10 Best Woks For Electric Stove 

Have you thought of expanding your horizons in the kitchen or improving your cooking skills? Investing in a wok will facilitate this goal.

Woks, the traditional Chinese cooking vessel, are thought to be at least two thousand years old. The word “cook pot” in Cantonese is where we get our English word “wok.”

To say a wok can do it all would be an understatement. They are ideal for making traditional stir-fries, and their design makes them a good choice for the recently trendy one-pot dinners.

One pot can be used to simultaneously prepare meat, vegetables, and sauces.

First-time wok buyers may not know what to look for in a good one. Most importantly, you should know that not all woks can be used on all types of cooktops.

A traditional wok’s circular base makes it ideal for use over gas burners or open flames. They will topple over if placed on a flat stove, so you’ll have to hold them the whole time.

Finding a wok that works with your electric stovetop can be more challenging.

So, which woks work best on an electric stovetop? Cast iron or carbon steel are commonly used to make electric woks because they are durable, heat-retentive, and simple to season and prepare for use in the kitchen. On electric stoves, a wok with a flat base is preferable because it won’t slide around as much during cooking.

Here, we’ll go through what you need to know before buying a wok for an electric stove, and then we’ll show you our top 9 recommendations.

Tips for Buying a Quality Wok to Use with Electric Cooktops

Check out this guide before you buy a new wok if you’re excited about the prospect of preparing wonderful meals. If you plan on using a wok with an electric stove, we have developed a list of the most important factors to think about first.

Material

Among the several materials commonly used to craft woks, there is one that you should never use. Wok hei is responsible for this effect.

Wok hei is the distinctive, smokey, charred-in-a-good-way flavor that underlies every dish cooked on a high-quality wok.

This taste is essential to superb wok-cooked food, and you can only get it by seasoning your pan.

Because of this, a nonstick wok is not something you should use in the kitchen. These can’t be seasoned to add wok hei because they lack that quality.

Select a wok made of cast iron, carbon steel, or aluminum for the greatest results and the least amount of seasoning effort.

Cast iron can sustain the highest temperatures but is the heaviest and slowest to heat up. Aluminum is the most lightweight and fastest to heat, but it also has the lowest heat tolerance and may not survive as long.

Carbon steel is an excellent compromise between durability, portability, and thermal conductivity.

Oil seasoning is recommended for many woks before their initial usage, especially those made of carbon steel or cast iron. To keep them in good operating order, you’ll occasionally need to reseason them, too.

Don’t know what it means to “season” your pan? It’s not just you. It is most frequent with cast-iron skillets, although it can be done with aluminum and carbon steel as well.

You shouldn’t be concerned, though. If you want a quick primer on how to season a pan, watch this video.

Size

It’s crucial to think about wok size prior to making a purchase. Consider not only the overall dimensions of the wok, but also its “footprint,” or the surface area that makes contact with the burner.

When cooking, the speed with which a pan comes to temperature depends on how much metal is in direct contact with the heat source. It can also assist keep the wok from sliding about on the stovetop during the more aggressive cooking methods.

The overall dimensions are crucial. A smaller wok is great if you’re only going to be feeding yourself or maybe two other people.

However, one of the reason woks are often rather large is that you need greater surface area for wok cooking. In general bigger is preferable (above 10 inches is optimal) (over 10 inches is best).

Bonus Features

Some woks come with entertaining “extras” that aren’t required for cooking, but they can be useful. Incorporating these accessories into your wok’s setup can facilitate its use in a wide range of kitchen tasks.

Choose a wok that has at least one cool touch handle. Traditional wok cooking methods necessitate a very hot wok. Having a wok with a handle that won’t scorch your hand is a huge help and may make cooking with a wok a pleasure.

Woks that can be used in the oven and dishwasher are also a great option. Dishwasher-safe items can be cleaned quickly and efficiently.

Although it is not advised to regularly clean your wok in this manner due to the necessity to reseason it afterward, it is useful to have the alternative available.

Woks that can go from oven to tabletop are typically made entirely of metal and lack ergonomic cool-touch handles. Woks with a cool touch handle, however, are not always the norm. The best of all worlds, so to speak.

