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stir fry on the electric cooker?

Discussion in 'La Cuisine' started by shroomz, 22 Aug 2013.

  1. shroomz

    Wise Guy

    Joined: 18 Feb 2010

    Posts: 2,018

    Location: Glasgow, UK

    So a search for "electric stir fry wok" came up blank and I'm going to make a thread about it instead :)

    Has anyone managed to adapt to stir frying with a wok on an electric hob? If so, how do you do it? I'm plagued by the one in my flat that takes forever to get hot and longer to cool down, in the meanwhile though it will actually deform the metal of most frying pans causing the bottom to cone out and wobble which cant be good. i end up having to juggle spatula and pan while i wait for the optimal heat to be reached...
     
    Last edited: 22 Aug 2013
  2. Mr Jones

    Capodecina

    Joined: 16 May 2006

    Posts: 11,334

    Location: Dubai

    I had the unfortunate pleasure of living in a house for 2 years with electric hob and wok cooking was a pain. Everything just have to be done in batches and a lot slower.

    The main thing is, get a thin wok - not the best but for electric hob it'll do.

    Cook with no more than 2 portions.

    If veg and meat is involve, cook meat remove, cook veg (not inc herbs and aromatics), remove, heat up full again then combine with aromatic ingredients e.t.c. garlic, onions and sauces. Instead of the usual cook cook toss, cook.
     
  3. tom_e

    Man of Honour

    Joined: 26 Dec 2003

    Posts: 27,587

    Location: Shropshire

    It's a complete pain in the backside at least with the hob in my place, it never ever gets hot enough or at least doesn't sustain a constant level of heat so everything ends up boiling.
    Along with my blood!
     
  4. Ciphon

    Wise Guy

    Joined: 9 Dec 2008

    Posts: 2,341

    Location: Hampshire

    We have an electric hob and don't have any issues cooking on it with our wok - in fact, we use it maybe 3 nights a week. :confused:

    It's just a little Ken Hom 10.5" steel wok, which is pretty well seasoned now.
     
  5. Mr Jones

    Capodecina

    Joined: 16 May 2006

    Posts: 11,334

    Location: Dubai

    There is a BIG difference, that said standard gas at home is alright, when I use to work at a takeaway kitchen, with full blast on butane burner, there is difference in speed, smell and 'burnt' flavour when cooking a stir fry.

    Your little Ken Hom wok is fine for electric because it's small, as long as you don't overload, the electric hob will be fine. It's when it reaches a certain temp, it's seeks to maintain rather than keeping it hotter to heat the wok (and food) to that temp it's maintaining.

    That's when the stir fry becomes a bit of a boil fest.
     
  6. shroomz

    Wise Guy

    Joined: 18 Feb 2010

    Posts: 2,018

    Location: Glasgow, UK

    hmm, i've always had a big wok so i might pop over to the thai store near my place to see if they have any small ones and give it another bash :)

    e- also, a thin wok you say? I'm worried my hob might kill it lol, I'm not joking about the coning...
     
  7. krooton

    Caporegime

    Joined: 9 May 2004

    Posts: 26,928

    Location: Leafy outskirts of London

    I have a really thin aluminium non-stick wok from Sainsburys that actually works very well on my ceramic hob, way better than my seasoned carbon steel one does.
     
  8. jonneymendoza

    Capodecina

    Joined: 7 Apr 2008

    Posts: 17,779

    Yes i have become a master at using electric hobs!

    Here is how i do it. for a typical stir fry i cook the meat first until its 3/4 ready and then i toss in the vegetables and cook it all together.

    Takes over 20mins to do it because its done in electric. on a gas cooker it would take half that time