Which type of wok should you use?

Which type of wok should you use?

  • Categories:News
  • Author:Annie
  • Origin:
  • Time of issue:2021-12-08
  • Views:0

(Summary description)

Which type of wok should you use?

(Summary description)

  • Categories:News
  • Author:Annie
  • Origin:
  • Time of issue:2021-12-08
  • Views:0

Which type of wok should you use?

So which type of wok should you use on your induction stove? You want to use an induction compatible wok which is characterized by the following features.

The Wok Must Have a Flat Base 

Most conventional woks feature concave bottoms. Unfortunately, this type of wok won’t work efficiently on an induction stove because heat can’t be distributed evenly throughout the wok. Rather, opt for one which features a flat base designed to make direct contact with the induction hob.


The Wok Must Be Made from Ferrous Material

Woks to be used on induction stoves must be made up of ferrous material. Ferrous material is designed to effectively conduct heat generated by an induction stove.


Cast Iron 

This is the most commonly used material in the construction of induction compatible woks. It’s perfect for induction cooking as it effectively conducts heat.

We’ll admit that it does take a while to heat up, but once it’s hot, cast iron is efficient at high temperature retention.

Woks made of cast iron are usually quite heavy. This is a good thing because the wok won’t be moving around your cooktop offering maximum stability. Just make sure that you use a well-designed spatula—or even two—if you pick a heavy cast iron wok.

You’ll appreciate how woks made of cast iron are not only durable, but they’re also the cheapest compared to other types of woks.

Carbon Steel

Woks made of carbon steel are equally as effective as their cast iron counterparts. The major difference is carbon steel woks aren’t as heavy as cast iron types. If you want a lightweight wok that’s easy to lift, this option is for you.

Because it’s not as heavy as cast iron, woks made of carbon steel generally heat up faster. If you want to reduce your cooking time opt for a carbon steel wok.

You’ll appreciate that a wok made of carbon steel is designed to last you a long time—provided that you maintain it properly.

Additionally, woks made of carbon steel are reasonably priced.


Stainless Steel

You also have the option of using a stainless steel wok on your induction cooktop. This material is much lighter than cast iron but its light weight doesn’t mean it’s any less effective.

Of the three wok types, stainless steel woks are the most expensive.


What is a pre-seasoned wok?

A pre-seasoned wok is coated with either wax or vegetable oil by the manufacturer. This is aimed at preventing rusting while it sits on the shelves in the warehouse.

Can I use a traditional wok on an induction stove?

Based on the above mentioned facts, it’s not recommended. But if you’re a professional chef you have the option to purchase an induction cooker that’s specifically designed for woks. This cooker features a curved surface. And the traditional wok which has a curved bottom will sit perfectly.

Note however that these are designed especially for commercial use. Plus, they’re on the expensive side.

How do I make sure the wok doesn’t scratch my induction cooktop?

No one wants their induction stove scratched by a wok. Thankfully this can easily be prevented by placing a thin silicone baking sheet on top of your cooktop hob. Thereafter you can go ahead and place your wok on top of the sheet.

Some cooks use kitchen paper, but the silicon sheet is more effective at protecting your induction cooktop. Plus, it makes for easy clean up; simply wipe with a damp cloth.

Can I use an induction wok without a lid?

Yes, you can. You’ll find different types of induction woks at your disposal. Some come with lids while others have internal racks. The latter comes in handy when you want to cook other foods separately to your stir-fry.

What is the best size for a wok?

Woks are available in different sizes and normally range from 12”-16”. The size you choose is entirely a matter of preference. But first consider the number of people you want to feed. Are you cooking for a small or large family?

Generally, the bigger the wok, the more food you can prepare on it. A standard-sized wok is between 12”- 14”. And this is large enough to cook food to feed a large family.

The only drawback to picking a large wok is that it’s often bulky which makes it difficult to store. That might not be the best option for you if you have limited cupboard space.

