Induction experience

[ipsedixit]

@ScottinPollock

I think a major issue with current induction cooktops is the cooling of the induction coils. But even then, a 10 or 12 inch element is capable of almost twice the BTUs of a similar sized gas unit.

And while a commercial gas wok is almost like a mini blast furnace, even a real bast furnace pales in comparison to the capabilities of an induction furnace, which uses liquid cooling of the induction coils.

It’s really not the level of heat, but how that heat is generated that really separates the difference between induction and gas for Chinese cooking.

I agree with you that an induction cooktop can out generate the BTU levels of any gas cooktop, but that’s really not the relevant point of inquiry, as it’s more about how one can use the heat that is generated.

For example, on an induction burner, you simply cannot lift up the work and toss your ingredients and then while the wok is still in the air, catch some flames from the stovetop. On a gas setup, that’s par for the course. See below beginning @ 0:15

Slow motion wok tossing by Chef Jin Haw

Again, not denigrating induction, just pointing out that there are limitations which makes it (at this point) inappropriate for certain types of cooking, and it has nothing to do with the level of heat, or BTU’s.