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From: ron@fluke.UUCP (Ron Pankiewicz)
Newsgroups: net.cooks
Subject: Woks, mechanical vs electrical
Message-ID: <1438@vax3.fluke.UUCP>
Date: Tue, 30-Jul-85 20:44:15 EDT
Article-I.D.: vax3.1438
Posted: Tue Jul 30 20:44:15 1985
Date-Received: Thu, 1-Aug-85 22:26:47 EDT
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Lines: 18


Does anyone have any experience with conventional steel
woks (used, alas, on an electric range) vs the electric
"table-top" woks?

For example, do the heating elements in the electric woks
deliver sufficient energy to do an effective job of cooking a
complete dish?  

How well do conventional electric frying pans work
for stir fry cooking.  (Admittedly they don't provide
a well for the hot oil, and some are not sufficiently
deep for easy stirring of the contents.)

Any constructive comments about the relative merits of
these appliances would be appreciated...

  -ron