I have an electric stove, wondering if I'd be just as well off with an
electric wok rather than a stovetop model. Are the wattages high
enough on electric woks?

On 2010-05-31, Steve > wrote:
> I have an electric stove, wondering if I'd be just as well off with an
> electric wok rather than a stovetop model. Are the wattages high
> enough on electric woks?

It's been my experience that neither electric woks nor stovetop
flat-bottomed woks for electric burners are adequate. Having tried
several variations, I finally invested in a propane burner for use
with a flat bottomed steel wok.

Propane burns hotter than natural gas and el-cheapo burners for turkey
fryers can be had pretty cheap if you take the time to look. I bought
a turkey fryer set on sale (end of season) for $20 ea at Lowes. This
included a kettle (enameled steel) with lid plus thermometers, racks,
etc. Even when not on sale, they were only $30 ea. I figure the
burner, alone, was worth full retail. Plus, you get a great stock
pot. If you can't find a similar deal, even lone burners are getting
cheaper:

http://tinyurl.com/22llpop

There's no reason to suffer underpowered electric options when propane
burners can be had so cheaply. NOTE: I'm talking fryer burners, not side
burners on cheap gas grills, which are also under powered, even with
propane.

nb

On May 30, 8:08*pm, Steve > wrote:
> I have an electric stove, wondering if I'd be just as well off with an
> electric wok rather than a stovetop model. Are the wattages high
> enough on electric woks?

Get the electric. I had a stovetop manual type - the wok just didn't
get hot enough, even with the burner at its highest setting.

Actually, I have had good success with wok recipes made in a plain old
deep skillet. Save your money and storage space, maybe?

Steve wrote:
> I have an electric stove, wondering if I'd be just as well off with an
> electric wok rather than a stovetop model. Are the wattages high
> enough on electric woks?

Two of the most important criteria for wok cooking are
instant, very high heat
instant low heat
You can't get either of these with electric anything! Not electric stove
nor electric wok. Besides which, you don't really want a flat bottomed
wok anyway! That defeats the very idea of wok cookery, and was only
developed to satisfy electric stove users.

For wok cooking, invest a few dollars in a single propane gas burner.
You can find the table-top models that use propane cartridges in most
Asian markets, and a 3-pack of cartridges to go with it for under $25.
Use two settings; full blast and simmer.

--
Orpheus99

"A painter paints pictures on canvas. Musicians paint their pictures on
silence." ~Leopold Stokowski

On May 30, 9:54*pm, orpheus99 > wrote:
> Steve wrote:
> > I have an electric stove, wondering if I'd be just as well off with an
> > electric wok rather than a stovetop model. Are the wattages high
> > enough on electric woks?
>
> Two of the most important criteria for wok cooking are
> instant, very high heat
> instant low heat
> You can't get either of these with electric anything!

All you need to do to get instant (semi-instant; you'll never obtain
instant) low heat is to take the wok off of the burner.


>Not electric stove
> nor electric wok. Besides which, you don't really want a flat bottomed
> wok anyway! That defeats the very idea of wok cookery, and was only
> developed to satisfy electric stove users.
>
> For wok cooking, invest a few dollars in a single propane gas burner.
> You can find the table-top models that use propane cartridges in most
> Asian markets, and a 3-pack of cartridges to go with it for under $25.
> Use two settings; full blast and simmer.
>
> --
> Orpheus99
>
> "A painter paints pictures on canvas. *Musicians paint their pictures on
> silence." *~Leopold Stokowski

On 5/30/2010 2:08 PM, Steve wrote:
> I have an electric stove, wondering if I'd be just as well off with an
> electric wok rather than a stovetop model. Are the wattages high
> enough on electric woks?

I've used a regular wok and a fire ring on an electric stove with no
problem. Since I like to cook at high heat, I wasn't expecting it to
work but it did. Just make sure your burner gets pretty hot and you do
your frying in parts.

On Sun, 30 May 2010 17:18:25 -1000, dsi1 > wrote:

> On 5/30/2010 2:08 PM, Steve wrote:
> > I have an electric stove, wondering if I'd be just as well off with an
> > electric wok rather than a stovetop model. Are the wattages high
> > enough on electric woks?
>
> I've used a regular wok and a fire ring on an electric stove with no
> problem. Since I like to cook at high heat, I wasn't expecting it to
> work but it did. Just make sure your burner gets pretty hot and you do
> your frying in parts.

