Induction is better than gas if you use the right tools
I love to cook fiery Thai food. On Earth, I cooked with a Thai woman who writes amazing cookbooks. I don’t claim to be as good a cook as your average mom in Thailand but I can hold my own against any Western cook.
My first concern when I could no longer cook on a gas flame was my wok. But induction is just as good as gas. It takes a minute to get up to speed. But once you know how to use a wok on an induction cooktop, you won’t miss the flame.
I did have to part with my big, authentic Thai wok. It didn’t have enough ferrous metal in it for an induction range, which heats the iron in your pan by exciting it with magnets to achieve heat. Without iron, there is no heat.
But with the right pan? Induction is as good as gas.
Induction is so easy to add to any kitchen. If you are stuck with an old-style electric stove, buy an induction burner and set it on the counter. Or pull it out when you want to cook with high heat on a wok.
If your electric stove disappoints, set this induction burner anywhere and start cooking terrific stir-fries.
The thing to look for in your wok is ferrous metal. Stick a magnet to the pan. If it sticks, the pan will work. The more iron there is, the better it will work.
The density of the pan matters here, too, though. Cast iron is rich in iron but thick so it changes temperature slowly. Carbon steel is also rich in iron but is very thin so it can get hot fast and cool down again very quickly.
A flat bottom is also necessary because the metal has to make contact with the induction surface. There is no flame to lick the sides of a curved pan.
This cast iron wok for slow heat
This cast-iron wok works well on induction. For things like risotto and dishes that don’t require fast heat changes, it is wonderful.
It holds heat, evenly, for a long time. I use mine often — just not for stir-fries.
This carbon steel wok is the tool you need for cooking stir fries on induction
If you are cooking fiery Asian food, you want to be able to go from nearly on fire to medium to low heat. You need a pan that responds quickly.
Much of this cuisine — especially Thai food — was developed for kitchens that mostly happen outdoors on huge propane heaters with giant, cheap woks.
This carbon steel wok is the right tool for achieving this result on an induction burner.
You will not be disappointed in the high heat you can get with this combo of power burner and carbon steel.
Be careful not to set off the fire alarm!
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