Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rochester.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!bellcore!decvax!genrad!panda!talcott!harvard!seismo!rochester!nemo From: nemo@rochester.UUCP (Wolfe) Newsgroups: net.cooks Subject: Re: Electric Range Damage from Wok Message-ID: <6228@rochester.UUCP> Date: Wed, 6-Feb-85 14:19:48 EST Article-I.D.: rocheste.6228 Posted: Wed Feb 6 14:19:48 1985 Date-Received: Sat, 9-Feb-85 06:22:17 EST References: <954@ihuxn.UUCP> Distribution: net Organization: U. of Rochester, CS Dept. Lines: 13 > (problems with electric range & wok - range too hot, etc.) > Is this typical? Are we doing something wrong? Is there something > we can do to improve conditions, i.e. transfer more of the heat to > the wok, less to the oven surface and aluminum shield? > MEL ihuxn!tfilm When I use my wok on the electric range, I put the ring on upside down (that is, with the wider end up and the narrower end down) and use a smaller burner. This improves heat transfer, but is still less than ideal. Others have claimed good results with the flat-bottom woks, but I don't know personally about them. By the way, a wok is terrific for camping! Nemo