ron@fluke.UUCP (Ron Pankiewicz) (07/31/85)
Does anyone have any experience with conventional steel woks (used, alas, on an electric range) vs the electric "table-top" woks? For example, do the heating elements in the electric woks deliver sufficient energy to do an effective job of cooking a complete dish? How well do conventional electric frying pans work for stir fry cooking. (Admittedly they don't provide a well for the hot oil, and some are not sufficiently deep for easy stirring of the contents.) Any constructive comments about the relative merits of these appliances would be appreciated... -ron