On 8/11/2014 9:49 PM, sf wrote:
> On Mon, 11 Aug 2014 18:59:58 -0600, Mayo > wrote:
>
>> On 8/11/2014 5:52 PM, sf wrote:
>>> On Mon, 11 Aug 2014 13:52:48 -0700 (PDT), Cherry >
>>> wrote:
>>>
>>>>
>>>> Someone a while back posted this article in the New York Times where an Asian restaurant did away with their gas cookers in installed a bank of single induction hobs. Not only did they fine them excellent for their Chinese cooking but it created a much more pleasant working environment for their chefs.
>>>>
>>>> http://www.nytimes.com/2010/04/07/di...2RI%3A16%22%7D
>>>
>>> So much for the claims that Chinese restaurants couldn't use electric.
>>>
>> Um, read on please:
> <snip>
>>
>> “If you gave me a choice, I would definitely prefer gas, especially if I
>> am making fried rice,” Mrs. Tran said. “When I do fried rice, I have to
>> toss it around. With induction, you have to kind of stir-fry, and it
>> doesn’t get that charred kind of charcoal taste.”
>
> I did read it and frankly, "that charred kind of charcoal taste" has
> never been present in any fried rice I've ever eaten. Maybe he thinks
> burned rice is something to be proud of, but I don't.
>
>
I admit that's a new one on me.

Sometimes when you make fried rice there is a style that is a bit drier
than others, and the grains show some wok sear to them.

But not charcoal, sounds like someone was at a loss for the right words.

Regardless you'll never get the BTUs from induction that you can from a
commercial wok burner.

http://www.amazon.com/Imperial-Comme...N%3DB00E5N70YC

Imperial Commercial Chinese Range 6 Burners 174" Wide With Slanted Wok
Holder Nat Gas Model Icra-6

Four burner types are available: Three-ring Burner 110,000 BTU/hr. (32
kw) Jet Burner 100,000 BTU/hr. (29 kw) Non-clogging Jet Burner 125,000
BTU/hr. (37 kw) 32 Tip Jet Burner 160,000 BTU/hr.