Julia Heffelfinger

Oct 20, 2023 | epicurious.com | Jon Kung |Julia Heffelfinger |Cecily McAndrews |Melissa Knific

"Is that electric?" "Where is the fire?" "Is that a curved base?" "Does it really work??"The "it" here is my plastic and glass induction wok burner. The questions are the ones I get every time I post a video using it. And no matter how often I explain it, praise it, or encourage its use, the social media algorithms ultimately will find another few thousand folks who've never seen it before and I get to teach a whole new set of people why an induction wok is the way to go in most western homes.