Thanks that was very useful.. I used to have a nonstick "woklike" pan before, but decided to go for a carbon steel wok earlier this week when it needed replacement.. In other videos people always say "wok needs very high heat" and while that may be true for gas-stoves, I quickly realized that this is not true for induction. I have settings from 0 to 15 (and a "boost" mode) and for stir-frying it can't be much higher than setting 8. I had started out (first actual cooking today after seasoning the pan yesterday) adding ginger and garlic while having the pan heat up at mode 12 and within a few seconds after putting them in, they turned brown and very quickly to black.. clearly the wok was too hot and the ginger and garlic had to go. Fortunately I hadn't started with the meat, so I knew that I'd have to turn it down quite a bit first and it turned out well. Just like everything it needs some getting used to, but I am sure that I'll end up loving that wok and can use it well on induction.
@Fomites Жыл бұрын
Thanks! That's exactly what I wanted to know.
@cdh79 Жыл бұрын
@@Fomites If it's of any interest, I still use the carbon steel wok on my induction stove.. I still start with heat setting 8 for meat and veggies, and in some cases I add dry wok-noodels (and frozen veggies) to the mix and then add some water, which I bring to a boil inside the wok at setting 12.. I then wait until the heat and noodles have gotten rid of the water (which also thaws the frozen veggies), but this I can't wouldn't call "stir frying" anymore. It's also important to then be careful with the high setting, as it can quickly become sticky (once all water evaporated). When I make omelette or similar on a carbon steel pan (yes, I've bought more since I wrote my previous comment), the maximum setting I go for is 8 (out of 15 on my induction stove).
@gordonyoud59753 жыл бұрын
Crazy, putting this on KZbin I ATE MY SCREEN😂😂😍😍❤
@YankeeSkeptic5 жыл бұрын
The NuWave Induction Wok is worth checking out.
@pragawa4 жыл бұрын
I just did. Wow!
@Rrrrichy4 жыл бұрын
And the best thing is: with induction you won't need any wok or extra utensils. The induction does the job in a regular iron pan!
@edenassos2 жыл бұрын
"You won't need any wok". There is a reason asians use woks.
@Rrrrichy2 жыл бұрын
@@edenassos yes the quick and intense heat. you can achieve that with induction
@experiment542 жыл бұрын
Wok cooking requires the food being tossed to the sides etc Induction doesn’t heat the sides does it?
@miguelangelmartinezcasado8935 Жыл бұрын
@@experiment54 It does the same way as with a burner hitting the bottom, by conduction. It heats the center and the center will heat the sides. Unless there's some techniques where you have the wok under fire, or tilted for a while before tossing things to the side it should be the same
@umayoubm3866Ай бұрын
Metal conducts heat@@experiment54
@NvidiATI3 жыл бұрын
Moving the flatwok quickly so the dishes mix can it cause damage on the induction surface?
@lillyj88743 жыл бұрын
Yes!
@patriciamoffitt10583 жыл бұрын
Use your utensil to stir fry and mix. I have never cooked on gas so never developed the habit of sliding the pan back and forth on the grates of a gas stove. Induction was the best option for me.
@tabletcasacasa55233 жыл бұрын
you can moving quickly , induction work at last 5mm over the surface before temperature sensor send the warning "beep"
@justcruisin1092 жыл бұрын
I know this is an old video but does anyone know if those recipes are available? I checked their recipes page on their website but no joy.
@vanillaroz8 жыл бұрын
What kind of bacon? Gel bacon?? - Thanks for the tips, getting an induction range in two weeks!! Yippee!
@abek89able15 күн бұрын
Umm the paper towel doesn’t cause a fire ?! 😮
@karenlebow7 жыл бұрын
Where to find the stainless steel griddle with lid. What is the name or brand?
@purcellmurray7 жыл бұрын
Karen LeBow We use a round stainless griddle with a glass lid from Maxam, it is easily available online, for the flat-bottomed wok we use several, Le Creuset Cast Iron, All-Clad Stainless Steel and a Carbon Steel Wok......
