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From: wjt@hound.UUCP (Bill Taggart)
Newsgroups: net.cooks
Subject: Re: Electric Range Damage from Wok
Message-ID: <883@hound.UUCP>
Date: Tue, 5-Feb-85 08:59:15 EST
Article-I.D.: hound.883
Posted: Tue Feb  5 08:59:15 1985
Date-Received: Wed, 6-Feb-85 05:52:59 EST
References: <954@ihuxn.UUCP>
Organization: AT&T Bell Labs, Holmdel NJ
Lines: 29

We have found that our electric range has also been damaged by the
use of a wok, but not to the extent that the enamel has chipped or
the aluminum liners have melted.  The damage we have experienced has
only been a discoloration (turning brownish) of the enamel surface
of the stove.  I think your problem is that you are turning the heat
up too high, on our electric range  we use a setting of about 7, where
10 is the highest setting.

I think the problem comes about because the wok does not sit right on
the burner surface like the other pots and pans, therefore the heat
transferred by radiation, not conduction.  This is inefficient and the
heat ends up being reflected off the wok back to the surface of the
stove.  I don't know of any way to solve the problem.  A friend
has a Jenn-Aire stove, they have designed a special curved element
for their stoves that nicely fits the bottom of a wok.  The element
provides support for the wok, so you don't use the shield, and also
transfers the heat directly from the element to the wok.  I have
noticed that the stainless steel top of their stove has also been
discolored from the use of the wok, so this type of element is not
the ultimate answer.

It appears that electric stove damage is the price you pay for using
a wok, my only suggestion would be to cut back on burner setting
that you use.
-- 

             Bill Taggart
             ...ihnp4!houxm!hound!wjt