Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics.
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either !asklemmyafterdark@lemmy.world or !asklemmynsfw@lemmynsfw.com.
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email info@lemmy.world. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
cast iron is pretty much perfect for induction.
for the wok: try it. Technology Connections did a video about them recently.
Basically: They should be fine. But it really depends on your stir fry style.
The somewhat good ones should be capable to get the heat into the wok. Keep in mind that a giant about of heat is getting lost on those burners. Not everything will heat the wok
Yeah, cast iron should work well. I also like the usual stainless steel or non-stick pans. I mean these get hot and cold almost immediately and I have good control over temperature. A heavy cast iron thing is made to store the heat and not do that. Depends on what someone is trying to achieve.
And something that doesn't work are things that aren't flat at the bottom. You just can't have a wok that is completely round and put that on a flat surface. And also thin metals don't work. So maybe use another cooktop for that. We own a wok that has a flattened bottom. But I don't really like cooking with that thing. Not sure if it's me or the wok.
There exists special wok induction stoves that have an indent for the wok, with the coils around it
Yeah, I've looked at those, briefly. I'm not sure if they would fit my wok, which is very thin cast iron (yes, actually cast iron, not a spun carbon steel wok). Hence the reason I want to get a wok burner that I'd end up needing to use outdoors.
That's crazy. I think I'm fine, though. I own enough spezialized kitchen equipment 😆