Many chefs are asking what a no-gas future will mean for culinary traditions like wok cooking.
  •  Ebby   ( @Ebby@lemmy.ssba.com ) 
    8•5 months ago

    22 paragraphs later:

    As of now, I can safely say that my induction-versus-flame-fueled wok hei taste test remains inconclusive.

    They compared American cafeteria food to real street food in Hong Kong. OMG nooooo. It never had a chance.