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From: halle1@homxb.UUCP (J.HALLE)
Newsgroups: net.cooks
Subject: Re: Electric Range Damage from Wok
Message-ID: <494@homxb.UUCP>
Date: Tue, 5-Feb-85 09:40:12 EST
Article-I.D.: homxb.494
Posted: Tue Feb  5 09:40:12 1985
Date-Received: Wed, 6-Feb-85 04:35:30 EST
References: <883@hound.UUCP>
Organization: AT&T Bell Labs, Holmdel NJ
Lines: 11

We have experienced no damage whatsoever using our wok on an
electric stove.  We normally use it at about 80-90%, but on
occasion turn it up full.  But I think the problem may be in
the way you use the ring the wok sits in.

The ring is beveled.  (Frustrum of a cone.)  For a gas range
put the wide part on the surface and sit the wok in the narrow
part.  For an electric, flip it over.  The narrow part sits
nicely over the bib ring.  Sit the wok in the wide part.
Such an arrangement spreads the heat better, so it does not
build up as much.  And it cooks better this way.