[zerof1l]

I don't understand why the author is so dismissive of cast iron cookware. I have a cast iron pan that I inherited that is at least 80 years old. It requires little to no care and works great with my induction stovetop. Let it heat for at least 5 minutes and you have a nice evenly heated surface. I also recently bought a small cast iron rectangle pan for cooking a Japanese omelet - works perfectly. The complaint about cast iron being heavy is valid, but my hands got used to it quickly.

Regarding woks, it's definitely possible to get some nice high temperatures even in the apartment where your only option is electricity. I have a carbon steel wok with a round bottom and I got myself an additional concave induction cooktop from a store that sells equipment to restaurants. I paid about $170 for it, normally it goes for about $300. It is rated 3.5KW and 220C. Frying food for about 10-20 seconds on the highest setting gives it a nice taste like you'd get in a restaurant.