[editor’s note: The previous post had been saved to publish yesterday, but I forgot to post it. So today, you get two]
Several years ago, when we remodeled our kitchen, we made the change from a gas (in our case, propane) range to a ceramic top electric stove.
We bought it because we thought that we wanted a convection oven, and the only range we found that offered a convection oven with gas burners on top was a stainless steel restaurant model that cost about as much as a compact car – nice, but definitely out of our price range.
Once we had the range installed, we found that we needed to learn how to cook all over again - Gas and electric just don’t heat the same way. We also found that we could not use a wok, and while stir-fry in a skillet can be good, it is not the same.
Last month, I found a solution. It’s a big enameled cast-iron wok with a bottom that is rounded on the inside and flat on the outside, allowing it to be used on a ceramic stove top.
The thing is huge – 14 1/2 inches across (16 from handle to handle) and it weighs 16 pounds. The only cabinet space that we could find to store it is just above eye level, so just putting it up or getting it down is a workout.
Big as it is, for the first meal I cooked in it I chopped up too many ingredients. The wok was very forgiving, though, and the meal came out great.
Oh – that convection oven feature? – nice enough, I guess, but we probably use it less than once a year.
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