The responsiveness and precision power levels of the Gaggeanu induction cooktops are ideal for wok cooking however choosing the correct pan is the first step to success. The type of pan chosen is important because when cooking with induction the base of the pan absorbs and radiates heat to the entire pan providing precise accurate heating.
When cooking with lighter weight pans, such as carbon steel and stainless steel the pan can be lifted from the cooktop to toss the food if needed for a few seconds. If the pan is removed for longer than 30 seconds the setting will deactivate. Once the pan is replaced on the cooktop in the same position the heating will re-commence instantly.
When cooking with heavier cast iron pans the food is best stir-fried with the appropriate tools leaving the wok in place.
Preparation is also key for successful safe wok cooking so, prior to heating the oil, assemble and prepare all the foods and sauces so you can focus on cooking at hand.
Carbon Steel Wok
Carbon steel absorbs heat very quickly and is ideal for high heat wok cooking. A wide variety of flat-bottomed carbon steel woks are available, some that require seasoning and some that are seasoned.
Carbon steel is best heated slowly, for best results add the heat tolerant oil and heat the wok for a minute or two on level 7 - 7.5. Once heated increase the power level to 8.5 or 9 to commence cooking.
Cast Iron Wok
Cast iron is also an effective medium for wok cooking and for deep frying. To ensure the pan is evenly heated, add the oil and heat the pan at a moderate temperature for a few minutes on level 7 before increasing the temperature to level 8.5 - 9 for cooking.
The Gaggenau wok accessory consists of a support ring and a large stainless steel wok. When using the wok accessory, place the ring in the center of the cooktop, put the pan in place and add the oil. Select the Wok Mode symbol (shown) to activate the Boost function for high heat wok cooking and set the power level to 12 to heat the oil to just below the smoke point.
Important Notes:
Always turn on the ventilation prior to heating the pan. The Boost function (double arrow symbol) should be activated for efficient venting or choose the Automatic (A) function (shown) and the fan speed will adjust automatically.
Never heat empty pans on the induction cooktop and never leave pans unattended when heating the oil.
Do not place hot pans on the control panel or display functions.
Avoid using non-stick pans as high heat may cause the coating to disintegrate and release fumes.
