"Xeno" > wrote in message
...
> On 22/08/2015 12:09 AM, Ophelia wrote:
>>
>>
>> "Xeno" > wrote in message
>> ...
>>> On 21/08/2015 9:33 PM, wrote:
>>>> On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
>>>> wrote:
>>>>
>>>>> On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>>>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>>>>>> On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>>>>>>> On 21/08/2015 5:36 PM, Bruce wrote:
>>>>>>>>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>>>>>>>> > wrote:
>>>>>>>>>
>>>>>>>>>> On 8/20/2015 8:39 PM, Xeno wrote:
>>>>>>>>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>>>>>>>>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>>>>>>>>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1 wrote:
>>>>>>>>>
>>>>>>>>>>>>>> Beat me why I could do it and others not. I'd flip the fire
>>>>>>>>>>>>>> ring so the
>>>>>>>>>>>>>> wok was at the lowest point. I think I'd prefer an electric
>>>>>>>>>>>>>> range more
>>>>>>>>>>>>>> than a gas one because the gas ranges I've seen give off a
>>>>>>>>>>>>>> pretty
>>>>>>>>>>>>>> weak-ass flame. I hate that! That's the breaks, I guess.
>>>>>>>>>>>>>
>>>>>>>>>>>>> Good electric will beat puny gas. On electric, I find my wok
>>>>>>>>>>>>> gets hot
>>>>>>>>>>>>> enough. If I dump too much stuff in at once, it'll cool down
>>>>>>>>>>>>> too
>>>>>>>>>>>>> much.
>>>>>>>>>>>>> But the simple solution is to not dump too much stuff in at
>>>>>>>>>>>>> once. My
>>>>>>>>>>>>> flat bottom cast iron wok is heavier than my round bottom one,
>>>>>>>>>>>>> so that
>>>>>>>>>>>>> helps it not cool down to much when adding stuff.
>>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>> It would seem that the glass cooktop effectively puts the
>>>>>>>>>>>> kibosh
>>>>>>>>>>>> on the
>>>>>>>>>>>> round bottom wok. A Chinese cook without a wok is a very sad
>>>>>>>>>>>> thing!
>>>>>>>>>>>
>>>>>>>>>>> A Chinese cook without a wok is not a Chinese cook. It is that
>>>>>>>>>>> simple.
>>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> I suspect that you might be retarded.
>>>>>>>>>
>>>>>>>>> You find it near impossible to admit you're wrong, don't you?
>>>>>>>>>
>>>>>>>> Seems that way, sadly..
>>>>>>>>
>>>>>>>> --
>>>>>>>>
>>>>>>>> Xeno
>>>>>>>
>>>>>>> What exactly am I wrong about? Let me know and I shall apologize.
>>>>>>> Hoo
>>>>>>> hoo, this could be your lucky day!
>>>>>>>
>>>>>> Just go round the Asian restaurants in your locality and check out
>>>>>> how
>>>>>> many electric woks are in use.
>>>>>>
>>>>>> A wok needs to be of a thin material to transfer the heat evenly and
>>>>>> quickly. If you use a flat bottomed wok, for use on an electric
>>>>>> range,
>>>>>> you've just naffed that feature! That's because the only part of the
>>>>>> wok
>>>>>> that will be heating up will be the flat part in contact with the
>>>>>> electric element. Any heat up the sides of the wok will, of
>>>>>> necessity,
>>>>>> be required to get there by "conduction". This will be relatively
>>>>>> slow.
>>>>>> Therefore you've just naffed another feature of the wok. If your
>>>>>> wok is
>>>>>> a thin flat bottomed wok, you won't have the traditional wok
>>>>>> "internal"
>>>>>> shape so using the traditional wok utensils will be more of a
>>>>>> challenge.
>>>>>> Naffed again. If you have an electric wok, odds are that it will
>>>>>> have a
>>>>>> heavy chunk of metal at the base where the heating elements are. That
>>>>>> will mean that heating up will be slow. Naffed yet again. If you're
>>>>>> using a wok with a non-stick finish, you will find that the heat
>>>>>> required to wok cook properly will destroy the non-stick finish in no
>>>>>> time at all. We "condition" our woks when we first buy them so we
>>>>>> develop our own "traditional" non-stick finish and, believe me, it
>>>>>> works
>>>>>> perfectly.
>>>>>>
>>>>>> I am not saying that you can't stir fry on an electric. You can but
>>>>>> you
>>>>>> won't be able to do it the way Asian people do. That means your end
>>>>>> result will be compromised and the way that it will be compromised
>>>>>> will
>>>>>> be in the taste test. You might find your wok cooked food tastes OK
>>>>>> to
>>>>>> your palate but, let me assure you, most Asians will find it lacking.
>>>>>>
>>>>>>
>>>>>> --
>>>>>>
>>>>>> Xeno
>>>>>
>>>>> What the heck does your ranting have to do with me? I repeat my
>>>>> question, exactly what did I say that was wrong? I don't have a lot of
>>>>> time to waste while you dick around.
>>>>
>>>> It has to do with you declaring an electric wok is the epitome of
>>>> Chinese cooking, which it would seem you know next to nothing about -
>>>> - -
>>> Sorry if what I have been on about seems to be a rant. That was not my
>>> intention. I just felt I needed to clear up a few misapprehensions about
>>> wok cooking based on what I have seen over the past 4 decades.
>>
>> If MrD is happy wokking on his electric thingy and it works for him ...
>> why not? We don't all have the same preferences eh?
>>
>>
> It's really not a matter of preference. One method works perfectly, the
> other is, at best, a kludge. When we first moved in here, we were in the
> situation where we had only the electric stove and a flat based wok. My
> wife very soon tired of the compromises involved and a gas wok burner
> resolved the issue. We were able to put our trusty old standard wok back
> into service and my wife was happy. What was that saying? Happy wife,
> happy life! You better believe it!
>
> The use of an electric stove for wok cooking needs to be seen as a
> compromise situation only. It has major limitations and is far from ideal
> and therefore should not be touted as anything other than a compromise.

I don't know, but is gas allowed in a condo? Not necessarily Mr D, but
maybe some folk have to do the best with what they have and you can lecture
them till you are blue in the fact but it still doesn't mean they can have
what you prefer.



--
http://www.helpforheroes.org.uk/shop/

"Xeno" > wrote in message
...
> On 21/08/2015 11:55 PM, Ophelia wrote:
>>
>
> <snip>
>
>>> The only problem you will have with this setup is that if the wok
>>> cooking gets serious, the kitchen will be messed up real quick. Most
>>> domestic kitchen exhaust fans just can't handle the output from a wok
>>> at full steam! That is precisely why Thai kitchens are situated
>>> outdoors.
>>>
>>> Speaking of exhausts, take a gander at the exhausts above the wok
>>> burners in this kitchen;
>>> http://tinyurl.com/qf9mmtm
>>> http://tinyurl.com/phrqn3o
>>> They are seriously powerful exhaust fans and they are needed. I was
>>> hoping, for another post, to use these pics to show the commercial wok
>>> burner hobs but they are obscured by the people posing. Pity really.
>>
>> Even without being able to see, I can imagine the size of the exhausts
>> in a commercial kitchen.
>>
>> Mine is exactly like this one:
>> http://www.myappliances.co.uk/prod/I...FYUSwwodrpoNMw
>>
>>
>> Not too powerful but I have a window at the side which works with it
>> just great.
>>
> Well, when your granddaughter gets wokking in your kitchen, just observe
> any steam/smoke that is not being drawn into the exhaust. That "excess"
> will be carrying quite a deal of oil and other nasty matter that will end
> up deposited in every nook and cranny of your kitchen.

I get that now sometimes when I am browning stuff. But as I said, much of
it gets blown out of the window.


--
http://www.helpforheroes.org.uk/shop/

On Thu, 20 Aug 2015 23:03:14 -0400, Doris Night
> wrote:

>On Thu, 20 Aug 2015 15:56:04 -1000, dsi1
> wrote:
>
>
>>Beat me why I could do it and others not. I'd flip the fire ring so the
>>wok was at the lowest point. I think I'd prefer an electric range more
>>than a gas one because the gas ranges I've seen give off a pretty
>>weak-ass flame. I hate that! That's the breaks, I guess.
>
>That has been my experience with gas ranges. My MIL and SIL both have
>gas stoves, and both claim that they are much better than electric.
>
>But it seems to take about 20 minutes for them to get a pot of water
>to boil, and every fricking holiday meal (Christmas, Thanksgiving,
>etc), we're waiting forever for the potatoes.
>
>They also won't believe me when I tell them that steaming vegetables
>is faster than boiling them.
>
>I try not to eat at their houses, but sometimes it isn't possible.
>
>Doris

"*seems* to take about 20 minutes", did you actually time it with a
clock... perhaps your sense of time is flawed or it's a toy r us gas
range, and how much water you tawking... my ordinary GE gas range
brings an 8 quart potful of cold tap water to a rolling boil in under
8 minutes... sometimes it's too fast as I still have prep work to
finish so I lower the flame... and any stove will bring a pot of water
to the boil faster if the pot diameter is ideal for the flame
diameter, and when a lid is placed on the pot.

On 2015-08-21, Xeno > wrote:

> very efficient so your only cooking area will be the lower centre of the
> wok. The sides will be cooler, possibly too cool to do any cooking at
> all.

I may be wrong, but I thought this was the point of a wok. Hot
bottom, cooler sides. One can control the cooking by moving the food
up on the sides while putting fresh foods in the hotter middle. IOW,
two cooking temps in a single piece of cookware. Yes? No?

I would think the wok hob w/ a turbo flame pedal is primarily for
restos, which need to pump out lotsa stir-fry dishes for many patrons,
quickly. Also, isn't an electric hob, emanating radiant heat, jes
like chorcoal, which is what wok cooks were using long b4 the
invention of gas hobs? Jes spitballing, here.

nb

On Fri, 21 Aug 2015 08:26:11 -0700 (PDT), "
> wrote:

>On Thursday, August 20, 2015 at 10:59:32 PM UTC-5, Playa wrote:
>>
>> On 8/20/2015 9:12 PM, Timo wrote:
>> > Good electric will beat puny gas.
>>
>> So who has puny gas anymore?
>>
>>
>Not me.

WTF is puny gas... perhaps the poster meant to write pewny gas as in
farting.

On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
wrote:

>On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>> On 21/08/2015 6:16 PM, dsi1 wrote:
>> > On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>> >> On 21/08/2015 5:36 PM, Bruce wrote:
>> >>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>> >>> > wrote:
>> >>>
>> >>>> On 8/20/2015 8:39 PM, Xeno wrote:
>> >>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>> >>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>> >>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1 wrote:
>> >>>
>> >>>>>>>> Beat me why I could do it and others not. I'd flip the fire ring so the
>> >>>>>>>> wok was at the lowest point. I think I'd prefer an electric range more
>> >>>>>>>> than a gas one because the gas ranges I've seen give off a pretty
>> >>>>>>>> weak-ass flame. I hate that! That's the breaks, I guess.
>> >>>>>>>
>> >>>>>>> Good electric will beat puny gas. On electric, I find my wok gets hot
>> >>>>>>> enough. If I dump too much stuff in at once, it'll cool down too much.
>> >>>>>>> But the simple solution is to not dump too much stuff in at once. My
>> >>>>>>> flat bottom cast iron wok is heavier than my round bottom one, so that
>> >>>>>>> helps it not cool down to much when adding stuff.
>> >>>>>>>
>> >>>>>>
>> >>>>>> It would seem that the glass cooktop effectively puts the kibosh on the
>> >>>>>> round bottom wok. A Chinese cook without a wok is a very sad thing!
>> >>>>>
>> >>>>> A Chinese cook without a wok is not a Chinese cook. It is that simple.
>> >>>>>
>> >>>>
>> >>>> I suspect that you might be retarded.
>> >>>
>> >>> You find it near impossible to admit you're wrong, don't you?
>> >>>
>> >> Seems that way, sadly..
>> >>
>> >> --
>> >>
>> >> Xeno
>> >
>> > What exactly am I wrong about? Let me know and I shall apologize. Hoo hoo, this could be your lucky day!
>> >
>> Just go round the Asian restaurants in your locality and check out how
>> many electric woks are in use.
>>
>> A wok needs to be of a thin material to transfer the heat evenly and
>> quickly. If you use a flat bottomed wok, for use on an electric range,
>> you've just naffed that feature! That's because the only part of the wok
>> that will be heating up will be the flat part in contact with the
>> electric element. Any heat up the sides of the wok will, of necessity,
>> be required to get there by "conduction". This will be relatively slow.
>> Therefore you've just naffed another feature of the wok. If your wok is
>> a thin flat bottomed wok, you won't have the traditional wok "internal"
>> shape so using the traditional wok utensils will be more of a challenge.
>> Naffed again. If you have an electric wok, odds are that it will have a
>> heavy chunk of metal at the base where the heating elements are. That
>> will mean that heating up will be slow. Naffed yet again. If you're
>> using a wok with a non-stick finish, you will find that the heat
>> required to wok cook properly will destroy the non-stick finish in no
>> time at all. We "condition" our woks when we first buy them so we
>> develop our own "traditional" non-stick finish and, believe me, it works
>> perfectly.
>>
>> I am not saying that you can't stir fry on an electric. You can but you
>> won't be able to do it the way Asian people do. That means your end
>> result will be compromised and the way that it will be compromised will
>> be in the taste test. You might find your wok cooked food tastes OK to
>> your palate but, let me assure you, most Asians will find it lacking.
>>
>>
>> --
>>
>> Xeno
>
>What the heck does your ranting have to do with me? I repeat my question,
>exactly what did I say that was wrong?

