The reason I ask is that I have a nice hand-hammered carbon steel wok and I really like it. And I through it on my induction stovetop and I can say it "worked" but that was just an experiment; I certainly couldn't cook like that. Then I tried it with a wok ring. Mind you, I wasn't cooking anything, I just threw some oil in the wok to see how it'd go. I used the wide end of the ring upwards to keep the wok as close as possible to the burner. It seemed to work really well. I aimed my IR thermometer at it and I think it was set for like 300F and the thermometer said something like 360F. Obviously more experimentation is needed. I'm just wondering if there is some sort of obvious risk or cautions that I should be watching out for.
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