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What’s the difference between a wok and a frying pan? Whilst they might look similar and perform a comparable range of functions, a wok originally dates back to ancient China. A long time kitchen staple in Asian kitchen, woks have slowly incorporated their way into homes around the world as oriental flavours become more and more favoured in the consumer palate. Using a wok allows for much more versatility than a traditional frying pan.
Its tall sides create an improved even heating system that fully surrounds foods, in addition to creating a protective barrier. Whatsmore, these taller sides can hold larger amounts of oil or water for deep fat frying or boiling also. Woks with lids also can perform seaming functions for vegetables that want to be well cooked but without the extra oil added from frying. Woks are perfect for all kinds of stir-fry dishes. By adding spices first, chefs can ensure an even seasoning throughout the food pieces. Proteins are added first, then vegetables in a classic stir fry order to ensure ideal cooking times and seasoning throughout.
Induction woks are an easy addition to any commercial kitchen or catering service looking to diversify or start a niche menu. The built-in wok pan comes with a built-in easy to use touch base to make things simple for catering and kitchen staff. A countertop model is equally quick and efficient to install in most modern food service locations that are designed for electric models. The vitroceramic wok top is heated by a 280mm diameter internal generator coil that creates an even distribution of hot and cold around the pan.