Woks were invented some 2000 years before during the Han Dynasty in China. In Chinese, wok means a cooking pot. These woks are utilized for a number of cooking activities such as deep steaming, deep-frying, making soups, sauces, and much more. Traditionally, they consist of round, smooth edges and rounded bottoms ideal for heating quickly, even over a small flame. Woks come with long handles for shaking them safely during cooking processes and, on some occasions, to completely get rid of stirring. Plenty of models with contemporary styles have a lid that helps with gently steaming and finishing dishes.
So, if you are interested in owning a wok or looking to replace your old wok, we will make sure you make the right choice. A great wok will not only cook great, but it will be excellent for holding. Other than handling, there are a number of features to look for in quality wok for an electric stove. We will discuss all of these prerequisites in the guide that we created for you. So, let’s dive right into the guide and simplify your selection process.
Best Wok Buyer’s Guide
Shape & Size
Either flat or dome-shaped bottoms, any of these woks can be used. For using them on modern stoves, the traditional wok designs are inconvenient. For supporting them properly, a wok ring and open flame design are much better and more suited. In contrast, flat bottomed woks can be practically used on any type of stove. Give some consideration to the sides and depth of the pan. The sides won’t heat up well if it is too deep. There is a good heat distribution in the shallow ones but at the cost of a workable surface area. Every time you intensely stir or flip, the food will spill. Now you must be wondering what the ideal dimensions of a wok are. A depth of 4-5” and a diameter of around 14’’ is perfect for a wok for an electric stove.
Material
There are four materials that are used in making woks. These materials are carbon, stainless steel, nonstick, and cast iron. All of these materials have their pros and cons. Some materials are traditional, while others are new with awesome features. See which one of the material suits you the best, meet your wants, and then decide about the material.
Weight and Design
The design and weight of a top-notch wok depend on each other. If it’s too small, it will be a small handle to withstand the weight. Whereas if the wok is too big, its handle will be huge to hold all the weight. Here’s a piece of advice, don’t get bulky stir fry pans thinking that they are of premium quality. How in God’s name can you flip it as its customary of many chefs?
An ideal pick would be a small wok with an ergonomically bent handle. Pan flipping can become a mountainous job with a straight handle wok. How small should the wok be? Well, anything will work that has a diameter of 35-40 centimeters.
A number of chefs suffer from several problems such as wrist aches, shoulder pains, lower back pain, neck pain, etc. Usually, the cause of these glaring issues is raised by huge woks. You will feel the toll when you will swing them for a minute or two. So, you better stick to easily swingable smaller models of the wok, alright?
Accessories
Some woks come with numerous additional accessories like burner rings, lid, spatula, steamer tray, etc., while others pop up alone. If you need some additional cooking tools, go for a wok having accessories, but they might cost you a bit higher.
