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Opinions on the third point, authenticity, vary, although chef Jon Kung made a good point about induction hobs when he was interviewed by The Guardian: "You can buy a curved induction wok burner specifically made for woks [...] That wok burner was literally made by Chinese people to cook Chinese food when I cook in that it's more of an authentic experience than cooking on a KitchenAid or a Viking range could ever be." Dishes that involve deliberately charring or burning ingredients, such as aubergines when making baba ganoush, are also perceived as being impossible to make with electric stovetops