I’m not saying that those don’t work, but I haven’t seen any models (even in China) that would survive several hours a day with a Cantonese chef armed with a 2 kg carbon steel wok for more than a week or so.
Yeah no, they might be okay for a home cook who can’t use gas for whatever reason, but I absolutely wouldn’t use it in a commercial kitchen. I mostly mean to say the technology exists, if not yet in a form that makes it competitive with gas.
While they’re still not ideal, I have seen countertop induction burners designed for use with a wok.
I’m not saying that those don’t work, but I haven’t seen any models (even in China) that would survive several hours a day with a Cantonese chef armed with a 2 kg carbon steel wok for more than a week or so.
Yeah no, they might be okay for a home cook who can’t use gas for whatever reason, but I absolutely wouldn’t use it in a commercial kitchen. I mostly mean to say the technology exists, if not yet in a form that makes it competitive with gas.