stir fry stove

Induction Wok Stove, Greatest Invention Since Fire!

November 15, 2019 By Eleanor Hoh 13 Comments

As a wok cooking teacher, I’ve solved the issues of wok cooking AT HOME with these four ESSENTIAL elements so you’ll have success: a good wok, the right technique, quality ingredients and most importantly, HIGH HEAT.

For the past 20 years, I’ve recommended the 12K Iwatani butane gas stove. It is the most efficient and practical heat source for wok cooking AT HOME and the best value. Setting the gas stove on top of your electric cooktop with your wok and you’re ready to GO! A light, portable gas stove also comes in handy during hurricanes, power outages but has MANY OTHER GREAT BENEFITS highlighted here.

https://www.youtube.com/watch?v=ciu5SWKjMSE

However, there are issues to using an open flame gas stove. Some condo buildings prohibit their use (open flame) and you have to remember to order refills so you don’t run out in the middle of a stir fry.

My experiences with different heat sources…

GAS

I’ve used both residential and commercial gas stoves. I’ve found four main issues:

Many residential gas stoves still don’t generate enough high heat, typically 7-10K BTU.
The burner rings are too wide since they are designed for flat pans. The heat is not focused at the base of the wok like the Iwatani butane portable gas stove so flames are leaping up the sides of the wok and handles become hot.
Gas lines are expensive to install, told about $10K.
Industrial, high end gas stoves cost upwards of $4-6K.

Electric Glass Flat cooktops

These are the most common stoves installed today. Their “modern and clean” design might be the reason for their popularity, but for me this was NEVER an option. The surface contact area between the round bottom wok with the flat cooktop is too small to transfer enough HIGH HEAT. The propensity of the wok to scratch the glass top also makes it impractical and would void the warranty from the manufacturer.

Why not use a flat bottom wok? Don’t get me started, I mention ALL the reasons why NOT here.

I solved the problem of not enough heat generated by the electric cooktop with my wok by using an Iwatani gas stove ON TOP of an electric cooktop. Photo: Yanni Georgoulakis

INDUCTION…

Induction means generating a magnetic field which causes the wok to heat. No outside heat is applied to the wok. The heat is generated within the metal. If there’s no wok on the stove, no heat is generated.

NOTE: I was NOT paid by Nuwave to write this post.

I’ve followed the induction technology over the past 20 years. Cost and size were the biggest obstacles to the technology becoming a consumer item. The units I experimented with were heavy and bulky (took up too much counter space), noisy (extraction fan), power challenged (220 voltage required), and expensive (all units priced $1-4K).

Now, there’s a perfect unit for the home kitchen…the Nuwave Mosaic Precision Induction Wok Stove!

It meets ALL my requirements…it’s light and attractive and retains high heat, up to 575. My 15” cast iron wok fits the unit perfectly and together they have such a small footprint that it’s always out on my counter top. I’ll post how to actually use this induction stove in another post.

My setup at home, I’ll explain in separate post
how to use the induction stove and
why you need the wood chopping block
if you set on top of your electric stove!

Wok Star’s 15″ lightweight, cast iron wok fits perfectly in
Nuwave Mosaic Wok Induction Stove

I believe so strongly in this stove, I want to figure out some kind of partnership and offer it as an option with my WOK STAR KIT BUNDLE.

I know many of you have been waiting for this review,
so share your concerns and ask any questions in comments below.

CONCLUSION:

The wok cooking experience is the same whether you’re using the NuWave Mosaic Precision Induction Wok Stove or Iwatani Gas Stove. I like having both heat sources because a portable butane gas stove is a reassuring backup for emergency situations like hurricanes and power outages.

When I said, “the induction stove was the greatest invention since fire,” I wasn’t exaggerating because many people aren’t allowed to have open flame stoves in their buildings, so induction would be their only choice!

Here’s my Amazon affiliate link to purchase a
Nuwave Mosaic Induction Wok Stove!
(it does come with a heavy, unseasoned carbon steel wok, so keep that as a backup)
And still get my WOK STAR KIT HERE.
Now, you’ve really got the best of both worlds!!!