If all yoose so-called professional chinky cooks posted photos of your
kitchens, cookware, and dishes you've prepared then perhaps yoose
would have some gook cred... so far I don't believe any of yoose cook
anything, not even wowsy fly lice. Anyone can lift a pic of a wok and
a recipe off the net, only proves yoose don't own a wok and never
cooked anything. Anyone can flap their gums arguing chopstick vs
fork, Confucius say picy worth thousand woids.

I've been stir frying oriental style dishes for more then 65 years,
from since the time I visited the Chun King Factory on a 2nd grade
school trip... used to use a wok but one day I tried a ss brasier and
tossed the wok in the trash. Next I will be buying this, both sizes:
http://vollrath.com/Tribute-Heavy-Du...-Pans-1813.htm
Amazon has them for $25 less and free shipping. Vollrath makes it in
carbon steel too. I grow lots of veggies so that 10 quarter will come
in handy.

On Fri, 21 Aug 2015 08:33:22 -0300, wrote:

>On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
>wrote:
>
>>On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>> > On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>> >> On 21/08/2015 5:36 PM, Bruce wrote:
>>> >>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>> >>> > wrote:
>>> >>>
>>> >>>> On 8/20/2015 8:39 PM, Xeno wrote:
>>> >>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>>> >>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>>> >>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1 wrote:
>>> >>>
>>> >>>>>>>> Beat me why I could do it and others not. I'd flip the fire ring so the
>>> >>>>>>>> wok was at the lowest point. I think I'd prefer an electric range more
>>> >>>>>>>> than a gas one because the gas ranges I've seen give off a pretty
>>> >>>>>>>> weak-ass flame. I hate that! That's the breaks, I guess.
>>> >>>>>>>
>>> >>>>>>> Good electric will beat puny gas. On electric, I find my wok gets hot
>>> >>>>>>> enough. If I dump too much stuff in at once, it'll cool down too much.
>>> >>>>>>> But the simple solution is to not dump too much stuff in at once. My
>>> >>>>>>> flat bottom cast iron wok is heavier than my round bottom one, so that
>>> >>>>>>> helps it not cool down to much when adding stuff.
>>> >>>>>>>
>>> >>>>>>
>>> >>>>>> It would seem that the glass cooktop effectively puts the kibosh on the
>>> >>>>>> round bottom wok. A Chinese cook without a wok is a very sad thing!
>>> >>>>>
>>> >>>>> A Chinese cook without a wok is not a Chinese cook. It is that simple.
>>> >>>>>
>>> >>>>
>>> >>>> I suspect that you might be retarded.
>>> >>>
>>> >>> You find it near impossible to admit you're wrong, don't you?
>>> >>>
>>> >> Seems that way, sadly..
>>> >>
>>> >> --
>>> >>
>>> >> Xeno
>>> >
>>> > What exactly am I wrong about? Let me know and I shall apologize. Hoo hoo, this could be your lucky day!
>>> >
>>> Just go round the Asian restaurants in your locality and check out how
>>> many electric woks are in use.
>>>
>>> A wok needs to be of a thin material to transfer the heat evenly and
>>> quickly. If you use a flat bottomed wok, for use on an electric range,
>>> you've just naffed that feature! That's because the only part of the wok
>>> that will be heating up will be the flat part in contact with the
>>> electric element. Any heat up the sides of the wok will, of necessity,
>>> be required to get there by "conduction". This will be relatively slow.
>>> Therefore you've just naffed another feature of the wok. If your wok is
>>> a thin flat bottomed wok, you won't have the traditional wok "internal"
>>> shape so using the traditional wok utensils will be more of a challenge.
>>> Naffed again. If you have an electric wok, odds are that it will have a
>>> heavy chunk of metal at the base where the heating elements are. That
>>> will mean that heating up will be slow. Naffed yet again. If you're
>>> using a wok with a non-stick finish, you will find that the heat
>>> required to wok cook properly will destroy the non-stick finish in no
>>> time at all. We "condition" our woks when we first buy them so we
>>> develop our own "traditional" non-stick finish and, believe me, it works
>>> perfectly.
>>>
>>> I am not saying that you can't stir fry on an electric. You can but you
>>> won't be able to do it the way Asian people do. That means your end
>>> result will be compromised and the way that it will be compromised will
>>> be in the taste test. You might find your wok cooked food tastes OK to
>>> your palate but, let me assure you, most Asians will find it lacking.
>>>
>>>
>>> --
>>>
>>> Xeno
>>
>>What the heck does your ranting have to do with me? I repeat my question, exactly what did I say that was wrong? I don't have a lot of time to waste while you dick around.
>
>It has to do with you declaring an electric wok is the epitome of
>Chinese cooking, which it would seem you know next to nothing about -

---> https://www.youtube.com/watch?v=YdxqGolM09k

On Fri, 21 Aug 2015 16:50:26 +0100, "Ophelia" >
wrote:

>
>
>"Xeno" > wrote in message
...
>> On 22/08/2015 12:09 AM, Ophelia wrote:
>>>
>>>
>>> "Xeno" > wrote in message
>>> ...
>>>> On 21/08/2015 9:33 PM, wrote:
>>>>> On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
>>>>> wrote:
>>>>>
>>>>>> On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>>>>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>>>>>>> On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>>>>>>>> On 21/08/2015 5:36 PM, Bruce wrote:
>>>>>>>>>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>>>>>>>>> > wrote:
>>>>>>>>>>
>>>>>>>>>>> On 8/20/2015 8:39 PM, Xeno wrote:
>>>>>>>>>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>>>>>>>>>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>>>>>>>>>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1 wrote:
>>>>>>>>>>
>>>>>>>>>>>>>>> Beat me why I could do it and others not. I'd flip the fire
>>>>>>>>>>>>>>> ring so the
>>>>>>>>>>>>>>> wok was at the lowest point. I think I'd prefer an electric
>>>>>>>>>>>>>>> range more
>>>>>>>>>>>>>>> than a gas one because the gas ranges I've seen give off a
>>>>>>>>>>>>>>> pretty
>>>>>>>>>>>>>>> weak-ass flame. I hate that! That's the breaks, I guess.
>>>>>>>>>>>>>>
>>>>>>>>>>>>>> Good electric will beat puny gas. On electric, I find my wok
>>>>>>>>>>>>>> gets hot
>>>>>>>>>>>>>> enough. If I dump too much stuff in at once, it'll cool down
>>>>>>>>>>>>>> too
>>>>>>>>>>>>>> much.
>>>>>>>>>>>>>> But the simple solution is to not dump too much stuff in at
>>>>>>>>>>>>>> once. My
>>>>>>>>>>>>>> flat bottom cast iron wok is heavier than my round bottom one,
>>>>>>>>>>>>>> so that
>>>>>>>>>>>>>> helps it not cool down to much when adding stuff.
>>>>>>>>>>>>>>
>>>>>>>>>>>>>
>>>>>>>>>>>>> It would seem that the glass cooktop effectively puts the
>>>>>>>>>>>>> kibosh
>>>>>>>>>>>>> on the
>>>>>>>>>>>>> round bottom wok. A Chinese cook without a wok is a very sad
>>>>>>>>>>>>> thing!
>>>>>>>>>>>>
>>>>>>>>>>>> A Chinese cook without a wok is not a Chinese cook. It is that
>>>>>>>>>>>> simple.
>>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>> I suspect that you might be retarded.
>>>>>>>>>>
>>>>>>>>>> You find it near impossible to admit you're wrong, don't you?
>>>>>>>>>>
>>>>>>>>> Seems that way, sadly..
>>>>>>>>>
>>>>>>>>> --
>>>>>>>>>
>>>>>>>>> Xeno
>>>>>>>>
>>>>>>>> What exactly am I wrong about? Let me know and I shall apologize.
>>>>>>>> Hoo
>>>>>>>> hoo, this could be your lucky day!
>>>>>>>>
>>>>>>> Just go round the Asian restaurants in your locality and check out
>>>>>>> how
>>>>>>> many electric woks are in use.
>>>>>>>
>>>>>>> A wok needs to be of a thin material to transfer the heat evenly and
>>>>>>> quickly. If you use a flat bottomed wok, for use on an electric
>>>>>>> range,
>>>>>>> you've just naffed that feature! That's because the only part of the
>>>>>>> wok
>>>>>>> that will be heating up will be the flat part in contact with the
>>>>>>> electric element. Any heat up the sides of the wok will, of
>>>>>>> necessity,
>>>>>>> be required to get there by "conduction". This will be relatively
>>>>>>> slow.
>>>>>>> Therefore you've just naffed another feature of the wok. If your
>>>>>>> wok is
>>>>>>> a thin flat bottomed wok, you won't have the traditional wok
>>>>>>> "internal"
>>>>>>> shape so using the traditional wok utensils will be more of a
>>>>>>> challenge.
>>>>>>> Naffed again. If you have an electric wok, odds are that it will
>>>>>>> have a
>>>>>>> heavy chunk of metal at the base where the heating elements are. That
>>>>>>> will mean that heating up will be slow. Naffed yet again. If you're
>>>>>>> using a wok with a non-stick finish, you will find that the heat
>>>>>>> required to wok cook properly will destroy the non-stick finish in no
>>>>>>> time at all. We "condition" our woks when we first buy them so we
>>>>>>> develop our own "traditional" non-stick finish and, believe me, it
>>>>>>> works
>>>>>>> perfectly.
>>>>>>>
>>>>>>> I am not saying that you can't stir fry on an electric. You can but
>>>>>>> you
>>>>>>> won't be able to do it the way Asian people do. That means your end
>>>>>>> result will be compromised and the way that it will be compromised
>>>>>>> will
>>>>>>> be in the taste test. You might find your wok cooked food tastes OK
>>>>>>> to
>>>>>>> your palate but, let me assure you, most Asians will find it lacking.
>>>>>>>
>>>>>>>
>>>>>>> --
>>>>>>>
>>>>>>> Xeno
>>>>>>
>>>>>> What the heck does your ranting have to do with me? I repeat my
>>>>>> question, exactly what did I say that was wrong? I don't have a lot of
>>>>>> time to waste while you dick around.
>>>>>
>>>>> It has to do with you declaring an electric wok is the epitome of
>>>>> Chinese cooking, which it would seem you know next to nothing about -
>>>>> - -
>>>> Sorry if what I have been on about seems to be a rant. That was not my
>>>> intention. I just felt I needed to clear up a few misapprehensions about
>>>> wok cooking based on what I have seen over the past 4 decades.
>>>
>>> If MrD is happy wokking on his electric thingy and it works for him ...
>>> why not? We don't all have the same preferences eh?
>>>
>>>
>> It's really not a matter of preference. One method works perfectly, the
>> other is, at best, a kludge. When we first moved in here, we were in the
>> situation where we had only the electric stove and a flat based wok. My
>> wife very soon tired of the compromises involved and a gas wok burner
>> resolved the issue. We were able to put our trusty old standard wok back
>> into service and my wife was happy. What was that saying? Happy wife,
>> happy life! You better believe it!
>>
>> The use of an electric stove for wok cooking needs to be seen as a
>> compromise situation only. It has major limitations and is far from ideal
>> and therefore should not be touted as anything other than a compromise.
>
>I don't know, but is gas allowed in a condo? Not necessarily Mr D, but
>maybe some folk have to do the best with what they have and you can lecture
>them till you are blue in the fact but it still doesn't mean they can have
>what you prefer.

In many areas of the US condos have natural gas. Many condos do allow
propane gas grills and allow bottled propane for kitchen stoves too.

