I also found wok cooking on the induction cooktop much cleaner. There was far less splatter, and it just required a simple wipe down after. Or a mixed fuel (dual fuel) induction hob with a gas wok burner all-in-one appliance. Domino Wok Induction Hob Win: The KitchenCraft Pro Carbon Steel Wok is crafted from high-quality carbon steel, which provides excellent heat conductivity and retention. This ensures that your food is cooked evenly and efficiently, resulting in delicious and flavourful meals. Size and Capacity: Consider the size of your induction hob and the quantity of food you typically cook. Choose a wok that fits comfortably on your hob and provides sufficient capacity for your cooking needs.

There are also adapters for induction hobs that are designed to work solely with woks. These create a shallow basin and are magnetic. The most advanced flexible induction hobs have one big cooking zone with no delimited areas. This new technology could be something we see more of in the future. Induction hob power sharing Different materials take different times to heat up. Ensure that optimal temperatures are acquired before you start cooking.The reason you shouldn't overuse it is simple:most domestic pans just aren't built to be at such extreme heat for any prolonged length of time, and can potentially suffer warping and other damage. That's not all though. Pans that are that hot can also start to mark the surface of the hob itself. My own hob sadly bears the scars of this, and while it doesn't seem to have affected its performance, it has marred the clean and seamless appearance of the hob. As soon as you start using more than one zone on full power, induction hobs use a power-management system. On a standard four-zone hob, the two right-hand heating zones are linked (they share power), as are the two left-hand ones. Whirring This is probably the fan. It's designed to cool the electronics within the hob, and might continue even after you've stopped using it. Chefs have tried cooking on a round induction base and claim that it is a coincidence. Sometimes the round base touching the induction hob is sufficient for the induction process and sometimes it is not. So the flatter the base, the better the heat generation. For example, stir-frying at high temperatures with a round-bottomed wok will not work very well. Next, let's look at why the wok should be ferromagnetic. Why does the wok have to be ferromagnetic to work with induction?

They tend to be worse than gas at spreading heat evenly across the cooking zone, so food can cook faster in the middle than at the edges of a pan. Oh, and of course, one other potential pitfall of the boost setting is that it can take liquids in a pan from tepid to boiling over in the blink of an eye. This can be highly dramatic, and will totally mess up your cooking surface and worktop, so don't get distracted and wonder off while heating up, for instance, pasta. 6. You can't cook as if you're still using gas A common misconception about woks and frying pans is that they do the same job. However, a wok stir-fries, it doesn’t fry.Appliances Direct has a vast selection of induction hobs to choose from, and you can filter by size and features. If you're used to cooking on gas or traditional electric, and are considering switching to induction, answering the following questions might help you decide: This can actually be useful for certain types of cooking, as you can move food to the outer edges so it stays warm but cooks more slowly, while you use the middle of the pan to properly sear more food. However, it can also cause problems if you're not aware of it.