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Comment by sendfoods | Hacker News Reader

That's one of the things I am curious about in the future. From a different comment:

> Wok cooking without gas is unimaginable to many people, what's a possible solution here? Roasting/blackening vegetables over gas in Indian and other cuisines. Sure, you can use an electric oven, but is this really more efficient?

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Induction stoves aren't merely a replacement for gas ranges, they bring whole new capabilities to the table. In addition to the precision and speed that you get, you can also cook at drastically lower temperatures than gas ranges are even capable of. In a century, once habits have had time to develop and society has had time to adjust, we'll say "cooking without induction is unimaginable to many people".

Induction ovens are more efficient than an resistive heating element and can transfer a lot of heat into the pan. Just as much as a flame or even more. The difficulty with woks is that flat induction cooktops are only compatible with flat-bottomed cookware. You need a flat-bottomed wok, or a special concave cooktop made just for woks.

The problem with even the flat-bottom wok or concave cooktop is that you’re still missing out on some wok cooking techniques. E.g. flambé, wok tilting (for concentrating on a thick/stubborn part of a fish), wok throwing (do you want to risk banging your flat-bottom wok on the induction surface?).

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