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Thanks for this. I do a lot of wok cooking with induction - I have a flat bottomed carbon steel wok that I use with a mid-priced (about $350) high power (3500W) 240V induction unit. Like a few of the ones above (like the Avantco), it has 10 power levels - from 400W to 3500W. For many things, I find that I really would like more power levels - and with the thin carbon steel, I don't think I've ever stir fried at a power level greater than what it calls 1200W. Any more than that and things burn before you can move your hand from the control panel and lift your wok scoop. One of the issues with the mid priced burners is that to decrease the power from maximum, they just turn the max on and off - but it's not pulsed many times per second, it's pulsed like 2 seconds on, 2 seconds off or something like that. If I have a small amount of liquid in the bottom or frying something in a little bit of oil at 800W, you can see it boil (or fry) for a few seconds, then nothing, then it starts over. This burner also has a few hot spots that's no big deal when boiling large quantities of water, but is a big deal when stir frying with thin carbon steel. I actually originally got this induction unit to bring large quantities of water to boil quickly, which it does well. I was planning to get a high power Vollrath as my main burner since it is adjustable in 1% increments from 1 to 100 with a knob, which they say makes it perform just like gas. And rather than just cycling on/off, it actually adjusts the power to the coil continuously and has a large expanded magnetic field so you can flip food and lift the wok/pan off for a second and it won't beep at you with an error message. I've just been waiting to save up a bit since it's kind of pricey. But I like the idea that I could potentially use it for my wok, but also with standard pots/pans, whereas the wok burner can only be used for woks. I don't have much storage space (NYC kitchen) so it's not like I can have an extra burner that I only use occasionally - otherwise, I would definitely consider one of these wok burners. Who knows - once i get the Vollrath I may find that it doesn't do a super great job with the flat bottomed wok and will look at these also. The one thing I didn't like about the Sunpentown is that while it has 20 adjustment levels, it's lowest setting is 1300W, which may still be too high for some things...

Curious if anyone out there has had any experience with induction wok burners, for restaurant or home use. Up until recently the only ones available have been pricy restaurant models or equally pricy built-in models. However, I've noticed a few much cheaper options coming to market. For home use, there's this Nuwave countertop model — $169, but it looks like it has sold for $99 at some points in the past. 120v, 1500w I'm also seeing a number of much less expensive countertop restaurant models: Galaxy GIWC18: 120v 1800w, $229 Avantco IWC35: 240v 3500w, $359 Sunpentown SR-34BWC: 240v 3400w, $612 Wondering if anyone has any experience or thoughts on any of these new models. I was thinking of adding a 240v outlet when we renovate our kitchen, but one of the 120v options might be a nice stopgap. I can't find any reviews on the restaurant models. The Amazon reviews for the NuWave are mixed, but a lot of the negative reviews seem to be from people who don't have a clue how to season and use a carbon steel wok. There's also a wok cooking teacher in Florida who seems to like the NuWave as an alternative to an Iwatani butane stove.

I've had minor success with mixed seafood. Though if I have a fresh fish stock via a freshly caught cod, or similar, using the carcas---we prefer a Fishermans stew or chowder. Maybe a bouillabaisse. Leek, fennel, celery, smoked salmon with a prosciutto bacon/fennel frond garnish. That pleases the household. Similar greens available like garlic chives, bok choy, etc with fish... Lobster, shrimp, scallops, crab... we prefer other recipes. That said, my first cookbooks were MarcellaHazan's 2 little paperbacks next to my futon on the floor in my first NYC apartment. Besides a wok and stir fry, maybe chili and pasta, my first real serious recipe was Marcella's porcini risotto. I now use porcini and a mixed wild blend---maybe leeks, but really hard to go off that script. I make half the box of arborio and make arancini the next day. The smoked salmon makes good arancini but nothing like mushrooms. Need to check my pantry for arborio rice. Such a good Fall and holiday meal.

im not sure why ovens need firmware. just because firmware exists these days doesn't mean its necessary for everything. CSO woks fine w/o it. remember the camera in the oven ? soy could watch your ' roast 'on an iPhone? I was vey interested in the Anova oven. firmware efforts should have been used for hardware first. Ludite i am these days.

This morning Charlie sent me a video showing someone making Korean street food. It was egg fried rice with shrimp. I found a recipe that had the same ingredients but for two, not twenty. He said it was really good but next time I will use the wok with the non-stick surface.

