No question long-term induction the way to go. I’ve tried a couple of the 120 V plug-in models. These get overwhelmed with anything more than say half a pound of protein also compared to a gas wok. The induction woks seem to have a smaller hotspot as well. I would like to get a bigger induction wok burner the question is what? My gas outdoor wok is 18 inches and it’s great other than in Calgary winters or when there’s lots of insects it’s time to move indoors with it.
I have a control freak, which spoils me in terms of flexibility and temperature control. I’m not sure if I can find an induction wok with the same amazing technology.
Garland has a neat system that uses three temperature sensors as opposed to the one essential one in most induction burners that looks promising. Anyone have any experience with it?
