Why I Cook With Induction

Chef Jon Kung posted a video talking about cooking on induction that features a rounded induction cooktop for woks: [VIDEO]

It's true that most induction cooktops/ranges aren't great for woks, but in principle the induction surface doesn't have to be flat -- it can be a concave shape to match the wok. In fact these exist -- if you search for "induction wok burners" you can see some pictures. (I only recently became aware of this after watching this video of a chef who uses induction cooking in a small kitchen: [VIDEO] ) Perhaps in the future there will be cooktops that include a wok depression on the surface, similar to how some gas stoves today include a built-in wok ring.

> Doing a decent stir fry is all but impossible on either induction or standard electric. Not really. Jon Kung makes the positive case for an induction wok better than I can: [VIDEO] . The usage of the wok precedes the gas burner by.. maybe 1500 years? Cooking on an electric range is just something to get used to.

> […] specially anything with a wok, just doesn’t work with induction. J. Kenji López-Alt, who recently literally wrote the/a book on wok cooking, would disagree: * [LINK] See also Jon Kung, a professional chef (at least before going YT full-time): * [VIDEO] A video from Yale Appliances (Boston, MA) who sell both gas and electric: * [LINK]