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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!

IMO, you are looking at two different appliances unless you forego the need for "easy" on the gas side. Not sure what auto-run lump smokers you are looking at, but my brother has the nicest Masterbuilt one (basically a Traeger that uses lump) and it SUCKS for high temp cooking. It does heat up quickly and is okay as a smoker, but a traditional kamado style makes way better tasting food. I also live in MN and am somewhat spoiled with outdoor cooking appliances. I am simplifying my life now. I started with a gas grill and a weber smoky joe, the smoky joe wore out so I purchased a barrel smoker. I then had gas, barrel and bought a green egg (actually a viking c4, but same thing) and found myself rarely using the offset smoker. It only was pulled out for large gatherings. Even doing a whole brisket was better on the kamado. To answer a question from above, a single load of charcoal in the C4 will hold 225F for more than 36 hours. I didn't care to go further, but after doing a brisket once let it go to see. I am using a BBQ Stoker (PID basically) on that unit. I then got rid of the offset smoker. I am now down to a Lynx gas grill, an Ooni pizza oven, a Kamado Joe Jr, a Breeo firepit grill and the C4. For anything pork butt or smaller I do it on the Joe Jr. It is ready to smoke or grill in 20min and uses nearly no charcoal as it is small and insulated. A full on wok burner is my next add, but when that comes the Lynx is going away. I haven't grilled anything on it in more than a year and use one of my outdoor devices at least once a week and quite often more. So personally from what I see you ask for, I'd recommend a large green egg for smoking and a cheap nexgrill with side burner for gas. If you will never do a brisket, the Kamado Joe Jr could surely fit the smoker and charcoal fix. It is large enough for a whole chicken, a 6lb pork butt, or a small turkey but it is not big.

A few random thoughts. Asko makes an induction cooktop with a gas wok burner. I would have preferred that to my all gas one had it been available when I was remodelling. I don't want to give up counter space to a steam oven so a built in one would be fine but was out of my budget. I like having on decent sized sink instead of two small ones but if you have room for two large ones... I have cupboards hidden away under the island for those things that seldom never get used but I don't want to get rid of. One of my favourite things is a narrow cupboard next to the oven and cooktop with a basket that pulls out for keeping salt, pepper, oils, etc. handy for cooking. One mistake was putting three large cupboards above one of the counters when it should have been 4 narrower ones. Turns out the large doors get in the way when they are open and it is a pain to squeeze by the island or keep closing and reopening them when putting dishes away.

One of my favourite snacky things is 牙签牛肉 (yá qiān niú ròu), literally 'toothpick beef'. Beef tenderloin is thinly sliced and cut into roughly 3 x 5 cm / 1¼ x 2 inch pieces. These are marinated overnight in soy sauce , Shaoxing wine, with flaked chilli, cumin powder, Sichuan peppercorns and crushed garlic. Next day, the pieces of meat are threaded onto pre-soaked toothpicks and briefly fried in a wok. The beef cooks almost instantly. After draining the beef, they are tossed in more chilli (if required) and sesame seeds, then served. This originated in Sichuan but is now available all over. Some supermarkets sell them ready made, but most people make them from scratch. It's important not to overcook them, something no one has apparently told he supermarkets. Great for snacking or finger food at a buffet - or beer food.

I got to fool around the other day at Frontier Energy Food Service Technology Center and they had some SERIOUS induction woks!

