Do woks work on induction hobs?
As long as the material your wok is made from is ferromagnetic (such as carbon steel or stainless steel), your wok will work on an induction hob. This is because the copper coil beneath the surface of the hob needs to be able to conduct electromagnetic force through the wok (for heat to be generated).
Note — our Classic carbon steel woks have not been designed to work with induction hobs. If you have induction at home, choose from any of our Excellence range.
How to use a wok on an induction hob
Start on a medium heat when heating up your wok. Induction hobs can heat up very quickly, so heat it up to a midpoint and then take it from there. The great thing about induction hobs is that you can precisely control the heat. Still, you should try to test out the temperature controls to get a feel for how quickly they react to your changes.
Even if your wok has a large diameter, you should place it on a hob size that’s the same as the base of your wok.
As most induction hob surfaces are made from glass, you’ll need to be extra careful when cooking with your wok. This means no slamming your wok onto the surface or doing anything else that could damage the hob. You might find that this takes some getting used to, especially if you’ve always cooked using a gas hob.
How to season a wok on an induction hob
- Seasoning a wok on an induction hob is a similar process to seasoning a wok on an induction hob.
- You’ll need to season any of our uncoated carbon steel woks. All of our other woks already have a non-stick coating, so you won’t need to season them.
- Wash your wok with warm soapy water
- Dry it off
- Heat the wok on a medium heat (this should be easy to control and keep at a constant temperature on an induction hob)
- Add a small amount of oil when hot
- Wipe the oil around the wok to cover the surface (using a paper towel)
- When your wok is smoking, take it off the hob and let it cool down
- Once cool, use a second paper towel to wipe away any excess oil
Your wok is seasoned and ready to use
Why use a wok for stir fry instead of a frying pan?
When the food is cooked, it’s pushed up onto the sides of the wok, allowing the rest of the food to access a higher heat. However, with a frying pan your ingredients are in direct contact with the heat, so it’s easier for them to burn.
The wok’s high slopes also do a great job of containing the inevitable splatter created during cooking. Plus, you don’t have to worry about overloading a wok like you might with a frying pan — there’s lots of room for plenty of stir fry vegetables.