How do you use a wok on induction? (Without giving up on flavour)

Think wokking on induction always ends in limp peppers and meat that simmers instead of sizzles? Then you probably didn’t use the right wok pan for induction.

Induction is no compromise. It’s control. And if you know how to use that control, you get more heat, more flavor and more bite than you ever thought possible.

We’ll show you how to wok on induction the right way. With courage.

Can a wok on induction really get hot enough?

Short answer: yes.

Long answer: only if your wok is suitable for induction AND you use it properly.

Induction works with magnetism. So without a magnetic base no power. A wok induction flat base is essential. More contact with the cooking zone means more direct heat transfer.

At Cook & Pan we design our stainless steel wok pan and aluminum wok pan with induction base so they make maximum contact. No wobbly curve. No heat loss. Just direct energy.

Gas has a flame. Induction has focus.

Best wok pan for induction: stainless steel or aluminum?

Looking for the best wok pan for induction? Then you have two strong choices.

Stainless steel wok pan for induction

• Loves high temperatures
• Perfect for searing
• Robust and durable
• Ideal for powerful caramelization

Aluminum wok pan with induction base

• Heats up super fast
• Light and agile
• Responds immediately to temperature changes
• Great if you stir actively

Both versions of Cook & Pan are free of harmful substances and designed for intense use. Because high heat calls for smart materials.

Why your induction wok doesn’t get hot

Did you google “induction wok doesn’t get hot”? Then something’s going wrong here:

• You heat the pan for too short a time beforehand
• Your pan is too small for the cooking zone
• You put too many ingredients in the wok at once
• Your ingredients are cold or wet

A wok must be blazing hot before you add oil. That usually takes 2 to 4 minutes on high heat.

Do the water droplet test. Does it stay put? Too cold. Does it immediately scatter and evaporate? Perfect.

We always say: heat first, then action.

This is how you get wok hei on induction

Wok hei is that subtle smoky flavor you usually associate with a gas flame. But you can achieve it on induction too.

The secret is:

• High starting temperature
• Work in small portions
• Oil with a high smoke point like peanut oil
• Add sauce only at the end
• Keep ingredients moving constantly

Pour your sauce along the edge of the wok so it evaporates and caramelizes immediately. That’s building flavor. That’s control. That’s no coincidence.

This is how you wok on induction in 6 steps

Want a foolproof method? Here it comes.

1. Preheat your empty wok pan for induction for 2 to 4 minutes on high setting
2. Add oil and tilt the pan so the bottom is covered
3. Cook protein briefly and powerfully and temporarily remove it from the pan
4. Stir-fry vegetables in small batches
5. Add everything back together
6. Pour sauce along the edge and let it caramelize briefly

Do you hear a clear hiss on contact? Then you're doing well. Do you hear soft bubbling? More heat.

How do you prevent watery vegetables in your wok?

Watery stir-fry doesn't come from induction. It comes from too low heat or too much volume.

Avoid it like this:

• Pat vegetables dry
• Cut everything into equal pieces
• Don't overload your wok
• Work fast and hot

A wok pan with a flat bottom for induction ensures maximum heat transfer. That means faster evaporation of moisture and therefore more crispiness.

Weak is not an option.

Temperature is your secret weapon

Induction reacts instantly. Think of it as a dimmer for heat.

Too hot? Turn it down a bit. More power? One twist.

With a good stainless steel or aluminium wok pan from Cook & Pan you don’t have to guess. You set the pace. You build flavor in layers.

And you can feel it. And you can taste it.

Why material really makes a difference at high heat

Wokking is all about extreme temperatures. That’s why we use materials that can handle it.

Our stainless steel wok pan stays stable at high heat and gives you deep caramelization.

Our aluminium wok pan with induction base heats up quickly and distributes heat evenly.

Free from harmful substances. Designed for intense use. Made not only to perform well but to look good too.

Because cooking is an expression. And your tools are part of that expression.

Maintenance without washing drama

After all that wok action you don’t want a cleaning marathon.

Let your pan cool down. Clean with warm water and a soft sponge. Many models can just go in the dishwasher.

This way your wok pan stays induction proof for the next round.

Induction is no compromise. It’s character.

We break with the boring cooking standard. Why settle for average when you can go all in?

Whether you’re stir-frying quickly on a weekday or going all out with an elaborate Asian evening, with the right wok pan for induction you don’t do things halfway.

Gas is not a requirement for fire. Heat isn’t in the flame. Heat is in your pan.