Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84 exptools; site ihu1n.UUCP Path: utzoo!decvax!bellcore!petrus!scherzo!allegra!ulysses!mhuxr!mhuxt!houxm!ihnp4!ihu1n!hobs From: hobs@ihu1n.UUCP (John A. Hobson) Newsgroups: net.cooks Subject: Re: Electric wok alternatives Message-ID: <283@ihu1n.UUCP> Date: Mon, 28-Oct-85 10:06:10 EST Article-I.D.: ihu1n.283 Posted: Mon Oct 28 10:06:10 1985 Date-Received: Mon, 28-Oct-85 23:46:24 EST References: <833@nmtvax.UUCP> Distribution: na Organization: AT&T Bell Laboratories Lines: 23 > Assuming that you have an electric stove, consider buying a > flat-bottom wok. I have a Taylor & Ng model that works fine. > If you let the burner get red hot, then put the wok on it, > you will have plenty of heat. If you need to lower the heat > fast, you can move it to a lower burner or just take it off > for a minute. > > John Shipman/Zoological Data Processing/ucbvax!unmvax!nmtvax!shipman I too, own a flat-bottom wok, (I have, alas, an electric stove) and the ONLY thing I use it for is steaming things. Having a flat bottom on a wok defeats one of the main beauties of the wok, a round bottom which allows the liquid in the dish to be concentrated in the bottom of the wok. I also have a Taylor & Ng regular wok which I put in its collar so that the bottom of the wok is just above the heating element, turn the burner up to medium high, and cook to my heart's content. I also own a West Bend electric wok in case I want to do something at the table (does pretty well for firepots). -- John Hobson AT&T Bell Labs Naperville, IL ihnp4!ihu1n!hobs