Whether off the boat or ABC,
I've never seen a wok used.
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Do You Have a Gas Stove or an Electric One?
- Thread starter Debater Slayer
- Start date
I've never seen a wok used.
wandering peacefully
Which way to the woods?
Ok no!! You cannot use a propane bbq inside!!! I'm out walking around in the forest in sun. I will answer you and @Revoltingest when i get home.
metis
aged ecumenical anthropologist
Our oldest daughter ate "Chinese" in Beijing for about 1 week as she was there on a mathematics-educator conference. She said she largely didn't know what she was eating but loved it anyway.
Subduction Zone
Veteran Member
There are indoor propane heaters, but they come with all sorts of precautions. They do not seem to be recommended for houses that are well sealed from the elements. You want a bit of a drafty room. And when I hear "twice as efficient" and we are only talking about an open flame I have to wonder about how they define "efficient'. If they are doing it by cubic feet of gas then they messed up. That is not how efficiency is measured. Mass would be valid. Volume is not.
Secret Chief
Veteran Member
Cooks don't use electric stove tops.
Subduction Zone
Veteran Member
That is odd because Michelin Star Chefs do:
Mei Mei London | Branding, Kiosk & Interior Design | B3 Designers
My old rental house had a cheap, outdated gas stove. I loved the thing. When we bought the house we're in now, appliances were included... what was here was a fairly modern glasstop electric stove. I was crushed, but I couldn't take the rental stove with, obviously, and this house was perfect for our needs otherwise...
I had it for about a year before my dad took pity on me and bought me a new gas stove. He didn't understand the problem, but was probably tired of hearing me bellyache about not being able to make Mexican food properly...
Technically, they're still gas.
It's about what brings the heat, Sparky.
And without the igniter how much heat would be brought about?
Secret Chief
Veteran Member
Pretentious ***** don't count
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Secret Chief
Veteran Member
We've just moved house and swapped the cookers beforehand.
Subduction Zone
Veteran Member
Pretentious ***** don't count
LOL. Never been there. But it does not seem that way.
Secret Chief
Veteran Member
Maybe they're better than they used to be, but one could not rapidly change the heat on an electric stove, which is a pretty basic requirement. Electric ovens are fine.
Audie
Veteran Member
Old chinese saying ( really)
translates like, don't look,in the
kitchen if you plan to enjoy your meal.
Some cooks, it's always catching fire
but the are so used to just putting a cover
on it.
You can see, go around back, where exhaust
pipe goes.
Heavy yellow grease condensate dripping to the ground.
When the deep fry oil is too disgusting
to use, they sell it to peo0le whim " refine"
it and sell to even worse restaurants.
HK has fab world class food but you can't
get it cheap.
Twilight Hue
Twilight, not bright nor dark, good nor bad.
Subduction Zone
Veteran Member
Electric induction is totally different from a standard resistance heater. If anything they are faster than gas. Heat is added almost instantly and when the heat is turned off the only heat is the residual heat in the pan. It works by using electromagnetism to generate an electrical current within the pot or pan itself. As a result only ferromagnetic materials can be used for a pot or pan. Cast iron, works great. So does carbon steel. Some stainless steel works, but if you have an aluminum frying pan forget about it. Or if you have a really high end copper tin pan that will not work either.
Electric. My apartment is all electric.
Subduction Zone
Veteran Member
Try this with a traditional electric or electric range:
That is a specially made pan. You can see that it is boiling on the induction top. Meanwhile ice is sitting on top the same "burner" and is barely melting. The heat is generated within the pan itself. Also, induction tops have neat safety devices. If you do not have an appropriate pan on the burner it will not even turn on. A traditional wok can be very fiddly. I have managed to get the burner to turn on, but I have not cooked with it. Perhaps I should give it a go some day. The wok that I linked earlier has a specially made carbon steel work. The wok will work anywhere, but it s shape matches that of the induction unit so it does heat evenly on it. Other woks might work, but they will be too far away in places if the curvature is not the same.
That is a specially made pan. You can see that it is boiling on the induction top. Meanwhile ice is sitting on top the same "burner" and is barely melting. The heat is generated within the pan itself. Also, induction tops have neat safety devices. If you do not have an appropriate pan on the burner it will not even turn on. A traditional wok can be very fiddly. I have managed to get the burner to turn on, but I have not cooked with it. Perhaps I should give it a go some day. The wok that I linked earlier has a specially made carbon steel work. The wok will work anywhere, but it s shape matches that of the induction unit so it does heat evenly on it. Other woks might work, but they will be too far away in places if the curvature is not the same.
Just as much.And without the igniter how much heat would be brought about?
I've used stoves with pilot lights,
& even those requiring a match.
Would you say that my old gasoline
burning car is "electric" cuz it has
an electric starter?