I’m trying to figure a way so you can have the one-stop shop experience. I’ll keep you posted.

NOTE: I was NOT paid by Nuwave to write this post.

Different ways I’ve used Nuwave Mosaic Precision Induction Wok Stove…

Wok Star recommends an induction wok stove — 2 cheese, scallion omelet

Add in onions and tomatoes — Blanching Yu Choy

Tips For Using Wok on a Gas Stove

December 3, 2014 By Eleanor Hoh 8 Comments

You want SIZZLE not FIZZLE! I think I coined a new phrase.

A gas stove is ESSENTIAL for wok cooking because you need HIGH HEAT!
Electric stoves do NOT generate enough heat and because the round bottom cast iron wok shape only gets a small contact area, it won’t work!
However, now there’s an induction wok stove for those who are not able to use gas in their building!

Wok Stars, it’s a no brainer to use your wok on a gas stove, right? Well, I’ve got 3 tips below to help you succeed even more if you’ve got a residential gas stove and not my Iwatani portable butane gas stove which fits PERFECTLY with my 15″ cast iron wok.

Wok Stars, if you’re frustrated with your gas heat output, please take 2 photos like the ones below so I can help you figure it out!
1) take a photo from the front with your wok sitting on the gas burner you currently use
2) take a photo of your whole gas stove from above without wok so I can see the sizes of your burners and what kind of grid you have.

So, I asked two Wok Stars, Mary and Carla to take photos of their gas burners to illustrate their specific problems with their heat output and grid situation and below are my findings! Oh, notice how their cast iron woks have beautiful patina!

Mary's GE gas stove's grate allows her to set wok directly on the grate so heat is closer which is great! However, the bigger burner's flames are again wide apart and the smaller burner doesn't give out enough BTU and she's experiencing some soupiness in the bottom of her wok! So, Mary and many others end up buying my Iwatani portable butane gas stove. — Mary’s GE gas stove’s grate allows her to set wok directly on the grate so heat is closer which is great! However, the smaller burner doesn’t give out enough BTU and she’s experiencing some soupiness in the bottom of her wok!

This higher btu burner is wider so heat is not focused at base of Mary's wok where she needs it! — This higher btu burner is wider so heat is not focused at base of Mary’s wok where she needs it!

Viking Gas Stove with horizontal grate. Notice the middle burner is biggest with left burners at 12,000 btu and right burners at — Here’s Carla’s Viking Gas Stove with horizontal grate. Notice the middle burner is biggest with left front burner at 12,000 btu and right front burner at 6.000 btu.

This wok ring is too deep so Carla's wok is further away from the heat. To remedy this, I've suggested getting a shallower ring or a Viking wok attachment. — This wok ring is too deep so Carla’s wok is further away from the heat. To remedy this, I’ve suggested getting a shallower ring or a Viking wok attachment.

Lightweight, thin walled, round bottom cast iron wok sits on wok ring on top of Viking gas stove with horizontal iron grate. — Here’s Carla’s wok which sits on a wok ring on top of Viking gas stove with horizontal iron grate. We tried it without the grate but then the ring is not deep enough to balance the wok!

Viking manual with BTU output for burners. Carla was using the middle biggest burner which everyone automatically assumes bigger is better. However, the flames are leaping up sides of the wok and not focused at base where it's needed most! So, I always suggest using a smaller burner! However, Carla's right front is only 6,000 till Carla sent me manual and I see left front is 12,000! Twice as powerful than the left front burner, so that's what Carla should use! — Viking manual with BTU output for burners. Carla was using the middle biggest burner which everyone automatically assumes bigger is better. However, the flames are leaping up sides of the wok and not focused at base where it’s needed most! So, I suggest using a smaller burner! However, Carla’s right front burner is only 6,000 and I see left front is 12,000! Twice as powerful than the left front burner, so that’s what Carla should use!

