isw wrote:

> In article >,
> ChattyCathy > 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?
>>
>>
>> If you're talking about the "stand-alone" woks i.e. appliances that
>> have their own heating elements/thermostats and power cables and can
>> [allegedly] be used on the counter-top, they're not as good as other
>> woks, IMHO.
>>
>> I have one of those stand-alone electric woks - a Kenwood, which IIRC
>> is made in the USA. The heat therefrom goes up to "more than hot
>> enough"
>
> It's not how hot you can get it when it's empty -- it's how hot you
> can *keep it* after you toss the meat in; the steam carries away a
> HUGE amount of heat. And that's where an electric wok simply cannot
> keep up with a gas one.

That's what I meant when I said, (which you chose to snip)

"The heat therefrom goes up to "more than hot enough" -
but it is not "constant" heat as the thermostat keeps kicking in and
out, so the heat varies"

--
Cheers
Chatty Cathy