On 8/21/2015 1:33 AM, wrote:
> On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
> wrote:
>
>> On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>>> On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>>>> On 21/08/2015 5:36 PM, Bruce wrote:
>>>>>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>>>>> > wrote:
>>>>>>
>>>>>>> On 8/20/2015 8:39 PM, Xeno wrote:
>>>>>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>>>>>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>>>>>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1 wrote:
>>>>>>
>>>>>>>>>>> Beat me why I could do it and others not. I'd flip the fire ring so the
>>>>>>>>>>> wok was at the lowest point. I think I'd prefer an electric range more
>>>>>>>>>>> than a gas one because the gas ranges I've seen give off a pretty
>>>>>>>>>>> weak-ass flame. I hate that! That's the breaks, I guess.
>>>>>>>>>>
>>>>>>>>>> Good electric will beat puny gas. On electric, I find my wok gets hot
>>>>>>>>>> enough. If I dump too much stuff in at once, it'll cool down too much.
>>>>>>>>>> But the simple solution is to not dump too much stuff in at once. My
>>>>>>>>>> flat bottom cast iron wok is heavier than my round bottom one, so that
>>>>>>>>>> helps it not cool down to much when adding stuff.
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> It would seem that the glass cooktop effectively puts the kibosh on the
>>>>>>>>> round bottom wok. A Chinese cook without a wok is a very sad thing!
>>>>>>>>
>>>>>>>> A Chinese cook without a wok is not a Chinese cook. It is that simple.
>>>>>>>>
>>>>>>>
>>>>>>> I suspect that you might be retarded.
>>>>>>
>>>>>> You find it near impossible to admit you're wrong, don't you?
>>>>>>
>>>>> Seems that way, sadly..
>>>>>
>>>>> --
>>>>>
>>>>> Xeno
>>>>
>>>> What exactly am I wrong about? Let me know and I shall apologize. Hoo hoo, this could be your lucky day!
>>>>
>>> Just go round the Asian restaurants in your locality and check out how
>>> many electric woks are in use.
>>>
>>> A wok needs to be of a thin material to transfer the heat evenly and
>>> quickly. If you use a flat bottomed wok, for use on an electric range,
>>> you've just naffed that feature! That's because the only part of the wok
>>> that will be heating up will be the flat part in contact with the
>>> electric element. Any heat up the sides of the wok will, of necessity,
>>> be required to get there by "conduction". This will be relatively slow.
>>> Therefore you've just naffed another feature of the wok. If your wok is
>>> a thin flat bottomed wok, you won't have the traditional wok "internal"
>>> shape so using the traditional wok utensils will be more of a challenge.
>>> Naffed again. If you have an electric wok, odds are that it will have a
>>> heavy chunk of metal at the base where the heating elements are. That
>>> will mean that heating up will be slow. Naffed yet again. If you're
>>> using a wok with a non-stick finish, you will find that the heat
>>> required to wok cook properly will destroy the non-stick finish in no
>>> time at all. We "condition" our woks when we first buy them so we
>>> develop our own "traditional" non-stick finish and, believe me, it works
>>> perfectly.
>>>
>>> I am not saying that you can't stir fry on an electric. You can but you
>>> won't be able to do it the way Asian people do. That means your end
>>> result will be compromised and the way that it will be compromised will
>>> be in the taste test. You might find your wok cooked food tastes OK to
>>> your palate but, let me assure you, most Asians will find it lacking.
>>>
>>>
>>> --
>>>
>>> Xeno
>>
>> What the heck does your ranting have to do with me? I repeat my question, exactly what did I say that was wrong? I don't have a lot of time to waste while you dick around.
>
> It has to do with you declaring an electric wok is the epitome of
> Chinese cooking, which it would seem you know next to nothing about -
> - -
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>

I never said that. You must be on acid.

On 8/21/2015 1:02 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>
>>> > I have a flat bottomed wok that works OK. I used to use a fire ring
>>> and > a
>>> > standard wok back in the 70s but you pretty much need a modified
>>> wok > with
>>> > an induction range. It's not too bad but you can't beat a standard
>>> wok.
>>>
>>> I have both so she can take her pick I got a standard wok because the
>>> flat bottomed one is non stick and I am afraid to allow it to get too
>>> hot.
>>>
>>> Do they cook everything in a wok?
>>>
>>
>> Sounds like you have a dream of a kitchen. Congrats!
>
> Hmm I wish!!! But don't we all want better in the cooking department
> <g> Much larger would be my dream ...


My apologies. For some reason I thought you had a dedicated wok burner.
I must be on acid! Hee hee.

>
>
>> The wok is a most wonderful cooking vessel. You can stir fry, deep
>> fry, boil, steam, even roast. You can make tea-smoked chicken in a
>> wok. I tried that. It didn't come out that great but that's besides
>> the point. Hee hee.
>
> LOL I do indeed take your point)
>
>
>
>
>

On 22/08/2015 2:31 AM, notbob wrote:
> On 2015-08-21, Xeno > wrote:
>
>> very efficient so your only cooking area will be the lower centre of the
>> wok. The sides will be cooler, possibly too cool to do any cooking at
>> all.
>
> I may be wrong, but I thought this was the point of a wok. Hot
> bottom, cooler sides. One can control the cooking by moving the food
> up on the sides while putting fresh foods in the hotter middle. IOW,
> two cooking temps in a single piece of cookware. Yes? No?
>
> I would think the wok hob w/ a turbo flame pedal is primarily for
> restos, which need to pump out lotsa stir-fry dishes for many patrons,
> quickly. Also, isn't an electric hob, emanating radiant heat, jes
> like chorcoal, which is what wok cooks were using long b4 the
> invention of gas hobs? Jes spitballing, here.
>
> nb
>

Not according to the way my wife uses her wok.

--

Xeno

"dsi1" > wrote in message
...
> On 8/21/2015 1:02 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>
>>>> > I have a flat bottomed wok that works OK. I used to use a fire ring
>>>> and > a
>>>> > standard wok back in the 70s but you pretty much need a modified
>>>> wok > with
>>>> > an induction range. It's not too bad but you can't beat a standard
>>>> wok.
>>>>
>>>> I have both so she can take her pick I got a standard wok because
>>>> the
>>>> flat bottomed one is non stick and I am afraid to allow it to get too
>>>> hot.
>>>>
>>>> Do they cook everything in a wok?
>>>>
>>>
>>> Sounds like you have a dream of a kitchen. Congrats!
>>
>> Hmm I wish!!! But don't we all want better in the cooking department
>> <g> Much larger would be my dream ...
>
>
> My apologies. For some reason I thought you had a dedicated wok burner. I
> must be on acid! Hee hee.

I posted a pic of my hob. It has 4 burners of varying size and one double
ring
wok burner.



>>> The wok is a most wonderful cooking vessel. You can stir fry, deep
>>> fry, boil, steam, even roast. You can make tea-smoked chicken in a
>>> wok. I tried that. It didn't come out that great but that's besides
>>> the point. Hee hee.
>>
>> LOL I do indeed take your point)
>>
>>
>>
>>
>>
>

--
http://www.helpforheroes.org.uk/shop/

On 8/21/2015 1:37 AM, Bruce wrote:
> On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
> wrote:
>
>> On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>>> On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>>>> On 21/08/2015 5:36 PM, Bruce wrote:
>>>>>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>>>>> > wrote:
>>>>>>
>>>>>>> I suspect that you might be retarded.
>>>>>>
>>>>>> You find it near impossible to admit you're wrong, don't you?
>>>>>>
>>>>> Seems that way, sadly..
>>>>>
>>>> What exactly am I wrong about? Let me know and I shall apologize. Hoo hoo, this could be your lucky day!
>>>>
>>> Just go round the Asian restaurants in your locality and check out how
>>> many electric woks are in use.
>>>
>>> A wok needs to be of a thin material to transfer the heat evenly and
>>> quickly. If you use a flat bottomed wok, for use on an electric range,
>>> you've just naffed that feature! That's because the only part of the wok
>>> that will be heating up will be the flat part in contact with the
>>> electric element. Any heat up the sides of the wok will, of necessity,
>>> be required to get there by "conduction". This will be relatively slow.
>>> Therefore you've just naffed another feature of the wok. If your wok is
>>> a thin flat bottomed wok, you won't have the traditional wok "internal"
>>> shape so using the traditional wok utensils will be more of a challenge.
>>> Naffed again. If you have an electric wok, odds are that it will have a
>>> heavy chunk of metal at the base where the heating elements are. That
>>> will mean that heating up will be slow. Naffed yet again. If you're
>>> using a wok with a non-stick finish, you will find that the heat
>>> required to wok cook properly will destroy the non-stick finish in no
>>> time at all. We "condition" our woks when we first buy them so we
>>> develop our own "traditional" non-stick finish and, believe me, it works
>>> perfectly.
>>>
>>> I am not saying that you can't stir fry on an electric. You can but you
>>> won't be able to do it the way Asian people do. That means your end
>>> result will be compromised and the way that it will be compromised will
>>> be in the taste test. You might find your wok cooked food tastes OK to
>>> your palate but, let me assure you, most Asians will find it lacking.
>>>
>> What the heck does your ranting have to do with me? I repeat my question, exactly what did I say that was wrong? I don't have a lot of time to waste while you dick around.
>
> Who's ranting now?
>
> This is following the exact same pattern as discussions I've had with
> you. When you're proven wrong, you start a very strange song and
> dance.
>

I extend the same offer to you. It's always been the same. I you think
I've given out incorrect information. Let me know and I'll clarify or
offer apologies. It's really a simple concept. If you want to just bitch
about how I choose to cook, count me out!

Alooooooooooo... ha!

On 8/21/2015 4:09 AM, Ophelia wrote:
>
>
> "Xeno" > wrote in message
> ...
>> On 21/08/2015 9:33 PM, wrote:
>>> On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
>>> wrote:
>>>
>>>> On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>>>>> On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>>>>>> On 21/08/2015 5:36 PM, Bruce wrote:
>>>>>>>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> On 8/20/2015 8:39 PM, Xeno wrote:
>>>>>>>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>>>>>>>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>>>>>>>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1 wrote:
>>>>>>>>
>>>>>>>>>>>>> Beat me why I could do it and others not. I'd flip the fire
>>>>>>>>>>>>> ring so the
>>>>>>>>>>>>> wok was at the lowest point. I think I'd prefer an electric
>>>>>>>>>>>>> range more
>>>>>>>>>>>>> than a gas one because the gas ranges I've seen give off a
>>>>>>>>>>>>> pretty
>>>>>>>>>>>>> weak-ass flame. I hate that! That's the breaks, I guess.
>>>>>>>>>>>>
>>>>>>>>>>>> Good electric will beat puny gas. On electric, I find my wok
>>>>>>>>>>>> gets hot
>>>>>>>>>>>> enough. If I dump too much stuff in at once, it'll cool down
>>>>>>>>>>>> too
>>>>>>>>>>>> much.
>>>>>>>>>>>> But the simple solution is to not dump too much stuff in at
>>>>>>>>>>>> once. My
>>>>>>>>>>>> flat bottom cast iron wok is heavier than my round bottom one,
>>>>>>>>>>>> so that
>>>>>>>>>>>> helps it not cool down to much when adding stuff.
>>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>> It would seem that the glass cooktop effectively puts the kibosh
>>>>>>>>>>> on the
>>>>>>>>>>> round bottom wok. A Chinese cook without a wok is a very sad
>>>>>>>>>>> thing!
>>>>>>>>>>
>>>>>>>>>> A Chinese cook without a wok is not a Chinese cook. It is that
>>>>>>>>>> simple.
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> I suspect that you might be retarded.
>>>>>>>>
>>>>>>>> You find it near impossible to admit you're wrong, don't you?
>>>>>>>>
>>>>>>> Seems that way, sadly..
>>>>>>>
>>>>>>> --
>>>>>>>
>>>>>>> Xeno
>>>>>>
>>>>>> What exactly am I wrong about? Let me know and I shall apologize. Hoo
>>>>>> hoo, this could be your lucky day!
>>>>>>
>>>>> Just go round the Asian restaurants in your locality and check out how
>>>>> many electric woks are in use.
>>>>>
>>>>> A wok needs to be of a thin material to transfer the heat evenly and
>>>>> quickly. If you use a flat bottomed wok, for use on an electric range,
>>>>> you've just naffed that feature! That's because the only part of the
>>>>> wok
>>>>> that will be heating up will be the flat part in contact with the
>>>>> electric element. Any heat up the sides of the wok will, of necessity,
>>>>> be required to get there by "conduction". This will be relatively
>>>>> slow.
>>>>> Therefore you've just naffed another feature of the wok. If your
>>>>> wok is
>>>>> a thin flat bottomed wok, you won't have the traditional wok
>>>>> "internal"
>>>>> shape so using the traditional wok utensils will be more of a
>>>>> challenge.
>>>>> Naffed again. If you have an electric wok, odds are that it will
>>>>> have a
>>>>> heavy chunk of metal at the base where the heating elements are. That
>>>>> will mean that heating up will be slow. Naffed yet again. If you're
>>>>> using a wok with a non-stick finish, you will find that the heat
>>>>> required to wok cook properly will destroy the non-stick finish in no
>>>>> time at all. We "condition" our woks when we first buy them so we
>>>>> develop our own "traditional" non-stick finish and, believe me, it
>>>>> works
>>>>> perfectly.
>>>>>
>>>>> I am not saying that you can't stir fry on an electric. You can but
>>>>> you
>>>>> won't be able to do it the way Asian people do. That means your end
>>>>> result will be compromised and the way that it will be compromised
>>>>> will
>>>>> be in the taste test. You might find your wok cooked food tastes OK to
>>>>> your palate but, let me assure you, most Asians will find it lacking.
>>>>>
>>>>>
>>>>> --
>>>>>
>>>>> Xeno
>>>>
>>>> What the heck does your ranting have to do with me? I repeat my
>>>> question, exactly what did I say that was wrong? I don't have a lot of
>>>> time to waste while you dick around.
>>>
>>> It has to do with you declaring an electric wok is the epitome of
>>> Chinese cooking, which it would seem you know next to nothing about -
>>> - -
>> Sorry if what I have been on about seems to be a rant. That was not my
>> intention. I just felt I needed to clear up a few misapprehensions about
>> wok cooking based on what I have seen over the past 4 decades.
>
> If MrD is happy wokking on his electric thingy and it works for him ...
> why not? We don't all have the same preferences eh?
>
>

Hee hee, electric plug in woks don't work for me. It might work swell in
the UK because you guys have 220 line voltage. We only operate on half
that.

The situation is that I have a flat bottomed wok that works OK but I
don't use it too much these days. The ranges that I've had in my condo
is not conducive to wokking. The first range I had was underpowered. It
was so bad that I just gave away the wok that traveled around with our
family for decades.

