19
Can you stir-fry without gas? Fremantle pop-up serves up the answer (www.abc.net.au)
submitted 2 weeks ago by to c/perth@aussie.zone
7 comments fedilink hide all child comments
you are viewing a single comment's thread
view the rest of the comments
[โ€“] 15 points 2 weeks ago (6 children)

"We also have a curved induction wok burner, which is fantastic, which you use with a round wok, and the temperatures there you can get up to are easily adequate to get that nice wok flavour."

Awesome, I've never seen one of those before! The home models look to be about $400, which is pretty quickly recoupable when - as they point out in the article - the yearly fee just to have a gas connection is hundreds of dollars.

The health effects of gas cooking make it a good idea to get rid of it.

  • permalink
  • fedilink
  • source
  • hideshow 6 child comments
    •
  • [โ€“] 2 points 2 weeks ago (1 child)

    You'll have to get a model that actually delivers good power, which in turn means you need serious electric power, too.

    I tried a flat bottom wok on a 3.5kW plate years ago (which maxes out a standard socket here with 240V and 16A), and it was underwhelming to put it mildly. To properly stir-fry you'll need a bit more ooomph. I'd guess 6 to 10kW would be a good range, which would imply 3-phase power.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 1 child comment
    •
  • [โ€“] [S] 7 points 2 weeks ago

    I've never found the flat bottoms delivered a good outcome no matter the heat source. Just not a wide enough surface area to impart the heat. I'd be keen to try the round shaped induction stove. If it delivers heat across that whole inverted dome i think that's the game changer required.

  • permalink
  • fedilink
  • source
  • parent
  • [โ€“] 1 point 2 weeks ago (2 children)

    I feel like a metal interface stand that is flat on the bottom, is heated by the flat induction plate the curved on top to match the wok shape would be a relatively simple item to allow woks to be used.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [โ€“] 1 point 2 weeks ago (1 child)

    I'm not thermodynamicist, but I saw somewhere that adding thermally conductive material can only slow down the heat transfer speeds (unless youre replacing another insulating material).

    Cause convection does such a better job at moving heat, youre better off just leaving open air to transfer it.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 1 child comment
    •
  • [โ€“] 1 point 2 weeks ago

    that doesn't make sense in my head, I would have thought the only benefit air has over any other heat transfer medium is that is is everywhere, doesn't make a mess and we can breath it, but I also dropped out of thermodynamics school so who knows.

    I'm imagining some metallic sack full of...magic heat transfer beans that sits on top of the cook top and then you sit your wok in

  • permalink
  • fedilink
  • source
  • parent