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Path: utzoo!utcs!lsuc!pesnta!amd!turtlevax!ken
From: ken@turtlevax.UUCP (Ken Turkowski)
Newsgroups: net.cooks
Subject: Re: Electric Range Damage from Wok
Message-ID: <651@turtlevax.UUCP>
Date: Thu, 7-Feb-85 13:03:19 EST
Article-I.D.: turtleva.651
Posted: Thu Feb  7 13:03:19 1985
Date-Received: Thu, 7-Feb-85 21:46:59 EST
References: <883@hound.UUCP> <494@homxb.UUCP>
Reply-To: ken@turtlevax.UUCP (Ken Turkowski)
Organization: CADLINC, Inc. @ Menlo Park, CA
Lines: 22

In article <494@homxb.UUCP> halle1@homxb.UUCP (J.HALLE) writes:
>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.

I've got a ring which is not beveled.  Regardless, I never use it. I just
set the wok directly on the electric element.  Direct contact seems to
distribute the heat more efficiently.

-- 

Ken Turkowski @ CADLINC, Menlo Park, CA
UUCP: {amd,decwrl,nsc,seismo,spar}!turtlevax!ken
ARPA: turtlevax!ken@DECWRL.ARPA