My new induction range has a glass top that won't work with a regular
wok. It looks like I may never be able to wok in the manner I want. My
guess is that many Chinese cooks and wok enthusiasts have come to the
same realization. That's the way the fortune cookie crumbles.

On 8/21/2015 3:58 AM, Mal Pais wrote:
> Xeno wrote:
>>> I'm not impressed. Sorry. I'm not going to install a commercial gas
>>> stove or use charcoal in my condo. What the heck does the way your wife
>>> cooks have to do with me? What the heck does the way I cook any of your
>>> business. Quit acting like a butt-head. Aloha!
>>
>> I'm telling you that Asian people, those who invented the wok, don't use
>> electric because it doesn't cut the mustard. Nothing more, nothing less.
>
> Wait...it couldn't have something to do with the actual infrastructure
> where they live, now could it?
>
> And the cost?

The reason commercial kitchens use gas is fairly obvious - it's cost
effective. My guess it that in areas where it's not as economical, the
modern kitchens will use use induction heated woks.

"dsi1" > wrote in message
...
> On 8/21/2015 4:09 AM, Ophelia wrote:
>>
>>
>> "Xeno" > wrote in message
>> ...
>>> On 21/08/2015 9:33 PM, wrote:
>>>> On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
>>>> wrote:
>>>>
>>>>> On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>>>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>>>>>> On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>>>>>>> On 21/08/2015 5:36 PM, Bruce wrote:
>>>>>>>>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>>>>>>>> > wrote:
>>>>>>>>>
>>>>>>>>>> On 8/20/2015 8:39 PM, Xeno wrote:
>>>>>>>>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>>>>>>>>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>>>>>>>>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1 wrote:
>>>>>>>>>
>>>>>>>>>>>>>> Beat me why I could do it and others not. I'd flip the fire
>>>>>>>>>>>>>> ring so the
>>>>>>>>>>>>>> wok was at the lowest point. I think I'd prefer an electric
>>>>>>>>>>>>>> range more
>>>>>>>>>>>>>> than a gas one because the gas ranges I've seen give off a
>>>>>>>>>>>>>> pretty
>>>>>>>>>>>>>> weak-ass flame. I hate that! That's the breaks, I guess.
>>>>>>>>>>>>>
>>>>>>>>>>>>> Good electric will beat puny gas. On electric, I find my wok
>>>>>>>>>>>>> gets hot
>>>>>>>>>>>>> enough. If I dump too much stuff in at once, it'll cool down
>>>>>>>>>>>>> too
>>>>>>>>>>>>> much.
>>>>>>>>>>>>> But the simple solution is to not dump too much stuff in at
>>>>>>>>>>>>> once. My
>>>>>>>>>>>>> flat bottom cast iron wok is heavier than my round bottom one,
>>>>>>>>>>>>> so that
>>>>>>>>>>>>> helps it not cool down to much when adding stuff.
>>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>> It would seem that the glass cooktop effectively puts the
>>>>>>>>>>>> kibosh
>>>>>>>>>>>> on the
>>>>>>>>>>>> round bottom wok. A Chinese cook without a wok is a very sad
>>>>>>>>>>>> thing!
>>>>>>>>>>>
>>>>>>>>>>> A Chinese cook without a wok is not a Chinese cook. It is that
>>>>>>>>>>> simple.
>>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> I suspect that you might be retarded.
>>>>>>>>>
>>>>>>>>> You find it near impossible to admit you're wrong, don't you?
>>>>>>>>>
>>>>>>>> Seems that way, sadly..
>>>>>>>>
>>>>>>>> --
>>>>>>>>
>>>>>>>> Xeno
>>>>>>>
>>>>>>> What exactly am I wrong about? Let me know and I shall apologize.
>>>>>>> Hoo
>>>>>>> hoo, this could be your lucky day!
>>>>>>>
>>>>>> Just go round the Asian restaurants in your locality and check out
>>>>>> how
>>>>>> many electric woks are in use.
>>>>>>
>>>>>> A wok needs to be of a thin material to transfer the heat evenly and
>>>>>> quickly. If you use a flat bottomed wok, for use on an electric
>>>>>> range,
>>>>>> you've just naffed that feature! That's because the only part of the
>>>>>> wok
>>>>>> that will be heating up will be the flat part in contact with the
>>>>>> electric element. Any heat up the sides of the wok will, of
>>>>>> necessity,
>>>>>> be required to get there by "conduction". This will be relatively
>>>>>> slow.
>>>>>> Therefore you've just naffed another feature of the wok. If your
>>>>>> wok is
>>>>>> a thin flat bottomed wok, you won't have the traditional wok
>>>>>> "internal"
>>>>>> shape so using the traditional wok utensils will be more of a
>>>>>> challenge.
>>>>>> Naffed again. If you have an electric wok, odds are that it will
>>>>>> have a
>>>>>> heavy chunk of metal at the base where the heating elements are. That
>>>>>> will mean that heating up will be slow. Naffed yet again. If you're
>>>>>> using a wok with a non-stick finish, you will find that the heat
>>>>>> required to wok cook properly will destroy the non-stick finish in no
>>>>>> time at all. We "condition" our woks when we first buy them so we
>>>>>> develop our own "traditional" non-stick finish and, believe me, it
>>>>>> works
>>>>>> perfectly.
>>>>>>
>>>>>> I am not saying that you can't stir fry on an electric. You can but
>>>>>> you
>>>>>> won't be able to do it the way Asian people do. That means your end
>>>>>> result will be compromised and the way that it will be compromised
>>>>>> will
>>>>>> be in the taste test. You might find your wok cooked food tastes OK
>>>>>> to
>>>>>> your palate but, let me assure you, most Asians will find it lacking.
>>>>>>
>>>>>>
>>>>>> --
>>>>>>
>>>>>> Xeno
>>>>>
>>>>> What the heck does your ranting have to do with me? I repeat my
>>>>> question, exactly what did I say that was wrong? I don't have a lot of
>>>>> time to waste while you dick around.
>>>>
>>>> It has to do with you declaring an electric wok is the epitome of
>>>> Chinese cooking, which it would seem you know next to nothing about -
>>>> - -
>>> Sorry if what I have been on about seems to be a rant. That was not my
>>> intention. I just felt I needed to clear up a few misapprehensions about
>>> wok cooking based on what I have seen over the past 4 decades.
>>
>> If MrD is happy wokking on his electric thingy and it works for him ...
>> why not? We don't all have the same preferences eh?
>>
>>
>
> Hee hee, electric plug in woks don't work for me. It might work swell in
> the UK because you guys have 220 line voltage. We only operate on half
> that.
>
> The situation is that I have a flat bottomed wok that works OK but I don't
> use it too much these days. The ranges that I've had in my condo is not
> conducive to wokking. The first range I had was underpowered. It was so
> bad that I just gave away the wok that traveled around with our family for
> decades.

That is a shame


> My new induction range has a glass top that won't work with a regular wok.
> It looks like I may never be able to wok in the manner I want. My guess is
> that many Chinese cooks and wok enthusiasts have come to the same
> realization. That's the way the fortune cookie crumbles.

I am sorry. I expect you cook your food in the best way you can for you and
your family.

--
http://www.helpforheroes.org.uk/shop/

On 8/21/2015 10:36 AM, Bruce wrote:
> On Fri, 21 Aug 2015 10:25:00 -1000, dsi1
> > wrote:
>
>> On 8/21/2015 3:58 AM, Mal Pais wrote:
>>> Xeno wrote:
>>>>> I'm not impressed. Sorry. I'm not going to install a commercial gas
>>>>> stove or use charcoal in my condo. What the heck does the way your wife
>>>>> cooks have to do with me? What the heck does the way I cook any of your
>>>>> business. Quit acting like a butt-head. Aloha!
>>>>
>>>> I'm telling you that Asian people, those who invented the wok, don't use
>>>> electric because it doesn't cut the mustard. Nothing more, nothing less.
>>>
>>> Wait...it couldn't have something to do with the actual infrastructure
>>> where they live, now could it?
>>>
>>> And the cost?
>>
>> The reason commercial kitchens use gas is fairly obvious - it's cost
>> effective. My guess it that in areas where it's not as economical, the
>> modern kitchens will use use induction heated woks.
>
> Still trying?
>

Still trolling?

On Friday, August 21, 2015 at 2:15:25 PM UTC-5, Brooklyn1 wrote:
>
> On Fri, 21 Aug 2015 16:50:26 +0100, "Ophelia" >
> wrote:
>
> >I don't know, but is gas allowed in a condo?
>
> In many areas of the US condos have natural gas. Many condos do allow
> propane gas grills and allow bottled propane for kitchen stoves too.
>
>
As do many upscale, state of the art apartment buildings.

On Fri, 21 Aug 2015 10:25:00 -1000, dsi1
> wrote:

>On 8/21/2015 3:58 AM, Mal Pais wrote:
>> Xeno wrote:
>>>> I'm not impressed. Sorry. I'm not going to install a commercial gas
>>>> stove or use charcoal in my condo. What the heck does the way your wife
>>>> cooks have to do with me? What the heck does the way I cook any of your
>>>> business. Quit acting like a butt-head. Aloha!
>>>
>>> I'm telling you that Asian people, those who invented the wok, don't use
>>> electric because it doesn't cut the mustard. Nothing more, nothing less.
>>
>> Wait...it couldn't have something to do with the actual infrastructure
>> where they live, now could it?
>>
>> And the cost?
>
>The reason commercial kitchens use gas is fairly obvious - it's cost
>effective. My guess it that in areas where it's not as economical, the
>modern kitchens will use use induction heated woks.

I seriously doubt any restaurants in the US do induction cooking,
especially not Chinese. Induction wok cookers exist but they are very
small, would not be adequate for a restaurant. Anyway induction
cookery is no more cooking than microwave cookery is cooking.

On 8/21/2015 11:07 AM, Brooklyn1 wrote:
> On Fri, 21 Aug 2015 10:25:00 -1000, dsi1
> > wrote:
>
>> On 8/21/2015 3:58 AM, Mal Pais wrote:
>>> Xeno wrote:
>>>>> I'm not impressed. Sorry. I'm not going to install a commercial gas
>>>>> stove or use charcoal in my condo. What the heck does the way your wife
>>>>> cooks have to do with me? What the heck does the way I cook any of your
>>>>> business. Quit acting like a butt-head. Aloha!
>>>>
>>>> I'm telling you that Asian people, those who invented the wok, don't use
>>>> electric because it doesn't cut the mustard. Nothing more, nothing less.
>>>
>>> Wait...it couldn't have something to do with the actual infrastructure
>>> where they live, now could it?
>>>
>>> And the cost?
>>
>> The reason commercial kitchens use gas is fairly obvious - it's cost
>> effective. My guess it that in areas where it's not as economical, the
>> modern kitchens will use use induction heated woks.
>
> I seriously doubt any restaurants in the US do induction cooking,
> especially not Chinese. Induction wok cookers exist but they are very
> small, would not be adequate for a restaurant. Anyway induction
> cookery is no more cooking than microwave cookery is cooking.
>

https://www.youtube.com/watch?v=UaYRkfenppE

On 8/21/2015 11:07 AM, Brooklyn1 wrote:
> On Fri, 21 Aug 2015 10:25:00 -1000, dsi1
> > wrote:
>
>> On 8/21/2015 3:58 AM, Mal Pais wrote:
>>> Xeno wrote:
>>>>> I'm not impressed. Sorry. I'm not going to install a commercial gas
>>>>> stove or use charcoal in my condo. What the heck does the way your wife
>>>>> cooks have to do with me? What the heck does the way I cook any of your
>>>>> business. Quit acting like a butt-head. Aloha!
>>>>
>>>> I'm telling you that Asian people, those who invented the wok, don't use
>>>> electric because it doesn't cut the mustard. Nothing more, nothing less.
>>>
>>> Wait...it couldn't have something to do with the actual infrastructure
>>> where they live, now could it?
>>>
>>> And the cost?
>>
>> The reason commercial kitchens use gas is fairly obvious - it's cost
>> effective. My guess it that in areas where it's not as economical, the
>> modern kitchens will use use induction heated woks.
>
> I seriously doubt any restaurants in the US do induction cooking,
> especially not Chinese. Induction wok cookers exist but they are very
> small, would not be adequate for a restaurant. Anyway induction
> cookery is no more cooking than microwave cookery is cooking.
>

https://www.youtube.com/watch?v=H2dxbMtrgms

On Fri, 21 Aug 2015 08:26:11 -0700 (PDT), "
> wrote:

>> On 8/20/2015 9:12 PM, Timo wrote:
>> > Good electric will beat puny gas.
>>
>> So who has puny gas anymore?
>>
>>
>Not me.

What on earth is 'puny gas'?

