On 8/11/2014 5:49 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.
>
>
That's pretty goofy. I've never had charred fried rice at a Chinese or
Vietnamese restaurant either. I tend to burn my fried rice a little but
that's because I'm pretty goofy.

I use a carbon steel, flat bottomed wok on my induction stove. Oddly
enough, it works fine. I made some spicy fried chicken thighs in the wok
last night. It was marinated in kim chee paste and Sriracha but that was
still not hot enough for me. My plan was to inject hot sauce into the
chicken but couldn't find my injection thingie. I vow to do that next
time - I'm through messing around! :-)