The Best Range Of Wok For Cooking

The best range for wok cooking will offer a large burner to accommodate a broad wok. Some models include an integrated wok grate, which inverts to cradle the wok. This feature eliminates the need to worry about losing the wok rings when frying. A high-Btu burner will also be a plus, offering an extra-large burner large enough for a larger-than-average-sized frying pan. A super-hot burner is also ideal for more extensive, wide-pan frying.


In addition to being heavy enough to hold a large wok, a range with a glass top is better suited for wok cooking. A glass-top range should have an open burner, as open-flame cooking is not recommended for a metal range. Nevertheless, a flat-bottomed wok can be used on both types of stoves. And don’t forget to preheat your wok before using it.

The best range for wok cooking will produce high, even heat. A burner equipped with an open burner system will not require a wok ring, which allows you to place your wok directly onto the flame. A high, even heat is essential for the best results. A wok that is properly seasonable will improve the flavor and texture of your meal. In general, a high-heat range with an open burner system is the best choice for wok cooking.

What Kind Of Material Is Ideal For A Cooking Wok?

Carbon Steel: This is the most common material used to make works, and it is also the most popular among wok fans. It’s low-cost, lightweight, and long-lasting, and it heats up rapidly and evenly.

Because of the thick walls, the same pan can be used for braising, steaming, and boiling. Carbon steel, which works are composed of, is the recommended material. At home, I prefer the talent of a 10-inch carbon-steel pan, which cooks for two people comfortably.”

Professional Cooks Use What Kind Of Wok?

Professional chefs over cast-iron woks prefer carbon steel woks because carbon steel is lighter and easier to manage. Tossing vegetables and meats for even cooking requires moving, lifting, and adjusting the pan; this can be difficult to do with a hefty cast-iron wok.

Compared to cast iron, modern woks are composed of carbon steel, making them sturdy, nonstick, and easy to handle. Carbon steel is a type of steel that contains a higher percentage of carbon than other steel. In comparison to stainless steel pans, it is also very light.

Some Best Wok For Cooking

Although electric stoves aren’t generally used for wok cooking, they’re a fantastic complement. Electric cooktops, like gas stoves, can generate the heat required to get that traditional stir-fry flavor, and it only takes the appropriate work.

However, not all works are suitable for electric stoves, so understand what to look for. When selecting the ideal wok for your electric stove, shape, material, style, weight, and ease of maintenance are all critical considerations.

We’ve compiled a list of twelve of the top woks on the market to make your search easier. They’re all compatible with electric stoves and come with a slew of unique features that make cooking enjoyable and straightforward.

HexClad Hybrid Stainless Steel Wok

The best work for an electric stove should be made of stainless steel and have a carbon steel nonstick coating. While most cookware must choose between the two, the HexClad Hybrid Stainless Steel Wok excels at both. Its revolutionary HexClad technology raises the bar on wok cooking to new heights.

The characteristic hex design is laser-etched onto the cooking surface for a unique aesthetic. It is, however, more than a show.

The one-of-a-kind design was created to help wok chefs to achieve a deep, delicious sear while remaining nonstick. This allows you to get the most flavor out of your food while using the least amount of oil possible, resulting in tasty and healthful meals. It also heats evenly and holds heat, making cooking a breeze every time.

This HexClad wok is scratch-resistant, unlike many nonstick wok pans. That means you can use any cooking utensil, including metal ones. HexClad even gives a lifetime warranty to demonstrate their faith in their product.

The one drawback to this pan is that it is pretty heavy, weighing slightly over 5 pounds. While this will not prevent you from using it, it will make it a little more awkward when filled.

Steel Wok Pan


Yosukata Blue Carbon Steel Wok

Skilled wok cooks use carbon steel for a purpose. When properly seasoned, it’s tough, light, and has a naturally nonstick covering. This Yosukata Blue Carbon Steel Wok is pre-seasoned, saving you time and effort while still providing all of the benefits.

This wok is built of high-quality materials, including durable 15-gauge carbon steel. The wok’s hand-hammered bowl is a tribute to the wok’s high-quality craftsmanship. The wood handle is comfortable and long-lasting, and it protects your hand from extreme heat.

While everything about this wok screams classic, its flat bottom makes it suitable for use on electric stoves. Unlike many flat-bottomed wok pans, it doesn’t have a sharp angle where food can get snagged. Instead, it has a moderate slope on the cooking surface, making flipping and turning food simple.

Choosing carbon steel always necessitates considerable upkeep, and this wok is no exception. Even though it is pre-seasoned, it needs to be maintained to be rust-free.

However, with proper care, it will show a versatile piece of cookware that is especially well-suited to stir-frying.

Carbon Steel Wok Pan


Cook’s Standard Stainless Steel Wok

Stainless steel is the obvious choice for individuals who value durability and low-maintenance design. The Cook’s Standard Stainless Steel Wok has all the advantages that a stainless steel wok should have. However, it has a few hidden benefits that make it worthwhile to investigate more.

Stainless steel cookware has the benefit of being scratch and scrape-resistant, making it ideal for wok cooking, which necessitates a lot of spatula work. For years, the 18/10 stainless steel cooking surface will withstand intensive cooking.

The aluminum core of the pan may be the first thing you notice. The pan’s weight is reduced as a result, and heat is distributed more evenly across its surface. Keep in mind that, even with the aluminum core, stainless steel is a heavy metal, so keep that in mind.

This could be an excellent choice to explore if you’re thinking of steaming meals in your wok. Even when the pan is ultimate, the domed lid makes it simple to cover it, and it’s also composed of solid stainless steel.

