I’m… Skeptical. Mostly because I have a lot of cast iron and love it, and I’m not sure how well they’d work with induction burners. And also because I want to get a wok burner (yeah, the 100k+ BTU monstrosities) for doing stir-fry, and I’m not sure that the realistically affordable induction wok burners are going to manage that.
Cast iron like everyone else says works very well with induction, it’s pretty much the ideal material. However, unlike with a steel pan, you want to start on the low side and warm the pan up. It likely won’t cause issues immediately but if you frequently go straight to hot with a cast iron pan it can ultimately lead to the pan warping.
cast iron is pretty much perfect for induction.
for the wok: try it. Technology Connections did a video about them recently.
Basically: They should be fine. But it really depends on your stir fry style.
The somewhat good ones should be capable to get the heat into the wok. Keep in mind that a giant about of heat is getting lost on those burners. Not everything will heat the wok
Yeah, cast iron should work well. I also like the usual stainless steel or non-stick pans. I mean these get hot and cold almost immediately and I have good control over temperature. A heavy cast iron thing is made to store the heat and not do that. Depends on what someone is trying to achieve.
And something that doesn’t work are things that aren’t flat at the bottom. You just can’t have a wok that is completely round and put that on a flat surface. And also thin metals don’t work. So maybe use another cooktop for that. We own a wok that has a flattened bottom. But I don’t really like cooking with that thing. Not sure if it’s me or the wok.
There exists special wok induction stoves that have an indent for the wok, with the coils around it
