You dont lose either in my experience. I use a electric flat top, which also just heats the bottom of the wok.
The flat bottom isn’t isolated from the rest of the pan. It radiates the heat out over the carbon steel very rapidly. I wasent exaggerating when I said oil smokes in 30 seconds. The sides are always searing hot, and I can flip food with no issue. I get the exact char and smoke flavor I expect from a wok with it.
I would guess your wok isn’t carbon steel if you’re having problems with induction heat. The material seems key to making a flat bottom wok work.
Okay. I guess I’m confused about the difference in context. The method of heating just the bottom of the wok differs, but thats all either does. Induction should if anything be more effective than resistive heat.
Youre saying you have a flat bottom, carbon steel wok you use on a full size inductive range and it doesnt heat in a comperable way?
You dont lose either in my experience. I use a electric flat top, which also just heats the bottom of the wok.
The flat bottom isn’t isolated from the rest of the pan. It radiates the heat out over the carbon steel very rapidly. I wasent exaggerating when I said oil smokes in 30 seconds. The sides are always searing hot, and I can flip food with no issue. I get the exact char and smoke flavor I expect from a wok with it.
I would guess your wok isn’t carbon steel if you’re having problems with induction heat. The material seems key to making a flat bottom wok work.
I’m speaking only about induction. Sounds like you are using resistive electric.
Okay. I guess I’m confused about the difference in context. The method of heating just the bottom of the wok differs, but thats all either does. Induction should if anything be more effective than resistive heat.
Youre saying you have a flat bottom, carbon steel wok you use on a full size inductive range and it doesnt heat in a comperable way?