After breakfast was another transit day. Small boat to the dock on the mainland, then 1.5 hour car ride to the city of Manado. There isn't much touristy stuff in Manado, so the original plan was to use it as a base to explore the Minahasa highlands around the city and maybe hit a market or two. In addition to the standard fruit I usually look for, I was also looking to bring home some kencur - Indonesian sand ginger. It's used in lots of Indonesian dishes, but is impossible to find in the US unless you want dried which is a totally different thing. I had already applied for and received permission to bring it in from the USDA, just as long as there is no dirt or pests attached to it. I had also wanted to find an Indonesian mortar/pestle - which looks more like a flat plate than the Thai style. When we arrived at the hotel, our room wasn't ready yet, so we hung out in the lobby a bit and then went to the hotel restaurant for lunch. Interestingly, I'd say at least 95% of the hotel occupants that I saw over our 4 days there were domestic Indonesian travelers, and most of the hotel staff spoke no English at all, which is pretty uncommon. Really glad I brushed up on my Bahasa!!! The hotel has the only Italian restaurant in the city but they also have some local Indonesian dishes. I took a photo of the menu of the local section: Ikan kuah asam - a fish soup with big chunks of some kind of white fish in a clear sour broth. The fish was dry (that's the style of cooking fish here - you'll see why later) but the soup had a nice sour flavor. Served with rice: Cakalang bakar dabu-dabu - grilled skipjack tuna with sambal dabu-dabu. Dabu-dabu (which means chopped) is local to this area, although it has spread all over Indonesia. As far as I know, it is unique among Indonesian sambals as it is a raw sambal - most sambal are ground and then fried to bring out the flavor. This one is a raw combination of green and red tomato (both underripe and sour), shallots and chillies. Hot oil is then poured over the sambal to help bring out some flavor, but it is still essentially raw. And holy crap is it hot!!! This was one of the hottest things I've had in my life. The tuna was also very dry, but lubricated by the sambal as well as my excessive salivation and mucus coming out of my nose. It turns out that the local Minahasa people pride themselves on the fact that the locally grown chillies are hotter than any other in Indonesia! They say that because theirs is the spiciest, their food is the best. After checking into our room and unpacking a bit, we took a quick walk around because I needed to find an ATM and I wanted to get more water for the room. Quite a few people who were just hanging around on the street were eyeing us like pieces of meat - I don't know if they're just not used to seeing white people or anything else but it did make us a bit uneasy - which could have entirely been in our heads. But we decided to have dinner in the hotel as I still wasn't feeling 100% and all of the places I was looking at going to were a taxi ride to a different neighborhood and we had to wake up early to meet our driver for our highland trip. But first, a few street shots: Fresh squeezed lime juice Ayam woku (chicken in woku curry) - this was awesome. Similar to the ikan woku (fish woku) that we had on the island, woku curry is a specialty of the Minahasa people of the region. It has a pretty standard bumbu (spice paste) of galangal, shallots, chillies, etc. but also uses a bunch of leafy herbs which are finely sliced - turmeric leaves, green onion, pandan leaves and basil. Served with: Rice and krupuk udang (shrimp chips) Mee goreng - this version used a lot of kecap manis (sweet soy sauce) and they must have had a really hot wok because there was a great char aroma to it.

@Shelby how did those ' Poachers ' wok out compared to the silicone ' cups ' are the P's easy to clean ? any egg get stuck to them ? outstanding lookin food BTW

Sorry, Woks of Life, but 捞面 does not translate as you have it. 捞 translates as 'dredged' or 'fished out'. 面 translates as many things but here 'wheat noodles'. Nothing to do with stirring or any other wok technique. The noodles are briefly cooked in a pan of water from which they are dredged or fished out before being incorporated in with the other ingredients in the wok.

Fabulous meals to catch up drooling about! @Kim ShookThat char siu is spot on! WE have not been starving, but it's been a busy place, everything in disarray as our 2-story cedar house was being sanded and stained. Nearly done after 2 weeks, sometimes stalled by extreme temperatures then major thunderstorms. I have bee planting, planting, planting flowers, but nothing can be moved into place, along with all the statues, etc until all the painting is done. Some meals the last while: Had the 8 and 11 year old granddaughters up one day. Good grief! They DO love perogies and steak. They each devoured 12 perogies and steak Got some fresh asparagus from a Hutterite colony not far from us. Blanched them, sauteed in butter, then topped with toasted nuts, seeds etc: Went well with Shake and Bake BBQ chicken legs Too hot to BBQ, possible? With good A/C in the house, cooked up low and slow, some pork ribs. Corn looked too ripe but was actually really tender and sweet. Love one wok meals when I am busy. Local supermarket had lovely bitter melon - a favourite for hubby and me. Black bean garlic beef & bitter melon Pickerel and vegetables stir-fry: Daughter-in-law was away on a Outdoor Women Weekend where she was going archery, fire arms, and butchering! She brought back lovely lamb and shared some shank meat with us. I did a curry in the IP: Last night: Hamburger steak with onion, mushroom, green peppercorn gravy. Comfort food with mashed taters!

