I didn’t know these things existed until recently. I’ve noticed special induction burners that are designed concave so that a work can sit snuggly and have the heat reach up the sides like in Chinese restaurant kitchens, but without insanely hot fire risk.
Has anyone tried one of these and care to share their experiences? It’s supposed to recreate a decent amount of heat that many of us home wok users miss. What do you see as the pros and cons of this, assuming the thing actually works and quality isn’t an issue?
My main concern is that – as I’m sure you’re well aware – it’s quite common to flip the wok around a lot while cooking. Most (all?) induction stoves turn off when the pan is lifted out, which seems like a major headache with wok cooking. Perhaps these don’t do that, I have to idea…
