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From: wmartin@brl-tgr.ARPA (Will Martin )
Newsgroups: net.cooks
Subject: Re: Electric Range Damage from Wok
Message-ID: <8140@brl-tgr.ARPA>
Date: Fri, 8-Feb-85 13:57:59 EST
Article-I.D.: brl-tgr.8140
Posted: Fri Feb  8 13:57:59 1985
Date-Received: Wed, 13-Feb-85 02:27:13 EST
References: <954@ihuxn.UUCP> <6228@rochester.UUCP>
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Organization: USAMC ALMSA
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I always suspected that the concentrated heat under a wok when used
with a support-ring would damage the stove finish. That's why I
started with an electric wok, and picked up a long-handled regular wok
with no ring at a yard sale. That latter wok sits fine on my gas
stove burner grills; since it has the long wooden handle on one side,
I can hang on to it during cooking and stirring.

You'll note that restaurant woks sit in a hole in a black iron or
other durably-finished stove, and seem to always use gas or other
flame source of heat.

I fear that ordinary round-bottomed woks and home electric ranges
are fundamentally incompatible.

Regards,
Will Martin

USENET: seismo!brl-bmd!wmartin     or   ARPA/MILNET: wmartin@almsa-1.ARPA