J. Kenji López-Alt, who recently literally wrote the/a book on wok cooking, would disagree:
* https://www.theatlantic.com/ideas/archive/2023/01/j-kenji-lo...
See also Jon Kung, a professional chef (at least before going YT full-time):
* https://www.youtube.com/watch?v=ooNzRrHA9VY
A video from Yale Appliances (Boston, MA) who sell both gas and electric:
The source that sells cook tops doesn't claim "it's just as good" or even provide any evidence of it being as good. You can in fact use a wok on any cook top, it doesn't mean the results will be good.
Induction can be good, but it's very expensive and uses enormous amounts of electricity.
There is nothing wrong with natural gas - other than it's trendy to push electric currently. There's no future where everyone can afford to buy/replace one, or even operate them.
Yes, both gas and electric. See also their video "Induction Cooking: Pros and Cons - Part 1":
* https://www.youtube.com/watch?v=AduTdSF3_go
And "Induction vs Pro Gas Cooking: Pros & Cons":
* https://www.youtube.com/watch?v=hoWqMTUBT_4
> Induction can be good, but it's very expensive and uses enormous amounts of electricity.
Currently more than resistive electric, and some gas ranges. Define "enormous". Because about two-thirds of US households already use electricity as the cooking fuel source:
* https://www.eia.gov/todayinenergy/detail.php?id=37552
And induction would probably use it more efficiently since the energy goes directly to the pan. So if more folks switched from the coil-resistive electric stoves they most likely already have to induction there would be a net reduction in energy use.
> There is nothing wrong with natural gas - other than it's trendy to push electric currently.
And the fact that it's highly inefficient, throws oodles of heat into your kitchen, and methane is a greenhouse gas (GWP>>1)—but besides that Mrs. Lincoln…. See also perhaps Adam Ragusea on his own gas stove:
Incorrect. He states certain foods and flavors will not work with induction or would be difficult without gas in the article itself. He suggests workarounds like a propane stove or butane torch, but he never claims you can replicate those flavors with induction.
> 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.