Scan the QR code to read on your phone

Cooking through Induction Stove – DANGER (or) HEALTHY?
Why are people using induction stove these days? In this modern culture, People are replacing induction stove instead of a gas stove for cooking. They are using induction stove due to the insufficient and unavailability of gas which might finishes suddenly as we don’t have a simple way to identify the current volume of gas in the cylinder. And some more people are using if for instant cooking which is almost 50% faster than gas cooking. How is it functioning? Induction stove heats the vessels directly, which is made up of ferromagnetic material. A coil (Copper wire) kept under the cooking plate (Ceramic cooking area). Coil produces high-frequency electromagnetic field. When we switch on the induction stove electric current will flow through the coil, which generates an electromagnetic field. The electromagnetic field sets electron on vessels and it will send many tiny electric currents to the vessel, this process is called as EDDY current. Hence ceramic plate heats the vessel and vessel’s content (i.e., food). When we remove the vessels automatically heat generation will stop. A sensor is used to detect overheat and de-activation of the power supply and we can control the current waves. The technology used for cooking: Induction stove can be used by the following technologies: ELECTRIC CURRENT, Which is sent to the copper coil. MAGNETIC FIELD, Which transfers many smaller currents to the vessels. EDDY CURRENTS, Which produce heat to the vessels. SENSOR, Which displays the values of the EDDY Currents & we can adjust the heat waves. Cooking in induction stove – Is it safe? Induction stove produces low-frequency radiation while cooking. It causes nothing when we operate it a few inches of distance. Those radiations are much more similar to microwave radiation and such radiations will disappear faster. Make sure that you are keeping distances when you are cooking in both the electric units. For people who use cardiac implants such as a pacemaker (or), defibrillators should use it with more care. There might be some problems for such people as per reports published in “Europace”. If your induction stove is too old and when power fluctuations happen, don’t use metal spoons to stir food when the power is on, there might be chances of getting an electric shock. Hence, the overall process is so safe and there is no negative effect on food cooked through induction stoves.
See more information 白箭头 黑箭头
How does an induction cooker heat food?
Induction cooker is a common cooker, which uses eddy currents generated by electromagnetic induction to heat food. Compared with the traditional electric furnace and gas stove, electromagnetic furnace has a lot of advantages, such as higher thermal efficiency, furnace surface clean, do not produce toxic material carbon monoxide, firepower stability and easy to control. Eddy current How exactly does the induction cooker work? The phenomenon of electromagnetic induction, which is the induction of electric current in a conductor when the magnetic field changes, was first discovered by the English physicist Faraday. Later, the scientist Maxwell deduced that the reason for electromagnetic induction is that the changing magnetic field creates an electric field in the surrounding space, which is perpendicular to the magnetic field and connects end to end, called the vortex electric field.   Induction cooker uses this kind of principle to make namely. Inside the induction cooker, the 50Hz common ALTERNATING current is changed into DC through certain methods, and then into the high-frequency current of about 20KHz. High-frequency current into the induction cooker panel in the coil, will produce a high-frequency magnetic field.   The high-frequency magnetic field generated by the coil creates a high-frequency electric field around it, which meets the conductor, the bottom of the pot, and creates a vortex current.   Induction cooker generally want to use iron pot or stainless steel pot, this is because iron pot has two benefits: · First, an iron pan is electrically conductive. If you use a ceramic pot, which is not conductive, you can't create eddy currents. · Second, iron POTS are ferromagnetic. The so-called ferromagnetism is that in the case of an external magnetic field, the material will be magnetized, forming a magnetic field in the same direction as the external magnetic field, so as to strengthen the external magnetic field. When the magnetic field generated by the high-frequency current is strengthened, it can generate a stronger eddy electric field, and the current is large enough. If you use copper or aluminum, these two metals are not ferromagnetic and cannot strengthen the magnetic field, so the eddy field is not large enough. ·  Is induction cooker harmful to human body? Because induction furnace produces high frequency oscillatory magnetic field, can have electromagnetic wave generation. However, the frequency of the induction cooker is only about 20,000 Hz, compared with the microwave oven 2 billion Hz, the frequency is 100,000 times lower. And, electromagnetic furnace radiation range is very small, only limited in a very small range near the electromagnetic furnace, intensity is not enough to produce harm to ordinary people.
