What to consider when switching from gas to induction

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Welcome to the community @Brinkin

@Brinkin

Still need gas for stirfry.

There are at least three options if one still wants the intensity of gas and domed base of the traditional wok.

• Side burner on the outdoor gas BBQ. Every display home seems to come with an outdoor kitchen these days.
• Hybrid induction cooktop with an integrated gas side gas wok burner.
• Stand alone Asian cartridge gas Wok stove. Basically a camping stove with a trivet and burner design suited to the traditional Wok. Disposable butane or propane canister and some with two to power a larger burner ring.

There’s a more relevant discussion in,

Induction cook tops and Air Fryer OVENS

It depends on how keen one is to reproduce the authentic and rapid wok cooking technique. I tend to steam or stew a stir fry more than sizzle, unless I use the wok burner on the BBQ. A very basic gas wok burner will be rated at approx 20MJ or nominally 5.5kW electric. The larger burners found in commercial (Local Chinese) will have greater capacity up to approx 60MJ or 16.7kW electric. I can’t explain the cooking science.

Imagination suggests a perfectly crafted and stable shaped wok could be sold paired to a suitably shaped induction coil/ assembly for an all electric alternative. 35amp electrical supply possibly needed to achieve the 20+MJ