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I have a blue star (for another 3-4 weeks) and a wok. Still have to be rather careful on batch size and over shooting either way. Moving to a wolf induction which in testing with other things responded significantly faster than the blue star. Going to miss the gas, but not the heat and splatter that comes with it.

Trying to put a PID controller in the loop by using a smart induction burner and a probe (or other thermometer) probably won't deliver great results. As soon as food hits the oil, the temp is going to drop hard and unless you're frying something really thick like pieces of chicken, your food probably won't be in there long enough for the heater to fully recover the difference. I usually fry in a dutch oven on a nice 1800W induction burner (Vollrath Mirage Pro) and even with the power cranked to 100, the oil temp never gets back up to its starting temp during the fry process. I sometimes start with hotter oil to compensate (like starting around 415F for the final fry where my target frying temp is around 375F, and even then I have to jack the power to 100% to make sure the oil temp doesn't drop too low. This is frying in reasonably sized batches. My preferred method is to use a wok over a high powered wok burner, but that's an "outside only" situation. If you're lucky enough to have a high output gas burner indoors (like on a Blue Star or whatever) frying in a wok might be the best way to fry at home. At least if you have good extraction.

1997, Western Hunan, (湘西 - xiāng xī). I fell in love with this simple dish. The restaurant I usually ate it at was run by a couple, him doing the service and her doing the cooking outside the front of their small place, making everything in one wok, one serving at a time. She had a special of the day each day and I was always happy to order this one when it appeared (athough I could order it any day). 青椒肉丝 (qīng jiāo ròu sī), literally green chilli pepper shredded meat - as ever when the type of meat is not specified, it means pork. Although Hunanese in origin, it can be found pretty much all over China and is commonly cooked at home.

I use a wok and infrared gun, too. Always double fry chips (fries). First fry at 120℃; second at 180℃. No room (or desire) for an extra gadget.

I just use my wok. Instant I am done it goes in the garage while we eat and then gets poured through a small strainer that fits into a canning funnel right into a ball jar. Goes on the shelf until next time. Obviously a thermostatic device of some sort would get more uses out of the oil, but this is better than tossing the oil each time and is really easy to deal with. Same mechanism could be of course done with a fryer. Going up to a cabin for a few days this week to go fishing and a fry daddy is coming along...

I realize that you don't believe anyone but yourself. However, there are other sources (and I only put woks of life in there to aggravate you - it seems to have worked!). https://www.eater.com/23053390/guide-to-buying-chinese-soy-sauce https://themalamarket.com/products/zhongba-dark-soy-sauce-naturally-brewed This makes zero sense, considering Heinz has always made what everyone else strives to achieve when making ketchup. And with other good-quality products.

Ah. The Woks of Strife! I wouldn't trust them to cook rice! Mushroom flavoured soy sauce is a whole other thing. https://www.nutritionix.com/food/dark-soy-sauce

Wok-cooked tomato & scrambled eggs. Not that anyone needs a recipe for this but I followed one from Kenji in The Wok where he adds a bit of fish sauce to the eggs and it was a nice addition. Should be in a bowl with rice but I went with a plate & toast.

扬州炒饭 (yáng zhōu chǎo fàn) Yangzhou Fried Rice. Yangzhou is a city sitting on the north side of the Yangtse (note 1) river in eastern China’s Jiangsu Province. The city is known for its refined cuisine and especially for its fried rice, widely considered to be one of the best. The internet is full of recipes, most of them wide of the mark, as are those on YouTube etc. This is an authentic recipe from Yangzhou. Ingredients: 300 grams of cooked white medium grain rice, refrigerated overnight. Red chilli pepper to taste Green chilli pepper to taste 30 grams finely diced carrot 80 grams good quality ham finely diced (note 2) 5 grams white sesame seeds, untoasted 10 grams finely diced onion 3 grams minced scallions 3 grams salt 1 gram chicken bouillon powder Method: 1) Prepare everything before cooking anything! Number one rule of stir-frying. 2) Heat wok and add a little neutral oil (note 3). When oil starts to smoke, add scallions and onions and stir rapidly until fragrant then add the chilli peppers, carrots and ham. Stir briefly, then add the rice, mixing it in well and breaking up any lumps (note 4). When rice is fully incorporated add the salt, chicken powder and sesame seeds Notes 1 The term ‘Yangtse’ is all but unknown in China. The river, the world’s longest, is called 长江 (cháng jiāng), meaning ‘long river’ in Mandarin Chinese. 2 Good quality ham sausage can be substituted. The ham of choice in Yangzhou is Jinhua ham from Jinhua city in neighbouring Zhejiang Province. Good Italian hams work well. 3 Soy oil, sunfower oil, peanut oil or rice bran oil are best. Never olive oil. 4 The best way to do this is to press down of the rice in the walk with the back of a wok scoop. This breaks the lumps without breaking the individual grains of rice. Keep stirring until piping hot and serve.

