I just got a new wok and realized that I have no idea how to go about seasoning it on my induction cooktop. It's a flat-bottom, carbon steel wok, so I don't have to worry about contact on the bottom, but my concern is how do I get the sides?
The one idea I had was to season the bottom of the pan as normal, and then heat a neutral oil and something like sliced onions until they caramelize or char and push them up the sides to distribute the seasoned oil, then discarding the oil/onions and repeating. I'm not sure how effective this would be, and it seems like it would take a lot of repetitions (5+) and waste a lot of oil (and onions; but oil is harder to dispose of.)
My old wok I seasoned on a gas stove, but where I currently live I don't know anyone who has a gas stove -- most everyone has electric. I don't think seasoning it in the oven like cast iron is an option; I'm pretty sure at least one of the wooden elements isn't detachable.