While the handle may become hot during high-heat cooking, this is not as serious as it may appear. The stay-cool handle is made to allow for optimal air circulation, which keeps the handle cool.

Cooks Standard Stainless Steel


TeChef 12″ Art Pan

While nonstick wok pans are a relatively new invention, there are numerous reasons to consider purchasing one. Anyone interested in giving the TeChef 12″ Art Pan a try should do so, and it’s well worth the money because of its clever design and high-quality manufacturing.

This pan is PFOA-free sets it apart from other nonstick wok pans. As a result, you don’t have to be concerned about harming the environment or your body if the coating begins to peel off. It includes six coatings to provide long-term durability and scratch resistance.

The pan is made of extra-heavy metal, ensuring an excellent balance of longevity and usability. The handle and all other components are securely linked thanks to the high-quality quality.

It’s also vital to remember that nonstick wok pans aren’t meant for high-heat cooking. As a result, it’s probably not the ideal choice for stir-frying, and it’s a good bet if you’re searching for a low-maintenance solution for other wok meals.

TeChef - Art Pan


Wangyuanji Cast Iron Wok

The most traditional wok material is cast iron, which many wok cooks are unaware of. The Wangyuanji Cast Iron Wok is an excellent example of a tried-and-true design crafted from high-quality materials.

This wok has two handles and is known as a Cantonese-style wok. While it isn’t as easy to toss and turn as a wok with a large handle, it is ideal for building and steaming foods. The twine-wrapped handles provide heat protection as well as aesthetic appeal.

Cast iron wok pans, like carbon steel, are naturally nonstick, making cooking and cleaning a breeze. The layers of spice will build up over time, delivering realistic flavors to all of your foods. While maintaining this coating requires some effort, this wok is simple to keep clean, requiring only a splash of water after each usage.

It comes in three various sizes, so you can pick the one that best suits your family. Because it’s compatible with all stovetops, you can rest assured that it’ll be the ideal choice for any dinner.

WANGYUANJI Handmade Cast Iron Wok


Oberon Series Aluminum Core Wok

An aluminum wok is an excellent option for individuals who want lightweight, low-maintenance cookware. The Oberon Series Aluminum Core Wok is all of these things and more, with a lifetime warranty to back it up.

This wok is ideal for stir-frying, braising, steaming, and deep-frying. Because the robust aluminum body is so good at transferring heat, it heats up quickly and evenly.

Aluminum wok pans, like stainless steel, are easy to clean by hand because they have a slick surface that resists scratching. This wok is also dishwasher safe, saving you time once you’ve finished preparing your favorite stir fry recipe.

The 4mm tempered glass cover is suitable for use on the cooktop or in the oven. It has a tight seal to keep heat inside and a venting hole to keep pressure from building up.

The handle is also composed of solid aluminum, so there are no loose screws or rivets to worry about. When cooking at high heat, though, you’ll need an oven mitt or a kitchen towel.



Mammafong Flat Bottom Carbon Steel Wok

With an elongated handle that’s fantastic for tossing and turning hot food, a pow wok is an excellent choice for anyone seeking to master the art of stir-frying. The Mammafong Flat Bottom Wok is the best of the numerous suitable flat-bottom woks available.

This pow wok is made of hand-hammered carbon steel, just like most professional-grade pow woks. Hand-hammered woks have the advantage of keeping food in place during cooking. When zoning your food in hot and cold regions of the pan, this can be a huge help.

The carbon steel cooking surface has all of the benefits you’d expect from a material like this. Once seasoned, it’s naturally nonstick, which protects the pan from rust.

On the other hand, carbon steel does necessitate a little more upkeep. If you’re not willing to season this pan before cooking, you should probably search for something different.

Mammafong Flat Bottom Carbon Steel Wok Pan


Lodge Pro-Logic Wok

While two-handle woks aren’t ideal for stir-frying, they are among the most versatile pieces of cookware available. Searing, sautéing, frying, grilling, boiling, and more are all possible with this Lodge Pro-Logic Wok.

The large handles belong to a classic Cantonese wok. When the wok is full of water or oil, it is easier to lift, providing extra safety in the kitchen. The handles are large and easy to hold, although you’ll probably want to protect your hands with kitchen towels.

You don’t have to be concerned about seasoning this wok, and it’s pre-seasoned and ready to eat right out of the box. Wipe with a damp cloth, place on the stove, and begin cooking.

You’ll see the benefits of cast iron once you give it a try. This wok warms evenly and maintains a consistent temperature, making it an excellent choice for creating a rich sear on meat slices.

Remember that this work is rather heavy, weighing up at a whopping 11 pounds! As a result, it’s probably not the best option for stir-frying. On the other hand, this extra weight comes with a lot of durabilities so that you can bank on it for a long time.

Lodge Pro-Logic Wok with Flat Base



When buying a wok, be sure to check the BTU rating of the range. A high BTU range will produce crisp, fresh flavor. A low-BTU range will not allow the heat to be evenly distributed and burn food. The high-BTU burner will provide a consistent temperature. A good wok should be able to handle temperatures above 17,000°F. A low-BTU range will make the cooking process a pain.

While wok burners are generally electric, some models also have a manual pilot. When using a gas-powered wok, choosing a pilot light model is crucial. The flame of the pilot should be as large as possible. A wok that uses electric power is more expensive than its gas-powered counterpart. Depending on your needs, gas stoves may not be the best choice for your cooking needs.