Hello, I have a question for you. Of course the PF 160 is my favorite way to cook, but sometimes I can’t cook outdoors (either because of rain, snow, or fire restrictions).
What is your favorite setup to cook with a wok indoors? Have you ever tried induction burners?
I use a regular gas range with a 16,000 BTU burner, a large Wokmon focus ring, a 14” round bottom 2 mm thick carbon steel wok, and sometimes a few blasts from a Bernzomatic TS8000 blow torch. Even with all this, of course I cannot achieve the same results as the PF 160, but I am striving to get as close as I can for when I have to cook inside. I have never tried induction burners, but I believe they could be used with a flat-bottom wok, and I’ve also seen some specifically made for woks. I’ve never tried other wok materials, but I’m curious about aluminum and copper for their thermal conductivity.
I hope you had a great weekend!
We advocate outdoor cooking because we don’t like grease building up indoor. We only use our indoor gas range for boiling style of cooking. We build a covered corner outdoor that we can cook year round.
If you are not concerned about indoor grease build up along wall and surface, which we find difficult (if not impossible) to remove and clean, you can use much more powerful source to cook indoor. Induction cooking to my impression is too slow. You might prove to me that is not true anymore.