"Pete C." wrote in message

Actually, you can heat a wok more efficiently with an electric source
than with a gas source. A great deal of the BTUs from a gas wok burner
zip right past the sides of the wok and only heat the kitchen.


How does that happen? Take a typical electric element and it is about 6" to
8" in diameter. A wok has a rounded bottom and makes contact at one tiny
point. Where is the efficiency? My one gas burner has a nice hot 3"
diameter flame that heats the base of a wok very well.

Using a wok is one reason I got rid of the electric range shortly after
moving here.