What is an induction burner? Is it good for stir-frying?

Basic Seasoning Mix Information
Wok with Tak Basic Seasoning Mix On Amazon: rb.gy/w9qnfn
A great seasoning mix for stir-frying and everything else - The Basic Seasoning Mix by Wok with Tak: • A great seasoning mix ...
Asking questions
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[@natalyk7207]

Thank you so much! I was the one asking the question about induction, and I didn't expect to get a whole video in response, and a very detailed email too! I learned so much! We just replaced our gas cooktop with induction and I am still adopting. I thought using a wok might be something I will have to give up, but thanks to Tak, I now realize I don't have to!

[@mattkojetin8198]

I have an induction stove and like to use it for stir fry. It works very well. Thanks for the demonstration.

[@Greta-x8o]

Thank you so much! I'm replacing gas with induction. I'm half Indonesian. I can't live without stir fry. This is so useful.

[@jamesellsworth9673]

I have used and enjoyed induction cooktops for 9 years. I just had to change my cookware to magnetic materials (sigh.) Heat transfer is very good: liquids heat especially fast. There is far more range in temperature than with electric range cooktops. I have a handmade wok from a notable Chinese factory. It is blue carbon steel and has a fairly round center. It works fine for stir-frying. Influenced by your video showing the larger flat area on a 14-inch Cuisine Art stainless steel wok, I have been using that. Each one works well. I also use your squeeze bottle system to keep water, sesame oil, and a couple of sauce ingredients handy. The oil and water bottles really help to make cooking non-stick.

[@natalyk7207]

Is Cuisinart one working on induction? Asking because I went on Amazon to purchase and saw Manu people saying it doesn't work. And which carbon steel wok are you usung?

[@lordbuckley6140]

I have an 1800 watt induction cooktop and a flat-bottomed light cast iron wok. The size of bottom roughly extends to meet the markings that designate the cooking area on the cooktop. It didn't get hot enough. I don't have this problem with my other cookware. I think there's just too much metal.

[@jlastre]

I hope you’re aware there are about three induction stoves for residential use of round bottom woks. Nuwave makes one and there are another two types that are jgeneric Chinese models. All of them are about 1500 watts which is more heat than you can get to the surface of a wok via residental electric or gas stove in the US. There is also heat loss on the sides from those methods versus induction. Unfortunately I have an aluminum wok (I bought it in 1982 before I knew better) but I have gas so it’s not a problem. But was looking at induction as it’s more efficient for a home use wok although I don’t see how you can get wok hey. Only way I know is to use the blow torch method.

[@81Garret]

My concern has always been about how being that close to a magnetic field for so long effects you.

[@bgrainger3477]

👍🏼😀Was wondering about induction. Is it true they are really noisy?? Thank you for this video.

[@gbird5000]

I just recently acquired a Duxtop induction cooktop. It was the top rated one on America’s Test Kitchen. I’ve only used it a handful of times, but I like it a lot so far. To answer your question, it is noisy when compared to a gas or electric range but it’s not that bad. It probably puts out around the same noise that a common handheld hair blow dryer does and it doesn’t do that constantly. It only does that when it’s heating the coils

[@jamescrane896]

I have a round bottom wok. Induction works just fine to my surprise.