COOKING TIPS FOR GAS STOVE OWNERS:
Residential gas stoves are typically 7,000 to 10,000 btu which is still a bit low for wok cooking.
If you have an electric flat glass cooktop or coil, you won’t be successful. I’ve laid out all the reasons why here.
1) USE SMALLER BURNER
You may get better results using a smaller (lower btu) burner on your stove because the higher btu burners have the gas jets spaced wider apart so the heat is on the sides of the wok and not focused at the bottom where you need the heat most.
2) SET WOK DIRECTLY ON GRID
You can set your wok directly on the metal grid of your gas stove. Depending on the type of grid, the wok may wobble a bit. That’s OK because when you stir fry you should be using your left hand in the wok mitt to steady the wok (lefties reverse it).
If the wobble bothers you, check with your stove manufacturer for a “wok attachment” especially designed to handle the wok.
Another alternative is to buy an inexpensive wok ring from your Asian market but it makes your wok further away from the flame. Best is to flip the ring so the wider diameter is at the top and the smaller at the bottom, this allows your wok to sit closer to the heat.
3) HIGH HEAT FOR OPTIMUM RESULTS
Remember, high heat is ESSENTIAL so the closer you are to the heat, the more success you will have with stir frying.

This Iwatani, 12,000 BTU portable gas burner is PERFECT for the 15 1/2 " cast iron wok. The heat is focused at the base where it's needed most. I leave it sitting on top of my electric coil burner all the time so it's convenient so I end up using it for cooking most everything. This helps to build patina faster. — This Iwatani, 12,000 BTU portable gas burner is PERFECT for the 15 1/2 ” cast iron wok. The heat is focused at the base where it’s needed most. I leave it sitting on top of my electric coil burner all the time so it’s convenient and I end up using it for cooking most everything. This helps to build patina faster.

If you’re like Mary and tried all the above and still getting soupy veggies and not enough sear with your meats, a simple solution is to purchase my Iwatani portable gas stove which is 12,000 btu! Yes, Mary is treating herself to one, once you get spoiled with this high heat, you cannot go back to using mediocre heat!
The stove comes in a handy briefcase so you’re completely mobile and can cook outdoors or take it camping, boating or visit friends to show off your wok skills! Click here for more details or to order your Iwatani Stove!

Top 12 Wok Tips

December 16, 2011 By Eleanor Hoh 11 Comments

As a wok enthusiast, cooking teacher and creator of a Wok Star Kit, I hear a lot of common mistakes people make when attempting wok cooking.

This post was originally on rasamalaysia but I’ve revised a little. There were many wonderful comments and questions which may help you, so check it out. Ask me questions in the comment box below.
There’s a lot of very confusing information out there, so, here are my…

TOP 12 WOK TIPS

1. Cooking in a wok requires the right technique, the right heat, the right seasonings = Wok Star!
2. Declutter your kitchen: use your wok for stir frying, steaming, stewing, deep frying, smoking, searing and soups (see photos below.)
3. Leave your wok and portable gas stove setup out at all times so it’s convenient. If you don’t see it, you don’t use it…
4. Getting the wrong wok & not seasoning it right can set you up for failure.
5. A traditional lightweight, thin walled, round bottom cast iron wok is BEST. Woks with exterior enamel or coating take longer to heat and transfer heat to your food! Who wants to lift a 15 lb. wok every night? I give a comparison with carbon steel woks here.
6. One handle woks tip over when you have food in it plus the handle gets in the way.
7. Round bottom woks need direct flames i.e. gas for maximum contact & to control your heat.
8. Flat bottom woks do not give you a natural stir fry motion, uses more oil because of more surface area & were made for electric stoves. See no.11.
9. Non-stick woks cannot be used above medium heat according to manufacturer’s warning but high heat is ESSENTIAL to sear meat and for crunchy veggies.
10. Gas stove owners: use the smallest burner so heat is focused for your wok.
11. Electric stove owners: a portable butane gas stove solves the problem of cooking with your wok! You’ll have the BEST of both heat sources. Use your electric for flat pans/pots and gas stove for your wok.
12. A Wok Star is someone who develops their own cooking style and thinks outside the box.

Ask me a question!