I can’t compare anything to resistive heat because I haven’t used it in about 30 years. I have zero thoughts on resistive.
I just think induction is far from ideal for woks because it’s only able to act on the very flat bottom of the wok and doesn’t permit much movement, flipping and such which is expected when you’re cooking with a wok.
I’m still confused man. If the bottom of the pan is hot, it heats up the rest of the pan. Thats just how metal and heat works.
I’m telling you that I have a wok and a heating element that only gets the bottom of the wok hot, but then because of metal and you know, physics, the rest of the wok is also scorching hot. I move it around, I flip things with it, it adds that exact wok char and smoke to my food.
Do you have a carbon steel wok you have used with your induction stove? It sounds like you just think it won’t work, instead of actually trying it.
I can’t compare anything to resistive heat because I haven’t used it in about 30 years. I have zero thoughts on resistive.
I just think induction is far from ideal for woks because it’s only able to act on the very flat bottom of the wok and doesn’t permit much movement, flipping and such which is expected when you’re cooking with a wok.
I’m still confused man. If the bottom of the pan is hot, it heats up the rest of the pan. Thats just how metal and heat works.
I’m telling you that I have a wok and a heating element that only gets the bottom of the wok hot, but then because of metal and you know, physics, the rest of the wok is also scorching hot. I move it around, I flip things with it, it adds that exact wok char and smoke to my food.
Do you have a carbon steel wok you have used with your induction stove? It sounds like you just think it won’t work, instead of actually trying it.