this post was submitted on 19 Mar 2026
428 points (96.1% liked)

Comic Strips

22806 readers
2874 users here now

Comic Strips is a community for those who love comic stories.

The rules are simple:

Web of links

founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
[–] Buddahriffic@lemmy.world 1 points 1 day ago* (last edited 1 day ago)

I use an induction hotplate and recently got a wok after thinking similarly to you. The thing that changed my mind was realizing that heat will still travel up the sides of the wok just based on how heat conduction works. Also, does everyone who uses a wok with a gas burner set it so the flames climb the walls a lot? It's been a long time since I've even seen a gas burner, but am I wrong in recalling that the flames were generally still confined to about the same area as an electric burner, just a little more 3D?

Edit: I've done one stir fry on induction so far and it still turned out pretty good.