If you’re just starting out with wok cooking, a cool touch handle will help you keep your cool.

To clean a wok with a removable handle after using it on the burner, just unscrew it from the wok. After that, your wok can go straight into the oven.

10 Best Woks

Best Overall: HexClad Hybrid Stainless Steel Wok

HexClad Hybrid Stainless Steel Wok

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A carbon steel wok with a non-stick coating is perfect for use on an electric stove, as its longevity rivals that of stainless steel. The HexClad Hybrid Stainless Steel Wok is an exception because it can be used for both types of cooking.

Carbon steel is the material of choice for experienced wok cooks. It can withstand the test of time, weighs little, and has a nonstick surface by nature after being seasoned. These Blue Carbon Steel Yosukata Woks

Stainless steel is the best option for people concerned about long-term use and minimal upkeep. The Stainless-Steel Wok Every Chef Needs

Even though nonstick wok pans are a relatively recent development, you should seriously consider investing in one. TeChef’s 12-Inch Art Pan

Though cast iron has been used for centuries, many wok chefs still don’t know it’s the classic choice. Wangyuanji’s Cast-Iron Wok

If you’re looking for a lightweight and minimal maintenance piece of cookware, an aluminum wok is a fantastic option. The Aluminum-Cored Oberon-Series Wok

Tossing and flipping hot food is a breeze with a pow wok’s extended handle, making it an ideal choice for novice stir-fry chefs. The Mammafong Flat Bottom Wok is among the best of the several flat-bottom woks on the market.

Craft Wok Traditional Hand-Hammered Carbon Steel Pow Wok

Craft Wok Traditional Hand-Hammered Carbon Steel Pow Wok

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You may choose between a round or square base for your traditional hand-hammered carbon steel Pow wok from Craft Wok Store.

Carbon steel wok used in the Yosukata

If you’re looking for a one-stop-shop, look no farther than Joyce Chen’s Classic Series Carbon Steel Wok Set.

Carbon Steel Wok Used in Spruced-Up Recipes

The Mammafong Carbon Steel Wok Pan, at only 3.3 pounds, is the lightest 14-inch wok on our list and is ideal for dishes that call for frequent tossing. However, a few of us felt the wooden handle was too brief.

Bruntmor Pre-Seasoned Cast Iron Wok 

Bruntmor Pre-Seasoned Cast Iron Wok

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Aside from being composed of long-lasting cast iron, the Bruntmor wok also comes pre-seasoned.

Seasoning cast iron is a necessary step before using it, and this accessory comes in handy if you are unclear of how to season cast iron or simply don’t want to take the time to do so.

The diameter of this 14-inch wok makes it ideal for huge batches of food. The base is level and broad, giving for a solid footing.

Two loop-style grips make it manageable despite its size. The handles are not cool to the touch because the entire wok is cast iron.

This wok may be used in temperatures up to 450 degrees Fahrenheit, making it ideal for the oven.

 Lodge Pro-Logic Wok

 Lodge Pro-Logic Wok

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This 14-inch wok is also made of cast iron and comes with the reassurance of the well-known Lodge brand.

Covers are available for this dual-handle wok.

As an added convenience to their various cast iron goods, Lodge also sells silicone handle covers that can be removed and replaced in seconds.

The base of the pan is flat to prevent it from sliding around when cooking, while the wok’s inside is contoured for a more authentic feel.

Cast iron cookware is well-known for its longevity, but it is cumbersome to use and requires hand washing, followed by oiling to prevent rust.

This wok comes handy pre-seasoned with care instructions. A well-maintained wok can survive for generations.

Joyce Chen Classic Carbon Steel Wok

Joyce Chen Classic Carbon Steel Wok

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It’s hard to overstate how timeless Joyce Chen’s Classic Carbon Steel Wok is.

The 1.5mm carbon steel construction is strong but flimsy and overheats rapidly.

Both the bottom and the inside of the pan are perfectly flat. There’s a ridge around the inside of the pan’s curved sides so your food won’t fall out when you stir.

This 14-inch wok is convenient to carry because to its loop handle and long, straight handle. The handles are made from real birch wood, making them feel nice and cool to the touch. A metal lid, a spatula, and a recipe book are supplied, as well.

