Tips for Wok Cooking on Induction featuring Bosch Induction
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- Опубліковано 12 лип 2024
- Bosch Induction Cooktops have rapid response and great control perfect for high heat Wok cooking, these tips will help you achieve perfection with a variety of pans.
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Crazy, putting this on UA-cam I ATE MY SCREEN😂😂😍😍❤
Thanks that was very useful.. I used to have a nonstick "woklike" pan before, but decided to go for a carbon steel wok earlier this week when it needed replacement..
In other videos people always say "wok needs very high heat" and while that may be true for gas-stoves, I quickly realized that this is not true for induction. I have settings from 0 to 15 (and a "boost" mode) and for stir-frying it can't be much higher than setting 8. I had started out (first actual cooking today after seasoning the pan yesterday) adding ginger and garlic while having the pan heat up at mode 12 and within a few seconds after putting them in, they turned brown and very quickly to black.. clearly the wok was too hot and the ginger and garlic had to go. Fortunately I hadn't started with the meat, so I knew that I'd have to turn it down quite a bit first and it turned out well. Just like everything it needs some getting used to, but I am sure that I'll end up loving that wok and can use it well on induction.
Thanks! That's exactly what I wanted to know.
@@Fomites If it's of any interest, I still use the carbon steel wok on my induction stove.. I still start with heat setting 8 for meat and veggies, and in some cases I add dry wok-noodels (and frozen veggies) to the mix and then add some water, which I bring to a boil inside the wok at setting 12.. I then wait until the heat and noodles have gotten rid of the water (which also thaws the frozen veggies), but this I can't wouldn't call "stir frying" anymore. It's also important to then be careful with the high setting, as it can quickly become sticky (once all water evaporated).
When I make omelette or similar on a carbon steel pan (yes, I've bought more since I wrote my previous comment), the maximum setting I go for is 8 (out of 15 on my induction stove).
The NuWave Induction Wok is worth checking out.
I just did.
Wow!
I know this is an old video but does anyone know if those recipes are available? I checked their recipes page on their website but no joy.
Can you advise the brand of flat wok/griddle
We use a round stainless griddle with a glass lid from Maxam, it is easily available online, for the flat-bottomed wok we use several, Le Creuset Cast Iron, All-Clad Stainless Steel and a Carbon Steel Wok......
Where to find the stainless steel griddle with lid. What is the name or brand?
Karen LeBow We use a round stainless griddle with a glass lid from Maxam, it is easily available online, for the flat-bottomed wok we use several, Le Creuset Cast Iron, All-Clad Stainless Steel and a Carbon Steel Wok......
What kind of bacon? Gel bacon?? - Thanks for the tips, getting an induction range in two weeks!! Yippee!
Is there a reason to use caution when using a flat bottom stainless wok in a glasstop?
I think it was the carbon steel (not stainless) one she was warning about. They can be very thin, my guess is that it could heat up extremely fast. I would expect the glass on an induction hob to be able to handle fast, extreme temperature changes though - otherwise it's not really fit for purpose.
Liam Duffy yes, I set fire to the paper underneath trying to season a carbon steel wok. The bottom of the wok buckled. But the glass cooktop cleaned up just fine!
On any glass top stove, induction or otherwise, moving any kind of pan around while it's directly touching the burner can scratch the glass, which can weaken it over time and make it susceptible to breaking. Also: glass tops *are* vulnerable to sudden temperature changes, like all glass is. A new one may not be as vulnerable, but when you add scratches, you can reduce its strength.
I've seen a couple of glass tops crack (after a couple years' use) because of a combination of both of these factors -- the burner had been scratched by moving the pan around on it, and though the scratches weren't immediately obvious, it was enough that, when not-quite-room-temperature meat hit the pan on that burner, it cooled the pan suddenly enough and drastically enough to crack the glass.
Does anyone know what cast iron wok - the actual product to purchase is in this vid?
In the video I think it is Le Crueset
Moving the flatwok quickly so the dishes mix can it cause damage on the induction surface?
Yes!
Use your utensil to stir fry and mix. I have never cooked on gas so never developed the habit of sliding the pan back and forth on the grates of a gas stove. Induction was the best option for me.
you can moving quickly , induction work at last 5mm over the surface before temperature sensor send the warning "beep"
I just moved into an apartment with an induction cooktop and I am so confused and frustrated. I've finally figured out how to actually get it to turn on/heat up, but I just spent 20 minutes frying almonds when it usually takes me 5. I have induction friendly cookware so I have no idea what the problem is and have no idea how anyone cooks meals/stir fries using these as it's unbelievably slow. Maybe I'm just missing something, anyone know?