The wok burner I linked is cheaper than any side burner for a grill $550. Figured it was two fold use. I also make maple syrup and process my own animals making bulk stock so a large outdoor burner is logical. Any other simple side can be done in a wok instead of a pan. I had read liuzhou's link before and probably should have clarified why I wanted a wok burner outside. Glad you all caught that it was only a 12" from Madein though as I just don't contemplate woks in diameter very well. I have a 38cm one from a chinese grocery store I use in the blue star all the time and would hate tossing things in the little 30 for our family.

Yes, I shouldn't have written "wok burner" when what I had in mind was something simpler like this Iwatani butane burner (eG-friendly Amazon.com link) Not that there's anything wrong with a wok burner if that's what someone's set on. They do look pretty dramatic. It's just too scary and would be overkill for me.

Well yes, but I wouldn't / couldn't get a wok burner. No one in China uses them domestically. We do use stand-alone induction units like this for hot pots etc, but it deals with stir fries just fine when ocassionally needed. Otherwise, domestic gas cookers are used. More on this here.

I wasn't sure wok wise what could work on the induction. If I get my way I will have something like this outside for real wok cooking ...but there will be time I need to do things in batches inside. Will shop for a bigger one for in the house as even if it is bigger I don't have to cook any more. Tossing in 12 would be interesting, completely missed that. Are there pans you would choose over those Falk's for any application?

I also have a 32 cm wok and agree that most people would recommend a larger one for a family of 4. However, with an induction cooktop, you don't get as much heat transfer up the sides of the wok as you can get with a gas burner so some people suggest cooking meals in multiple batches instead of letting everything get steamed. In that case, a smaller wok could work. Though if I used a wok a lot for a family, I'd get the bigger wok and a separate wok burner.

The wok seems small to me for a family of four. I live alone and one of my woks is 32cm which is just big enought for me.

Would love input on my shopping list. Remodeling the house and my beloved Bluestar and Copper Mauviels aren’t part of the plan. Basically starting from scratch pan wise outside of some oblique pieces I am not replacing. For the ones I am replacing my current shopping list is below. Would love input on if there is something else that would be of benefit to replace/upgrade these with. I've searched the forum and while there are topics on pans, none of them seem to be focused on induction and choosing overall the pieces that will be used. I am definitely willing to budget more if there is a gain, but would like a well rounded list. It pans me to replace my copper, but the time has come. Some great info on copper pans here: Some great info on copper cookware here: Which led me to the Falk which you will see below. As for pan technologies this is also a great read Either way, for this thread we are a family of 4, rather large eaters and we make pretty much food from every part of the world. Induction is new to us and I'd like to make the right decision the first time through. Here are what we are contemplating first in pictures and then my Excel summary. Frying pans: General purpose Falk Copper in 28 & 32cm High heat searing Demeyere Proline 32cm High heat not worry about it pan Madein Carbon Sauce/Saucier: Generally looking at only Saucier as I don’t know what I’d need a sauce pan in addition? Falk 18, 24, 28 Butter warmer Made in .75 Quart Griddle & Wok Madein I’ve tested this griddle, but have no idea on the wok. The griddle worked great on the Wolf induction range I am getting so I figure it is logical Stock pot/Dutch Oven Cuisinart 12qt and LeCreuset 7.5qt General questions: · I hadn’t planned lids that match as I tend to prefer silicon lids that are more universal. Butter warmer is the exception, am I nuts? · Is the 11.5“/29cm diameter stock pot logical or something narrower and taller? · 7.25qt/liter LeCreuset the right size for a family of 4? Staub or another choice more logical? · I have both a 28cm Saute and Saucier...are these redundant? Should I instead get a smaller Saucier? · Being the Saute is a bottom only cooking vessel should I go with the Demeyere instead? ... or possibly a Fissler? And my shopping/pricing list. I am going to Europe here in November and being the prices of Falk/Demeyere are much better there plan to purchase then. As a pre-shopping I had planned to order the try me Falk pan now. Feel free to point out anything negative, positive or nuts. I have some time, but would like to prepare for my trip.