@jhammer10148 жыл бұрын
Can you advise the brand of flat wok/griddle
@purcellmurray8 жыл бұрын
We use a round stainless griddle with a glass lid from Maxam, it is easily available online, for the flat-bottomed wok we use several, Le Creuset Cast Iron, All-Clad Stainless Steel and a Carbon Steel Wok......
@aHalfaMongrel6 жыл бұрын
Is the paper really to lessen clean up or is it to stop scratching the cook top ?
@Aikano93 жыл бұрын
How would it scratch? Isn’t glass harder than the material most if not all pans, woks and pots are made of
@lillyj88743 жыл бұрын
Wouldn't paper burn?
@robhartzell6033 жыл бұрын
@@Aikano9 Glass is definitely not harder than the pans on it -- and scratches on a glass top weaken the glass, making it more likely to break over time.
@TragoudistrosMPH3 жыл бұрын
@@lillyj8874 induction heats metal, only. If the pan became hot enough to burn paper (Fahrenheit 451 😉), then yes, but otherwise no as the heat generates in the metal, which is beyond the paper.
@marthasadler30553 жыл бұрын
@@Aikano9 Great question. So, cast iron hardness vs. glass hardness, I'm not finding it right away but ...
@robertherman1146 Жыл бұрын
This seems much more complicated than regular high heat round bottom wok cooking. The broccoli has to be pre-cooked?? What gives?
@alittlebirdysaid2 жыл бұрын
I just moved into an apartment with an induction cooktop and I am so confused and frustrated. I've finally figured out how to actually get it to turn on/heat up, but I just spent 20 minutes frying almonds when it usually takes me 5. I have induction friendly cookware so I have no idea what the problem is and have no idea how anyone cooks meals/stir fries using these as it's unbelievably slow. Maybe I'm just missing something, anyone know?
@SsgtHolland2 жыл бұрын
Are you sure it is induction and not ceramic? Also it might be a less powerful 1 fase model instead of a 2 fase model which has a higher watt output.
@abutimmy37435 жыл бұрын
Best to use a silicon cover instead of paper towel that could catch fire.
@veetour5 жыл бұрын
Not very likely. The only thing that gets heated is the cookware and the food.
@MrsBMusic4 жыл бұрын
Jaqen Hghar I set fire to the paper towel with a carbon steel wok. The base got VERY hot during the seasoning process.
@lillyj88743 жыл бұрын
I don't like the sounds of the paper towels
@QBCuber692 жыл бұрын
What kind of a silicon cover?
@normrubio7 жыл бұрын
Is there a reason to use caution when using a flat bottom stainless wok in a glasstop?
@liamness7 жыл бұрын
I think it was the carbon steel (not stainless) one she was warning about. They can be very thin, my guess is that it could heat up extremely fast. I would expect the glass on an induction hob to be able to handle fast, extreme temperature changes though - otherwise it's not really fit for purpose.
@MrsBMusic4 жыл бұрын
Liam Duffy yes, I set fire to the paper underneath trying to season a carbon steel wok. The bottom of the wok buckled. But the glass cooktop cleaned up just fine!
@robhartzell6033 жыл бұрын
On any glass top stove, induction or otherwise, moving any kind of pan around while it's directly touching the burner can scratch the glass, which can weaken it over time and make it susceptible to breaking. Also: glass tops *are* vulnerable to sudden temperature changes, like all glass is. A new one may not be as vulnerable, but when you add scratches, you can reduce its strength. I've seen a couple of glass tops crack (after a couple years' use) because of a combination of both of these factors -- the burner had been scratched by moving the pan around on it, and though the scratches weren't immediately obvious, it was enough that, when not-quite-room-temperature meat hit the pan on that burner, it cooled the pan suddenly enough and drastically enough to crack the glass.
