Kitchen's Kitchen

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dbr in reply to @Polygon

$$$

Cheap flat-bottom thin steel wok works well on our induction hob. Cast iron would probably be even better but I'm used to thin steel. Incidentally, how does one flick the contents of a heavy cast iron wok?

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Lolo in reply to @dbr

Is that what you have? I have kind of given up on using a wok at home, even on the gas burner of my (outdoor) grill the flames don't go high enough for the sides of the wok to be sufficiently hot.

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dbr in reply to @Lolo

Nah, just flat induction. No heat on the sides but I mange ok, I'm sure my wok technique is probably terrible but no one's complained so far.
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Polygon in reply to @Lolo

Tripple ring burner (oooh!), round bottomed wok, just about gets the job done.

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