Huh, so even on gas, only the bottom of a wok heats up the most, so even more reasons I don’t need a specialized concave induction burner. What I really need is a wider flat bottom wok
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@ilovecomputers I think if they want a flat bottom like that, I don't see the point of using a wok in the first place.
Seems like they might as well just use a normal saute pan.
Still an interesting video.
@volkris sauté pan’s walls are too low, forcing you to be careful about tossing them https://youtu.be/0DT2Rtt65P0
With a wok you can toss it like crazy (which helps it release moisture a lot faster allowing for better frying) and the food stays put. Plus, the natural coating adds more flavor.
Both the wok and a carbon steel skillet have their place in the kitchen depending on the dish you’re making.