"TheAlligator" > wrote in message
...
>I hate to start this topic again, but there are new faces, new
> opinions and hopefully new technologies. Several years ago and
> against my better judgement, we bought an all-electric home. I will
> never get used to heat that feels like air conditioning and I'm about
> to give up on food. Standard ribbon burner electric ranges are such a
> cruel joke. I do a lot of cooking in a plain old carbon-steel wok.
> In good weather, I resort to using a propane-fired burner outdoors.
> Now on to my question. What are your opinions of the best alternative
> in an electric range? Induction is out of the question. Are there
> any particular types that will be more compatible with the old wok?
> Is halogen a good selection or would radiant be better? I know none
> of them are that great, but I'm pretty much out of options. Thanks in
> advance for your opinions.

We have used a flat top electric for five years and like it a lot. With any
electric range, the "trick" to wok cooking is to get a flat botom wok and
set it directly on the element. Having it positioned above the element on a
ring never works at all - you need the direct contact to get the heat you
need for proper wok cooking. To turn the heat down instantly, slide the wok
off the element. Electric is never as good as gas for wokkery, but with this
method you can get excellent results.


--
Peter Aitken

Remove the crap from my email address before using.