Haha I’m gonna sit here and scrape some crust or get all the oil perfectly gone? No, not a chance. I know who put the oil there. I did. It’s simple.
Haha I’m gonna sit here and scrape some crust or get all the oil perfectly gone? No, not a chance. I know who put the oil there. I did. It’s simple.
The only induction burners at my work (western restaurant) kitchen are for a bain-marie or to aid with sous-vide, so I’m not too familiar.
But from what I gather, the issue becomes maintaining heat. Wok stir frying requires rapidly throwing in many cold ingredients in rapid succession and having them all cook without turning into a soggy mess. However, throwing in cold ingredients which cools the wok. But if you were serious and got an attachment to concentrate the flame at the bottom which rapidly returns them to the previous temperature. I don’t think an induction burner can return to top temp that rapidly. Also you can’t flambé your 料酒/cooking spirit as easily.
On a commercial setting… Well, commercial wok burners require constant water cooling because if you don’t, the metal warps from constant 400°C/750°F+ temperatures. While you can water cool electronics, something that takes as much abuse as a stove might not want to have running water that close to electrical components.
Induction stoves typically have much functional higher heat output than gas at least in a home setting, they also don’t need much cooling since the coil itself doesn’t heat much. It always dominates in water boiling etc tests.
A gas stove heats the air/plasma a lot of which is carried away by convection, you can’t hold your face above a gas burner cranked to max but it wont even feel warm above an induction stove at max (until the pot is hot of course and convecting that way). An induction stove heats basically directly opposite the coil, the reason they have magnetic interlocks is because if they are on and you move a ringed finger over the stove it will almost immediately amputate the finger as ~2 kW are dumped into like 10 grams of metal. Idk if you’ve ever seen induction forging but you can heat metal at insane speeds using induction. I have cracked cast iron by throwing it straight on my shitty cheap induction stove at max power.