> anything with a wok, just doesn’t work with induction
López-Alt, in the article[1]:
> But for most wok cooking, you don’t need it. There’s plenty of homestyle dishes that don’t have that flavor. For my Wok book tour, I brought around an induction wok cooktop. And it works just fine.
> People have this idea that you can’t cook on a wok without a gas flame. But most of the recipes in my book work just fine without one.
So I think it’s totally fair to say he’d disagree. Not sure how you’d get “incorrect” out of that.
Everything has trade-offs. But on the whole, for most people, induction is going to be a step up over gas just purely as a cooking method. The air quality and climate benefits are a bonus.
That sounds a lot like the old "tastes approximately just like beef!" testimonies going around at the start of the last wave of vegan fake meat products. Yeah sure, some people might find the substitute to be palatable. But most of those you're arguing with have concrete and legitimate reasons to prefer a direct flame, so it's kind of silly to expect "close enough" to convince them.
That's disingenuous, Chinese households may have higher capacity burners than the average Western household but do not go anywhere near 100,000 BTU. This is reserved for restaurants. North of 10,000 is plenty for home cooking.
Oh, I agree that it's plenty, though apparently it's not enough to get restaurant style wok hei. It's also well into the range that regular induction stoves offer.
Read the article, that's not what he's saying. And it's said by someone who, if you know their history, cares to an extreme degree about what the end product tastes like.
My point is not that induction can't yield good results depending on the dish, but rather that people who care about cooking on a direct flame will not be satisfied with something that is suitable for "most" recipes. I've read plenty about this debate and if I had to pick one I'd stick with gas because of the added flexibility. But I would be fine with say, a hybrid stove that is mostly induction and has at least one high-capacity gas burner and preferably another lower-capacity one. Unfortunately, few induction "advocates" are making the case for the hybrid option and most prefer to exaggerate its suitability as a complete replacement as well as the potential environmental and health impacts of gas, which alienates anyone who simply wants a flame.
> anything with a wok, just doesn’t work with induction
López-Alt, in the article[1]:
> But for most wok cooking, you don’t need it. There’s plenty of homestyle dishes that don’t have that flavor. For my Wok book tour, I brought around an induction wok cooktop. And it works just fine.
> People have this idea that you can’t cook on a wok without a gas flame. But most of the recipes in my book work just fine without one.
So I think it’s totally fair to say he’d disagree. Not sure how you’d get “incorrect” out of that.
Everything has trade-offs. But on the whole, for most people, induction is going to be a step up over gas just purely as a cooking method. The air quality and climate benefits are a bonus.
[1]: https://archive.li/h1UTf