On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
wrote:

>On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>> On 21/08/2015 6:16 PM, dsi1 wrote:
>> > On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>> >> On 21/08/2015 5:36 PM, Bruce wrote:
>> >>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>> >>> > wrote:
>> >>>
>> >>>> On 8/20/2015 8:39 PM, Xeno wrote:
>> >>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>> >>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>> >>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1 wrote:
>> >>>
>> >>>>>>>> Beat me why I could do it and others not. I'd flip the fire ring so the
>> >>>>>>>> wok was at the lowest point. I think I'd prefer an electric range more
>> >>>>>>>> than a gas one because the gas ranges I've seen give off a pretty
>> >>>>>>>> weak-ass flame. I hate that! That's the breaks, I guess.
>> >>>>>>>
>> >>>>>>> Good electric will beat puny gas. On electric, I find my wok gets hot
>> >>>>>>> enough. If I dump too much stuff in at once, it'll cool down too much.
>> >>>>>>> But the simple solution is to not dump too much stuff in at once. My
>> >>>>>>> flat bottom cast iron wok is heavier than my round bottom one, so that
>> >>>>>>> helps it not cool down to much when adding stuff.
>> >>>>>>>
>> >>>>>>
>> >>>>>> It would seem that the glass cooktop effectively puts the kibosh on the
>> >>>>>> round bottom wok. A Chinese cook without a wok is a very sad thing!
>> >>>>>
>> >>>>> A Chinese cook without a wok is not a Chinese cook. It is that simple.
>> >>>>>
>> >>>>
>> >>>> I suspect that you might be retarded.
>> >>>
>> >>> You find it near impossible to admit you're wrong, don't you?
>> >>>
>> >> Seems that way, sadly..
>> >>
>> >
>> > What exactly am I wrong about? Let me know and I shall apologize. Hoo hoo, this could be your lucky day!
>> >
>> Just go round the Asian restaurants in your locality and check out how
>> many electric woks are in use.
>>
>> A wok needs to be of a thin material to transfer the heat evenly and
>> quickly. If you use a flat bottomed wok, for use on an electric range,
>> you've just naffed that feature! That's because the only part of the wok
>> that will be heating up will be the flat part in contact with the
>> electric element. Any heat up the sides of the wok will, of necessity,
>> be required to get there by "conduction". This will be relatively slow.
>> Therefore you've just naffed another feature of the wok. If your wok is
>> a thin flat bottomed wok, you won't have the traditional wok "internal"
>> shape so using the traditional wok utensils will be more of a challenge.
>> Naffed again. If you have an electric wok, odds are that it will have a
>> heavy chunk of metal at the base where the heating elements are. That
>> will mean that heating up will be slow. Naffed yet again. If you're
>> using a wok with a non-stick finish, you will find that the heat
>> required to wok cook properly will destroy the non-stick finish in no
>> time at all. We "condition" our woks when we first buy them so we
>> develop our own "traditional" non-stick finish and, believe me, it works
>> perfectly.
>>
>> I am not saying that you can't stir fry on an electric. You can but you
>> won't be able to do it the way Asian people do. That means your end
>> result will be compromised and the way that it will be compromised will
>> be in the taste test. You might find your wok cooked food tastes OK to
>> your palate but, let me assure you, most Asians will find it lacking.
>>
>
>What the heck does your ranting have to do with me? I repeat my question, exactly what did I say that was wrong? I don't have a lot of time to waste while you dick around.

There you go again, clearly lost another debate and now you crank your
stupidity up a notch or two. You're very fortunate that you don't have
to fend for yourself in the real world, you'd be dead within a month.

On 8/21/2015 10:51 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 8/21/2015 4:09 AM, Ophelia wrote:
>>>
>>>
>>> "Xeno" > wrote in message
>>> ...
>>>> On 21/08/2015 9:33 PM, wrote:
>>>>> On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
>>>>> wrote:
>>>>>
>>>>>> On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>>>>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>>>>>>> On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>>>>>>>> On 21/08/2015 5:36 PM, Bruce wrote:
>>>>>>>>>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>>>>>>>>> > wrote:
>>>>>>>>>>
>>>>>>>>>>> On 8/20/2015 8:39 PM, Xeno wrote:
>>>>>>>>>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>>>>>>>>>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>>>>>>>>>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1 wrote:
>>>>>>>>>>
>>>>>>>>>>>>>>> Beat me why I could do it and others not. I'd flip the fire
>>>>>>>>>>>>>>> ring so the
>>>>>>>>>>>>>>> wok was at the lowest point. I think I'd prefer an electric
>>>>>>>>>>>>>>> range more
>>>>>>>>>>>>>>> than a gas one because the gas ranges I've seen give off a
>>>>>>>>>>>>>>> pretty
>>>>>>>>>>>>>>> weak-ass flame. I hate that! That's the breaks, I guess.
>>>>>>>>>>>>>>
>>>>>>>>>>>>>> Good electric will beat puny gas. On electric, I find my wok
>>>>>>>>>>>>>> gets hot
>>>>>>>>>>>>>> enough. If I dump too much stuff in at once, it'll cool down
>>>>>>>>>>>>>> too
>>>>>>>>>>>>>> much.
>>>>>>>>>>>>>> But the simple solution is to not dump too much stuff in at
>>>>>>>>>>>>>> once. My
>>>>>>>>>>>>>> flat bottom cast iron wok is heavier than my round bottom
>>>>>>>>>>>>>> one,
>>>>>>>>>>>>>> so that
>>>>>>>>>>>>>> helps it not cool down to much when adding stuff.
>>>>>>>>>>>>>>
>>>>>>>>>>>>>
>>>>>>>>>>>>> It would seem that the glass cooktop effectively puts the
>>>>>>>>>>>>> kibosh
>>>>>>>>>>>>> on the
>>>>>>>>>>>>> round bottom wok. A Chinese cook without a wok is a very sad
>>>>>>>>>>>>> thing!
>>>>>>>>>>>>
>>>>>>>>>>>> A Chinese cook without a wok is not a Chinese cook. It is that
>>>>>>>>>>>> simple.
>>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>> I suspect that you might be retarded.
>>>>>>>>>>
>>>>>>>>>> You find it near impossible to admit you're wrong, don't you?
>>>>>>>>>>
>>>>>>>>> Seems that way, sadly..
>>>>>>>>>
>>>>>>>>> --
>>>>>>>>>
>>>>>>>>> Xeno
>>>>>>>>
>>>>>>>> What exactly am I wrong about? Let me know and I shall
>>>>>>>> apologize. Hoo
>>>>>>>> hoo, this could be your lucky day!
>>>>>>>>
>>>>>>> Just go round the Asian restaurants in your locality and check
>>>>>>> out how
>>>>>>> many electric woks are in use.
>>>>>>>
>>>>>>> A wok needs to be of a thin material to transfer the heat evenly and
>>>>>>> quickly. If you use a flat bottomed wok, for use on an electric
>>>>>>> range,
>>>>>>> you've just naffed that feature! That's because the only part of the
>>>>>>> wok
>>>>>>> that will be heating up will be the flat part in contact with the
>>>>>>> electric element. Any heat up the sides of the wok will, of
>>>>>>> necessity,
>>>>>>> be required to get there by "conduction". This will be relatively
>>>>>>> slow.
>>>>>>> Therefore you've just naffed another feature of the wok. If your
>>>>>>> wok is
>>>>>>> a thin flat bottomed wok, you won't have the traditional wok
>>>>>>> "internal"
>>>>>>> shape so using the traditional wok utensils will be more of a
>>>>>>> challenge.
>>>>>>> Naffed again. If you have an electric wok, odds are that it will
>>>>>>> have a
>>>>>>> heavy chunk of metal at the base where the heating elements are.
>>>>>>> That
>>>>>>> will mean that heating up will be slow. Naffed yet again. If you're
>>>>>>> using a wok with a non-stick finish, you will find that the heat
>>>>>>> required to wok cook properly will destroy the non-stick finish
>>>>>>> in no
>>>>>>> time at all. We "condition" our woks when we first buy them so we
>>>>>>> develop our own "traditional" non-stick finish and, believe me, it
>>>>>>> works
>>>>>>> perfectly.
>>>>>>>
>>>>>>> I am not saying that you can't stir fry on an electric. You can but
>>>>>>> you
>>>>>>> won't be able to do it the way Asian people do. That means your end
>>>>>>> result will be compromised and the way that it will be compromised
>>>>>>> will
>>>>>>> be in the taste test. You might find your wok cooked food tastes
>>>>>>> OK to
>>>>>>> your palate but, let me assure you, most Asians will find it
>>>>>>> lacking.
>>>>>>>
>>>>>>>
>>>>>>> --
>>>>>>>
>>>>>>> Xeno
>>>>>>
>>>>>> What the heck does your ranting have to do with me? I repeat my
>>>>>> question, exactly what did I say that was wrong? I don't have a
>>>>>> lot of
>>>>>> time to waste while you dick around.
>>>>>
>>>>> It has to do with you declaring an electric wok is the epitome of
>>>>> Chinese cooking, which it would seem you know next to nothing about -
>>>>> - -
>>>> Sorry if what I have been on about seems to be a rant. That was not my
>>>> intention. I just felt I needed to clear up a few misapprehensions
>>>> about
>>>> wok cooking based on what I have seen over the past 4 decades.
>>>
>>> If MrD is happy wokking on his electric thingy and it works for him ...
>>> why not? We don't all have the same preferences eh?
>>>
>>>
>>
>> Hee hee, electric plug in woks don't work for me. It might work swell
>> in the UK because you guys have 220 line voltage. We only operate on
>> half that.
>>
>> The situation is that I have a flat bottomed wok that works OK but I
>> don't use it too much these days. The ranges that I've had in my condo
>> is not conducive to wokking. The first range I had was underpowered.
>> It was so bad that I just gave away the wok that traveled around with
>> our family for decades.
>
> That is a shame
>
>
>> My new induction range has a glass top that won't work with a regular
>> wok. It looks like I may never be able to wok in the manner I want. My
>> guess is that many Chinese cooks and wok enthusiasts have come to the
>> same realization. That's the way the fortune cookie crumbles.
>
> I am sorry. I expect you cook your food in the best way you can for you
> and your family.
>

I believe that the good cook will be flexible, adaptable, resourceful,
and inventive. My cooking arrangement means I don't wok much. It makes
me somewhat sad but but that's not too big of a deal because my
requirements of meal preparation have changed. These days I'm into
cooking with smaller, low wattage, appliances. Appliances like contact
grills, rice cookers, toaster ovens etc.

Cooking has always been a journey for me. I don't pay much mind to
people that say you can do things only one way.

On 8/20/2015 10:29 PM, Xeno wrote:
> On 21/08/2015 11:56 AM, dsi1 wrote:
>> On 8/20/2015 1:58 PM, Timo wrote:
>>> On Friday, August 21, 2015 at 5:53:32 AM UTC+10, dsi1 wrote:
>>>> On Thursday, August 20, 2015 at 9:47:55 AM UTC-10, Xeno wrote:
>>>>>>
>>>>> She will need a decent wok burner.
>>> [...]
>>>>
>>>> I've woked on a standard electric burner and it works pretty good. It
>>>> worked better than a regular pan because it's a wok.
>>>
>>> Electric can be adequate, but a good gas burner is better. Back when I
>>> lived a house with gas, I used a cheap but functional Chinese cast
>>> iron wok. Excellent wok. But when I moved into houses with electric
>>> stoves, it wasn't much use. However, I got a nice flat-bottom cast
>>> iron wok (flat bottom on the outside, round on the inside), which is
>>> almost as good. As a wok, I find it's better than a stand-alone
>>> electric wok (but those are OK, too).
>>>
>>> (The old round-bottom one now lives in my camping kit, and does very
>>> well with a big gas burner.)
>>>
>>
>> Beat me why I could do it and others not. I'd flip the fire ring so the
>> wok was at the lowest point. I think I'd prefer an electric range more
>> than a gas one because the gas ranges I've seen give off a pretty
>> weak-ass flame. I hate that! That's the breaks, I guess.
>
> That's because the standard gas range is designed for "pots" and
> "frypans". Funny that! ;-) The flame is more than adequate for the
> purpose for which the gas range was designed. If it isn't then it is in
> some way faulty. It was never designed for wok use and you shouldn't
> expect it to be.
> Wok burners are designed to spread the heat around the wok's curved
> surface, the gas range is not.
>

Turned up high enough it will. And you can add the metal shroud to
concentrate. It's all good.

On 8/20/2015 10:48 PM, dsi1 wrote:
> On 8/20/2015 4:13 PM, Playa wrote:
>> On 8/20/2015 7:43 PM, dsi1 wrote:
>>> On 8/20/2015 1:20 PM, Playa wrote:
>>>> On 8/20/2015 1:53 PM, dsi1 wrote:
>>>>> I've woked on a standard electric burner and it works pretty good. It
>>>>> worked better than a regular
>>>>> pan because it's a wok.
>>>>
>>>> Highly recommend for electric burners, or even gas:
>>>>
>>>> http://www.amazon.com/Nordic-Ware-In.../dp/B0007D9X8K
>>>>
>>>> The flat bottom really does the trick.
>>>
>>> I have a flat bottomed wok that works OK. I used to use a fire ring and
>>> a standard wok back in the 70s but you pretty much need a modified wok
>>> with an induction range. It's not too bad but you can't beat a standard
>>> wok.
>>
>>
>> With one of those super cool foot-pedal flame controls for the gas
>> volcano!
>
> Fire is most beautiful damnit!

Oh heck yes!

On 8/20/2015 10:51 PM, Sqwertz wrote:
> Any oily film will polymerize

YOU are an oily film, go polymerize yourself, woman-stalker.

