Hey all!
I moved into a place with an electric stovetop. The main heating element is a 9″ 3000W “ribbon” hob (GE Profile).
Previously I had a gas cooktop and I really enjoyed using my wok on it.
While I have successfully used my flat-bottomed wok on the electric cooktop I am finding that it doesn’t work great. The pro is that it actually generates more heat than the gas did… However, it’s slow to heat up and adjust, and the heat is all at the bottom flat part that actually touches the heating element – the sides don’t really get warm at all.
I am considering getting an [induction cooktop](https://www.seriouseats.com/best-portable-induction-cooktops-7377536) to use with my flat-bottomed wok. That seems like it will solve the responsiveness issue but not the “heating the sides” issue. I also looked around and it seems like there are wok-specific induction setups like [the nuwave](https://www.nuwavenow.com/products/mosaic-induction-wok)… I’m not sure how effective that is in actually heating up the sides.
The other option I’m considering is to get [a carbon steel pan](https://www.seriouseats.com/best-carbon-steel-pans-7093873) and use that instead of the wok. It’s not exactly the same, but I think I’ll get more cooking surface at the bottom and can probably basically approximate the things I do on the wok.
Of course I could always get a butane burner like [this one](https://www.amazon.com/gp/product/B01HUOEGM6/), and keep having the option to cook with gas when I need it.
Have folks been in this situation? What were your experiences? Thanks!
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by anonymiddd
3 Comments
I live in Europe where the induction stove has obliterated the gas stove. Most houses don’t have gas lines installed or like mine the gas line was never hooked up. I can’t speak to your specific problem. The last time I brought this up there was a good deal of push back from the pro chefs on here. My take : induction is the future. Lower heat in the kitchen, no open flames, heats super fast and hot, lower energy consumption. The advantages are clear. If I did wok cooking I would get one of those wok specific induction burner thingies. How much are those?
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>**Name**: Chef Master 90019 Portable Butane Stove, 15,000 BTU Single Burner Gas Stove, Camping and Backpacking Essentials, Piezo Electric Ignition, Double Wind Guard Burner, Hard Carrying Case
>**Company**: Visit the Chef Master Store
>**Amazon Product Rating**: 4.6
>**Fakespot Reviews Grade**: B
>**Adjusted Fakespot Rating**: 4.6
>**Analysis Performed at**: 10-29-2023
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I have a spun iron wok that works on induction. Had to get it made by a local foundry, but it’s the perfect solution to overcoming the lack of heat compared to gas. The iron is so thin, it gets super hot, super fast but also retains the heat like cast iron.