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.