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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