

Your mileage may vary, obviously
But a friend has one of the bigass battery models (the expensive fancy one because he was impressing his inlaws). Cooked a full friendsgiving dinner with the only problem being his burners being tiny (which we all knew but didn’t want to say…).
Which, conceptually, makes sense. I basically only have my induction at full power when I am rapidly bringing something to a boil so I can then add the noodles and back off. So maybe a minute every 30-60 minutes during a big cooking day? And the rest of the time it is at between 40-70% on 1-2 of the 4 burners.
So if we assume the stoves are properly rated to power all four burners at 100% on a 240V circuit? That should actually be pretty within reason for a 120V circuit to handle with the battery pack being for bursting beyond that.
I would still be incredibly wary of buying one since the batteries do have a limited number of cycles. But if you are spending that much for a new stove? You probably are planning to do that again within the next decade?
















A wok? The raised sides of the wok are not supposed to get too warm. That is actually the “secret” of the pan. You have very centralized heat in the middle and you move things to the edges to just keep them warm while you cook the new ingredients through in the center/bottom.
How much of a gradient does indeed depend on your heat source. The propane tornado of horror in my backyard makes the center ridiculously hot but the edges are no slouch. A campfire is going to be a lesser and more controlled version of that. A smaller gas burner or an induction burner is mostly going to just heat up the center a lot.
But that is also why you let the wok come to temperature, same as any pan. ALL heat sources have hot spots. Some bits of wood burn hotter than other. The actual flame jets from your gas stove are hotter than the ceramic bit on top. Even the flamenado has hot and less hot spots. Hence why you always agitate food. Or, in the case of going for a sear and not understanding why restaraunt chefs insist you only flip once, you rotate/move the pan itself.