I am moving to a house with an electric stove. I do lots of wok cooking.
Would it be better to buy a flat bottomed wok or an electric one. Does
anyone have an experience with either one of these. I have read conflicting
advice. I found an electric wok with 1600 watts of power. I don't know if
this is in any way similar to the heat that is generated on a gas stove.
Thanks.

Aria wrote:

> I am moving to a house with an electric stove. I do lots of wok cooking.
> Would it be better to buy a flat bottomed wok or an electric one. Does
> anyone have an experience with either one of these. I have read conflicting
> advice. I found an electric wok with 1600 watts of power. I don't know if
> this is in any way similar to the heat that is generated on a gas stove.
> Thanks.
>
>

See my reply to this in your post to r.f.e.

--
Steve

Why is it that most nudists are people you don't want to see naked?

In article <7Cixd.50629$DC.42577@fed1read03>,
says...
> I am moving to a house with an electric stove. I do lots of wok cooking.
> Would it be better to buy a flat bottomed wok or an electric one. Does
> anyone have an experience with either one of these. I have read conflicting
> advice. I found an electric wok with 1600 watts of power. I don't know if
> this is in any way similar to the heat that is generated on a gas stove.
> Thanks.

I've had the best luck using a large non-stick skillet on an electric
stove. You do the ingredients in batches and then combine.

I'm finding that I actually prefer the electrics because the gas stove
here is a cheepie that needs to be replaced soon! Sure, the extended
heat up time on electric is a pain but the even heat is a blessing.

In article <7Cixd.50629$DC.42577@fed1read03>,
says...
> I am moving to a house with an electric stove. I do lots of wok cooking.
> Would it be better to buy a flat bottomed wok or an electric one. Does
> anyone have an experience with either one of these. I have read conflicting
> advice. I found an electric wok with 1600 watts of power. I don't know if
> this is in any way similar to the heat that is generated on a gas stove.
> Thanks.

I've had the best luck using a large non-stick skillet on an electric
stove. You do the ingredients in batches and then combine.

I'm finding that I actually prefer the electrics because the gas stove
here is a cheepie that needs to be replaced soon! Sure, the extended
heat up time on electric is a pain but the even heat is a blessing.

"Aria" > wrote in message
news:7Cixd.50629$DC.42577@fed1read03...
>I am moving to a house with an electric stove. I do lots of wok cooking.
>Would it be better to buy a flat bottomed wok or an electric one. Does
>anyone have an experience with either one of these. I have read conflicting
>advice. I found an electric wok with 1600 watts of power. I don't know if
>this is in any way similar to the heat that is generated on a gas stove.
>Thanks.
>
If you have a yard, buy a grill with an extra burner.

"Aria" > wrote in message
news:7Cixd.50629$DC.42577@fed1read03...
>I am moving to a house with an electric stove. I do lots of wok cooking.
>Would it be better to buy a flat bottomed wok or an electric one. Does
>anyone have an experience with either one of these. I have read conflicting
>advice. I found an electric wok with 1600 watts of power. I don't know if
>this is in any way similar to the heat that is generated on a gas stove.
>Thanks.
>
If you have a yard, buy a grill with an extra burner.

"Aria" > wrote in message
news:7Cixd.50629$DC.42577@fed1read03...
> I am moving to a house with an electric stove. I do lots of wok cooking.
> Would it be better to buy a flat bottomed wok or an electric one. Does
> anyone have an experience with either one of these. I have read
conflicting
> advice. I found an electric wok with 1600 watts of power. I don't know if
> this is in any way similar to the heat that is generated on a gas stove.
> Thanks.
>
>

Flat bottomed for sure. If you place it directly on the element you can
actually do some decent wok cooking because the thermal mass of the element
contributes to the heat retention . I have never seen an electric one with
nearly enough oomph.


--
Peter Aitken

Remove the crap from my email address before using.

>"Aria" wrote:
>
>I am moving to a house with an electric stove. I do lots of wok cooking.

Don't know quite how you define "lots" but were it me I'd seriously consider an
induction wok.

http://www.famousfoods.com/comw18inwokf.html


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Aria" wrote:
>
>I am moving to a house with an electric stove. I do lots of wok cooking.

Don't know quite how you define "lots" but were it me I'd seriously consider an
induction wok.

http://www.famousfoods.com/comw18inwokf.html


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Aria wrote:

> I am moving to a house with an electric stove. I do lots of wok cooking.
> Would it be better to buy a flat bottomed wok or an electric one. Does
> anyone have an experience with either one of these. I have read conflicting
> advice. I found an electric wok with 1600 watts of power. I don't know if
> this is in any way similar to the heat that is generated on a gas stove.

I use a flat bottomed stainless wok on my ceramic top stove. I know it's not an
authentic high carbon wok, and I have to be careful not to get it too hot or
else meat sticks to it, but I can turn out some pretty good stir fried dishes
with it.

"Aria" > wrote in message
news:7Cixd.50629$DC.42577@fed1read03...
> I am moving to a house with an electric stove. I do lots of wok cooking.
> Would it be better to buy a flat bottomed wok or an electric one. Does
> anyone have an experience with either one of these. I have read
conflicting
> advice. I found an electric wok with 1600 watts of power. I don't know if
> this is in any way similar to the heat that is generated on a gas stove.
> Thanks.
>
That is 5,460 BTU which is less than half of the output of a burner on a gas
stove. The typical gas stove burner will only produce mediocre results and
will require that you do everything in tiny batches.

"Aria" > wrote in message
news:7Cixd.50629$DC.42577@fed1read03...
> I am moving to a house with an electric stove. I do lots of wok cooking.
> Would it be better to buy a flat bottomed wok or an electric one. Does
> anyone have an experience with either one of these. I have read
conflicting
> advice. I found an electric wok with 1600 watts of power. I don't know if
> this is in any way similar to the heat that is generated on a gas stove.
> Thanks.
>
That is 5,460 BTU which is less than half of the output of a burner on a gas
stove. The typical gas stove burner will only produce mediocre results and
will require that you do everything in tiny batches.

"Aria" > wrote in message
news:7Cixd.50629$DC.42577@fed1read03...
>I am moving to a house with an electric stove. I do lots of wok cooking. Would
>it be better to buy a flat bottomed wok or an electric one. Does anyone have an
>experience with either one of these. I have read conflicting advice. I found an
>electric wok with 1600 watts of power. I don't know if this is in any way
>similar to the heat that is generated on a gas stove. Thanks.
I have good luck with a flat bottomed wok. I originally bought an electric wok
when I got my glass-top electric stove but I was very dissatisfied with it
because it just didn't get hot enough to do the job. The flat bottomed wok on
the stove top takes a bit to get hot, but once it's hot I have to work fast so
that I don't burn my ingredients.
Gigi