When you picture a wok, it may be one that's being worked in mid-air with flames licking its sides. Inside, there's smoky char kway teow or glistening fried rice. A wok is synonymous with fire.

The debate is certainly heated. Is it better to cook with gas or shift to electricity-powered induction? And what are the downsides to using a new-fangled induction cooktop? I'm not going to go as far ...