We have an Ikea wok that works on our induction. It's OK. Does the job and I think was only about $5.

thanks gsciencechick.

and, head hung low --- I should have done a search. Lots of previous discussion about induction woks here.

http://ths.gardenweb.com/forums/load/appl/msg0419532828389.html

Here is a link that might be useful: earlier thoughts on same

I have a Le Creuset cast iron wok which I bought on a whim at the outlet sale. I put a detailed analysis (which I'm not with it enough to write fresh) in this thread. Lodge makes one too. These cast iron woks have a small flat portion on the bottom and a normal shaped interior. I've used mine more since I wrote it up, and I think it really does work well, but it's very different from other wok cooking, and it does take a long time to heat up sufficiently. Just like they tell you to wait awhile after the indicator says your oven is heated for the heat to really stabilize, the same is true for the cast iron wok.

I find the Demeyere, with the ball feet, intriguing, but I don't know anyone who's used it.

What I'd love to find out is if anyone has done experiments with a standard carbon steel wok with something to stabilize it. I know one guy who uses one with a bamboo ring, but it's a shallower wok (can't remember where it's from). There are two shapes that are common in the shops: very conical, and the "inside out" ones that are less angled. I'd think that the latter might work okay with a bamboo ring too, but that's pure guesswork.

The trick to any of it is having the wok close enough to the surface for enough of the width to pick up the induction field directly, rather than having the heat passed up solely through the metal from the bottom.

One of the problems with any round bottom wok is that it can't take advantage of the combined power of a big double element. The footprint is too small to activate the outer ring. A large flat bottomed wok (flat inside and out) might be big enough, but then you loose the advantage of the shape.

The cast iron wok is actually easier for me than a regular one over flames. I don't have to worry about managing the wok or the heat. Just get it good and hot, and the induction combined with the mass of the wok will retain the heat, at least for small, family sized portions. I don't wok for company. :) I am careful not to add too much that's too cold too fast, but the heat recovery seems pretty good.

Wok cooking was an important requirement for me. When I seriously started looked at induction, I took 2 different woks to a trail cooking session Purcell Murray. I took my trusty wokshop carbon steel wok from china town and my mom's cast iron. They both had a flat bottom section, so the balance was ok. I was not happy with the cooking result though. The cast iron took a long time to heat up and did not get hot enough I think. It did not sear the veggies. More like saute. The carbon steel did get hotter, it also had more of a flat section in the bottom. But the results were not happy. I gave in and decided to get a single 12" wok burner separately. Btw, my experiment was with gaggenau. I also tried Miele but I did not select that as I did not case for the UI.

Lalitha