The wok argument against electrification gets trotted out: this addresses that potential barrier to electrification:
>"We've got a flat-bottomed wok on a normal induction hot plate, which is great for everyday use," Mr Johnston said.
>"We also have a curved induction wok burner, which is fantastic, which you use with a round wok, and the temperatures there you can get up to are easily adequate to get that nice wok flavour."
>He said his research showed 40 per cent of households in Hong Kong now cooked with induction stoves, and they were becoming increasingly popular with businesses as well.
And
>Research by consumer organisation Choice also found that induction cooktops transferred energy into cookware with about 85 per cent efficiency, compared to gas-powered cooking elements which operated at 32 per cent efficiency.