I've cooked on both using the same wok and was surprised to find that
the ring is also necessary on gas to keep heat focused at the wok.
Crowding is also a problem, so the size of the wok makes a big
difference. The smaller the wok, the more likely it is you'll have
to cook whatever it is in stages.

--
Forget the health food. I need all the preservatives I can get.

"Steve" > wrote in message
...
>I have an electric stove, wondering if I'd be just as well off with an
> electric wok rather than a stovetop model. Are the wattages high
> enough on electric woks?

I have found that neither are any good. I use my electric wok to steam
fish. Put them in on a wire round rack, and they steam nicely.

But there is just not enough heat to wok ANYTHING. For that, I have a back
yard burner, one of those round ones, that has the burner that looks like a
hot water heater burner on it, and that gets it hot enough for my taste.

They showed a cooking show the other night, and it had to do with woks in
Chinese restaurants. They were all special burner configuration, and the
BTU ratings were very high. Won't say, as I do not remember exactly, but
200k comes to mind .......

About the only thing that is nearly acceptable is a gas stove with a large
burner and a large wok ring. And propane would be the hottest.

Steve

"Steve" > wrote in message
...
>I have an electric stove, wondering if I'd be just as well off with an
> electric wok rather than a stovetop model. Are the wattages high
> enough on electric woks?

Sorry, I posted, but forgot my sig.

Steve

visit my blog at http://cabgbypasssurgery.com watch for the book

A fool shows his annoyance at once, but a prudent man overlooks an insult.

"Steve" > wrote in message
...
>I have an electric stove, wondering if I'd be just as well off with an
> electric wok rather than a stovetop model. Are the wattages high
> enough on electric woks?

I nevr thought I coul do really good Asian wok cooking until I got a stove
with a hot enough burner. You want at least 16K BTUs. Highr is better but
you're getting into the professional range category. My previous stove
could put out about 7.5K at best and the results were just so-so. I would
not think you could get that kind of heat from the average electric range.

Paul

On 2010-05-31, isw > wrote:

> It simply cannot. Do the numbers. (Convert BTU to watts; compare).

Hard to calculate. The most an electric wok can deliver is 1500W.
Electric stoves, more often wired for 220V, can deliver more wattage.
Problem is, a wok on an electric stove is heated by radiation, while
an electric wok is heated by direct conduction. Lotta BTUs lost on
the stove. In the end, a gas burner works better all around.

nb

On Mon, 31 May 2010 13:54:11 GMT, notbob > wrote:

>On 2010-05-31, isw > wrote:
>
>> It simply cannot. Do the numbers. (Convert BTU to watts; compare).
>
>Hard to calculate. The most an electric wok can deliver is 1500W.
>Electric stoves, more often wired for 220V, can deliver more wattage.
>Problem is, a wok on an electric stove is heated by radiation, while
>an electric wok is heated by direct conduction. Lotta BTUs lost on
>the stove. In the end, a gas burner works better all around.

I don't own a wok, I do all my stir frying in a large carbon steel
skillet on my gas stove, the skillet would work well on an electric
stove too.... the large flat bottom gives much better heat transfer
with the typical stove top burner than with any wok.

Steve wrote:

> I have an electric stove, wondering if I'd be just as well off with an
> electric wok rather than a stovetop model. Are the wattages high
> enough on electric woks?


If you're talking about the "stand-alone" woks i.e. appliances that have
their own heating elements/thermostats and power cables and can
[allegedly] be used on the counter-top, they're not as good as other
woks, IMHO.

I have one of those stand-alone electric woks - a Kenwood, which IIRC is
made in the USA. The heat therefrom goes up to "more than hot enough" -
but it is not "constant" heat as the thermostat keeps kicking in and
out, so the heat varies. It has its uses, and we've made plenty of good
meals with it, but when this one dies, I've decided I'm going to
replace it with a stove-top model. Preferably one that is suitable for
a gas burner. But that's JMTCW.
--
Cheers
Chatty Cathy

On 2010-05-31, ChattyCathy > wrote:

> I have one of those stand-alone electric woks - a Kenwood, which IIRC is
> made in the USA.

