What are some good tips or techniques for using a carbon steel wok on electric coil range?

Question

I was just given a carbon steel wok for christmas. I used it to cook my first stir-fry vegetable dish and I noticed on that the directions indicated to cook on a high flame. I was not sure if this translates to an electric range as turning on the electric burner on high. I am interested in any general knowledge or hints on the most effective use of a carbon steel wok on an electric coil range.

Asked by gangleclums

Answer

I am first of all assuming your carbon steel wok has a flat bottom. You want maximum contact.

If you're stir frying, you want to turn your heat as high as possible. The idea is to cook everything very, very quickly. Crank it all the way. :-)

Answered by talon8

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What are some of the benefits of electric stoves versus gas stoves?

Question

I have recently moved house and one of the downsides is that I'm now stuck with an electric stove instead of a gas stove which was in the previous house.

I'm not liking it one bit:

• It takes too long to heat up (I have to pre-heat it like an oven)
• You can't do any funky stuff with the open flame, like charring the skins off capsicums so you can peel them

Okay, I see some advantages:

• Easier to keep clean
• Flatter stovetop means less chance of a pot falling over

But seriously - I don't think any professional or keen amateur chef would be able to argue that an electric stovetop is better than gas.

I'd like to replace it with a gas stove in the near future. In the meantime, can anyone convince me that electric is better?

Asked by LeopardSkinPillBoxHat

Answer

Can I convince you that electric is better? No, I can't, because I don't think it is. The issue I have is related to how long it takes to warm up (and cool down). Electric cook tops just don't respond quickly. Little too hot? Too bad, nothing you can do about it (in time to save a dish that's starting to burn anyway). Not hot enough? Check back in 2 or 3 minutes. I find this particularly irritating when a recipe requires varying heats while cooking. Sorry I don't have better news for you.

Answered by yossarian

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What are the differences between an induction stove and a regular electric stove?

Question

Question pretty much says it all. They are both electric powered, and don't look all that different, but the induction cooktops I have seen are a lot more expensive.
What difference does the type of stove, induction vs electric, make to the actual cooking process?

Answer

A regular electric oven uses a large coiled resistor as a heating element. A large electric current is passed through this element which generates heat, similar to the tungsten filament of an incandescent light bulb.

An induction stove doesn't actually generate heat itself, but rather induces it the pot or pan. It does this using a rapidly oscillating magnetic field. This field induces an electric current in a ferromagnetic pan which generates heat, thus heating the food.

Induction stoves are faster, safer, and more energy efficient than traditional electric stoves. It requires significantly less electricity to create the magnetic field than it does to drive enough current through a resistor to make it heat up. They are safer because they don't actually generate heat themselves. After taking a pot off the "burner" (glass surface) it quickly begins to cool.

With regards to differences in the cooking process, there's not much. You just need to be aware that it heats up much more quickly and cools down much more quickly than a traditional electric stove. It does affect your choice of pans however. All aluminum pans will not work, nor will some lower quality stainless steel ones. If a magnet sticks to the pan then it will work just fine. The pan must also have a flat bottom to make full contact with the surface.

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