7 hours ago, Kerala said:Thank you! I need to go and do some research. I was under the impression that the round shape of a wok made it unsuitable for use on induction hobs.
It has become very difficult in recent years to find round bottomed woks, even here in China. Most department stores, supermarkets and other domestic kitchen supply shops etc only stock the (at least slightly) flat bottomed type.
The reason is very simple. Induction cookers. Whereas in the past people used gas burners for the ever-popular table top hotpot style of cooking (even in restaurants), it quickly became apparant that free standing induction cookers were more convenient and safer. I'd say that that's what 90% of people use now.
It is still possible to buy the traditional type, but only in artisan craft shops or professional, restaurant suppliers' places - sometimes not even there.
I have both types.
