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Why I Cook With Induction

Jon Kung · 383K views · 2021-03-10 · 3:01

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Overview

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.

On Hacker News

HN points to it in gas-versus-induction threads as a professional chef making the positive case, including for wok cooking.

Recommended by 3 HN people across 3 months · HN mentions 2022–2023

Topics

Cooking & foodPower grid, heating & buildings
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inductionwokcookinggas stoveskitchen

What people said

femiagbabiaka · 2023-04 · Recommendation

> Doing a decent stir fry is all but impossible on either induction or standard electric. Not really. Jon Kung makes the positive case for an induction wok better than I can: [VIDEO] . The usage of the wok precedes the gas burner by.. maybe 1500 years? Cooking on an electric range is just something to get used to.

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cespare · 2022-03 · Recommendation

It's true that most induction cooktops/ranges aren't great for woks, but in principle the induction surface doesn't have to be flat -- it can be a concave shape to match the wok. In fact these exist -- if you search for "induction wok burners" you can see some pictures. (I only recently became aware of this after watching this video of a chef who uses induction cooking in a small kitchen: [VIDEO] ) Perhaps in the future there will be cooktops that include a wok depression on the surface, similar to how some gas stoves today include a built-in wok ring.

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faitswulff · 2022-01 · Recommendation

Chef Jon Kung posted a video talking about cooking on induction that features a rounded induction cooktop for woks: [VIDEO]

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Sources

Video by Jon Kung, played through YouTube.

Data and selection notes

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HN Library: HackerTube export (2026-10-31) and open-index/hacker-news. Upstream summaries and classifications may contain AI errors.

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