the Asian grocery stores in my area sell portable butane burners and butane (btw, excellent price on the butane).  Most of the cheaper ones do about 8k BTU which is about 20% more BTU than you could get from 1800 watts.  The more expensive models can get up to 15k BTU.

 

If you are able to cook outside, consider using a turkey fryer burner or charcoal grill.

post #6 of 7
Keep the temperature all the way up and don't cook too much at one time and you should be fine. A wok with a flat bottom would be best, but a frying pan would work as well. Just keep some water handy in case the heat gets out of control and move the wok/pan off the hot plate occasionally to keep from burning, and last have all meats and vegetables pre cooked. My wife is Chinese and we cook every meal this same way when we are home. We also own a Chinese restaurant.
post #7 of 7
One other thing and maybe this answers your question better, wait for the wok to be very hot before adding any food, the oil should be smoking a small amount. If that doesn't work, you may have to resort to buying a butane burner, but I don't think that should be necessary.
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