• monsieur_jean@kbin.social
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    11 months ago

    Thanks for the feedback. That’s my situation in South East Asia, power can be unreliable at time. I cook with a gas stove and have a portable electric stove as a backup if I run out of gas in the middle of my cooking.

    I used to cook with a high pressure stove (the ones you see in Chinese restaurant) that are perfect for woks but my wife was afraid I would burn down the house so I switched to a regular gas stove.

    Induction could be an option in the future though, if it allows for that fast heating/cooling style of cooking I use.

    • CadeJohnson@slrpnk.net
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      11 months ago

      In the US, stove burners are rated in the confusing units of “BTUs” which is actually a unit of energy, not power. When they say BTU, they mean BTU/hour. The highest-rated burners on a typical stove are about 10,000 Btu (per hour), but high-end stoves can get up to about 18000 - that is equivalent to about 5000 watts. My single-element induction top is only rated for about 1000 watts. So although it heats and cools rapidly, I suspect it is not up to the demands of wok cooking (unless one wants to cook only very small portions).