UK

> The heat therefrom goes up to "more than hot enough" -
> but it is not "constant" heat as the thermostat keeps kicking in and
> out, so the heat varies.

This is cuz most plug-in appliances are limited to about 1500W of
power. This due to the 15 amp limit of 110V plugs (in the US). This
is why I always crack up when space and electric heater manufacturers
make all these insane claims about how THEIR heaters will work/heat
better than others cuz they put out more heat yada yada... Fifteen
hundred watts is fifteen hundred watts MAXIMUM. Add a fan and you
have to decrease the heater element output. Fifteen hundred watts
MAX! Same with mixers, crockpots, woks, microwaves, etc.

nb

On Mon, 31 May 2010 16:40:00 +0200, ChattyCathy
> wrote:

> I've decided I'm going to
> replace it with a stove-top model. Preferably one that is suitable for
> a gas burner. But that's JMTCW.

You'll need a ring for it. I thought I'd be tossing my ring after I
switched, but gas is so inefficient that I use the ring to contain
heat.

--
Forget the health food. I need all the preservatives I can get.

notbob wrote:

> On 2010-05-31, ChattyCathy > wrote:
>
>> I have one of those stand-alone electric woks - a Kenwood, which IIRC
>> is made in the USA.
>
> UK

I stand corrected.

Did some googling and it appears that the USA tentacle of this [alleged]
world-wide corporation only manufactures electronic equipment, car
sound and other related stuff" in the USA. All together now, can we
say "doof-doof-doof"?
>
>> The heat therefrom goes up to "more than hot enough" -
>> but it is not "constant" heat as the thermostat keeps kicking in and
>> out, so the heat varies.
>
> This is cuz most plug-in appliances are limited to about 1500W of
> power. This due to the 15 amp limit of 110V plugs (in the US). This
> is why I always crack up when space and electric heater manufacturers
> make all these insane claims about how THEIR heaters will work/heat
> better than others cuz they put out more heat yada yada... Fifteen
> hundred watts is fifteen hundred watts MAXIMUM. Add a fan and you
> have to decrease the heater element output. Fifteen hundred watts
> MAX! Same with mixers, crockpots, woks, microwaves, etc.

That's why I prefer my <whispering> Le Creuset cast iron Dutch oven to
any of these electric slow cooker do-dads any day... Heck, I also have
a (made in South Africa, no less) three-legged cast iron "potjie pot"
(for out-door use) which knocks spots off any one of those new
fancy-fan-dangled electric crockpot thingies. IMHO, of course.

However, I *do* like my (vintage) Moulinex(r) stand blender, and my
Philips electric mixer (that has a stick-blender-thingy attachment)
tho'. Sosueme. Well, mebbe not really *sue* me per se, but
yaknowwhatimean. I hope.<laugh>

BTW, when I'm in a save-electricity-mode, especially when we have one of
our numerous power failures, I always have my manually operated
food-processor a.k.a. a "Twista". <g>

--
Cheers
Chatty Cathy

On 2010-05-31, ChattyCathy > wrote:

>> UK
>
> I stand corrected.
>
> Did some googling and it appears that the USA tentacle of this [alleged]
> world-wide corporation only manufactures electronic equipment, car
> sound and other related stuff" in the USA. All together now, can we
> say "doof-doof-doof"?

Well, Kenwood electronics is a Japanese company, but there is a
Kenwood appliances out of the UK. I have one of their orbital stand
mixers, from when they were marketed in US by Rival (no longer). Good
stuff, or used to be. They often rebrand for sales in other
countries.

