Why I Cook With Induction
Jon Kung · 3 HN recommendations
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Chef Jon Kung explains why he cooks almost exclusively on induction, citing fast heating, cleanliness and precise temperature control. He shows a rounded induction wok burner.
Why HN recommends it: HN points to it in gas-versus-induction threads as a professional chef making the positive case, including for wok cooking.
“Jon Kung makes the positive case for an induction wok better than I can” Read on HN ↗