I have indoor only crocs for kitchen. The lined version only. I wasn't a believer in crocs at first, but now can't cook without them as my foot armor. I have another pair for my outside cooking, they have melted areas from stray ashes from my tao burner wok setup.

Stir fried eggplant with ground pork from Woks of Life - first stir fry Chinese eggplant, then ground pork with garlic, ginger, dried chili. Finish with sauce made from water, corn starch, light and dark soy sauce, sugar, rice vinegar, roasted sesame oil, oyster sauce, Shaoxing rice wine and white pepper

Do you dispute that coal contains heavy metals? These metals do, obviously, occur in nature, but do you want their combustion products and residue in your food? Bear in mind that coal is added to briquets, whereas any heavy metals in lump charcoal had to make it into the tree(s). I used to cook a lot on a solid-fuel stove, using wood, charcoal and anthracite coal. The coal burned much hotter, so much hotter that it required special grates and doors. Made for great wok hei, though. If you need citations, compare the Btu ratings for charcoal and anthracite.

I've posted about the restaurant here. They do indeed offer "Wok-o-Tacos" as described in their menu: "3 flour tortillas, buttermilk-fried chicken tossed in Korean BBQ, kimchi, pickled red onion, avocado, topped with cilantro, and a drizzle of soyoli". They also offer a bibimbap bowl with a description much more in keeping with what we're reading here. I suspect you're right that the eggs would have been problematic at a buffet table...especially one that was outdoors, as this one was, with only warming trays.

Pretty much. You whisk a couple of eggs with any add-ins, heat ~ a cup of oil to about 400°F in a wok, pour in the eggs, cook 20-30 sec, flip, cook another 20-30 sec. Result is crispy on the outside, soft and tender inside. Not something I plan to repeat with any regularity but I was curious to try it. You can see Kenji making it in this video. The egg business starts around the 4 minute mark.

Thai-style omelet with ground pork and shallots over rice with Sichuan-style blistered green beans from The Wok

Easy Tortilla "Jian Bing" from Kenji in The Wok My flour tortillas (TJ's Truly Handmade) were a bit smaller and thicker than the usual so the result wasn't as crêpe-like as intended and aside from the hoisin and chile oil, mine skews more quesadilla than jian bing but still a quick, tasty breakfast.

Sounds very promising. Happy not to par-boil anything. Doesn't the garlic get burnt during the time it takes for the stalks to cook? For most of my stir-fries I start by making a a spicy oil with garlic, ginger and a couple of small dried chiles in the wok. I take the solids out when they start to get golden and use the oil to cook all ingredients. Then maybe add some additional minced garlic with the leaves? Then throw in the sauce, cover to steam a minute? Gai lan is on the next shopping list. Oh, what is Golden Mountain sauce?

@Kim Shook Thanks for the detail. Too much to comment on indivdually but a tasty array. Couple things - don't beat yourself up on the potatoes - we have disussed here before sometime the journey of the spuds from field to eventual store can have bumps that cause issues. Nice you found a new lasagna. I've only had the Rana fresh pesto and its the only one I will buy. And Jessica did a lovely job getting color on those snap peas - wok hei!