I don’t even own a wok... I don’t even know how I got here... but I DO have a glass top range... and now I need a wok... so thank you!

@ericvega3597

3 жыл бұрын

Cool story bro..

@saddad6601

3 жыл бұрын

@@ericvega3597 thank you , I’m here all night.

@BrokenCurtain

3 жыл бұрын

So, did you get a wok? And if yes, how did it work out for you?

@kuttaperkka1463

2 жыл бұрын

Me neither, but I love listening to Mr Tak... I love his meticulous presentations. I wish he was my uncle or dad but I believe he isn't as I'm Finnish.. ;D but I think I need a wok now.. I have induction so I've been thinking of stainless steel wok... I don't know yet what would be best.

@keales9564

2 жыл бұрын

Does a flat bottom non stick wok work on a glass top stove?

Thank you Tak. I was feeling discouraged over my glass top electric stove. I thought I'd never be able to stir fry. I'll now buy a light cast iron wok

@wokwithtak

3 жыл бұрын

Hello Kevin, the glass top electric stove will work very well. The light cast iron wok will be perfect.

I thought I couldn't stir fry on a glass top range. Many thanks. The video had a lot of information.

Excellent knowledge share. I don't like my new glass top electric stove, but your tips helped me figure out how to cook. Thank you.

This man just dropping pearls of wisdom. Subbing to continue my enlightenment. Thank you! Happy New Year!

Thank you for making this video! We just got a new range, and I wasn’t sure if I could still use a wok. This was just perfect!

You make my favorite wok tutorials 👍

Thank you for this tutorial, Tak--I wanted to try out stirfrying but was worried about having a glass range. You have some excellent tips! Thank you, again!

Thank you for your support and guidance in posting your video. I am beginning to cook and learning what to do and what not to do is educational.

This video is super informative and answered all my questions. Thank you for sharing

Thanks for the tips! I've been wanting to get a wok for a while, but was afraid it wouldn't work as well with electric vs gas. I ordered a Lodge Cast Iron 14" Wok & it'll be here in a week!!! Can't wait to try it 🤩

Thank You Tak. love all your videos, and look forward to new ones. Thanks again From Nebraska.

Thank you! We have wanted to use a wok for a long time but we have a glass top electric range and we didn't think we could use it on the glass top so we gave it away. Guess I'll get to go shopping for a new wok soon.

I used to watch Wok with Yan, Now I watch Wok with Tak. Great job! Thanks

Thank you chef! I'm learning Asian recipes and I'm really looking forward to mastering the Wok Power 💪🏼💪🏼

This was SUPER helpful. Thanks so much!

What a wonderful video, very informative!

A terrific discussion of the good and the bad for using an electric range for the Wok. Lots of great tips for how to overcome some of the unique problems using an electric range, especially helpful for those of us who use gas ranges, but are thinking of switching in order to reduce the negative effects of gas ranges and ovens (methane, CO2 - gas cooking increases asthma problems). Other reviewers fail to analyze and fix various problems that interfere with using a Wok with an electric range. Thanks for a really intelligent discussion based on actual practice !

My wok concerns are now curbed thanks to you.

This is absolutely my new favorite cooking channel. Wo ai ni

Thank you very much for your wise thoughts!

Excellent helpful video !

I live in my RV and use this more than my oven. Nice and small looks good and Lots of power. Worth the price.

I need a wok now! Thank you!

Thanks for the information!

Thank you! I’ve been upset because we got a electric stove! I love stir fry,

@wokwithtak

3 жыл бұрын

I hope that it works for you.

Dude, you're the best

Great vid ! Much appreciated

@wokwithtak

3 жыл бұрын

Glad it helped! Thank you.

Thanks for the video, I think induction hobs are better. Only the pan gets hot not the hob.

Just seasoned my new steel wok....not fun with the smooth top range. Took a long time to heat the sides, rotating on its side a little at a time. Ready to make some shrimp tonight!

What do you recommend? 16' or 14" light cast iron with handle, right?

We also have a glass top electric range - I believe it possibly is the same as yours. I purchased a cast iron wok under your advice and find it is working excellently with the glass top range - it is a heavy one though, so I will be quite careful in moving it off the heat as you recommended. I didn't realize the surface stayed hot for so long after cooking. Thank you again for your advice!

@a.joseph4233

3 жыл бұрын

Which brand of cast iron wok did you buy...from Amazon? Thanks

@lauralbriar

3 жыл бұрын

@@a.joseph4233 we purchased the Lodge 14" cast iron wok from Amazon in Canada. We've had it for about 6 months now, using it most days, and it's just great!

@a.joseph4233

3 жыл бұрын

@@lauralbriar Okay...thanks for helping...did read that cast iron woks are rather heavy.

@lauralbriar

3 жыл бұрын

@@a.joseph4233 I weighed ours - it's 11.5lbs, but that being said, I don't find it difficult to manage, although it did seem heavy at first. Guess I got the knack of it now. :)

Hey Chef Tak, I have a question: Is oil flambe possible on an induction cooker with either the temperature ranges of between 475°-575°F 246°-301°C? Asking for future idea/plans and if I can't preform the function of flambe w/o alcohol on an induction burner most of my plans have to be remade.

