Is a wok worth using on an electric stove or should I just swallow my pride and go back to a pan?

Is a wok worth using on an electric stove or should I just swallow my pride and go back to a pan? also removing the antirust coating and blueing the steel is a massive pain in the ass if you don't have access to direct gas flame. the areas next to my wooden handles that I couldn't touch to my stove flash rusted even after applying oil.

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  1. 2 months ago
    Anonymous

    a wok is designed to evenly distribute heat from a fire
    it doesn't do this with an induction stove

  2. 2 months ago
    Anonymous

    Dang when I get new woks I just hear them up until they glow to burn off all the lacquer the factory coats them in.

  3. 2 months ago
    Anonymous

    you need the right type of induction stove

    • 2 months ago
      Anonymous

      How much are these?

    • 2 months ago
      Anonymous

      When you take the wok off the burner to toss your food, it stops heating. moronic design.

      https://i.imgur.com/e8gHkUk.jpg

      >if you don't have access to direct gas flame
      You *-can-* use a wok on an electric stove, but it's never going to do what it was designed to.
      Neither will a standard gas stovetop.
      Spring has sprung! If you don't want to spend ~$60 on a cheap turkey deep fryer gas ring, the garage sales should be coming online soon to get them there. People use them once or twice for the novelty, then about half of them frick it up badly and/or decide it's not worth the cost/DANGER.
      Yeah, you'll be cooking outside, but only for like, 5 minutes, and that's way more traditional Chinese anyway.

      You'll still need a wok trivet, and all the ones I've shopped for have been too low.

  4. 2 months ago
    Anonymous

    get a portable butane burner for wok cooking.

  5. 2 months ago
    Anonymous

    it is kind of ridiculous how insufficient the directions are for some of these woks. you are definitely not getting that thick lacquer off just scrubbing in water and burning a film of oil.

  6. 2 months ago
    Anonymous

    How many BTU's does a round bottom WOK need Culinaly?

    • 2 months ago
      Anonymous

      Many, my wok burner out puts 110k btu

      • 2 months ago
        Anonymous

        I'm thinking of buying a 50k BTU burner for crab boils, you think that would be enough to also use it for wok?

        • 2 months ago
          Anonymous

          It would work okay, the ones the china man use are hotter yet though and unlike the burner you're thinking of and things like this

          https://i.imgur.com/e8gHkUk.jpg

          >if you don't have access to direct gas flame
          You *-can-* use a wok on an electric stove, but it's never going to do what it was designed to.
          Neither will a standard gas stovetop.
          Spring has sprung! If you don't want to spend ~$60 on a cheap turkey deep fryer gas ring, the garage sales should be coming online soon to get them there. People use them once or twice for the novelty, then about half of them frick it up badly and/or decide it's not worth the cost/DANGER.
          Yeah, you'll be cooking outside, but only for like, 5 minutes, and that's way more traditional Chinese anyway.

          they have more material at the front to deflect the flames and heat away from you.

        • 2 months ago
          Anonymous

          Maybe if you can remove the diffuser plate, like this,

          https://m.youtube.com/shorts/JOoaKt4u-gk

  7. 2 months ago
    Anonymous

    >if you don't have access to direct gas flame
    You *-can-* use a wok on an electric stove, but it's never going to do what it was designed to.
    Neither will a standard gas stovetop.
    Spring has sprung! If you don't want to spend ~$60 on a cheap turkey deep fryer gas ring, the garage sales should be coming online soon to get them there. People use them once or twice for the novelty, then about half of them frick it up badly and/or decide it's not worth the cost/DANGER.
    Yeah, you'll be cooking outside, but only for like, 5 minutes, and that's way more traditional Chinese anyway.

    • 2 months ago
      Anonymous

      I'm thinking of buying a 50k BTU burner for crab boils, you think that would be enough to also use it for wok?

      This is what I'm talking about, notice the lip on burner, that's the front of the burner and it helps deflect an immense amount of heat away from you while cooking.

  8. 2 months ago
    Anonymous

    eh it's a nice deepfrying vessel, and the non stick quality and volume definitely come in handy even if you have to accept the downsides of an electric stove. if you intend on doing the seasoning correctly you do need to shell out either for a butane torch or a portable gas burner if you don't have access to anything else.

  9. 2 months ago
    Anonymous

    The whole point of a wok is to heat the sides with flame. It won't work near as well with electric.

  10. 2 months ago
    Anonymous

    So what is stopping you from just taking it outside and setting in a wood fire you made yourself?

    • 2 months ago
      Anonymous

      Ah scratch that. Wood handles. Yeah that does.sound like a b***h but you can always just distressed the wood handles. Surely there is steel under them?

      • 2 months ago
        Anonymous

        Just disregard. As in let them burn away. Keeping an oven mit around isn't particularly hard.

        • 2 months ago
          Anonymous

          letting the helper handle burn would probably be fine, but the main wood handle no. A narrow steel tube isn't going to be a comfortable thing to maneuver the wok with.

  11. 2 months ago
    Anonymous

    I've been wondering about this too. I'm moving to a house with induction and I'll try it but I think I'm possibly going to buy a separate burner with canisters.

