More uses for your electric wok

One of my priorities in setting up my new kitchen was to make as many of my tools accessible as possible. This was a problem in my old place. Tools that were out of sight rarely got used.

Since I've set up the new kitchen, I use things like the griddle, the electric wok, and the blender almost daily. One of the first posts I ran on this blog was a list of alternative uses for an electric wok. With my renewed use of it as a tool, I've come up with a few more.

• Scrambled Eggs One of the most important things in making scrambled eggs is temperature control. The wok has a temperature regulator. If that isn't enough, you can push bits to the (cooler) sides. It's also non-stick. What more do you want?
• Reductions I've found that the electric wok is great for making reductions of balsamic vinegar, sauces, or whatever. The non-stick surface helps here, too... unless you are looking for fond.
• Caramelizing onions I'm not sure that it works any better than anything else, but I've been using my wok to caramelize onions lately, and it seems to do the job more quickly than I accomplish it on the stovetop.