I thought I couldn’t use my wok because of my glass top - thank you

What changes did you make to your stainless wok to work better on the glass stove top?

What are your opinions on a wok ring for the glass top? I have a round bottom wok.

Excellent video, thank you! I’m having trouble finding a light cast iron wok to buy, do you have any links or sources you could provide? Thanks!

Can you do a video on how you fixed your carbon steel wok to keep it flat? You mentioned it in passing here, but I can't find anything on how you did it.

Does one need to place the wok in the oven so it gets hotter prior to stirfrying or its not necessary?

I also have a glass top range, and have suffered from stuff burning onto the surface. The Whirlpool corporation sells a glass top cleaning kit under their Affresh brand. Other companies sell similar products, but essentially all of them contain a cleaning liquid/polish, some "blue" scrub pads, and a razor blade scraper. Using a razor blade to clean the stove? Actually it works well providing it's used gently. The cleaning liquid contains a mild abrasive, but often can't remove thick deposits. For tough stains I use the razor blade to remove the burnt on stuff, followed by the liquid and a polishing cloth. Works great! Make sure to hold the blade flat and not angle it on an edge.

Great, thank you :)

Do you recommend the use of a flat bottom non stick wok?

Did I miss what the modifications were?

After stir frying my veggies in my 14 inch light cast iron wok[IMUSA] i note that after a short while the veggies get cold.....maybe less than 3 minutes or so while on my plate...veggies seem done when i remove from wok.....before i get half way through the veggies that have not been not eaten they are cold...am i doing anything wrong...thanks

How do you clean your glass top electric range? One of the burners has some type of residue on it and I can't get it off...tries magic eraser, and vinegar..thks

Can you slide the Wok back and forth on a ceramic top stove?

How about cast iron skillet? Can it be used on glass top stove?

I bought a Made-In carbon steel wok, will this work on my glass top electric stove? If not, can you recommend a hot plate?

I have been using the Imusa light cast iron wok for a few months now, and I loved it. But I recently noticed that even though it doesn't have a non-stick coating, it does indeed have some kind of black coating, and it recently started coming off into my food. I threw it into the trash and ordered a stainless steel wok.

@wandarah

2 жыл бұрын

You need to burn that off when you season it!

@eliot2283

2 жыл бұрын

@@wandarah I had seasoned that wok through almost daily use for a few months. I almost always cooked with high heat, and heated the oil until smoking.

@thoughtstream9591

2 жыл бұрын

Like the other commenter said you are meant to burn off the initial coating and then season it. If you cook on top of it, when it comes off it will take your seasoning with. Too late now, but for anyone that this happens too, just heat it really hot (to release the rest) then follow a video for cleaning and reasoning a burnt wok to recover (Tak has a video on that)

Just got a glass-top cooktop. Do you have experience using a round-bottom carbon steel wok with a ring on glass-top range. I’ve had this wok 45 years and want to keep using it

Thank you from Ukraine

you are my new uncle

We've been using our wok on a glass top stove for over 20 years. Everything he said were figured out on our own. Use it, and learn your technique that works best.

no links to products?

I thought you need like 150,000 btu? Or 2400 degrees? To get the flavor ?

@wokwithtak

2 жыл бұрын

Hello Dom, I used to have the same idea as you did regarding the amount of heat that is needed to generate great flavor in stir-fry, something known as wok hei. I spent years doing it the wrong way, searching for high BTU burners to stir-fry my food, until I met a Chinese Vietnamese chef from Houston, and he explained to me the biochemistry of cooking. I came to the realization that by understanding the conditions that generate flavor, I can achieve great flavor in stir-fry under moderate (15,000 BTU) even low BTU burners (7,500 BTU). I have two videos that provide the explanation of the three stages of cooking, Maillard reaction, caramelization, and charring of the food ingredients to create great flavor in stir-frying. Cooking under super high BTU conditions, such as on a 150,000 BTU burn, is one of the many ways. By carefully manipulating the cooking conditions, great flavor could also be created in conventional home cooking range with burners rated between 10,000 and 15,000 BTU. In the first video, kzread.info/dash/bejne/mnWYptGzoc_cd7g.html, I will discuss the meaning of the term wok hei, which describes the great flavor that you generate during stir-fry. In the second video, I provide tips on how to cook on different type of stoves that are commonly found in home kitchens. kzread.info/dash/bejne/e6RoqrSye9bVc7g.html The goal of the FAST Cooking System is to make home cooking practical and efficient. Stir-frying is probably the most flexible and effective cooking technique and could be modified to cook on a camping stove as well as on 150,000 BTU burners that are found in professional kitchens. Please write to me at wokwithtak@gmail, if you would like to have a more extended discussion on this topic. Thank you.

@smallnuts2

2 жыл бұрын

@@wokwithtak thank you so much. I'll check those videos out.

Love this Like Ratio -- +1

Dear Tak, I cook on a glass stove top like you do. How do you know which temperature to select when you’re cooking in your wok to avoid exceeding the oil’s smoking point? Thank you.

