A decent induction is a lot better than household gas for stir fries. It can dump more heat into a (flat bottomed) wok than a household gas burner and you can get proper wok hei which just isn’t possible otherwise. A home gas stove can’t dump the 3500w that some induction can.
I’ve only lived with gas or induction and the heat and controllability from a good quality modern induction stove is unbeatable until you go to commercial gear.
So, I personally have always used a flat-bottomed cooker. And even on my resistive heater it’s good enough for my purposes.
But I know that people who are really serious about stir frying prefer round-bottomed woks. Which require unusual specialist tools that may not be as seamless an experience as flat induction is.
A decent induction is a lot better than household gas for stir fries. It can dump more heat into a (flat bottomed) wok than a household gas burner and you can get proper wok hei which just isn’t possible otherwise. A home gas stove can’t dump the 3500w that some induction can.
I’ve only lived with gas or induction and the heat and controllability from a good quality modern induction stove is unbeatable until you go to commercial gear.
So, I personally have always used a flat-bottomed cooker. And even on my resistive heater it’s good enough for my purposes.
But I know that people who are really serious about stir frying prefer round-bottomed woks. Which require unusual specialist tools that may not be as seamless an experience as flat induction is.