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So I checked the temperature of water where the element was set to about 100 degrees F. It seemed to be about 25 to 30 degrees high. So what temperature should I set it for wok cooking with garlic. I ended up cooking the dish in a regular fry pan on the stove, but I would like to use the wok, otherwise it is just dead weight in my kitchen.


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I don't think there is anything wrong with the wok. Chinese wok cooking requires some seriously high heat, if it was really too hot, you'd be complaining of the oil smoking so much that your eyes sting, or even seeing the wok bottom glow if the kitchen is somewhat dim. The more probable explanation is that, as you are not accustomed to this type of ...


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Welcome! It does sound like the oil was too hot. However, in my experience with any electric fry pans, the elements don't go bad. Most of the older wok models had a plug in temperature control unit and this is most likely the culprit. I would try your wok, perhaps with water, and use a thermometer to see if the temperature is what it is set at or how much ...


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Unfortunately, temperature is the only thing you can go by: the phrases 'medium heat' and '4/6 on the hob' don't really give us any information, and there could be significant variations in cooking time due to the shape of the wok, the starting internal temperature of the chicken, the shape of the breasts, and so on. With chicken, the entirety of the meat ...



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