I'd like to pass some information along to my son, who doesn't do ANY wok cooking because he cooks with electric. For years I, myself, had pretty much assumed that woks and electric cooking surfaces were incompatible. A few years ago I got a gas cook top, and I've been wokking happily ever since I mean, I feel like my old kitchen has taken on a new life because of my ability to use my wok.
But my son really does love to cook, and I'm afraid, rightly or wrongly, I've passed my wok-related beliefs on to him. So now I'd like the REAL truth: Is it possible to successfully use a wok on an electric stove? And if the answer is "yes," what does he need to know? What equipment does he need to have? Is there one type of wok that's better than another? Are there any special techniques that need to be used, particularly where heat control is concerned? I guess what I'm asking for is a primer on wokking with electric. Can anyone provide some insight? Thanks!