Nathalie Chiva > wrote:

>Why is induction out of the question? I've cooked on gas, I've cooked
>on several types of electrical ranges, but since I cook with
>induction, I'm in heaven. If I have a choice, I'll never go back to
>anything else.
>
>Nathalie in Switzerland
>
Nathalie, could you elaborate on this, if you have the time? In the
US, I have only seen single-burner countertop induction units. I
guess, being fairly igonrant of the technology involved, I have a hard
time believing this would work well with a wok. Come to think of it,
maybe purchasing one of these single-"burner" units would be the
perfect thing for wok cooking. Any comments?