After working 5 years as a in house chef in a kitchen equipment company, this question is, by far, the question I get asked most often at work. There's a huge misconception that if you use a gas stove you can automatically get wok hei, which is simply not true if your gas stove cannot output enough heat. In a home setting I've always found(after comparing both because I use both gas and induction at home) that induction gives me the better result.

It heats up up much faster, it is a more efficient at heat transfer so it replenishes the heat lost in the wok when you add ingredients in to cook, the main real downside is that your wok needs to have a flat base to come into contact with the induction hob.

Here are more tips if you're trying to achieve more wok hei
1) preheat your wok to ensure that it's hot enough when you drop your ingredients in, because the temperature of the wok will immediately drop once ingredients are added
2) a heavy wok with many layers will distribute heat more evenly, and woks of certain types of materials like cast iron and carbon steel are able to hold more heat
3) ensure your ingredients are as dry as possible before adding it. Any additional moisture on your ingredients will waste thermal energy or heat in the wok to convert it to steam
4) do not overcrowd your wok with too much ingredients at once because hobs built for home use will not be able to replenish the thermal energy fast enough to develop significant char

#wokcooking #friedrice #induction #gashob #cookingequipment #kitchentools #wokhei

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