http://www.kenwoodworld.com/uk/Produ.../Cooking-Chef/

nb

On 5/30/2010 5:50 PM, sf wrote:
> On Sun, 30 May 2010 17:18:25 -1000, > wrote:
>
>> On 5/30/2010 2:08 PM, Steve wrote:
>>> I have an electric stove, wondering if I'd be just as well off with an
>>> electric wok rather than a stovetop model. Are the wattages high
>>> enough on electric woks?
>>
>> I've used a regular wok and a fire ring on an electric stove with no
>> problem. Since I like to cook at high heat, I wasn't expecting it to
>> work but it did. Just make sure your burner gets pretty hot and you do
>> your frying in parts.
>
> I've cooked on both using the same wok and was surprised to find that
> the ring is also necessary on gas to keep heat focused at the wok.
> Crowding is also a problem, so the size of the wok makes a big
> difference. The smaller the wok, the more likely it is you'll have
> to cook whatever it is in stages.
>

I had a pretty big wok which is the main problem with woks - they're
big! Luckily, cooking food in stages and marrying everything at the end
is a common technique in stir frying.

notbob wrote:

> On 2010-05-31, ChattyCathy > wrote:
>
>>> UK
>>
>> I stand corrected.
>>
>> Did some googling and it appears that the USA tentacle of this
>> [alleged] world-wide corporation only manufactures electronic
>> equipment, car sound and other related stuff" in the USA. All
>> together now, can we say "doof-doof-doof"?
>
> Well, Kenwood electronics is a Japanese company, but there is a
> Kenwood appliances out of the UK. I have one of their orbital stand
> mixers, from when they were marketed in US by Rival (no longer). Good
> stuff, or used to be. They often rebrand for sales in other
> countries.
>
>
http://www.kenwoodworld.com/uk/Produ.../Cooking-Chef/
>
> nb

http://www.kenwoodusa.com/Products/
--
Cheers
Chatty Cathy

I have tried an electric wok but found it didn't work very well for me. However, I have had no problems using a regular wok on my electric stove when I use a fire ring with it. It gets hot enough and as someone else said, if you want it to cook down quickly just take it off the burner. In fact, I even taught Chinese cooking classes years ago using my wok on the electric stove and it worked perfectly well.

On 2010-05-31, ChattyCathy > wrote:

> http://www.kenwoodusa.com/Products/

http://en.wikipedia.org/wiki/Kenwood_Corporation

"Not to be confused with the UK-based manufacturer of kitchen
appliances, Kenwood Limited."

"Kenwood Corporation (Kabushiki-Gaisha Ken'uddo) (TYO: 6765) is a
Japanese manufacturer of amateur radio as well as Hi-Fidelity and
portable audio equipment."

......which is what I said in the first place.

Everyone has a http://www.blahblahusa.com website.

nb

notbob wrote:

> On 2010-05-31, ChattyCathy > wrote:
>
>> http://www.kenwoodusa.com/Products/
>
> http://en.wikipedia.org/wiki/Kenwood_Corporation
>
> "Not to be confused with the UK-based manufacturer of kitchen
> appliances, Kenwood Limited."
>
> "Kenwood Corporation (Kabushiki-Gaisha Ken'uddo) (TYO: 6765) is a
> Japanese manufacturer of amateur radio as well as Hi-Fidelity and
> portable audio equipment."
>
> .....which is what I said in the first place.
>
> Everyone has a http://www.blahblahusa.com website.

True. But only if they have enough money to avoid 'trademark
infringement' law suits...
--
Cheers
Chatty Cathy

On 5/31/2010 1:46 PM, ChattyCathy wrote:
> notbob wrote:
>
>> On 2010-05-31, > wrote:
>>
>>>> UK
>>>
>>> I stand corrected.
>>>
>>> Did some googling and it appears that the USA tentacle of this
>>> [alleged] world-wide corporation only manufactures electronic
>>> equipment, car sound and other related stuff" in the USA. All
>>> together now, can we say "doof-doof-doof"?
>>
>> Well, Kenwood electronics is a Japanese company, but there is a
>> Kenwood appliances out of the UK. I have one of their orbital stand
>> mixers, from when they were marketed in US by Rival (no longer). Good
>> stuff, or used to be. They often rebrand for sales in other
>> countries.
>>
>>
> http://www.kenwoodworld.com/uk/Produ.../Cooking-Chef/
>>
>> nb
>
> http://www.kenwoodusa.com/Products/

They are two different, unrelated Kenwoods. The appliance company was
founded by Ken Maynard Wood in 1936 in the UK, the amateur radio, audio
equipment and consumer electronics company was founded in Japan in 1946.
Generally speaking if something is sold in the US under the "Kenwood"
brand it will be from the Japanese company.

