What is an electric wok?
As its name suggests, electric wok is a modern version of the traditional Asian basin fried, which derives its heat from electricity rather than from the burner to the stove. While the body of the electric wok is usually similar to the shape to the traditional wok, the electric version is usually separated from the traditional style of the handle, the coating and the built -in heating unit. Fans of this type of WOK Notice that because it can be used anywhere to ensure a source of electricity is very comfortable. However, many cooking enthusiasts condemn electric woks, but claim that they cannot produce high heat levels needed during frying and that they cannot be properly "seasoned". Here, the similarities between the electric pelvis and its traditional counterpart often approach. The main difference between them is that the traditional Wok Derives its heat from contact with the gas or electric duck of the burner, while the electric model has a built -in heating element that is connected to an electricity source using a power cord.
Other common differences between electric and traditional WOKS include the style of handle and coating. Instead of a long wooden handle found on many traditional WOKS, the electric version is usually equipped with two short plastic handles, which are located on the opposite sides of the pelvis exterior. Furthermore, unlike many traditional WOKS, the interior of the electric wok is often coated with non -stick material.
Many electric wok advocates feel that its built -in heat source gives it the main advantage over traditional WOKS. Rather than required a cabin burner, such as a traditional pelvotel room or in a camp that has drawers.
Electric wok, however, has many critics within cooking community. Many of these individuals claim that this type of wok does not heat evenly and cannot achieve very high thermal levels needed for frying. For these reasons, electric WOKS does not have to work as well as traditional models. Finally, a non -stick interior onClimbing in many electric WOKS prevents them from "acting" or gradually forming the glazing of oils derived from foods, which is a phenomenon that occurs in unnoticed WOKS, which is expected to increase the taste and quality of fried foods.