We have induction at home and we did get a steel plate to use for pots and pans that aren’t ferrous. But it works so badly. Sure the induction plate heats up but then you have to rely on contact heat transfer between the metals and it’s very slow and laggy. Kills all the benefits of induction. I can’t possibly imagine trying to do this with a wok. First of all a wok needs to move and be picked up to stir and flip. The second induction loses contact, it loses heat. We should just say that gas wins hands down for woks because that’s the reality.
There are special wok induction plates (more like bowls at that point), and those work quite well. But I cant see spending so much money on the matter. That’s why for a wok I prefer fire above anything electric.
You can also (we don’t have gas, and didn’t want to spend money on a round induction bowl) buy a wok with a tick and flat bottum. (also suggestions where listed here somewhere)
We have induction at home and we did get a steel plate to use for pots and pans that aren’t ferrous. But it works so badly. Sure the induction plate heats up but then you have to rely on contact heat transfer between the metals and it’s very slow and laggy. Kills all the benefits of induction. I can’t possibly imagine trying to do this with a wok. First of all a wok needs to move and be picked up to stir and flip. The second induction loses contact, it loses heat. We should just say that gas wins hands down for woks because that’s the reality.
There are special wok induction plates (more like bowls at that point), and those work quite well. But I cant see spending so much money on the matter. That’s why for a wok I prefer fire above anything electric.
You can also (we don’t have gas, and didn’t want to spend money on a round induction bowl) buy a wok with a tick and flat bottum. (also suggestions where listed here somewhere)