On 7/12/2013 12:46 PM, dsi1 wrote:
> On 7/12/2013 8:23 AM, casa bona wrote:
>> On 7/12/2013 12:13 PM, dsi1 wrote:
>>> On 7/12/2013 6:02 AM, casa bona wrote:
>>>>> Was that the Martin Yan edition?
>>>>
>>>> I bit on that too, what a mistake - cheap low carbon steel, and the
>>>> ring
>>>> was largely useless on my smooth top range of the time.
>>>
>>> You really need a wok with a flat bottom if you're going to use it on a
>>> glass top stove. I think most people will find that these pans will soon
>>> start to develop a curve on the bottom which causes the pan to rock. A
>>> few blows with a rubber mallet or the palm of the hand in the middle of
>>> the bottom will install a small concave surface that will as sit flat as
>>> a wallflower at a hootenanny.
>>
>> Fair point, although my Yan wok may have had a flat bottom, it just
>> wasn't big enough to cover enough standard burner size.
>
> I am aware of this problem and have no solutions. It's a miracle that my
> Joyce Chen wok works on the big burner on my induction stove. There must
> be a God. How do you drive a Chinese cook crazy? Give him an induction
> range.
>
> I had some problem with making crepes the other day. The induction range
> doesn't like having the pan removed from the surface. If you do that too
> much, it overheats the coils and shuts down. You have to turn the burner
> off when spreading the batter around or risk having your crepe cooking
> operation shut down. Boy, that's really breaks up the flow of things.
>
> I packed a crepe filled marmalade and Cream Cheese Cool Whip frosting
> for my wife to take to work and she gave me a big thumbs up when I asked
> her about it. I'm not going to tell her about the Cool Whip frosting
> though. An experienced cook knows when to keep his mouth shut.
>
>>
>
Lol!

But about induction...you cite some issues with it. Do they outweigh
benefits, do you regret going that way?

I wok enough to care ;-)