Why I Cook With Induction

> […] specially anything with a wok, just doesn’t work with induction. J. Kenji López-Alt, who recently literally wrote the/a book on wok cooking, would disagree: * link See also Jon Kung, a professional chef (at least before going YT full-time): * ▶ this video A video from Yale Appliances (Boston, MA) who sell both gas and electric: * link

> Doing a decent stir fry is all but impossible on either induction or standard electric. Not really. Jon Kung makes the positive case for an induction wok better than I can: ▶ this video . The usage of the wok precedes the gas burner by.. maybe 1500 years? Cooking on an electric range is just something to get used to.

It's true that most induction cooktops/ranges aren't great for woks, but in principle the induction surface doesn't have to be flat -- it can be a concave shape to match the wok. In fact these exist -- if you search for "induction wok burners" you can see some pictures. (I only recently became aware of this after watching this video of a chef who uses induction cooking in a small kitchen: ▶ this video ) Perhaps in the future there will be cooktops that include a wok depression on the surface, similar to how some gas stoves today include a built-in wok ring.

Chef Jon Kung posted a video talking about cooking on induction that features a rounded induction cooktop for woks: ▶ this video