this post was submitted on 19 Mar 2026
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[–] Buddahriffic@lemmy.world 1 points 17 hours ago* (last edited 17 hours ago)

I use an induction hotplate and recently got a wok after thinking similarly to you. The thing that changed my mind was realizing that heat will still travel up the sides of the wok just based on how heat conduction works. Also, does everyone who uses a wok with a gas burner set it so the flames climb the walls a lot? It's been a long time since I've even seen a gas burner, but am I wrong in recalling that the flames were generally still confined to about the same area as an electric burner, just a little more 3D?

Edit: I've done one stir fry on induction so far and it still turned out pretty good.