Duck legs cooked in the cazuela on top of potatoes and garlic. Chanterelles were cooked separately with some butter and shallot (in the wok). While the duck skin and potatoes were amazing, I was less than impressed with the duck meat. The legs were cooked at 275 for about 2 hours - at which time they were just cooked. Legs removed and the oven temp increased to 400 for 10 min to attempt to brown the potatoes a bit (fail) - moved to the broiler for another 5 (a bit better). Duck legs back in for about 5 minutes to crisp the skin a bit more. The duck meat was dry and still a little tough. Next time I'll go back to my SV method. The glass of burgundy was quite nice - it was hard to believe it was an '05 - it was still so fresh!

Many years ago, I managed to train my No. 1 fish supplier not to automatically scale, gut and prepare my purchases for the only dish she knows how to cook. She often serves me before other people who are in line, as she knows she only has to throw my fish into a bag, weigh it, print out a ticket, attach said ticket and I will go away happily to pay for it. For her other customers, she has to descale, gut and, depending on the species and said customers' whims, then render it suitable for cooking to their recipe. I prefer to do that myself. Today, however, I decided to do it her way, but habits took over and she did no preparation at all and the fish was in my hands before I knew it. I shrugged and took it home. Normally for this dish, I would use sea bass, but it seems the sea bass catcher decided to take a day off, so this is red drum, a fine substitute. I was planning to steam it in a vaguely Cantonese style, but with twists. So after doing the descaling, gutting etc., I sliced some garlic and slipped it into the slashes I had made along the body of the fish (both sides). The same with some ginger. Then with some hot red chillies (a twist). I rubbed the body and cavity ,which I had previously degutted, with salt and Shaoxing wine, then left the fish for about 20 minutes. It was then put onto my steaming plate and had more chillies and scallions strategically placed on top. After a pause to take its photo, I placed that into my wok on a rack over water and steamed it. After 10 minutes I transferred the fish to a serving plate over some chayote shoots (my spellchecker just tried to "correct" that to "coyote shoots", which would have confused you!) And added a quarter of lemon (another twistette). Here it be. Served along with stir-fried Shanghai greens (what you probably call "baby bok choy") and rice. Happy mouth.

Your wok looks like it may have come from SF iconic Wok Shop . Well done. If you feel like researching it, the engaged proprietors might be willing to discuss it with you.

Two other items from the same yard sale. Seems like a good quality round bottom wok, with a good quality stovetop ring. And an older bottle capper, with NOS caps in the original box. Pic of the wok is getting it boiled out, clean and sanitary. Handle has a maker mark on it, "SOSF. CALIF"?

7. 孜然 (zī rán) – Cumin – Cuminum cyminum These, the seeds of a herbaceous plant, are probably China’s most used spice. Apart from being a key ingredient of some five-spice powders, it is used in a variety of other ways. Perhaps most famous are the lamb (and other meat) kebabs (羊肉串 - yáng ròu chuàn) from China’s far west. These are available, grilled over charcoal burners, in roadside night markets in almost every city. Small pieces of fatty lamb (or mutton) are threaded on to sticks and grilled. As they cook, the vendor lavishly sprinkles them with cumin and chilli. Another well known dish, available all over, is Hunan Cumin Beef (孜然牛肉 – zī rán niú ròu). This, I often make at home. It’s a simple dish of fried beef with cumin and copious amounts of green and red chillis. Not one for the chilli wimps. Cumin is sold here both as whole seeds and pre-ground. As always, I recommend buying the whole seeds, lightly roasting them in a dry wok immediately before using and grinding them yourself, either with a mortar and pestle, as I do, or in an electric grinder. The pre-ground stuff, if not already stale by the time you buy it, will lose its flavour very rapidly.

I usually toast them in the wok to release the oils before introducing to the dish I'm making, yes*. Sometimes I add them near the end as you describe. Sometimes much earlier. It depends what I'm cooking. I seldom use the oil. Sometimes in dips; sometimes in hotpots. I don't detect any metallic notes, though. That suggests to me that they aren't very fresh, but I'm not sure. They should always be numbing in addition to any other qualities. Lack of numbing = stale. * Again, this applies to many dried spices.

We went through this last year and I found a great site for comparing cookware that had loads of objective data and tests, but I can't seem to dredge it up now. I'll respond again if I find it. Have you checked out the recommendations on Wirecutter.com? I've relied on them many times and have no regrets. Of course, like any such site, one needs to read and understand the rationale behind the recommendations to ensure that the issues and features they mention are relevant to your needs. When we bought our induction range we needed to replace few saucepans, a stockpot and a tea kettle. We ended up getting a small Cuisinart Multiclad Pro set, plus a stainless tea kettle from Amazon. Everything works great for us. If you look around, those Cuisinart sets are often listed as a good budget/value choice for induction. They used to be a Wirecutter pick, but they've been demoted because of problems with them warping under high heat. We weren't concerned about that though because we've always used cast iron or carbon steel cookware for high heat applications. Earlier this summer I picked up an inexpensive carbon steel wok with a flat bottom at Home Goods. I'd never heard of the brand, but it was the right size, material, style and it appeared to be well made so I took a chance. I am glad I did because it works amazingly well - especially for the price. The flat part fits perfectly on one of my hobs. I have a bigger wok and a high BTU propane burner out back, but I'll probably only break them out for messy cooks now.