On 5/31/2010 1:21 PM, dsi1 wrote:
> On 5/30/2010 5:50 PM, sf wrote:
>> On Sun, 30 May 2010 17:18:25 -1000, > wrote:
>>
>>> On 5/30/2010 2:08 PM, Steve wrote:
>>>> I have an electric stove, wondering if I'd be just as well off with an
>>>> electric wok rather than a stovetop model. Are the wattages high
>>>> enough on electric woks?
>>>
>>> I've used a regular wok and a fire ring on an electric stove with no
>>> problem. Since I like to cook at high heat, I wasn't expecting it to
>>> work but it did. Just make sure your burner gets pretty hot and you do
>>> your frying in parts.
>>
>> I've cooked on both using the same wok and was surprised to find that
>> the ring is also necessary on gas to keep heat focused at the wok.
>> Crowding is also a problem, so the size of the wok makes a big
>> difference. The smaller the wok, the more likely it is you'll have
>> to cook whatever it is in stages.
>>
>
> I had a pretty big wok which is the main problem with woks - they're
> big! Luckily, cooking food in stages and marrying everything at the end
> is a common technique in stir frying.

Buwei Yang Chou, who invented (or perhaps her husband did--he was the
linguist and her book was a cooperative effort) the term "stir fry"
described many such dishes as "so and so _meets_ such and such".

On 2010-05-31, J. Clarke > wrote:

> They are two different, unrelated Kenwoods.

DUH.y

> Generally speaking if something is sold in the US under the "Kenwood"
> brand it will be from the Japanese company.

Unless the item with the Kenwood logo is an orbital stand mixer or
other similar kitchen appliance.

Jaysus!! ....some of you ppl are really thick. :|

nb

On 5/31/2010 9:34 AM, J. Clarke wrote:
> On 5/31/2010 1:21 PM, dsi1 wrote:
>> On 5/30/2010 5:50 PM, sf wrote:
>>> On Sun, 30 May 2010 17:18:25 -1000, > wrote:
>>>
>>>> On 5/30/2010 2:08 PM, Steve wrote:
>>>>> I have an electric stove, wondering if I'd be just as well off with an
>>>>> electric wok rather than a stovetop model. Are the wattages high
>>>>> enough on electric woks?
>>>>
>>>> I've used a regular wok and a fire ring on an electric stove with no
>>>> problem. Since I like to cook at high heat, I wasn't expecting it to
>>>> work but it did. Just make sure your burner gets pretty hot and you do
>>>> your frying in parts.
>>>
>>> I've cooked on both using the same wok and was surprised to find that
>>> the ring is also necessary on gas to keep heat focused at the wok.
>>> Crowding is also a problem, so the size of the wok makes a big
>>> difference. The smaller the wok, the more likely it is you'll have
>>> to cook whatever it is in stages.
>>>
>>
>> I had a pretty big wok which is the main problem with woks - they're
>> big! Luckily, cooking food in stages and marrying everything at the end
>> is a common technique in stir frying.
>
> Buwei Yang Chou, who invented (or perhaps her husband did--he was the
> linguist and her book was a cooperative effort) the term "stir fry"
> described many such dishes as "so and so _meets_ such and such".
>

This is so true!

Steve wrote:
>
> I have an electric stove, wondering if I'd be just as well off with an
> electric wok rather than a stovetop model. Are the wattages high
> enough on electric woks?


You might be better off with a modified wok that has a flat bottom. The
contact with the heat source is better than with any round-bottomed one.

Doubt that an electric wok would work better.

In article >,
ChattyCathy > wrote:

> Steve wrote:
>
> > I have an electric stove, wondering if I'd be just as well off with an
> > electric wok rather than a stovetop model. Are the wattages high
> > enough on electric woks?
>
>
> If you're talking about the "stand-alone" woks i.e. appliances that have
> their own heating elements/thermostats and power cables and can
> [allegedly] be used on the counter-top, they're not as good as other
> woks, IMHO.
>
> I have one of those stand-alone electric woks - a Kenwood, which IIRC is
> made in the USA. The heat therefrom goes up to "more than hot enough"

It's not how hot you can get it when it's empty -- it's how hot you can
*keep it* after you toss the meat in; the steam carries away a HUGE
amount of heat. And that's where an electric wok simply cannot keep up
with a gas one.

