Experience wokking on an induction cooktop?
We're about to switch out a really old electric cooktop in a house we just bought and are deciding between gas and induction. My wife being a keen wokker (she is of Chinese heritage), her main concern is how a wok would perform since it has a really small surface area at the bottom. Does anyone have experience with this? We're aware of special concave induction cooktops, but I believe they're more expensive.
It's a biggish decision and hard to make confidently without experience. I'm going to go out on a limb and also ask if anyone would be willing to let us try out in their kitchen (in exchange for an authentically cooked Chinese dish!).