Just bought a new house with an induction range. Have not yet cooked on it though. I often cook with a wok and am concerned about cooking with one on an induction range as only the point of contact gets hot. I use round bottomed woks to. I've heard of putting a steel plate on the burner if using non-ferrous pans and maybe that could convey enough heat but.... Has anyone experience cooking with a wok on an induction range that can give me some advice? If I can't cook readily with a wok there's a strong possibility I'll rip it out and go back in with a Wolf gas stove.