Isaac

isw wrote:

> In article >,
> ChattyCathy > wrote:
>
>> Steve wrote:
>>
>> > I have an electric stove, wondering if I'd be just as well off with
>> > an electric wok rather than a stovetop model. Are the wattages high
>> > enough on electric woks?
>>
>>
>> If you're talking about the "stand-alone" woks i.e. appliances that
>> have their own heating elements/thermostats and power cables and can
>> [allegedly] be used on the counter-top, they're not as good as other
>> woks, IMHO.
>>
>> I have one of those stand-alone electric woks - a Kenwood, which IIRC
>> is made in the USA. The heat therefrom goes up to "more than hot
>> enough"
>
> It's not how hot you can get it when it's empty -- it's how hot you
> can *keep it* after you toss the meat in; the steam carries away a
> HUGE amount of heat. And that's where an electric wok simply cannot
> keep up with a gas one.

That's what I meant when I said, (which you chose to snip)

"The heat therefrom goes up to "more than hot enough" -
but it is not "constant" heat as the thermostat keeps kicking in and
out, so the heat varies"

--
Cheers
Chatty Cathy

On Tue, 01 Jun 2010 09:59:53 +0200, ChattyCathy
> wrote:

>isw wrote:
>
>> In article >,
>> ChattyCathy > wrote:
>>
>>> Steve wrote:
>>>
>>> > I have an electric stove, wondering if I'd be just as well off with
>>> > an electric wok rather than a stovetop model. Are the wattages high
>>> > enough on electric woks?
>>>
>>>
>>> If you're talking about the "stand-alone" woks i.e. appliances that
>>> have their own heating elements/thermostats and power cables and can
>>> [allegedly] be used on the counter-top, they're not as good as other
>>> woks, IMHO.
>>>
>>> I have one of those stand-alone electric woks - a Kenwood, which IIRC
>>> is made in the USA. The heat therefrom goes up to "more than hot
>>> enough"
>>
>> It's not how hot you can get it when it's empty -- it's how hot you
>> can *keep it* after you toss the meat in; the steam carries away a
>> HUGE amount of heat. And that's where an electric wok simply cannot
>> keep up with a gas one.
>
>That's what I meant when I said, (which you chose to snip)
>
>"The heat therefrom goes up to "more than hot enough" -
>but it is not "constant" heat as the thermostat keeps kicking in and
>out, so the heat varies"

Thermostat cycling is different from recovery time.

brooklyn1 wrote:

>
> Thermostat cycling is different from recovery time.

Not really sure what you mean, but the electric wok I have gets good and
hot for a bit, and then suddenly the thermostat just switches off the
heating element and the temperature drops rapidly - then (when it feels
like it) it kicks in again. It's done that since I took it out of the
box, so it's not "old age" or something - and my MIL had a different
brand and hers did the exact same thing.

Probably does this because the element would "burn out" or some such if
it stayed on at such high heat any longer - but it's highly
inconvenient, if you ask me. If I need a wok to be very hot for a
specific amount of time, I want it to stay that way until *I* turn down
(or take it off) the heat myself... That's why I'm gonna buy a wok that
can be used on a gas burner next time round.

--
Cheers
Chatty Cathy

On 2010-06-01, ChattyCathy > wrote:
>
> Not really sure what you mean, but the electric wok I have gets good and
> hot for a bit, and then suddenly the thermostat just switches off the
> heating element and the temperature drops rapidly - then (when it feels
> like it) it kicks in again. It's done that since I took it out of the
> box..........

Most electric appliances work on a very simple principle of on or off.
You set the temp, it reaches it, it turns off. If the temp drops
below a certain point, it turns back on. Most elect woks are made of
aluminum and the heat disapates rapidly. Max temp, off.... heat drops
cuz made of alum, turns back on. Not rocket science. Wok hits max
temp, turns off. Add cold food, temp drops and heating element turns
back on. Unfortunately, elect heating elements are slow to heat so
the recovery time is slow and quick stir frying is rarely acheived.