On Friday, August 21, 2015 at 11:02:46 PM UTC+10, Xeno wrote:
> On 21/08/2015 9:23 PM, Timo wrote:
> > On Friday, August 21, 2015 at 4:37:32 PM UTC+10, Xeno wrote:
> >>
> >> That you think your electric device is OK is more than likely because
> >> you really have no idea of how wok cooking "should be done". My wife has
> >> been using a wok all her life, was taught by her mother who was taught
> >> by her mother before her, and she refuses to wok cook on anything
> >> electric and any gas range not designed for the purpose. You simply
> >> cannot get the temperature required and the food simply doesn't come out
> >> right. You, with your western adapted palate, are in no position to
> >> judge how well your wok cooking is going.
> >
> > Since you get exceed 500C on an electric stovetop, which is more
> > than enough for wok cooking, the problem isn't temperature.
>
> No disagreement so far.
>
> > The potential problem is heat output or power, keeping that
> > temperature up. This restricts how much stuff you can cook
> > at once in a wok on electric. Also, lack of responsiveness.
>
> Again I agree.
>
> But you have missed one critical point. That is the conduction of the
> heat from the stove to the wok itself. If you are using an electric
> device, you need to maintain as much direct contact with the element
> onto the wok as you can get. Given the size of the typical electric
> stovetop element, that contact area is going to be rather limited and
> requires the use of a flat base wok.

Yes. It requires a flat bottom wok.

> For the heat to spread further
> around the wok, you are going to be reliant on heat conduction alone. If
> you have a thin wok (as most of them are) this conduction will not be
> very efficient so your only cooking area will be the lower centre of the
> wok. The sides will be cooler, possibly too cool to do any cooking at
> all. You could improve on this by using a wok with thicker sides but
> this will create further cooking issues. It's a catch22 situation.

Yes, you get less useful cooking surface on electric. But you don't have the power to deal with a lot of food in the wok at once - you're already limited by not wanting the wok to cool down too much.

> A proper gas hob, designed for a standard wok, will distribute a flame
> around much of the base of the wok providing a nice even heat for the
> cooking. As well, an increase or decrease in heat requirements can be
> easily and speedily catered for.

Yes. As I already said, that's better than electric. I'm not saying that electric is better than gas, or that electric is ideal. I'm saying that electric is adequate. It will get the wok hot enough, and it will work.

Flat-bottom wok on induction cooker might become the new Chinese urban home standard.

> > But consider the traditional Chinese home stove. Can reach
> > the temperatures needed, but the heat output is far short
> > of commercial wok cookers. Doesn't have quick response, either.
> > But it works for traditional Chinese food, cooked in a wok.
> >
> Commercial wok cookers are meant for commercial food quantities. Don't
> get hung up on that. I brought up restaurants wok burners to make the
> point that they don't find an electric heat source to be adequate for
> wok cooking so a person cooking in the home will see the same
> inadequacy. Restaurants, to my knowledge, always use gas wok burners.
> That's because gas is the most efficient for the job.

I'm not the one getting hung up on commercial wok burners. I'm not using them as examples of what you need.

For high power, gas is easier. 100k Btu/hr is 30kW, which would be over 100A on a 240V single-phase supply. Easy with gas, not so easy with electricity. But the home kitchen is not a restaurant kitchen.

The wok I use on electric is made by Asians, for Asians, for use on electric stovetops. It works. My traditional Chinese cast iron wok, on a good gas burner, works better.

On 8/21/2015 1:27 PM, dsi1 wrote:
>> It has to do with you declaring an electric wok is the epitome of
>> Chinese cooking, which it would seem you know next to nothing about -
>> - -
>>
>> ---
>> This email has been checked for viruses by Avast antivirus software.
>> https://www.avast.com/antivirus
>>
>
> I never said that. You must be on acid.


Isn't that stuff kind of caustic?

On 8/21/2015 1:29 PM, dsi1 wrote:
>> Hmm I wish!!! But don't we all want better in the cooking department
>> <g> Much larger would be my dream ...
>
>
> My apologies. For some reason I thought you had a dedicated wok burner.
> I must be on acid! Hee hee.


Muriatic or dilute HCL?

On 8/21/2015 2:25 PM, dsi1 wrote:
> On 8/21/2015 3:58 AM, Mal Pais wrote:
>> Xeno wrote:
>>>> I'm not impressed. Sorry. I'm not going to install a commercial gas
>>>> stove or use charcoal in my condo. What the heck does the way your wife
>>>> cooks have to do with me? What the heck does the way I cook any of your
>>>> business. Quit acting like a butt-head. Aloha!
>>>
>>> I'm telling you that Asian people, those who invented the wok, don't use
>>> electric because it doesn't cut the mustard. Nothing more, nothing less.
>>
>> Wait...it couldn't have something to do with the actual infrastructure
>> where they live, now could it?
>>
>> And the cost?
>
> The reason commercial kitchens use gas is fairly obvious - it's cost
> effective. My guess it that in areas where it's not as economical, the
> modern kitchens will use use induction heated woks.


I am very interested to see one in action and try it too.

On 8/21/2015 3:02 PM, Bruce wrote:
> On Fri, 21 Aug 2015 11:00:33 -1000, dsi1
> > wrote:
>
>> On 8/21/2015 10:36 AM, Bruce wrote:
>>> On Fri, 21 Aug 2015 10:25:00 -1000, dsi1
>>> > wrote:
>>>
>>>> On 8/21/2015 3:58 AM, Mal Pais wrote:
>>>>> Xeno wrote:
>>>>>>> I'm not impressed. Sorry. I'm not going to install a commercial gas
>>>>>>> stove or use charcoal in my condo. What the heck does the way your wife
>>>>>>> cooks have to do with me? What the heck does the way I cook any of your
>>>>>>> business. Quit acting like a butt-head. Aloha!
>>>>>>
>>>>>> I'm telling you that Asian people, those who invented the wok, don't use
>>>>>> electric because it doesn't cut the mustard. Nothing more, nothing less.
>>>>>
>>>>> Wait...it couldn't have something to do with the actual infrastructure
>>>>> where they live, now could it?
>>>>>
>>>>> And the cost?
>>>>
>>>> The reason commercial kitchens use gas is fairly obvious - it's cost
>>>> effective. My guess it that in areas where it's not as economical, the
>>>> modern kitchens will use use induction heated woks.
>>>
>>> Still trying?
>>>
>>
>> Still trolling?
>
> Never!
>
Liar.

On 8/21/2015 3:58 PM, wrote:
> On Fri, 21 Aug 2015 08:26:11 -0700 (PDT), "
> > wrote:
>
>>> On 8/20/2015 9:12 PM, Timo wrote:
>>>> Good electric will beat puny gas.
>>>
>>> So who has puny gas anymore?
>>>
>>>
>> Not me.
>
> What on earth is 'puny gas'?
>

You, after you've been fracked.

On 8/21/2015 4:02 PM, dsi1 wrote:
> On 8/21/2015 10:51 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 8/21/2015 4:09 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Xeno" > wrote in message
>>>> ...
>>>>> On 21/08/2015 9:33 PM, wrote:
>>>>>> On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
>>>>>> wrote:
>>>>>>
>>>>>>> On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>>>>>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>>>>>>>> On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>>>>>>>>> On 21/08/2015 5:36 PM, Bruce wrote:
>>>>>>>>>>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>>>>>>>>>> > wrote:
>>>>>>>>>>>
>>>>>>>>>>>> On 8/20/2015 8:39 PM, Xeno wrote:
>>>>>>>>>>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>>>>>>>>>>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>>>>>>>>>>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1
>>>>>>>>>>>>>>> wrote:
>>>>>>>>>>>
>>>>>>>>>>>>>>>> Beat me why I could do it and others not. I'd flip the fire
>>>>>>>>>>>>>>>> ring so the
>>>>>>>>>>>>>>>> wok was at the lowest point. I think I'd prefer an electric
>>>>>>>>>>>>>>>> range more
>>>>>>>>>>>>>>>> than a gas one because the gas ranges I've seen give off a
>>>>>>>>>>>>>>>> pretty
>>>>>>>>>>>>>>>> weak-ass flame. I hate that! That's the breaks, I guess.
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> Good electric will beat puny gas. On electric, I find my wok
>>>>>>>>>>>>>>> gets hot
>>>>>>>>>>>>>>> enough. If I dump too much stuff in at once, it'll cool down
>>>>>>>>>>>>>>> too
>>>>>>>>>>>>>>> much.
>>>>>>>>>>>>>>> But the simple solution is to not dump too much stuff in at
>>>>>>>>>>>>>>> once. My
>>>>>>>>>>>>>>> flat bottom cast iron wok is heavier than my round bottom
>>>>>>>>>>>>>>> one,
>>>>>>>>>>>>>>> so that
>>>>>>>>>>>>>>> helps it not cool down to much when adding stuff.
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>
>>>>>>>>>>>>>> It would seem that the glass cooktop effectively puts the
>>>>>>>>>>>>>> kibosh
>>>>>>>>>>>>>> on the
>>>>>>>>>>>>>> round bottom wok. A Chinese cook without a wok is a very sad
>>>>>>>>>>>>>> thing!
>>>>>>>>>>>>>
>>>>>>>>>>>>> A Chinese cook without a wok is not a Chinese cook. It is that
>>>>>>>>>>>>> simple.
>>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>> I suspect that you might be retarded.
>>>>>>>>>>>
>>>>>>>>>>> You find it near impossible to admit you're wrong, don't you?
>>>>>>>>>>>
>>>>>>>>>> Seems that way, sadly..
>>>>>>>>>>
>>>>>>>>>> --
>>>>>>>>>>
>>>>>>>>>> Xeno
>>>>>>>>>
>>>>>>>>> What exactly am I wrong about? Let me know and I shall
>>>>>>>>> apologize. Hoo
>>>>>>>>> hoo, this could be your lucky day!
>>>>>>>>>
>>>>>>>> Just go round the Asian restaurants in your locality and check
>>>>>>>> out how
>>>>>>>> many electric woks are in use.
>>>>>>>>
>>>>>>>> A wok needs to be of a thin material to transfer the heat evenly
>>>>>>>> and
>>>>>>>> quickly. If you use a flat bottomed wok, for use on an electric
>>>>>>>> range,
>>>>>>>> you've just naffed that feature! That's because the only part of
>>>>>>>> the
>>>>>>>> wok
>>>>>>>> that will be heating up will be the flat part in contact with the
>>>>>>>> electric element. Any heat up the sides of the wok will, of
>>>>>>>> necessity,
>>>>>>>> be required to get there by "conduction". This will be relatively
>>>>>>>> slow.
>>>>>>>> Therefore you've just naffed another feature of the wok. If your
>>>>>>>> wok is
>>>>>>>> a thin flat bottomed wok, you won't have the traditional wok
>>>>>>>> "internal"
>>>>>>>> shape so using the traditional wok utensils will be more of a
>>>>>>>> challenge.
>>>>>>>> Naffed again. If you have an electric wok, odds are that it will
>>>>>>>> have a
>>>>>>>> heavy chunk of metal at the base where the heating elements are.
>>>>>>>> That
>>>>>>>> will mean that heating up will be slow. Naffed yet again. If you're
>>>>>>>> using a wok with a non-stick finish, you will find that the heat
>>>>>>>> required to wok cook properly will destroy the non-stick finish
>>>>>>>> in no
>>>>>>>> time at all. We "condition" our woks when we first buy them so we
>>>>>>>> develop our own "traditional" non-stick finish and, believe me, it
>>>>>>>> works
>>>>>>>> perfectly.
>>>>>>>>
>>>>>>>> I am not saying that you can't stir fry on an electric. You can but
>>>>>>>> you
>>>>>>>> won't be able to do it the way Asian people do. That means your end
>>>>>>>> result will be compromised and the way that it will be compromised
>>>>>>>> will
>>>>>>>> be in the taste test. You might find your wok cooked food tastes
>>>>>>>> OK to
>>>>>>>> your palate but, let me assure you, most Asians will find it
>>>>>>>> lacking.
>>>>>>>>
>>>>>>>>
>>>>>>>> --
>>>>>>>>
>>>>>>>> Xeno
>>>>>>>
>>>>>>> What the heck does your ranting have to do with me? I repeat my
>>>>>>> question, exactly what did I say that was wrong? I don't have a
>>>>>>> lot of
>>>>>>> time to waste while you dick around.
>>>>>>
>>>>>> It has to do with you declaring an electric wok is the epitome of
>>>>>> Chinese cooking, which it would seem you know next to nothing about -
>>>>>> - -
>>>>> Sorry if what I have been on about seems to be a rant. That was not my
>>>>> intention. I just felt I needed to clear up a few misapprehensions
>>>>> about
>>>>> wok cooking based on what I have seen over the past 4 decades.
>>>>
>>>> If MrD is happy wokking on his electric thingy and it works for him ...
>>>> why not? We don't all have the same preferences eh?
>>>>
>>>>
>>>
>>> Hee hee, electric plug in woks don't work for me. It might work swell
>>> in the UK because you guys have 220 line voltage. We only operate on
>>> half that.
>>>
>>> The situation is that I have a flat bottomed wok that works OK but I
>>> don't use it too much these days. The ranges that I've had in my condo
>>> is not conducive to wokking. The first range I had was underpowered.
>>> It was so bad that I just gave away the wok that traveled around with
>>> our family for decades.
>>
>> That is a shame
>>
>>
>>> My new induction range has a glass top that won't work with a regular
>>> wok. It looks like I may never be able to wok in the manner I want. My
>>> guess is that many Chinese cooks and wok enthusiasts have come to the
>>> same realization. That's the way the fortune cookie crumbles.
>>
>> I am sorry. I expect you cook your food in the best way you can for you
>> and your family.
>>
>
> I believe that the good cook will be flexible, adaptable, resourceful,
> and inventive. My cooking arrangement means I don't wok much. It makes
> me somewhat sad but but that's not too big of a deal because my
> requirements of meal preparation have changed. These days I'm into
> cooking with smaller, low wattage, appliances. Appliances like contact
> grills, rice cookers, toaster ovens etc.
>
> Cooking has always been a journey for me. I don't pay much mind to
> people that say you can do things only one way.


