Great question I'd be interested din peoples opinion as well
I like the electric skillet idea as I have a child a open pot for deep frying scares the sh#t out of me, is thought about the delongi coolzone easyclean it looks quite impressive or the magimix looks good as wellI use a high side pot on the stovetop. In the past I used an electric skillet to be able to control the temp better. It also gives you multi purpose. I like that!
Get a wok for frying.I have a Euro Pro, works OK for home use. It's cheap, about $100. ...Our first one, however, had a short in the chord and nearly caught fire. That sucked.
Yes, and use it on an induction burner where you can set the temperature. It's wonderful. Good heat recovery, easy to set up and use.Get a wok for frying.
PM sent.You seem to have digressed. Refer to the original post... It seems like you really love your wok. I can appreciate that. I like mine, too. I'll give you a million dollars if you can wok on an induction burner, though. Do you have any professional experience?
I have an electric stovetop. Would there be a suitable gas fired setup (solitary burner with tank) for using a round bottom wok properly?I wok on an induction burner routinely. I have a flat bottomed wok that works great on a standard flat induction hob, but also have a specialty dished induction hob for round bottom woks. Both work fabulously.
Does an induction burner put out more heat than a regular standard smallish gas stove?Key word is properly. There are gas cartridge systems for in home use on countertops and such. Many Asian grocers sell them. But their BTUs are quite low. I think the heat from your electric cooktop is better than these. There are very good stand alone gas burners for outdoor use that excel with woks, 30K BTU on up to 150K. But then you have the hassle of hauling everything outdoors and back in. As well as weather concerns.
Where you already have a flat bottom wok, a stand alone induction plate burner is a good solution and can be had from $50 or so on up. Even with just wall voltage, these put out a surprising amount of heat. A few years back, Cooks Illustrated recommended the Max Burton 6000 model. These work well, but are a little fragile in shipping so buy from a vendor with a good return policy. There are similar units available now from a number of vendors.