With a gas burner, one can turn the knob and add more heat almost
instantly. If you look at commercial restaurant woks, you will
discover they have an auxillary valve --often foot operated like a
car's gas peddle-- that instantly provides an extra large shot of very
intense flame to quickly increase the temp of the wok when cold food
is added. This kind of hardware is hard to duplicate in the home, but
high heat and rapid cooking can be acheived with judicious cooking
techniques. Wok cooking is an art, not merely a simple method like your
microwave.

Buy the best hardware you can afford and learn to work with it.

nb

On Tue, 01 Jun 2010 16:20:27 +0200, ChattyCathy
> wrote:

>brooklyn1 wrote:
>
>>
>> Thermostat cycling is different from recovery time.
>
>Not really sure what you mean, but the electric wok I have gets good and
>hot for a bit, and then suddenly the thermostat just switches off the
>heating element and the temperature drops rapidly - then (when it feels
>like it) it kicks in again. It's done that since I took it out of the
>box, so it's not "old age" or something - and my MIL had a different
>brand and hers did the exact same thing.
>
>Probably does this because the element would "burn out" or some such if
>it stayed on at such high heat any longer - but it's highly
>inconvenient, if you ask me. If I need a wok to be very hot for a
>specific amount of time, I want it to stay that way until *I* turn down
>(or take it off) the heat myself... That's why I'm gonna buy a wok that
>can be used on a gas burner next time round.

I'd think it's malfunctioning.

On 6/1/2010 10:20 AM, ChattyCathy wrote:
> brooklyn1 wrote:
>
>>
>> Thermostat cycling is different from recovery time.
>
> Not really sure what you mean, but the electric wok I have gets good and
> hot for a bit, and then suddenly the thermostat just switches off the
> heating element and the temperature drops rapidly - then (when it feels
> like it) it kicks in again. It's done that since I took it out of the
> box, so it's not "old age" or something - and my MIL had a different
> brand and hers did the exact same thing.
>
> Probably does this because the element would "burn out" or some such if
> it stayed on at such high heat any longer - but it's highly
> inconvenient, if you ask me. If I need a wok to be very hot for a
> specific amount of time, I want it to stay that way until *I* turn down
> (or take it off) the heat myself... That's why I'm gonna buy a wok that
> can be used on a gas burner next time round.

Cheap way to control temperature. The expensive way is to modulate the
current. The cheap way works fine if you have enough thermal mass,
which clearly these do not.

On Tue, 01 Jun 2010 14:57:49 GMT, notbob > wrote:

>.... Unfortunately, elect heating elements are slow to heat so
>the recovery time is slow and quick stir frying is rarely acheived.

But electric induction hobs don't have that problem.

>With a gas burner, one can turn the knob and add more heat almost
>instantly....
>high heat and rapid cooking can be acheived with judicious cooking
>techniques....

Using a cast iron cooking vessel, either a wok or skillet, will minimize
the temperature loss.

>Buy the best hardware you can afford and learn to work with it.

Good advice.

-- Larry

J. wrote on Tue, 01 Jun 2010 14:14:42 -0400:

> On 6/1/2010 10:20 AM, ChattyCathy wrote:
>> brooklyn1 wrote:
>>
>>> Thermostat cycling is different from recovery time.
>>
>> Not really sure what you mean, but the electric wok I have
>> gets good and hot for a bit, and then suddenly the thermostat
>> just switches off the heating element and the temperature
>> drops rapidly - then (when it feels like it) it kicks in
>> again. It's done that since I took it out of the box, so it's
>> not "old age" or something - and my MIL had a different brand
>> and hers did the exact same thing.
>>
>> Probably does this because the element would "burn out" or
>> some such if it stayed on at such high heat any longer - but it's
>> highly inconvenient, if you ask me. If I need a wok to
>> be very hot for a specific amount of time, I want it to stay that way
>> until *I* turn down (or take it off) the heat
>> myself... That's why I'm gonna buy a wok that can be used on a gas
>> burner next time round.

