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From: ddb@mrvax.DEC (DAVID DYER-BENNET MRO1-2/L14 DTN 231-4076)
Newsgroups: net.cooks
Subject: Woks on electric stoves
Message-ID: <553@decwrl.UUCP>
Date: Tue, 12-Feb-85 16:12:58 EST
Article-I.D.: decwrl.553
Posted: Tue Feb 12 16:12:58 1985
Date-Received: Wed, 13-Feb-85 20:19:30 EST
Sender: daemon@decwrl.UUCP
Organization: DEC Engineering Network
Lines: 17

I've used woks extensively on three electric stoves with no problems.
I use a round-bottomed wok with no support ring at all.

The suggestion of turning down the heat may avert stove damage, but
it also makes it impossible to stir-fry properly.  My biggest problems
with using the wok on electric stoves is getting enough heat.
I ALWAYS turn it all the way up (for stir-frying; when the instructions
say "simmer" that's something else).

It seems like a good electric wok would be the perfect answer to
this -- heat delivered exactly where you want it in easily
controllable amount.  Has anybody used an electric wok that is
1) big enough (14" min) 2) deep enough, 3) plain steel surface
(not morganti :-) ?  Does the one you used produce enough heat?

		-- David Dyer-Bennet
		-- ...decwrl!dec-rhea!dec-mrvax!ddb