Tootfinder

"“There is that sense of theatre with fire and flames,” says Jeremy Pang, a third-generation Chinese chef in London and founder of the School of Wok. “It feels quite traditional and exciting. But we have found that we can get just as high temperatures, and just as good cooking, with electric.”
The secret to traditional Chinese cookery lies in the “wok hei” – literally, the breath of the wok, meaning the smoke and heat that the chef must master, to give all ingredients the right de…

The chefs turning down the heat by switching from gas to electric
As well as being quieter, cheaper to run and easier to clean, induction cookers can cut kitchen temperatures by up to 10C

"“There is that sense of theatre with fire and flames,” says Jeremy Pang, a third-generation Chinese chef in London and founder of the School of Wok. “It feels quite traditional and exciting. But we have found that we can get just as high temperatures, and just as good cooking, with electric.”
The secret to traditional Chinese cookery lies in the “wok hei” – literally, the breath of the wok, meaning the smoke and heat that the chef must master, to give all ingredients the right de…

The chefs turning down the heat by switching from gas to electric
As well as being quieter, cheaper to run and easier to clean, induction cookers can cut kitchen temperatures by up to 10C