On Wed, 15 Nov 2006 10:16:01 -0600, Omelet >
wrote:

>In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Andy" <q> wrote in message ...
>> > jay said...
>> >
>> >> On Wed, 15 Nov 2006 08:33:53 -0600, Andy wrote:
>> >>
>> >>> Do I need a flat bottomed wok or what? How hot does a wok need to get
>> >>> to do stir-frying?
>> >>>
>> >>> Andy
>> >>
>> >> I don't like flat bottoms period! Guangdong
>> >>
>> >> Get a traditionally shaped one and put it directly on the burner. The
>> >> ring can help to stabilize it but you don't really need it. Turn on
>> >> the burner with wok in place.. and go smoke one.. then come back in
>> >> and cook.
>> >
>> >
>> > I LIKE this guy for some reason!
>> >
>> > Thanks,
>> >
>> > Andy
>>
>> The only problem with a round bottom and no ring/collar is that the thing's
>> going to be a bit unstable, sort of like you, Andy. Then, you'll be posting
>> messages here, asking if you should go to the hospital for 3rd degree burns.
>>
>> Use the ring.
>
><lol>
>
>Mom used to cook with a regular wok on an electric burner all the time...
>We had to quit tho' when we got the glass top.
>
>One of her last Christmas gifts was an electric wok that she'd requested.
>She never did get to use it. :-(

Electric woks should be banned.

Wok cooking is high consistant heat.

Your stove, electric or gas, can NOT get as hot as a chinese stove.
Sure you can still use your wok on either. I have and still doo.
Chinese resturants have 10 inch gas pipes just for their wok stoves.
My point is, electrice woks do not get hot enough, remain hot (they
cycle), and do not heat evenly.