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Gas Stove Makers Quietly Delete Air Pollution Warnings as They Fight Mandatory Health Labels
(news.slashdot.org)
this post was submitted on 17 Sep 2025
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The only drawback for induction is for wok tossing. Western cooking prefers to have heat evenly distributed across a flat bottomed pan where Asian wok cooking prefers a concentrated heat source at the bottom of a round wok to have a gradient of heat. There are curved induction surfaces designed for wok cooking but they are very niche and not widely available, even in Asia.
I have no experience to inform this guess, but I wouldn't think even properly-shaped induction would work all that well anyway, considering how often the wok is getting picked up off the burner to flip and stir the food in the wok cooking videos I've seen.