    • 2 months ago
      Anonymous

      Just use a flat bottom wok with induction, its not as good but still decent. Induction heats a lot and extremely fast so you can get a much more reasonable simulation than with electric.
      Unless you are an absolute purist autist about asian food you wont feel much of a difference.

      • 2 months ago
        Anonymous

        it's not autistic to have standards.

      • 2 months ago
        Anonymous

        Thanks anon. I'll try and see how I get on.PS the bender that posted below you (no (You)s for him) wasn't me, so I hope you didn't think I was ungrateful for your advice.

        • 2 months ago
          Anonymous

          his 'advice' was to put up with something he acknowledges is subpar, because to get the right tool would make you autistic.

          you shouldn't listen to that sort of advice, or you'll be sleeping on a cot in front of your big screen TV, because why would you need more?

          get a butane burner and a flat bottomed wok, and stir fry the way you're meant to, over open flame.

          • 2 months ago
            Anonymous

            > because to get the right tool would make you autistic
            Because to get the "right" tool would take thousands of dollars for some advantage you only really only get if you are an experienced chef and know how to use it properly. A stir fry cooked on a flat wok still tastes great.

            I bet you also reccomend 2000 dollar japanese knives to amateurs just because its "authentic"

            • 2 months ago
              Anonymous

              a butane burner is 30-50 dollars, anon.
              that and the wok itself are the only specialist tools you need, and both can be found at Walmart, it's the antithesis of of the elite homosexualry you get from knife threads.

  12. 2 months ago
    Anonymous

    Doesn’t work. Plus, even with gas, most people don’t have the BTUs.

  13. 2 months ago
    Anonymous

    @20368260
    That's a lot of words to tell me you don't get sex. As I said to him, I'll give it a go. If it doesn't work, I'll get a burner.

    • 2 months ago
      Anonymous

      you colossal c**t, I'm fricking helping your stupid ass.

      this is why you're a frick up asking for help on Culinaly.

      • 2 months ago
        Anonymous

        Stay mad Karen.

        • 2 months ago
          Anonymous

          enjoy your limp dick stir fry.

          • 2 months ago
            Anonymous

            Hate to tell you this, but not everyone enjoys eating wiener like you do.

        • 2 months ago
          Anonymous

          What a homosexual reply. You’re a homosexual.

        • 2 months ago
          Anonymous

          You're a joke darling 4gdxtx

  14. 2 months ago
    Anonymous

    I thought one of the main selling points of a wok was that it's round base lets you capture more of the flame.
    I don't see a point with using a wok on an electric since you'll have so little contact with the heating element
    If you want to use a wok, look for like a portable butane burner.
    You could also try a propane burner, but honestly I don't feel like those are safe to use indoors.

    • 2 months ago
      Anonymous

      One of the little ones that uses a small canister?
      Those are absolutely safe for use indoors you fearful zoomer.

      • 2 months ago
        Anonymous

        How many BTUs can they really put out?

        • 2 months ago
          Anonymous

          15k btu or so.

          I thought the ones that use the small canister were all butane or something similar.
          I had a propane burner that connected to a propane tank. I only used it outside.

          Do you really think that an iwatani burner meant to be used indoors in a small apartment is unsafe, what is this mental illness called?

          • 2 months ago
            Anonymous

            Do they sell propane burners?
            I only see butane.

            • 2 months ago
              Anonymous

              I think it's butane only, but the off gassing in a small burner like that isn't really enough to care about in normal use, especially for quick stir fries.

              > because to get the right tool would make you autistic
              Because to get the "right" tool would take thousands of dollars for some advantage you only really only get if you are an experienced chef and know how to use it properly. A stir fry cooked on a flat wok still tastes great.

              I bet you also reccomend 2000 dollar japanese knives to amateurs just because its "authentic"

              A dedicated wok burner is 100 dollars you disingenuous homosexual.

      • 2 months ago
        Anonymous

        I thought the ones that use the small canister were all butane or something similar.
        I had a propane burner that connected to a propane tank. I only used it outside.

  15. 2 months ago
    Anonymous

    Is oil supposed to pop and splatter when I heat my wok pretty hot even though I haven't cook anything yet?

    • 2 months ago
      Anonymous

      No. Pop and splatter happens when there's water in your pan. Are you using some moronic type of "oil," like regular butter or bacon grease?

      • 2 months ago
        Anonymous

        I just use regular vegetable oil.

        • 2 months ago
          Anonymous

          Your vegetable oil contains water.

  16. 2 months ago
    Anonymous

    How do eye clean this fricking waxy resiny shit of my new WOK?

    • 2 months ago
      Anonymous

      1. fill it up with 50-50 vinegar water solution and boil until mostly evaporated.
      2. give it a thorough scrub all over inside and out with soap and water, use a metal abrasive scrubber. be thorough, take 15 minutes.
      3. at this point it should be ready to get blued with flame that should burn off anything remaining. the entire surface of the wok should take on a shimmering aqua blue surface.

  17. 2 months ago
    Anonymous

    just get a propane tank and a 100 dollar wok burner off Amazon. even a gas stove isn't ever going to be a wok burner.

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