Why I Cook With Induction
Jon Kung3 HN recommenders · 2022–2023
383K views · explainer · evergreen · Uploaded 2021-03-10
Chef Jon Kung explains why he cooks almost exclusively on induction, citing fast heating, cleanliness and precise temperature control. He shows a rounded induction wok burner.
HN points to it in gas-versus-induction threads as a professional chef making the positive case, including for wok cooking.
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4 comments from Hacker News
Chef Jon Kung posted a video talking about cooking on induction that features a rounded induction cooktop for woks: [VIDEO]
It's true that most induction cooktops/ranges aren't great for woks, but in principle the induction surface doesn't have to be flat -- it can be a concave shape to match the wok. In fact these exist -- if you search for "induction wok burners" you can see some pictures. (I only recently became aware of this after watching this video of a chef who uses induction cooking in a small kitchen: [VIDEO] ) Perhaps in the future there will be cooktops that include a wok depression on the surface, similar to how some gas stoves today include a built-in wok ring.
> Doing a decent stir fry is all but impossible on either induction or standard electric. Not really. Jon Kung makes the positive case for an induction wok better than I can: [VIDEO] . The usage of the wok precedes the gas burner by.. maybe 1500 years? Cooking on an electric range is just something to get used to.
> […] specially anything with a wok, just doesn’t work with induction. J. Kenji López-Alt, who recently literally wrote the/a book on wok cooking, would disagree: * [LINK] See also Jon Kung, a professional chef (at least before going YT full-time): * [VIDEO] A video from Yale Appliances (Boston, MA) who sell both gas and electric: * [LINK]