@QBCuber692 жыл бұрын
Am I not to move the pan at all with induction? Can I always cook with something between the cooktop and the pan to prevent scratches?
@robertherman11462 жыл бұрын
You cannot move the pan when cooking. Neighbor down the street did that with a cast iron fry pan and destroyed his cooktop. No covered by warranty. Unrepairable. He had to buy another one at $4000.
@stevecheung90562 жыл бұрын
With induction cookers, you can only heat up the wok when it is on the glass and only the flat bottom is hot. You CANNOT toss the food on high heat because it will stop heating up. Basically, using a wok on an induction cooker is the same as cooking with a pot! LOL
@WanderinginMotion2 жыл бұрын
Does anyone know what cast iron wok - the actual product to purchase is in this vid?
@romelbhullar55452 жыл бұрын
In the video I think it is Le Crueset
@TragoudistrosMPH3 жыл бұрын
Great video! What happens with a curved bottomed wok?
@angelic34503 жыл бұрын
In theory they say it does not work and you have to buy a flat one. However if you watch school of wok here on you tube, he does it all the time. Still figuring it out myself.
@tabletcasacasa55233 жыл бұрын
the problem is the temperature sensor on the surface, it don't know how hot the pan is .
@rcheskin3 жыл бұрын
You are effed.
@BittyVids2 жыл бұрын
You can get an separate curved induction burner.
@mdjahidyoour67476 жыл бұрын
Nic. Frn
@jessepasley54292 жыл бұрын
A flat bottomed wok is not a wok.
@pheminismisshit45716 жыл бұрын
very huge huge i love them pom pom
@lillyj88743 жыл бұрын
Paper towel????
@scotm35992 жыл бұрын
Dont try that on an electric stove. This is an induction stove
@raymondruth27436 жыл бұрын
Who stir fries like this. You shake the Wok, no one in their right mind just stirs the content with a spoon. Also, you vary the heat of a wok by removing it from the heat source, not by changing the heat source.
@filthydwarf5 жыл бұрын
You obviously never used induction stove. If you pick up the wok the hob will stop heating and sometimes it will even turn off. In gas it still gets heat because of the flame so in an induction you need to change your way of woking
@raymondruth27435 жыл бұрын
@@filthydwarf Nah, i will just stick with my 15KW wok burner thanks. Wok cooking is as much about the experience as the end result.
@BeingReal15 жыл бұрын
I'm with you 100% This definitely is NOT stir frying. That's simply frying in a pan. You cannot get the effect or result of stir frying without an open physical flame. Induction cook tops need to come up with a cook top that has a moulded concave plate into which a wok sits so that the heat envelops the entire base and outer sides of the wok. As if no one has thought of that?! This is the only thing that turns me off induction cook tops.
@legendac5 жыл бұрын
@@BeingReal1, Miele actually has one with the recessed wok basin. Not sure why it's not a popular choice. m.miele.sg/domestic/hobs-and-combisets-2473.htm?mat=09456490&name=CS_1223-1_I&mat=09456490&name=CS_1223-1_I#
@InXLsisDeo4 жыл бұрын
@@BeingReal1 "Induction cook tops need to come up with a cook top that has a moulded concave plate into which a wok sits" This actually exists and is used in some restaurants where huge flames are not permitted.
@jakevon19126 жыл бұрын
SUX.... better to use carbon steel frying pan on flat induction cooker kzbin.info/www/bejne/Y6TYhaCLjZmJmM0
@The-Growroom4 жыл бұрын
It's not wokking if you're using a flat bottom pan. thats stir frying.
@candygan80376 жыл бұрын
0
@hosackies4 жыл бұрын
It ain't a wok when it's flat bottom... Just saying
@robhartzell6033 жыл бұрын
You're not wrong, but if one were to be pedantic about it, you're still not getting fully-authentic wok hei if you're not cooking over a gas burner that puts out more BTUs than a consumer-grade gas stove can.