I use a steel wok on induction. When I weekly check the fan grease trap, there's enough oil to run a 1957 DeSoto through the Nevada desert and still have plenty left over for John Travolta's hair.
When I travelled Asia, the chefs always seemed to douse the food in oil (and stock), and my own impression is that without sufficient oil, it feels as if "nothing's happening" in the pan.
In particular, vegetables like broccoli, seem to absorb oil like there's no tomorrow. I use rapeseed oil and run my wok on 85% of maximum heat, which seems to be the perfect temperature.
My question: How much oil is required for a standard one person wok meal, and how do I make sure the oil goes into the food, not into the fan?
(I'd also appreciate a physical/chemical explanation of why this happens. I assume it's because of the high temperature, that the oil is transported along with the "smoky" streaks from the cooking.)
Update: An important part of the problem is how the Swedish quality fan is constructed: The oil caught in the grease trap will slowly drip down outside the outer edges of the fan screen onto the induction top. Is this a problem with all kitchen fans, or could I solve the problem by replacing it?