Might I recommend one of these:

http://www.amazon.com/George-Foreman.../dp/B0000645E8

On Saturday, August 22, 2015 at 1:37:10 AM UTC+10, Ed Pawlowski wrote:
>
> Woks are not cast iron

Traditional woks are/were cast iron. Forged woks are modern; would have only become cost-competitive with cast iron with imported scrap iron/steel from the West. Machine-made, as opposed to hand-forged, are even more modern.

On 8/21/2015 12:54 PM, Playa wrote:
> On 8/21/2015 4:02 PM, dsi1 wrote:
>> On 8/21/2015 10:51 AM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 8/21/2015 4:09 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "Xeno" > wrote in message
>>>>> ...
>>>>>> On 21/08/2015 9:33 PM, wrote:
>>>>>>> On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>>>>>>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>>>>>>>>> On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>>>>>>>>>> On 21/08/2015 5:36 PM, Bruce wrote:
>>>>>>>>>>>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>>>>>>>>>>> > wrote:
>>>>>>>>>>>>
>>>>>>>>>>>>> On 8/20/2015 8:39 PM, Xeno wrote:
>>>>>>>>>>>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>>>>>>>>>>>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>>>>>>>>>>>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1
>>>>>>>>>>>>>>>> wrote:
>>>>>>>>>>>>
>>>>>>>>>>>>>>>>> Beat me why I could do it and others not. I'd flip the
>>>>>>>>>>>>>>>>> fire
>>>>>>>>>>>>>>>>> ring so the
>>>>>>>>>>>>>>>>> wok was at the lowest point. I think I'd prefer an
>>>>>>>>>>>>>>>>> electric
>>>>>>>>>>>>>>>>> range more
>>>>>>>>>>>>>>>>> than a gas one because the gas ranges I've seen give off a
>>>>>>>>>>>>>>>>> pretty
>>>>>>>>>>>>>>>>> weak-ass flame. I hate that! That's the breaks, I
>>>>>>>>>>>>>>>>> guess.
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>> Good electric will beat puny gas. On electric, I find my
>>>>>>>>>>>>>>>> wok
>>>>>>>>>>>>>>>> gets hot
>>>>>>>>>>>>>>>> enough. If I dump too much stuff in at once, it'll cool
>>>>>>>>>>>>>>>> down
>>>>>>>>>>>>>>>> too
>>>>>>>>>>>>>>>> much.
>>>>>>>>>>>>>>>> But the simple solution is to not dump too much stuff in at
>>>>>>>>>>>>>>>> once. My
>>>>>>>>>>>>>>>> flat bottom cast iron wok is heavier than my round bottom
>>>>>>>>>>>>>>>> one,
>>>>>>>>>>>>>>>> so that
>>>>>>>>>>>>>>>> helps it not cool down to much when adding stuff.
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> It would seem that the glass cooktop effectively puts the
>>>>>>>>>>>>>>> kibosh
>>>>>>>>>>>>>>> on the
>>>>>>>>>>>>>>> round bottom wok. A Chinese cook without a wok is a very sad
>>>>>>>>>>>>>>> thing!
>>>>>>>>>>>>>>
>>>>>>>>>>>>>> A Chinese cook without a wok is not a Chinese cook. It is
>>>>>>>>>>>>>> that
>>>>>>>>>>>>>> simple.
>>>>>>>>>>>>>>
>>>>>>>>>>>>>
>>>>>>>>>>>>> I suspect that you might be retarded.
>>>>>>>>>>>>
>>>>>>>>>>>> You find it near impossible to admit you're wrong, don't you?
>>>>>>>>>>>>
>>>>>>>>>>> Seems that way, sadly..
>>>>>>>>>>>
>>>>>>>>>>> --
>>>>>>>>>>>
>>>>>>>>>>> Xeno
>>>>>>>>>>
>>>>>>>>>> What exactly am I wrong about? Let me know and I shall
>>>>>>>>>> apologize. Hoo
>>>>>>>>>> hoo, this could be your lucky day!
>>>>>>>>>>
>>>>>>>>> Just go round the Asian restaurants in your locality and check
>>>>>>>>> out how
>>>>>>>>> many electric woks are in use.
>>>>>>>>>
>>>>>>>>> A wok needs to be of a thin material to transfer the heat evenly
>>>>>>>>> and
>>>>>>>>> quickly. If you use a flat bottomed wok, for use on an electric
>>>>>>>>> range,
>>>>>>>>> you've just naffed that feature! That's because the only part of
>>>>>>>>> the
>>>>>>>>> wok
>>>>>>>>> that will be heating up will be the flat part in contact with the
>>>>>>>>> electric element. Any heat up the sides of the wok will, of
>>>>>>>>> necessity,
>>>>>>>>> be required to get there by "conduction". This will be relatively
>>>>>>>>> slow.
>>>>>>>>> Therefore you've just naffed another feature of the wok. If your
>>>>>>>>> wok is
>>>>>>>>> a thin flat bottomed wok, you won't have the traditional wok
>>>>>>>>> "internal"
>>>>>>>>> shape so using the traditional wok utensils will be more of a
>>>>>>>>> challenge.
>>>>>>>>> Naffed again. If you have an electric wok, odds are that it will
>>>>>>>>> have a
>>>>>>>>> heavy chunk of metal at the base where the heating elements are.
>>>>>>>>> That
>>>>>>>>> will mean that heating up will be slow. Naffed yet again. If
>>>>>>>>> you're
>>>>>>>>> using a wok with a non-stick finish, you will find that the heat
>>>>>>>>> required to wok cook properly will destroy the non-stick finish
>>>>>>>>> in no
>>>>>>>>> time at all. We "condition" our woks when we first buy them so we
>>>>>>>>> develop our own "traditional" non-stick finish and, believe me, it
>>>>>>>>> works
>>>>>>>>> perfectly.
>>>>>>>>>
>>>>>>>>> I am not saying that you can't stir fry on an electric. You can
>>>>>>>>> but
>>>>>>>>> you
>>>>>>>>> won't be able to do it the way Asian people do. That means your
>>>>>>>>> end
>>>>>>>>> result will be compromised and the way that it will be compromised
>>>>>>>>> will
>>>>>>>>> be in the taste test. You might find your wok cooked food tastes
>>>>>>>>> OK to
>>>>>>>>> your palate but, let me assure you, most Asians will find it
>>>>>>>>> lacking.
>>>>>>>>>
>>>>>>>>>
>>>>>>>>> --
>>>>>>>>>
>>>>>>>>> Xeno
>>>>>>>>
>>>>>>>> What the heck does your ranting have to do with me? I repeat my
>>>>>>>> question, exactly what did I say that was wrong? I don't have a
>>>>>>>> lot of
>>>>>>>> time to waste while you dick around.
>>>>>>>
>>>>>>> It has to do with you declaring an electric wok is the epitome of
>>>>>>> Chinese cooking, which it would seem you know next to nothing
>>>>>>> about -
>>>>>>> - -
>>>>>> Sorry if what I have been on about seems to be a rant. That was
>>>>>> not my
>>>>>> intention. I just felt I needed to clear up a few misapprehensions
>>>>>> about
>>>>>> wok cooking based on what I have seen over the past 4 decades.
>>>>>
>>>>> If MrD is happy wokking on his electric thingy and it works for him
>>>>> ...
>>>>> why not? We don't all have the same preferences eh?
>>>>>
>>>>>
>>>>
>>>> Hee hee, electric plug in woks don't work for me. It might work swell
>>>> in the UK because you guys have 220 line voltage. We only operate on
>>>> half that.
>>>>
>>>> The situation is that I have a flat bottomed wok that works OK but I
>>>> don't use it too much these days. The ranges that I've had in my condo
>>>> is not conducive to wokking. The first range I had was underpowered.
>>>> It was so bad that I just gave away the wok that traveled around with
>>>> our family for decades.
>>>
>>> That is a shame
>>>
>>>
>>>> My new induction range has a glass top that won't work with a regular
>>>> wok. It looks like I may never be able to wok in the manner I want. My
>>>> guess is that many Chinese cooks and wok enthusiasts have come to the
>>>> same realization. That's the way the fortune cookie crumbles.
>>>
>>> I am sorry. I expect you cook your food in the best way you can for you
>>> and your family.
>>>
>>
>> I believe that the good cook will be flexible, adaptable, resourceful,
>> and inventive. My cooking arrangement means I don't wok much. It makes
>> me somewhat sad but but that's not too big of a deal because my
>> requirements of meal preparation have changed. These days I'm into
>> cooking with smaller, low wattage, appliances. Appliances like contact
>> grills, rice cookers, toaster ovens etc.
>>
>> Cooking has always been a journey for me. I don't pay much mind to
>> people that say you can do things only one way.
>
>
> Might I recommend one of these:
>
> http://www.amazon.com/George-Foreman.../dp/B0000645E8

My main reservation is that it might not be big enough to fit babies
over 6 months old.

"Ophelia" > wrote in message
...
>
>
> "Xeno" > wrote in message
> ...
>> On 21/08/2015 9:33 PM, wrote:
>>> On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
>>> wrote:
>>>
>>>> On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>>>>> On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>>>>>> On 21/08/2015 5:36 PM, Bruce wrote:
>>>>>>>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> On 8/20/2015 8:39 PM, Xeno wrote:
>>>>>>>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>>>>>>>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>>>>>>>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1 wrote:
>>>>>>>>
>>>>>>>>>>>>> Beat me why I could do it and others not. I'd flip the fire
>>>>>>>>>>>>> ring so the
>>>>>>>>>>>>> wok was at the lowest point. I think I'd prefer an electric
>>>>>>>>>>>>> range more
>>>>>>>>>>>>> than a gas one because the gas ranges I've seen give off a
>>>>>>>>>>>>> pretty
>>>>>>>>>>>>> weak-ass flame. I hate that! That's the breaks, I guess.
>>>>>>>>>>>>
>>>>>>>>>>>> Good electric will beat puny gas. On electric, I find my wok
>>>>>>>>>>>> gets hot
>>>>>>>>>>>> enough. If I dump too much stuff in at once, it'll cool down
>>>>>>>>>>>> too
>>>>>>>>>>>> much.
>>>>>>>>>>>> But the simple solution is to not dump too much stuff in at
>>>>>>>>>>>> once. My
>>>>>>>>>>>> flat bottom cast iron wok is heavier than my round bottom one,
>>>>>>>>>>>> so that
>>>>>>>>>>>> helps it not cool down to much when adding stuff.
>>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>> It would seem that the glass cooktop effectively puts the kibosh
>>>>>>>>>>> on the
>>>>>>>>>>> round bottom wok. A Chinese cook without a wok is a very sad
>>>>>>>>>>> thing!
>>>>>>>>>>
>>>>>>>>>> A Chinese cook without a wok is not a Chinese cook. It is that
>>>>>>>>>> simple.
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> I suspect that you might be retarded.
>>>>>>>>
>>>>>>>> You find it near impossible to admit you're wrong, don't you?
>>>>>>>>
>>>>>>> Seems that way, sadly..
>>>>>>>
>>>>>>> --
>>>>>>>
>>>>>>> Xeno
>>>>>>
>>>>>> What exactly am I wrong about? Let me know and I shall apologize. Hoo
>>>>>> hoo, this could be your lucky day!
>>>>>>
>>>>> Just go round the Asian restaurants in your locality and check out how
>>>>> many electric woks are in use.
>>>>>
>>>>> A wok needs to be of a thin material to transfer the heat evenly and
>>>>> quickly. If you use a flat bottomed wok, for use on an electric range,
>>>>> you've just naffed that feature! That's because the only part of the
>>>>> wok
>>>>> that will be heating up will be the flat part in contact with the
>>>>> electric element. Any heat up the sides of the wok will, of necessity,
>>>>> be required to get there by "conduction". This will be relatively
>>>>> slow.
>>>>> Therefore you've just naffed another feature of the wok. If your wok
>>>>> is
>>>>> a thin flat bottomed wok, you won't have the traditional wok
>>>>> "internal"
>>>>> shape so using the traditional wok utensils will be more of a
>>>>> challenge.
>>>>> Naffed again. If you have an electric wok, odds are that it will have
>>>>> a
>>>>> heavy chunk of metal at the base where the heating elements are. That
>>>>> will mean that heating up will be slow. Naffed yet again. If you're
>>>>> using a wok with a non-stick finish, you will find that the heat
>>>>> required to wok cook properly will destroy the non-stick finish in no
>>>>> time at all. We "condition" our woks when we first buy them so we
>>>>> develop our own "traditional" non-stick finish and, believe me, it
>>>>> works
>>>>> perfectly.
>>>>>
>>>>> I am not saying that you can't stir fry on an electric. You can but
>>>>> you
>>>>> won't be able to do it the way Asian people do. That means your end
>>>>> result will be compromised and the way that it will be compromised
>>>>> will
>>>>> be in the taste test. You might find your wok cooked food tastes OK to
>>>>> your palate but, let me assure you, most Asians will find it lacking.
>>>>>
>>>>>
>>>>> --
>>>>>
>>>>> Xeno
>>>>
>>>> What the heck does your ranting have to do with me? I repeat my
>>>> question, exactly what did I say that was wrong? I don't have a lot of
>>>> time to waste while you dick around.
>>>
>>> It has to do with you declaring an electric wok is the epitome of
>>> Chinese cooking, which it would seem you know next to nothing about -
>>> - -
>> Sorry if what I have been on about seems to be a rant. That was not my
>> intention. I just felt I needed to clear up a few misapprehensions about
>> wok cooking based on what I have seen over the past 4 decades.
>
> If MrD is happy wokking on his electric thingy and it works for him ...
> why not? We don't all have the same preferences eh?

