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What's the point of a wok on a flat stove top?
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I thought the two main selling point of a wok is using it on an extremely high temperature and having the wok heated from all sides. Far as I know my stove top (electric) will never get as hot as a restaurant built stove and has a flat surface. So why should I use a wok? Is their any advantages compared to a skillet when I'm cooking at home?

Thanks in advance for the replies

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4 years ago