electric or regular wok?

[LenaGargessi]

Has anybody ever noticed a difference between an electric wok and a regular wok that I'd put onto my gas stove as far as heat distribution goes? I know it's an issue with electric stoves and cooking with them sometimes. I'm asking because I found an electric wok on ubid.com, but I held off and decided I wanted some facts before I plopped down my credit card. Thanks. Lena

[lorilei]

I'm probably not going to be an objective voice in this matter, because I LOVE my steel wok and would never think of switching to a non-stick or electric model.

A steel wok is definitely more work to care for, but I have never had as much luck stir-frying vegetables evenly (and still maintaining a crisp texture) as with my wok.
My wok was about $50 and came with a wok stand, steamer rack and utensils.

[shortcook]

I have an electric wok that I like alot. I have it since I got married 13 years ago. I cook with it pretty often and find that it distributes the heat evenly. The only problem with the non-stick surface is that it is starting to wear away. It has 4 temperature settings and I can keep the food warm while serving. I think it is a great appliance.

[Ohioan]

I think the trouble with an electric wok, compared with a carbon steel wok on a gas flame, is that the heat control is much slower. Also, the maximum temperature tends not to be as high as the max that you can get with a flame. A lot will depend on what you plan on cooking. For most Chinese stir-fries, you need almost instantaneous heat adjustment, and often an extremely high temperature for parts of the cooking (especially for the initial browning of meat). People who use electric ranges often keep two burners going at different temperatures and switch the wok between them for the kind of temperature change I'm talking about. And in truth, few home ranges can achieve the extreme heat that restaurant ranges can.

You may have gathered by now that I'm a fanatic on the subject. http://www.cookinglight.com/bbs/smile.gif But I do confess that I'm not entirely a purist. Technically, you should never use soap or detergent on a wok because it destroys the seasoning. (Something like an omelet pan.) But since I keep my wok in a cupboard and prefer not to invite six-legged visitors in to sniff around an oil-seasoned wok in the dark, I scour the you-know-what out of my wok with an SOS pad after every use. http://www.cookinglight.com/bbs/tongue.gif

Ohioan - who now that she's a member stands revealed as ... Phoebe

[JennyLiz]

Congratulations, Ohioan a.k.a. Phoebe on your member status. Thanks also for the info about using the two burners on an electric range.

I had a wonderful steel wok, but my husband coerced me into selling it at a garage sale because it took up too much space in our kitchen. I still remember having to control the urge to chase after the gleeful neighbor who was heading home with my precious wok! (This was 4 years ago and until recently, I had not stir-fryed without it)

Anyway, my husband was out of town when the May C.L. issue arrived with "Stir-Fry Cooking Class" article. After searching on the net, I found a great deal on a Calphalon Professional Anondized, Flat-Bottomed, 12" WOK!!! http://www.cookinglight.com/bbs/biggrin.gif (It really takes up less space, really http://www.cookinglight.com/bbs/biggrin.gif) So, here I am, happily re-learning to stir-fry!

BTW, our new house has an electric glass-top stove and the stove directions say to use only flat-bottomed woks, otherwise a wok that sits on a ring could cause the glass to shatter.

Thanks for listening to my wok story! -JennyLiz

[Ohioan]

JennyLiz, I'm so glad to hear your own impassioned wok story! I had to log off quickly last night because of severe thunderstorms in the area, and I was feeling guilty about my fanaticism on the subject of woks: "The trouble with" someone else's favorite wok, indeed, forsooth! (English teachers actually use such words in real life.) http://www.cookinglight.com/bbs/rolleyes.gif But having come back this morning to apologize to the electric wok users, I discover that other people develop fierce bonding relationships with their woks, so I feel a little better.

I wonder, though ... are there other tools to which people develop such fierce loyalties? Like what's the best chef's knife or the best omelet pan or food processor or can opener or ... well, you get the idea. Should we start another thread on this? http://www.cookinglight.com/bbs/wink.gif

Anyway, congratulations on your new wok-love, and welcome back to the wonderful world of stir-frying.

Cheers, Phoebe (aka Ohioan)

[LisaG]

In regards to woks...I have a cast iron wok that I use on my gas stove. It is really heavy but really wonderful. The wok cooks food with very even tempature. The only down fall is that it is heavy but I swear by it. If you choose to get a cast iron wok just make sure you season it before you use it. Once the cast iron wok is seasoned all you have to do it wash it out, then put the stove back on high and let it dry. Happy stir frying http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by LisaG (edited 07-30-2000).]

[AltoJen]

Hi Lena, It might be too late to take advantage of the ubid auction, which is too bad. I think my electric wok is about the most useful thing in my kitchen. I'm a real no-nonsense kind of cook and maybe it's just what you get used to, but it's a very low-maintainance option and fast. I've never used one of the big heavy ones, but if it's between an electric and no wok, I'd say you're better off getting it. I've bid on other stuff at ubid. You'll usually get a real good price there. And the heat distribution on mine has always been fine.

Good luck either way.
Jen

[Gail]

For what it's worth, here's my take. I was given a Farberware electric wok as a wedding gift. Over the years, it has served me well as a steamer for shui mei; for multiple stir-fry projects; and even as a deep fryer. When my kitchen was being remodeled, I used it instead of my cooktop (since I didn't have one) and made a great boeuf bourgignon. While I have no misgivings about the thing and it works just dandily (is that a word?) I have noticed that flying oil has over time completely eradicated the temperatures on the gauge so that I have to guess the temperature-- which somehow defeats the purpose of having an adjustable gauge, don't you think? Mind you, I've had the thing 17 years, and I've certainly gotten my family's money's worth out of it, but if you're a less-than-tidy cook (all right, if you must know, visitors in my kitchen should have umbrellas and slickers) it's certainly something to think about in the long run.

Good luck with whatever you choose.

[This message has been edited by Gail (edited 08-04-2000).]