+
Cookware 19

Induction friendly wok?

SY3 | Apr 2, 201007:21 AM

I've been using my old flat bottom steel wok on my new induction range. The wok has a 5" flat bottom, and that's the only part gets heated. Since very little heat travel up the thin edges, my wok effectively has 5" coking surface. I need a new wok that will carry heat up the edges while using on an induction burner.

After some research, the "Lodge Pro-Logic 14-Inch Cast-Iron" wok seems like a good fit. Cast iron should distribute heat better. The Lodge only has a 5 1/2" flat bottom. I worry it may not generate enough heat on an induction burner. Any one has experience with this wok on induction cooktops?

Any suggestions on wok cooking with induction are welcome.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH