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From: chris@byucsa.UUCP (Chris J. Grevstad)
Newsgroups: net.cooks
Subject: Re: Woks on electric stoves
Message-ID: <362@byucsa.UUCP>
Date: Sat, 16-Feb-85 23:13:29 EST
Article-I.D.: byucsa.362
Posted: Sat Feb 16 23:13:29 1985
Date-Received: Thu, 21-Feb-85 03:21:41 EST
References: <553@decwrl.UUCP>
Organization: The Zoo
Lines: 29


  > The suggestion of turning down the heat may avert stove damage, but
  > it also makes it impossible to stir-fry properly.  My biggest problems
  > with using the wok on electric stoves is getting enough heat.
  > I ALWAYS turn it all the way up (for stir-frying; when the instructions
  > say "simmer" that's something else).

I would highly recommend gas for the heat and response.

  > 
  > It seems like a good electric wok would be the perfect answer to
  > this -- heat delivered exactly where you want it in easily
  > controllable amount.  Has anybody used an electric wok that is
  > 1) big enough (14" min) 2) deep enough, 3) plain steel surface
  > (not morganti :-) ?  Does the one you used produce enough heat?

We use a steel wok often on a gas stove.  I have used woks on electric
stoves and I find the response time abominable.  I can't imagine that
you would or could get adequate (for me) response with an electric
wok.  Perhaps I'm mistaken, though, as I've never had the opportunity
to use an electric.  My wife tells me she has never seen an electric
wok without some sort of coating (teflon, tfal, silverstone.....).

-- 

	Chris Grevstad
	{ihnp4,noao,mcnc,utah-cs}!arizona!byucsa!chris

	If things don't change they will probably remain the same.