Are you sure it is induction and not ceramic? Also it might be a less powerful 1 fase model instead of a 2 fase model which has a higher watt output.
Nic. Frn
Am I not to move the pan at all with induction? Can I always cook with something between the cooktop and the pan to prevent scratches?
You cannot move the pan when cooking. Neighbor down the street did that with a cast iron fry pan and destroyed his cooktop. No covered by warranty. Unrepairable. He had to buy another one at $4000.
With induction cookers, you can only heat up the wok when it is on the glass and only the flat bottom is hot. You CANNOT toss the food on high heat because it will stop heating up.
Basically, using a wok on an induction cooker is the same as cooking with a pot! LOL
And the best thing is: with induction you won't need any wok or extra utensils. The induction does the job in a regular iron pan!
"You won't need any wok". There is a reason asians use woks.
@@edenassos yes the quick and intense heat. you can achieve that with induction
Wok cooking requires the food being tossed to the sides etc
Induction doesn’t heat the sides does it?
@@experiment54 It does the same way as with a burner hitting the bottom, by conduction. It heats the center and the center will heat the sides.
Unless there's some techniques where you have the wok under fire, or tilted for a while before tossing things to the side it should be the same
Is the paper really to lessen clean up or is it to stop scratching the cook top ?
How would it scratch? Isn’t glass harder than the material most if not all pans, woks and pots are made of
Wouldn't paper burn?
@@Aikano9 Glass is definitely not harder than the pans on it -- and scratches on a glass top weaken the glass, making it more likely to break over time.
@@lillyj8874 induction heats metal, only. If the pan became hot enough to burn paper (Fahrenheit 451 😉), then yes, but otherwise no as the heat generates in the metal, which is beyond the paper.
@@Aikano9 Great question. So, cast iron hardness vs. glass hardness, I'm not finding it right away but ...
Great video! What happens with a curved bottomed wok?
In theory they say it does not work and you have to buy a flat one. However if you watch school of wok here on you tube, he does it all the time. Still figuring it out myself.
the problem is the temperature sensor on the surface, it don't know how hot the pan is .
You are effed.
You can get an separate curved induction burner.
Best to use a silicon cover instead of paper towel that could catch fire.
Not very likely. The only thing that gets heated is the cookware and the food.
Jaqen Hghar I set fire to the paper towel with a carbon steel wok. The base got VERY hot during the seasoning process.
I don't like the sounds of the paper towels
What kind of a silicon cover?
very huge huge i love them pom pom
This seems much more complicated than regular high heat round bottom wok cooking. The broccoli has to be pre-cooked?? What gives?
Paper towel????
Dont try that on an electric stove. This is an induction stove
0
A flat bottomed wok is not a wok.
Who stir fries like this. You shake the Wok, no one in their right mind just stirs the content with a spoon. Also, you vary the heat of a wok by removing it from the heat source, not by changing the heat source.
You obviously never used induction stove. If you pick up the wok the hob will stop heating and sometimes it will even turn off. In gas it still gets heat because of the flame so in an induction you need to change your way of woking
@@filthydwarf Nah, i will just stick with my 15KW wok burner thanks. Wok cooking is as much about the experience as the end result.
I'm with you 100% This definitely is NOT stir frying. That's simply frying in a pan. You cannot get the effect or result of stir frying without an open physical flame. Induction cook tops need to come up with a cook top that has a moulded concave plate into which a wok sits so that the heat envelops the entire base and outer sides of the wok. As if no one has thought of that?! This is the only thing that turns me off induction cook tops.
@@BeingReal1, Miele actually has one with the recessed wok basin. Not sure why it's not a popular choice.
m.miele.sg/domestic/hobs-and-combisets-2473.htm?mat=09456490&name=CS_1223-1_I&mat=09456490&name=CS_1223-1_I#
@@BeingReal1 "Induction cook tops need to come up with a cook top that has a moulded concave plate into which a wok sits"
This actually exists and is used in some restaurants where huge flames are not permitted.
A flat bottomed wok is not a wok
SUX.... better to use carbon steel frying pan on flat induction cooker
ua-cam.com/video/-suTmUX4Vbk/v-deo.html
It's not wokking if you're using a flat bottom pan. thats stir frying.
It ain't a wok when it's flat bottom... Just saying
You're not wrong, but if one were to be pedantic about it, you're still not getting fully-authentic wok hei if you're not cooking over a gas burner that puts out more BTUs than a consumer-grade gas stove can.
@@robhartzell603 Then get a wok burner.