Perhaps some Femo? It's a modeling clay that is then baked, all kinds of craft applications. So you could mould it to fit the cooktop at 3 or 4 positions at whatever height and stabilizing scheme you come up with.
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Help! Need food-grade high-temp insulator
- Thread starter amirm
- Start date
Wait, just so we're clear - you got a work burner that doesn't work with carbon steel? Isn't that like, illegal??
I've been thinking of getting one of those outdoor propane ones.
I've been thinking of getting one of those outdoor propane ones.
This is what we use:
100,000 BTU. Zero to red hot in seconds. Real wok hei.
100,000 BTU. Zero to red hot in seconds. Real wok hei.
I don’t think this has been posted, if so I apologize
One should not think about the temperature of the stovetop.
There is no temperature.
Think of a microwave oven.
It isn’t hot in the microwave, rather the microwave energy is coupled into the water molecules to heat items in the oven.
For the stovetop, it isn’t hot, rather it induces heating in the item on the stovetop through AC fields and the materials resistance to the AC currents.
So, the ideal spacer material is probably one much lower AC resistance than the cooking vessels.
Any AC losses generate heat and cause the item to melt
Why not cast iron? Let me think about it but it may be related to the the magnetic susceptibility...
One should not think about the temperature of the stovetop.
There is no temperature.
Think of a microwave oven.
It isn’t hot in the microwave, rather the microwave energy is coupled into the water molecules to heat items in the oven.
For the stovetop, it isn’t hot, rather it induces heating in the item on the stovetop through AC fields and the materials resistance to the AC currents.
So, the ideal spacer material is probably one much lower AC resistance than the cooking vessels.
Any AC losses generate heat and cause the item to melt
Why not cast iron? Let me think about it but it may be related to the the magnetic susceptibility...
ThePracticalPeasant
Member
Two ideas:
1) Have you tried the glass welding blankets rather than the carbon fibre ones?
2) Perhaps you could make a part to go between the cooktop and wok out of refractory mortar
Edit: I think @BillH has a good point.
Edit: Could you not support the wok externally, effectively hanging over the cooktop?
1) Have you tried the glass welding blankets rather than the carbon fibre ones?
2) Perhaps you could make a part to go between the cooktop and wok out of refractory mortar
Edit: I think @BillH has a good point.
Edit: Could you not support the wok externally, effectively hanging over the cooktop?
Helicopter
Major Contributor
The Lodge cast iron wok has a nice flat bottom, but on my natural gas burners, I usually prefer the cheap Walmart ImaUSA carbon steel wok... of course a good 10k+ BTU burner is the real solution to the problem, isn't it?
OP
- Thread Starter
- #30
If it worked, no problem. But no serious cook uses a stainless steel wok!
High carbon steal heats up instantly and with right seasoning, it becomes essentially non-stick. It is also better able to impart the "wok hay."
OP
- Thread Starter
- #31
I almost bought one this week but as I noted, the seller of one of them scared me saying it cannot be used around food.
OP
- Thread Starter
- #32
An update. My wife also had these colorful glass beads. I tried them and they work too! And look nice. I am a little worried about them spontaneously exploding/shattering or something. Anyone has knowledge of whether this can happen? Are there trapped gasses inside them that could do this?
Anyone has knowledge of whether this can happen? Are there trapped gasses inside them that could do this?
OP
- Thread Starter
- #33
I sent a message but they didn't answer. Will pester them again. I suspect they will just tell me to use their stainless steel one......
OP
- Thread Starter
- #34
Yeh, if it doesn't work out as a wok, I am sure it will have a future as a waveguided tweeter!!!
- Joined
- May 18, 2020
- Messages
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An update. My wife also had these colorful glass beads. I tried them and they work too! And look nice. I am a little worried about them spontaneously exploding/shattering or something.
My sister-in-law, the foodie, says no. Since 2016, none have ever broken in a high-energy way, although two cracked and fell apart undramatically.
OP
- Thread Starter
- #36
Ah, that is a relief!
ThePracticalPeasant
Member
I have a couple [for welding purposes], they're pretty tightly woven, they don't feel sharp, actually quite slippery. I can't imagine stray fibres suddenly jumping out of the weave and into your wok... though I can see the point of not wanting glass fibres anywhere near your food...
OP
- Thread Starter
- #38
I wonder if the resin used to make fiberglass stinks up like the other material I tested when it is super heated for good length of time.
Freeway
Senior Member
- Joined
- Apr 10, 2021
- Messages
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- 380
If it worked, no problem. But no serious cook uses a stainless steel wok!
I see you realize, just like all audio equipment (especially speaker cable), a wok needs to be 'burned in'.
Last edited:
OP
- Thread Starter
- #40
Those things scare me.
If you have 240 volt these induction cooktops are incredible. It goes from zero to smoking in 30 seconds. Put some vegetables in there and it will explode with steam. Nothing will just sit there stewing in juices unless you wanted it too. The only drawback compared to the restaurant blowtorches is that it won't heat up all the way to the sides.