i wonder if this type of niche use case would be best served by an lp gas tank type situation rather than outfitting an entire building with gas piping.
my guess is, most people in most cooking situations would never need restaurant grade stove tops. but like we do now, us nerds with nerdy niche cases will figure out how to do it for ourselves with elaborate projects :p
That might seem niche from a Eurocentric perspective, but a gas burner is probably the most ubiquitous cooking appliance around the world. A lot of the worlds cuisine has been developed around cooking on top of one.
The traditional method for cooking a stir fry is in a wok and at a very high temperature. Induction doesn’t get hot enough, and it’s not possible to heat a wok on one anyway. You can make a stir fry in a pan, and at a lower temperature, but it’s going to taste completely different.
> Induction doesn’t get hot enough, and it’s not possible to heat a wok on one anyway. You can make a stir fry in a pan
This is not true at all. I have been cooking with my wok for years using induction. Only real requirement is that your wok has a flat bottom which while not 100% traditional works just fine.
If your wok has a flat bottom, then it’s not a wok. The circular shape of a wok diffuses heat up the sides, which a flat bottom pan doesn’t do. A flat bottom pan also doesn’t allow you to toss whatever it is you’re frying properly. If an induction cooktop was capable of providing the appropriate amount of heat, this would simple end up burning some of the food. However, it most certainly is not. An induction cooktop _might_ be capable of heating a pan up to the appropriate temperature (I’m skeptical about that), but it can’t keep it there. That temperature will drop the moment you put anything in it, and if you want to properly stir fry something, you need your wok to keep that scalding temperature the whole time you’re cooking.
You can cook food in a flat bottom frying pan on an induction cooktop, but you can’t do anything close to a traditional stir fry technique.
> A wok with a flat bottom is wok with a flat bottom not a normal flat bottom pan.
And this was done to fit western stoves. It is not traditional and changes the method of cooking as well as heat distribution. Woks need round bottoms.