Unseasoned carbon steel cookware, like cast iron, requires seasoning to provide a nonstick surface.

Joyce Chen’s wok is pre-seasoned, so it may be used immediately with just a little bit of care.

Willow & Everett Wok Pan

Willow & Everett Wok Pan

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This 13-inch wok has a round bottom, but it actually has a flat region on the bottom, so it can be used on electric burners with no trouble.

The wok is made of stainless steel on the outside and an aluminum core to speed up the heating process.

Concerns about metal seeping into food have led some to avoid using aluminum cookware.

The food in this wok will never come into contact with the aluminum, as it is sandwiched between layers of stainless steel.

A wok spatula and cover made of stainless steel are incorporated into the price. To carry the wok, you can use any of the two handles.

Handles are also made of stainless steel, although they are not cool to the touch. It can be heated in an oven up to 500 degrees Fahrenheit without damaging the wok’s construction.

Mammafong Carbon Steel Wok

Mammafong Carbon Steel Wok

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This Mammafong wok is a genuine, hand-hammered 14-inch carbon steel Chinese cooking implement.

One handle is a loop made of metal, and the other is a lengthy handle made of wood.

Due of how the wooden handle is attached to the wok, it cannot be used in the oven. Eucalyptus wood, which has a naturally cool feel, is used to craft the handle.

To prevent the wok from sliding around when cooking, it has a tiny flat space on the bottom. You shouldn’t let the wok’s modest footprint discourage you from using it in the kitchen, as it heats up much more quickly than cast-iron alternatives.

In comparison to the other options presented here, this wok is more straightforward in its design and overall appearance.

There’s nothing inherently wrong with it, but if you want your cookware to double as decor or have a sleek, contemporary look, you might want to look elsewhere.

Helen’s Asian Kitchen Flat Bottomed Wok

Helen’s Asian Kitchen Flat Bottomed Wok

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The carbon steel wok at Helen’s Asian Kitchen has a diameter of 14 inches.

A wok spatula and a domed lid are included with your purchase of a wok. It has a little loop handle and a long straight handle, with a knob handle on the lid.

The wooden components of all the handles make them permanently attached. The pan is not suitable for use in the oven, so you can safely handle it without fear of burning.

You need season this wok before using it for the first time, as it does not come preseasoned.

The curving sides of this wok are smooth because it is not pounded. Stir-frying may be simplified with this method.

A textured wok would be more useful for pulling food up the edges of the pot while simmering a sauce in the bottom.

Souped Up Carbon Steel Wok

Souped Up Carbon Steel Wok

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The size of this wok, at 12.5″, is on the lesser end for a wok.

If you’re short on counter space and don’t feed a large number of people regularly, this is a great option.

This carbon steel wok is not only lighter but also takes up less space.

You’ll get the wok itself, a wok spatula, plus a flat lid when you make your purchase. Both the spatula and the top are made of metal, while the handle is made of wood.

The lid is made of strong wood and has a large grip that spans its width. One long handle, made of metal with a wooden covering, is attached to the wok.

Even though it wasn’t hammered by hand, the interior of this wok has a subtle hammered texture/pattern.

In addition to making the bottom of the wok suitable for simmering sauces, the texturing can be very handy for keeping food where you push it with the wok spatula.

ITSMILLERS Hand Hammered Iron Wok

ITSMILLERS Hand Hammered Iron Wok

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Carbon steel is hand hammered in ITSMILLERS’ 12.5″ wok. It’s got one lengthy handle composed of metal and wood.

The metal handle is fixed to the wok itself, while the wooden handle, which can be removed for cleaning, provides a cool contact area.

It comes with a wooden lid and a metal wok spatula. The lid is flat and made of sturdy wood, and the grip is quite large.

Wooden lids may look odd, but they actually do an excellent job of keeping in moisture and are surprisingly durable.

The wok’s base is thickened and has a great, wide footprint.

Since a larger portion of the pan is in contact with the stove, and since that portion of the pan’s metal is thicker than the rest of the pan, it should retain heat efficiently and not produce “hotspots,” unlike smaller or thinner pans.

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Sophia Camila
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