From what I can see on the internet, "wok ready noodles" are just rice noodles and will be very soft and liable to break up. Especially if you fry them for 20 minutes or did I misunderstand that part?

I still try sometimes 😬. Pork mince, 5 spice, sweet chilli jam, oyster sauce, soy sauce, hot chili flakes, corn flour, frozen "Shanghai Mix ( broc, carrot, capsicum, snow pea, water chesnut)", wok ready noodles and 20 mins. Won't use this brand of noodles again, they broke up real small. Great for my noise hating sanity, but from my sons perspective... slurp factor zero.. and what are noodles without slurps 🥰🙂.

Well, not necessarily. I'd say in western kitchens, I like the choice. Why bring out a 14" wok if I can bring out a 1 quart saucepan and do the same job, and still have room on my stove for 2 or 3 other pots and pans? Maybe I'm braising in a Dutch oven on one of those. Maybe I'm shallow frying in a different one. Maybe I'm heating water for coffee in a 3rd? So yeah, for all those billions of people for whom 1 cooking vessel is all they're allowed, a wok might be just fine. Me - I like having choices. It's not a stainless steel wok - it's a splayed sauté pan, which they also make in carbon steel. No harder to clean than any other pot or pan in my arsenal.

I think you need to learn how woks work. For a start, the heat is appled to the bottom of the wok, meaning that is the hottest. The side walls are intentionally cooler. That is one reason for stirring - so that the food passes through the hottest part, then when almost done is pushed to the side to keep warm while faster cooking ingredients are added in the centre. If you are worried (unnecessarily, I would say) about the sides being too thin, then go for a cast iron wok instead. That is what I use, but then I use it for nearly all my cooking, three times a day, every day. The advantages are that they last longer (I've had my current one for about 10 years) and take a higher heat. The disadvantages are that they are heavier. To use any wok, the empty wok is heated until smoking hot, then the cold oil is added - it wil be sizzling hot immediately, then add the slowest cooking ingredients. Yes, the temperature will drop slightly. You'll be glad. Food being cooked at a lower temperature is not going to be your problem. Burning it is, so keep that food moving! Oh No! The temperature is falling! As @KennethThas said they are easy to clean. Cold water and a wire scrubber does the trick. No cloths or towels involved. Put it back on the stove over a high flame and it will be bone dry in seconds. You could, if you wanted, invest next to nothing in a traditional wok brush. They need replacing quite often though. Wok Brush There are many videos on the internet demonstrating how to stir-fry in a wok. I'd ignore the recipes, but you can see the techniques used. That has already been established!

Fair point. I use my frying pan as I suspect you use your wok - for everything. The only problems I've had are with stir-fries, that's what I brought it up. So I'll use my new non-stick for shallow-frying (chicken parm), eggs, and pancakes. Anything else? What is a wok not good at? How does a wok address my initial concerns? Doesn't burn around the edges - no thin side walls. ? Cooks larger batches - higher heat capacity. I don't understand how a wok will help. A carbon steel wok is thin; any food dropped in will quickly lower the temperature of the pot. My current frying pan is only 3/32" thick and has similar problems. Is easy to clean after cooking multiple batches. Seasoned carbon steel is well known for its non-stick properties. How does it compare to ceramic non-stick? Can it cook acidic dishes without ruining the patina? Yeah I have no experience with cast iron / carbon steel but after skimming the literature it does seem rather easy to maintain. Do you have a dedicated towel for cleaning the wok - much like a mechanic has one for grease and gasoline - or do you just use paper towels? That looks like a small stainless steel wok. How hard is it to clean? So... everyone is in agreement? A wok is best?

I can't speak for @KennethT, but I use mine for almost all my cooking. Not just Asian. French, Italian, American and more. I doubt you could find a more versatile pan. I use mine for frying, steaming, braising, smoking, poaching and more. I cooked my breakfast, lunch and dinner in my wok today. Dinner was fish and chips - all cooked in the wok.

What else do you use the wok for?

In the center of the wok chicken will deep-fry. Further up it will shallow-fry as intended. Around the edge I'd imagine it sears.

I agree with the wok idea. I recently got a carbon steel flat bottomed wok to use on an induction burner and I love it. I originally got it for stir fries, but now I find I use it for many tasks. I use it so much, it lives on my countertop.

