dancing james-
I think there are a lot of problems with domestic wok cooking, the gas burners are anemic
and for induction you either have a flat bottom one which isn't really a wok or a round
one with some kind of adapter ring.
Then there is the problem of most induction having a ring shaped coil so less heat in the centre.
They also like to shut off when the pan radiates too much heat back, not ideal for woks.
There is a reason why the ones in restaurants look like jet engines.
Maybe the bowl shaped ones work, but most demos with those solutions are people using
non stick or stainless woks at low heat.
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Moving around cast iron woks on induction glass hobs doesn't appeal.
I know that some regions in China, they prefer carbon6kw is bare minimum I think for proper wok cooking.
The 3kw one on my current Bosch one doesn't do the job.
Also the extractor at the moment is noisy and not that powerful.I typically cook with a hammered steel wok (wok burner), Le Creuset 30cm shallow casserole and Tefal ingenio induction compatible stainless steel (induction plate), and have some nice pieces of tin lined copper that I'd like to use without (double gas burners).
Also have a Le Creuset cast iron wok in the loft, where the base is too small to be stable on the trivets of my current hob.
I'm getting a quote for some Gaggenau domino hobs as above, extractor, built in microwave.
(they also seem to be the only ones who do a side opening 38cm high built in version)
Maybe that will be half my extension budget gone...
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sohi
Acliff
Yeah they aren't cheap but from my research are the best/neatest solution. My FiL will dissown me if we dont have a wok burner and I want to try induction so will be what we go for