Induction doesn’t require you have perfectly flat pans/whatever. Your “induction ready” pots/pans were probably just really bad, like maybe aluminum (yikes) with some kind of induction-compatible insert? You want to use pure cast iron anyways.
Everything your gas burner can do, a proper induction range can do better. Mine has a dedicated 240V 60A line and can boil water faster than anything but a restaurant-grade gas line (which isn’t even an option in most neighborhoods).
I don’t use woks at all, but I can’t see why one wouldn’t work.
Everything your gas burner can do, a proper induction range can do better. Mine has a dedicated 240V 60A line and can boil water faster than anything but a restaurant-grade gas line (which isn’t even an option in most neighborhoods).
I don’t use woks at all, but I can’t see why one wouldn’t work.