Wok Hob -- any hands on experience?
I am thinking about placing a 12 or 15 inch wok hob or module next to an induction hob. It seems to be that wok cooking is one thing that probably can't quite be replicated on most standard induction hobs. Has anyone ever used or installed on of the hobs by Miele, Gaggenau, or Wolf? The Miele apparently has a whopping 27,000 BTU's!
My other big questions is whether these hobs are basically only for woks or could be used with more or less any pot?