rainwall

OS/2 or nuthin’

I use a flat bottom carbon steel wok on an electric stove and it heats up like lightning. Its the top pick from this article. Kenji Lopez-alt, a long time serious eats contributor, also wrote the book on woks that is excellent if you’re interested in getting started with wok cooking.

With the above wok, I can get oil smoking in 30 seconds from cold, and it sears everything like a dream. It is 100% the “dont turn away while its going or else” wok cooking experience. Unless you have very exacting standards, woks are covered on electric/induction.

The US tried to curtail gas stoves a bit in new home builds at the federal level during Biden’s term to reduce asthma and carbon emissions and the GOP predictively lost its shit because that would threaten natural gas profits.

At this point induction stoves are as good as gas ranges to cook on, cheaper to operate, can be powered with clean energy and have no health issues, but Americans are fucking stupid in aggragate.

Some people just like to roll out new accounts at times. Its like changing your hair. Still you, but different.