[jfengel]

Historically, woks are only supposed to heat a fairly small section at the bottom. They were designed to move food through an extremely hot pool of oil at the bottom, then out to the edges. That produces the classic "wok hei" flavoring.

That's hard to produce at home. Even on a gas range it requires more throughput than most homes are designed for. You can really only get it at Chinese restaurants. (Though I've heard that people have success doing it with outdoor propane burners.)

[jauntywundrkind]

My hope for this nuwave wok (as mentioned on Tech Connections) was not high, but I really wanted to hope. Thanks for the lesson though: I did not know. It does sound like an Impulse Stove for woks would actually be genius and perfect, if you were willing to totally reshape the system for it. Perhaps a wok with a weird flat bottom right at the bottom. That's tuned up to absurd magnetic saturation levels so it can induce like bonkers.