I too love head on shrimp and prawns and agree with @KennethTthat deep frying is best. I buy them live and purged so they go straight into a hot wok of oil (they are killed instantly) and cook in seconds. I then drain and dress them with mix of salt and toasted then ground Sichuan peppercorns. Smaller examples can be eaten shell on, but no matter what size they are biting into the head is orgasmic.

Poke? Here's one recipe for skipjack poke. If you make poke for a party and have leftovers, you can make wok-fried poke the next day. Here's Sheldon Simeon's wok-fried poke recipe and here's a Sam Choy video: Seared tuna loin steaks are always good. I've been using the salt/pepper/crushed coriander seed coating that I got from a recipe in Taste & Technique. Once seared, you can serve as a steak with any sort of salsa/relish type thing that appeals to you. Or slice up the seared steaks and use on a salad or stuff into tacos. Smaller pieces are good candidates for making tuna confit. Here's an LA Times recipe Conserved Tuna that's similar to the one that I use from the Zuni Cafe Cookbook and use it to make this Pasta with Preserved Tuna. I like the seasonings in that Zuni tuna recipe but sometimes use the Chef Steps sous vide method instead of the stovetop.

My YouTube feed has become saturated with videos of Indonesian people making popular Indonesian food. Go figure. One of the dishes that has popped up several times is this one - a grilled chicken dish that seems to be common on the island of Lombok, right next to Bali. At this time, I've never been to Lombok, nor have I had this dish anywhere in Indonesia but it just looked so good I couldn't resist watching a bunch of the videos and then coming up with this recipe which is like an amalgamation of them. Most of the time, it's for grilling a whole, spatch-cocked chicken, but it's just two of us so I adapted it to make 4 chicken thighs. Ideally cooked on a wood burning grill, I have to make do in my apartment with a cast iron grill pan. I imagine it would also be really good on chicken wings and also fish Marinade: 1 t powdered dried turmeric 1t salt about 2 ounces of water Bumbu (spice paste): 2-3 fresh long hot red chillies (like Prik chee faa in Thailand) 2 fresh/frozen Thai chillies 2-3 fresh Cayenne or other long, red, skinny chilli. I can't get that here, so I used a couple of dried ones, soaked until soft 4 small shallots 4 cloves garlic 1 inch fresh/frozen kencur - substitute the same amount of galangal if kencur is unavailable 2 candlenuts 2t Indonesian or Malaysian shrimp paste (terasi or belacan respectively), toasted then crumbled 1t salt 2oz oil for frying 8oz coconut milk 2t palm sugar 1/2-1t white sugar 1/2 lime 1. In a small blender or mortar grind the bumbu into a fine paste 2. In a wok or deep pan, heat the fry oil until shimmering then add the bumbu paste and fry, stirring constantly, until the oil starts to separates back out of the paste. 3. Add the coconut milk and stir to combine and bring to a boil. Add the palm sugar and white sugar and simmer and stir constantly until much thicker and you start to see oil separating out of the liquid. Set aside. This is now the sambal used for grilling and dipping later. 4. Preheat your grill to medium heat and mix the marinade ingredients in a small dish 5. Once the grill is hot, brush the marinade on both sides of the chicken and place on the grill, skin side down. 6. Flip after a few minutes and cook on both sides until about halfway cooked through. 7. Using a brush, brush the sambal on the chicken then flip, and brush more on the other side. Continue brushing/flipping until the chicken is cooked through. 8. Squeeze the lime juice into the remaining sambal (sauce) and serve on the side.