Well, what you have read is largely nonsense. Over a billion people are right now cooking dinner in woks on non-commercial-grade stoves. See here. Woks were invented for stir-frying centuries ago. And today, many (most) come with slightly flattened bases, so that they can be used on convection cookers. I'll grant they don't do so well on traditional electric stoves, but what does? What makes you think you can do chicken parm in a skillet but not in a wok?

I've read that a wok doesn't do well on flat stoves, and needs commercial-grade heat to really shine. Most sites recommend getting a frying pan or stir-fry pan instead, which is basically a frying pan with high-curved sides, aka chef's pan aka sauteuse evasée aka everyday pan . Also, its not like I can do chicken parm in a wok.

Carbon steel wok.

21. "the Chinese home cook crouched over a wok on a brazier fed with twigs and cow chips" When I first came to live in China in 1996, it was said that 80% of the population was rural and 20% lived in cities. Today, we are told it’s the opposite, but while certainly many people, especially the younger generations, have moved to cities, it is often only temporarily. Many have become migratory workers, travelling to wherever the work is and moving on when the work moves on. Most of these end up working in the coastal areas in the east and south-east of the country. Also, many of these, men and women, have children whom they leave behind with the grandparents while sending money back. Many of these people fully intend returning home; many already have. As China’s economy has grown incredibly over the last couple of decades, its reputation as a source of cheap labour has correspondingly diminished and the large foreign companies are looking for other places to exploit instead. The Chinese government has thrown billions of hard cash into developing the interior and western regions, so reducing people’s dependence on migratory work. But for sure the number of city dwellers has risen considerably and, in general, people are more affluent. This new affluence has, of course, led to a rise in living standards and a new middle class. They demand everything new. There is very little demand for second-hand cars and I have never seen the type of second-hand shops which are common elsewhere. I can only think of one second-hand store here in town and that is a second-hand cell phone outlet. And it’s the same with housing. The new middle class only want newly built homes. These they buy unfinished and then arrange to have builders in to finish the interior layout to their own specifications. Even those who do buy pre-owned homes do the same, ripping out interior walls, plumbing etc and rebuilding the interior. They call this ‘decorating’. And of course, this extends to the kitchens. Chinese domestic kitchens tend to be on the small side and have little storage space compared to western kitchens. Most people cook on one of these. So, do I. I’ve never seen anything resembling a western stove. They may have a microwave, but that is mostly used for heating up dishes that have cooled down a bit. A rice cooker, for sure. And often a pressure cooker. No oven. This is my kitchen as it was on the day I moved in. There is another counter and more storage space on the other wall, too. I didn't rebuild anything. The thing on the left of the counter near the window is an infra-red or UV steriliser for bowls and plates etc. I moved it. This is not the most luxurious, but better than many. So, although the kitchens may be more modern looking, they still generally contain the same limited equipment. Not that the Chinese consider there to be any limitations. They have what they need. Out in the countryside, in many places, the “wok on a brazier fed with twigs and cow chips” tradition lingers but is becoming rarer and rarer. Except it wouldn’t just be twigs. And no cow chips. There aren’t that many cows in China. (I had to look up ‘cow chips’; not an expression I’ve heard, though I did guess the meaning.) That said, yak dung is used for fuel in Tibetan areas. Most of these home cooks would use wood, which they gather throughout the year and store for future use. Firewood stack The hut is firewood too I think! This old lady was cooking her lunch over a pile of firewood in a metal bucket in a sort of outhouse. As to what people cook, I don't think the new-found affluence has changed much, other than people eat more of the same. More meat, for sure, but still prepared in the traditional ways. Despite the oft-repeated claims that the Chinese eat everything (another myth), I find most people to be rather on the conservative side in terms of what they will eat and, especially, cook. I’d estimate that 90% of the restaurants here in Liuzhou are serving either local cuisine or dishes which have been well-known all over China for a very long time. When I lived in Hunan, it was the same. Restaurants did Hunan food. We do have a few restaurants serving other region’s cuisines in town, but I don’t think many people would be cooking those dishes at home. I know my friends never do. Even in places like Beijing and, even more so, Shanghai, which have restaurants serving food from all over China and the world, few people will be making that at home. For a general idea of what people cook at home I can recommend Fuchsia Dunlop’s Every Grain of Rice: Simple Chinese Home Cooking (eG-friendly Amazon.com link), which covers many of the dishes cooked regularly across China. Regional cookbooks are hard to find, even in Chinese. I have a couple on Sichuan cuisine, but that’s it. I suspect this reply to @Tropicalsenior's question may raise even more questions. If so, please fire away!