I don't particularly like gas cooking and the glass top of my stove
retains heat rather well even if it does switch on and off. Do you know
if there is such a thing as an electric wok with fast temperature
changes. I don't really find the inability to sear in mine to be a big
limitation and anyway, I usually use a skillet on the stove and could
switch between rings.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Tue, 01 Jun 2010 16:20:27 +0200, ChattyCathy wrote:

> brooklyn1 wrote:
>
>>
>> Thermostat cycling is different from recovery time.
>
> Not really sure what you mean, but the electric wok I have gets good and
> hot for a bit, and then suddenly the thermostat just switches off the
> heating element and the temperature drops rapidly - then (when it feels
> like it) it kicks in again. It's done that since I took it out of the
> box, so it's not "old age" or something - and my MIL had a different
> brand and hers did the exact same thing.
>
> Probably does this because the element would "burn out" or some such if
> it stayed on at such high heat any longer - but it's highly
> inconvenient, if you ask me. If I need a wok to be very hot for a
> specific amount of time, I want it to stay that way until *I* turn down
> (or take it off) the heat myself... That's why I'm gonna buy a wok that
> can be used on a gas burner next time round.

i *much* preferred using a round-bottomed wok (with ring) on a gas stove to
using a flat-bottomed one on an electric. mush, much better heat contol.

your pal,
blake

On 6/1/2010 10:32 AM, blake murphy wrote:

> i *much* preferred using a round-bottomed wok (with ring) on a gas stove to
> using a flat-bottomed one on an electric. mush, much better heat contol.
>
> your pal,
> blake

A round bottomed wok works great with an electric burner. We don't need
no stinkin' heat control! All I need is full blast or off - I mean, we
ain't making French toast here... :-)

On Tue, 1 Jun 2010 16:32:40 -0400, blake murphy
> wrote:

> i *much* preferred using a round-bottomed wok (with ring) on a gas stove to
> using a flat-bottomed one on an electric. mush, much better heat contol.
>
I've used a round bottomed wok with ring on both electric and gas. To
me, it's the same.

--
Forget the health food. I need all the preservatives I can get.

In article >,
ChattyCathy > wrote:

> isw wrote:
>
> > In article >,
> > ChattyCathy > wrote:
> >
> >> Steve wrote:
> >>
> >> > I have an electric stove, wondering if I'd be just as well off with
> >> > an electric wok rather than a stovetop model. Are the wattages high
> >> > enough on electric woks?
> >>
> >>
> >> If you're talking about the "stand-alone" woks i.e. appliances that
> >> have their own heating elements/thermostats and power cables and can
> >> [allegedly] be used on the counter-top, they're not as good as other
> >> woks, IMHO.
> >>
> >> I have one of those stand-alone electric woks - a Kenwood, which IIRC
> >> is made in the USA. The heat therefrom goes up to "more than hot
> >> enough"
> >
> > It's not how hot you can get it when it's empty -- it's how hot you
> > can *keep it* after you toss the meat in; the steam carries away a
> > HUGE amount of heat. And that's where an electric wok simply cannot
> > keep up with a gas one.
>
> That's what I meant when I said, (which you chose to snip)
>
> "The heat therefrom goes up to "more than hot enough" -
> but it is not "constant" heat as the thermostat keeps kicking in and
> out, so the heat varies"

I cut it because it didn't matter. An electric wok, with the temperature
dialed all the way up to "nuclear fusion", might get that hot when
empty, but will still cool down a lot when you put food in it, and it
will not recover until nearly all the water has been cooked out of the
food (unless you cook in very small batches).

Electric skillets and woks draw about 1,500 watts (about the maximum you
can get out of a US electrical outlet), which is equivalent to about 85
BTU per minute. The entire circuit that supplies an electric cooktop is
probably 220 volts at 30 amps, or 6,600 watts. Which is still only about
375 BTU/minute. And that's if you could somehow use all four burners at
once to heat your wok.

An "ordinary" domestic gas stove will have a burner or two capable of,
maybe 9,000 BTU. Professional cookstoves might be capable of about
double that. A wok ring in a decent Chinese restaurant can probably do
something north of 65,000 BTU.

And that's why the Chinese dishes you cook at home, good though they
might be, cannot be the same as what you get in a good Chinese
restaurant, even if the owner gave you his secret recipe.

Isaac