@wokwithtak

3 жыл бұрын

Hello Joey, There are many factors that control the temperature of the oil. For example, with a glass top electric stove, even you turn off the stove, the heat will persist due to slow cooling of the electric coil. With a gas stove, when you shut off the stove, the heat is off immediately. Therefore, with an electric stove, anticipation is important. I usually turn off the heat before it is too late. The other option is simply to remove the wok from the electric stove. I hope this help.

I have had two carbon steel woks, both used on a glass electric stove. Both have warped seriously (during seasoning) even though I followed the manufacturer's instructions. I'd say that glass top stoves are not useful with this type of wok.

2:30 "They will burn onto the range and leave a permanent mark" Fortunately, I believe it's possible to reverse that (I hate glass-tops with a passion because they're always perma-stained). I use an oven cleaning spray, let it sit for about 5 minutes, then come in with a razorblade glass scraper and just work the burn off. Sometimes takes multiple rounds, but I've completely revived my glass top a few times, and I think it'd work to get that wok-burn off too.

@Shadow-7773

9 ай бұрын

@Clove511' I have found that to many folks keep sliding their pans across the burners, and scratching them up. It is not necessary to move their pots / pans while cooking. I use barkeepers after each cooking session! and then use ceramic wax, or a ceramic detailer spray the same as you would use on a car. I've been doing this for years, my stove looks 98 % brand new. No burned-in stains and only a few slight scratches from dropping hot lids. I also use a piece of vinyl cabinet liner paper to cover the stove when not in use.

I'm wondering, is it possible to use a wok ring for a round-bottom wok on any kind of electric stove? Or does this just make it so it is impossible to heat up the wok properly? Love your videos, thank you!

@garytheosophilus

2 жыл бұрын

It’s “possible” but probably won’t give you satisfactory results

What if you want a wok that doesn't have a flat part in the bottom of the wok? Is it possible to use a dome shaped wok on a glass top, or can you only use ones that have a flat area in the bottom?

@CydeWeys

3 жыл бұрын

Needs to be flat bottom.

Wok n roll🤘

Hi, any tips on how to use a traditional round bottom wok on an electric range?

@wokwithtak

3 жыл бұрын

Hello Bob, Do you have wok ring? If not, please take a look at this: www.amazon.com/Stainless-Steel-7%C2%BE-Inch-9%C2%BE-Inch-Reversible/dp/B08229WMYF/ref=sr_1_3_sspa?dchild=1&keywords=wok+ring&qid=1604532201&sr=8-3-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFPQUMwMDMwMkpOMEQmZW5jcnlwdGVkSWQ9QTAyMjM1MDYzVjVaWE9QUkdPSlRNJmVuY3J5cHRlZEFkSWQ9QTA1MDQ1MTIyMVFFOUpVSzZDVFBKJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==. You might find that helpful. Thank you for your question.

@mi5tuhstan

3 жыл бұрын

@@wokwithtak hi, thanks for the reply! I have something very similar, but I am worried that the wok ring will slide when i am cooking

I didn’t think you could use a wok on glass top range….about to buy one and a chef coat so i can feel like a professional lol

Can u season a wok on electric glass stove and how?

@arthena2130

3 жыл бұрын

Using the oven to season it if you have a oven should work.

Have you ever tried an induction wok burner? (Not the flat top induction burner) Just wonder if it would smoke up my kitchen, just cooking with one without a vent hood over it.

@ellainawinthrop3777

10 ай бұрын

There is hardly any information on actually cooking with a home induction wok burner, only reviews and unboxing

Which video deals with the shape change? I didn't find anything about the solution in your Imusa review

@wokwithtak

3 жыл бұрын

Hello, I discussed the shape change in this video with the IMUSA 14-in carbon steel wok. kzread.info/dash/bejne/dYCuo8-mqdyXoNY.html. I remedy the problem but creating a slight indentation in the middle of the wok. Thank you for your question!

@wokwithtak

3 жыл бұрын

Let me know if you have further questions.

@torkelsvenson6411

3 жыл бұрын

@@wokwithtak Ah, I had clicked the wrong video before. Thank you, that really helped, I'll have to try that solution out!

What is the name of your 16" light cast iron pan? Do you have a link?

@DiannaAtherton

3 жыл бұрын

Let me know when you find out thanks

@thoughtstream9591

2 жыл бұрын

I also want to know!

What about wrought iron ?

@wokwithtak

Жыл бұрын

Yes. I don't think that should be a problem.

I'd imagine, I can use my wok on a regular electric coil stove?

Turn on subtitles for some pure comedy

对 第一点真的是烦人

Woks wont change shape on an induction stove. The heat is transferred by an electromagnetic field

is this Uncle Roger's Uncle?

@wokwithtak

3 жыл бұрын

LOL! Uncle Roger is funny, but I am not!

@nygardenguru

2 жыл бұрын

Mister Rogers you mean

Everybody wants gas. No gas saves the planet. I want an electric stove with some big ass ranges.

This was so useful, thank you!