See more information 白箭头 黑箭头
How Does Induction Cooktops Differ from Gas and Electric?
For starters, the dials are more precise than gas and electric styles. Many models come with well-marked half settings. Your regular stove probably has them too, but no one placed a mark to determine where they are. You won’t need to shift food around in your pan at all with the exception of turning to sear or brown. This is because you’ll no longer have hot and cold spots to contend with. You don’t have to wait for your pan to heat, so you can start cooking sooner. This alone cuts down on your time standing in front of your stove. Heat won’t gradually build either. What setting you choose is the amount of heat you’ll get until you tell your stovetop otherwise. Recipes might require you to adjust them for cook times. Just remember to use an analog thermometer (digital versions can interfere) to ensure your foods don’t under or overcook. Luckily, you can find many induction-cooking recipes that give precise cooking times. 2. Unmatched Safety Features Induction cooktops are a lot safer than gas or electric. There are many inbuilt features that make it easy to use and safe at the same time. Auto Shut Off With a traditional gas or electric stove, removing the pot or pan does nothing. But with Induction cooktops, when you remove the pan/pots, the stove shut off. This brings less cooking steps to speed along your meals; it takes the guesswork out of whether you shut off your stove. Did you accidentally turn on a burner without a pot? Your burner will not heat without a pot or pan in place. Because curious hands and accidental bumps can occur, this feature can help prevent injuries. Burners Quickly Cool Usually seconds later, you can touch the burner too without worrying about injury. This is a great feature for children, the elderly, or for the occasional times you’ve forgotten the stove is still hot. Since the stovetop itself doesn’t heat, it provides even fewer opportunities for accidental burns. Low Likelihood of Grease Fires Grease fires are common kitchen accidents. Why? In order to have a grease fire, you need grease and a flame. Grease is highly flammable. Roughly, 75% of kitchen fires have grease listed as its cause. Without an open flame or a cooking surface that holds heat, you greatly reduce the likelihood of a grease fire in your kitchen. 3. Doesn’t Heat Kitchens or Homes No cooktop will be heatproof. However, an induction range produces less heat than gas and electric models. This is mostly to do with only your pan receiving heat. The rest of the cooktop doesn’t absorb or maintain any cooking heat either. For summer kitchens, using one can further reduce your home’s energy costs. Your air conditioner won’t have to counteract the extra heat and work harder to cool down your home. 4. Flexible Placement Induction stoves can go in places most gas and electric ranges can’t due to building codes or laws. You’re not limited to pre-existing vents and exhausts or stuck with costs of moving it. The versatility gives you the option of truly customized kitchen experience. If you wish to later move your stove, you can without extra costs, labor or worry over codes. You can easily use them in non-traditional settings too. You only need a power source capable of running it, which can be more convenient and safer than propane for RVs and motor homes. Portable induction cooktops exist too. Vacation homes, dorm rooms, and offices can all benefit from having induction cooking available. 5. Cleanup is a Breeze The flat top design of induction stoves leaves few places for food or spills to hide. Food also can’t cook onto the surface since it doesn’t retain heat. You won’t need special tools or cleaners to maintain your stove either. Because there’s no baked-on mess, you might use less product. Tidying can begin when you stop cooking too, so you can easily clean as you go. Shorter cooking times, more control, and easy cleanup can make mealtimes a snap. Gas or electric ranges can’t match the safety features of induction technology. With so many advantages, why not invest in an induction cooktop for your new kitchen or remodel?
See more information 白箭头 黑箭头

Contact Us

Address : 5/F, No.14 Building, 3rd Phase, Tinfuloi, Ronggui Town, Shunde, Guangdong, China 528306  

E-mail : info@highway-global.com

Tel : +86 757 2981 2765
Fax : +86 757 2668 0370 



Copyright © 2020 Guangdong Highway Electronic Technology Co.,ltd  All rights reserved   粤ICP备16087608号  Powered by 300.cn