On Tue, 01 Jun 2010 09:59:53 +0200, ChattyCathy
> wrote:

>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"

Thermostat cycling is different from recovery time.