On May 30, 9:54*pm, orpheus99 > wrote:
> Steve wrote:
> > I have an electric stove, wondering if I'd be just as well off with an
> > electric wok rather than a stovetop model. Are the wattages high
> > enough on electric woks?
>
> Two of the most important criteria for wok cooking are
> instant, very high heat
> instant low heat
> You can't get either of these with electric anything!

All you need to do to get instant (semi-instant; you'll never obtain
instant) low heat is to take the wok off of the burner.


>Not electric stove
> nor electric wok. Besides which, you don't really want a flat bottomed
> wok anyway! That defeats the very idea of wok cookery, and was only
> developed to satisfy electric stove users.
>
> For wok cooking, invest a few dollars in a single propane gas burner.
> You can find the table-top models that use propane cartridges in most
> Asian markets, and a 3-pack of cartridges to go with it for under $25.
> Use two settings; full blast and simmer.
>
> --
> Orpheus99
>
> "A painter paints pictures on canvas. *Musicians paint their pictures on
> silence." *~Leopold Stokowski