off topic. Mama wants a new electric wok

[fxsales1959]

sorry to go way off topic, but Linda asked me to look for a new electric wok. Our current model is a "Two wife" model over 20 years old. Aroma AEW-316
there are two pencil eraser sized areas where the non-stick material is peeling up and this disturbs her.
we don't have gas appliances here , so electric it is.
We will never entertain Guy Fieri or Jet Li so achieving wok hei is unrealistic considering my budget.
My clicking finger has been hovering over Aromas updated model AEW-307
reading reviews on amazon is much akin to asking a drunk bar mate how to best fine tune a Holley 650.
I did some searches here and just thought I'd throw this up to see if anybody would recommend a sub $100 device.
she uses it 3-4 times a month with great results. all of her wok tools are wooden except one small silicone spider.
thanks for any input.

 

[Parshooter]

Man, don't let Uncle Roger hear you say "electric" and "wok" in the same sentence.
I go by Amazon reviews a LOT. Maybe too much, but haven't been burned yet, since their return policy is liberal. Check to see if America's Test Kitchen has done a review. They are pretty thorough in their testing. Wish I had some real-world advice for you.

 

[okie sawbones]

I'd buy a propane burner and a good wok, then cook outdoors. I do a lot of wok cooking, and I find you really need the BTUs, 50,000 is a minimum.

Amazon.com

 

[zwiller]

Have not used one yet but have been digging around for some time and they are quite powerful. Induction burner. They make them for woks. Honestly, might be too much power for her. Wok hei is cool and all but not that critical for decent stuff. Now if you were dead set on making stir fry/fried rice as good or better as take out grab a propane burner aka cajun cooker. okie sawbones beat me to it. Honestly tho, bet the induction get hot enough to add some character but not true wok hei. My wife is actually turned off by too much.

https://www.amazon.com/VEXMAECY-Ele...c=1&hvsb=hilltop#averageCustomerReviewsAnchor

 

[normanaj]

Nothing off topic about cooking implements!

 

[fxsales1959]

Man, don't let Uncle Roger hear you say "electric" and "wok" in the same sentence.
I go by Amazon reviews a LOT. Maybe too much, but haven't been burned yet, since their return policy is liberal. Check to see if America's Test Kitchen has done a review. They are pretty thorough in their testing. Wish I had some real-world advice for you.

uncle Roger, cover your ears....

 

[fxsales1959]

I'd buy a propane burner and a good wok, then cook outdoors. I do a lot of wok cooking, and I find you really need the BTUs, 50,000 is a minimum.

Amazon.com

thanks. too much "me" involved with that setup.

 

[Astralogics]

I'd buy a propane burner and a good wok, then cook outdoors.

This, because on top of that, you'll have yet another reason to be outside drinking beer

 

[chopsaw]

Linda asked me to look for a new electric wok.

Just thought I would bring that forward .

If you had good results with the Aroma , grab the newer version if that's what she would like .
I took a look at it . Looks nice , and not a bad price either .
Figuring she wants a stand alone unit . Not a flat bottomed pan for the stove top .

 

[fxsales1959]

This, because on top of that, you'll have yet another reason to be outside drinking beer

Think S Florida 90 degrees. beer is for inside.

 

[chef k-dude]

I'd buy a propane burner and a good wok, then cook outdoors. I do a lot of wok cooking, and I find you really need the BTUs, 50,000 is a minimum.

Amazon.com

This is true, even IF one has a typical residential gas burner, you simply cant cook "proper" Asian stir fry because you will never get the "breath of the wok" flavor. Took me years to learn that. I think it was J Kenji Lopez-Alt that woke me up to this reality. Once I understood this, I just realized I am cooking Asain "themed" dishes and accept the shortcomings. I still make great food, but realize I can never simulate what the Chinese and Thai are doing over those rocking high BTU burners.

I use a very large Calphalon stainless pan over a large gas burner on a Viking cook-top in my garage for the broad surface to get fast "browning" effect to simulate the "breath of the wok" as close as I can.

Think S Florida 90 degrees. beer is for inside.

At least you often get a breeze...but I get it. Here in Central Virginia it can get "African Hot", upwards of 100 in the shade in the summer. I dont even like to grill outside in that heat. I'm always plotting meals with cold or simple stove-top ingredients and avoid using the oven if at all possible. I go from gumbo's and stews in fall and winter to gazpacho in the summer!