Yes, and when I have "most Asians over for dinner" I'll take it into
consideration, but in the meantime, I'll enjoy what I enjoy and live with my
"compromised" cooking. ;-)

Cheri

On 8/21/2015 5:17 PM, dsi1 wrote:
> On 8/21/2015 12:54 PM, Playa wrote:
>> On 8/21/2015 4:02 PM, dsi1 wrote:
>>> On 8/21/2015 10:51 AM, Ophelia wrote:
>>>>
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On 8/21/2015 4:09 AM, Ophelia wrote:
>>>>>>
>>>>>>
>>>>>> "Xeno" > wrote in message
>>>>>> ...
>>>>>>> On 21/08/2015 9:33 PM, wrote:
>>>>>>>> On Fri, 21 Aug 2015 02:59:17 -0700 (PDT), dsi1 >
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> On Thursday, August 20, 2015 at 11:15:00 PM UTC-10, Xeno wrote:
>>>>>>>>>> On 21/08/2015 6:16 PM, dsi1 wrote:
>>>>>>>>>>> On Thursday, August 20, 2015 at 9:40:13 PM UTC-10, Xeno wrote:
>>>>>>>>>>>> On 21/08/2015 5:36 PM, Bruce wrote:
>>>>>>>>>>>>> On Thu, 20 Aug 2015 21:14:13 -1000, dsi1
>>>>>>>>>>>>> > wrote:
>>>>>>>>>>>>>
>>>>>>>>>>>>>> On 8/20/2015 8:39 PM, Xeno wrote:
>>>>>>>>>>>>>>> On 21/08/2015 3:32 PM, dsi1 wrote:
>>>>>>>>>>>>>>>> On 8/20/2015 5:12 PM, Timo wrote:
>>>>>>>>>>>>>>>>> On Friday, August 21, 2015 at 11:56:07 AM UTC+10, dsi1
>>>>>>>>>>>>>>>>> wrote:
>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>>> Beat me why I could do it and others not. I'd flip the
>>>>>>>>>>>>>>>>>> fire
>>>>>>>>>>>>>>>>>> ring so the
>>>>>>>>>>>>>>>>>> wok was at the lowest point. I think I'd prefer an
>>>>>>>>>>>>>>>>>> electric
>>>>>>>>>>>>>>>>>> range more
>>>>>>>>>>>>>>>>>> than a gas one because the gas ranges I've seen give
>>>>>>>>>>>>>>>>>> off a
>>>>>>>>>>>>>>>>>> pretty
>>>>>>>>>>>>>>>>>> weak-ass flame. I hate that! That's the breaks, I
>>>>>>>>>>>>>>>>>> guess.
>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>> Good electric will beat puny gas. On electric, I find my
>>>>>>>>>>>>>>>>> wok
>>>>>>>>>>>>>>>>> gets hot
>>>>>>>>>>>>>>>>> enough. If I dump too much stuff in at once, it'll cool
>>>>>>>>>>>>>>>>> down
>>>>>>>>>>>>>>>>> too
>>>>>>>>>>>>>>>>> much.
>>>>>>>>>>>>>>>>> But the simple solution is to not dump too much stuff
>>>>>>>>>>>>>>>>> in at
>>>>>>>>>>>>>>>>> once. My
>>>>>>>>>>>>>>>>> flat bottom cast iron wok is heavier than my round bottom
>>>>>>>>>>>>>>>>> one,
>>>>>>>>>>>>>>>>> so that
>>>>>>>>>>>>>>>>> helps it not cool down to much when adding stuff.
>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>> It would seem that the glass cooktop effectively puts the
>>>>>>>>>>>>>>>> kibosh
>>>>>>>>>>>>>>>> on the
>>>>>>>>>>>>>>>> round bottom wok. A Chinese cook without a wok is a very
>>>>>>>>>>>>>>>> sad
>>>>>>>>>>>>>>>> thing!
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> A Chinese cook without a wok is not a Chinese cook. It is
>>>>>>>>>>>>>>> that
>>>>>>>>>>>>>>> simple.
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>
>>>>>>>>>>>>>> I suspect that you might be retarded.
>>>>>>>>>>>>>
>>>>>>>>>>>>> You find it near impossible to admit you're wrong, don't you?
>>>>>>>>>>>>>
>>>>>>>>>>>> Seems that way, sadly..
>>>>>>>>>>>>
>>>>>>>>>>>> --
>>>>>>>>>>>>
>>>>>>>>>>>> Xeno
>>>>>>>>>>>
>>>>>>>>>>> What exactly am I wrong about? Let me know and I shall
>>>>>>>>>>> apologize. Hoo
>>>>>>>>>>> hoo, this could be your lucky day!
>>>>>>>>>>>
>>>>>>>>>> Just go round the Asian restaurants in your locality and check
>>>>>>>>>> out how
>>>>>>>>>> many electric woks are in use.
>>>>>>>>>>
>>>>>>>>>> A wok needs to be of a thin material to transfer the heat evenly
>>>>>>>>>> and
>>>>>>>>>> quickly. If you use a flat bottomed wok, for use on an electric
>>>>>>>>>> range,
>>>>>>>>>> you've just naffed that feature! That's because the only part of
>>>>>>>>>> the
>>>>>>>>>> wok
>>>>>>>>>> that will be heating up will be the flat part in contact with the
>>>>>>>>>> electric element. Any heat up the sides of the wok will, of
>>>>>>>>>> necessity,
>>>>>>>>>> be required to get there by "conduction". This will be relatively
>>>>>>>>>> slow.
>>>>>>>>>> Therefore you've just naffed another feature of the wok. If your
>>>>>>>>>> wok is
>>>>>>>>>> a thin flat bottomed wok, you won't have the traditional wok
>>>>>>>>>> "internal"
>>>>>>>>>> shape so using the traditional wok utensils will be more of a
>>>>>>>>>> challenge.
>>>>>>>>>> Naffed again. If you have an electric wok, odds are that it will
>>>>>>>>>> have a
>>>>>>>>>> heavy chunk of metal at the base where the heating elements are.
>>>>>>>>>> That
>>>>>>>>>> will mean that heating up will be slow. Naffed yet again. If
>>>>>>>>>> you're
>>>>>>>>>> using a wok with a non-stick finish, you will find that the heat
>>>>>>>>>> required to wok cook properly will destroy the non-stick finish
>>>>>>>>>> in no
>>>>>>>>>> time at all. We "condition" our woks when we first buy them so we
>>>>>>>>>> develop our own "traditional" non-stick finish and, believe
>>>>>>>>>> me, it
>>>>>>>>>> works
>>>>>>>>>> perfectly.
>>>>>>>>>>
>>>>>>>>>> I am not saying that you can't stir fry on an electric. You can
>>>>>>>>>> but
>>>>>>>>>> you
>>>>>>>>>> won't be able to do it the way Asian people do. That means your
>>>>>>>>>> end
>>>>>>>>>> result will be compromised and the way that it will be
>>>>>>>>>> compromised
>>>>>>>>>> will
>>>>>>>>>> be in the taste test. You might find your wok cooked food tastes
>>>>>>>>>> OK to
>>>>>>>>>> your palate but, let me assure you, most Asians will find it
>>>>>>>>>> lacking.
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> --
>>>>>>>>>>
>>>>>>>>>> Xeno
>>>>>>>>>
>>>>>>>>> What the heck does your ranting have to do with me? I repeat my
>>>>>>>>> question, exactly what did I say that was wrong? I don't have a
>>>>>>>>> lot of
>>>>>>>>> time to waste while you dick around.
>>>>>>>>
>>>>>>>> It has to do with you declaring an electric wok is the epitome of
>>>>>>>> Chinese cooking, which it would seem you know next to nothing
>>>>>>>> about -
>>>>>>>> - -
>>>>>>> Sorry if what I have been on about seems to be a rant. That was
>>>>>>> not my
>>>>>>> intention. I just felt I needed to clear up a few misapprehensions
>>>>>>> about
>>>>>>> wok cooking based on what I have seen over the past 4 decades.
>>>>>>
>>>>>> If MrD is happy wokking on his electric thingy and it works for him
>>>>>> ...
>>>>>> why not? We don't all have the same preferences eh?
>>>>>>
>>>>>>
>>>>>
>>>>> Hee hee, electric plug in woks don't work for me. It might work swell
>>>>> in the UK because you guys have 220 line voltage. We only operate on
>>>>> half that.
>>>>>
>>>>> The situation is that I have a flat bottomed wok that works OK but I
>>>>> don't use it too much these days. The ranges that I've had in my condo
>>>>> is not conducive to wokking. The first range I had was underpowered.
>>>>> It was so bad that I just gave away the wok that traveled around with
>>>>> our family for decades.
>>>>
>>>> That is a shame
>>>>
>>>>
>>>>> My new induction range has a glass top that won't work with a regular
>>>>> wok. It looks like I may never be able to wok in the manner I want. My
>>>>> guess is that many Chinese cooks and wok enthusiasts have come to the
>>>>> same realization. That's the way the fortune cookie crumbles.
>>>>
>>>> I am sorry. I expect you cook your food in the best way you can for
>>>> you
>>>> and your family.
>>>>
>>>
>>> I believe that the good cook will be flexible, adaptable, resourceful,
>>> and inventive. My cooking arrangement means I don't wok much. It makes
>>> me somewhat sad but but that's not too big of a deal because my
>>> requirements of meal preparation have changed. These days I'm into
>>> cooking with smaller, low wattage, appliances. Appliances like contact
>>> grills, rice cookers, toaster ovens etc.
>>>
>>> Cooking has always been a journey for me. I don't pay much mind to
>>> people that say you can do things only one way.
>>
>>
>> Might I recommend one of these:
>>
>> http://www.amazon.com/George-Foreman.../dp/B0000645E8
>
> My main reservation is that it might not be big enough to fit babies
> over 6 months old.
>
>
Oh snap!

I had not considered that, better get the big George!

"Bruce" > wrote in message
...
> On Sat, 22 Aug 2015 07:58:29 +1000, Jeßus > wrote:
>
>>On Fri, 21 Aug 2015 08:26:11 -0700 (PDT), "
> wrote:
>>
>>>> On 8/20/2015 9:12 PM, Timo wrote:
>>>> > Good electric will beat puny gas.
>>>>
>>>> So who has puny gas anymore?
>>>>
>>>>
>>>Not me.
>>
>>What on earth is 'puny gas'?
>
> Petrol.

Really? What is the preference? Diesel?


--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message

>>>> If MrD is happy wokking on his electric thingy and it works for him ...
>>>> why not? We don't all have the same preferences eh?
>>>>
>>>>
>>>
>>> Hee hee, electric plug in woks don't work for me. It might work swell
>>> in the UK because you guys have 220 line voltage. We only operate on
>>> half that.
>>>
>>> The situation is that I have a flat bottomed wok that works OK but I
>>> don't use it too much these days. The ranges that I've had in my condo
>>> is not conducive to wokking. The first range I had was underpowered.
>>> It was so bad that I just gave away the wok that traveled around with
>>> our family for decades.
>>
>> That is a shame
>>
>>
>>> My new induction range has a glass top that won't work with a regular
>>> wok. It looks like I may never be able to wok in the manner I want. My
>>> guess is that many Chinese cooks and wok enthusiasts have come to the
>>> same realization. That's the way the fortune cookie crumbles.
>>
>> I am sorry. I expect you cook your food in the best way you can for you
>> and your family.
>>
>
> I believe that the good cook will be flexible, adaptable, resourceful, and
> inventive. My cooking arrangement means I don't wok much. It makes me
> somewhat sad but but that's not too big of a deal because my requirements
> of meal preparation have changed. These days I'm into cooking with
> smaller, low wattage, appliances. Appliances like contact grills, rice
> cookers, toaster ovens etc.

Indeed. One can only work with what one has.

> Cooking has always been a journey for me. I don't pay much mind to people
> that say you can do things only one way.

As you say "a good cook will be flexible, adaptable, resourceful, and
inventive" I hope I can always be that!

I had to work a bit differently yesterday. My small top oven is a great
grill and I use it very regularly, but yesterday when I turned it on, it
gave a big bang and flash It gave me a fright D says it is the
element so I have to wait until he can fit a new one. What to do? I had
salmon covered in mayo ready to grill! My microwave is a combination oven.
I've never used the grill part but ... guess what? It worked great!!! I
reckon I will use it routinely now I can't think why I haven't used it
before. I use the microwave and convection a lot but ...

Use what ya got))



--
http://www.helpforheroes.org.uk/shop/