Can You Use A Wok On An Electric Stove?

Woks are multi-purpose cooking vessels that are ideal for stir-frying and creating mouth-watering meals with a variety of ingredients. However, the question remains: can you use a wok on an electric stove?

Although a round-bottomed wok can be used on an electric stove, it is recommended to use a flat-bottomed wok as it functions better on both coil-type and smooth-top stoves due to its stability and heating capability. However, if you prefer using a round-bottomed wok, you will need to use a wok ring.

A wok, typically made of carbon steel or cast iron, features steep sides and a rounded bottom that enables the cook to stir food and sauces from the bottom and sides using a ladle or spoon, ensuring uniform cooking of all ingredients. Additionally, the bowl shape of a wok is ideal for preparing soups or boiling water for poaching or noodles.

Using a round-bottomed wok on an electric stove can be unstable, requiring the use of a wok ring for support. Moreover, the curved shape of the pan doesn’t make sufficient contact with the flat burners of an electric stove.

Therefore, many individuals opt for a wok with a flat bottom. This type of wok functions similarly to the round-bottomed variety. The only difference is that the traditional wok spatula cannot access the crevices of a flat bottom. Some people use a flatter utensil or wooden spoon instead.

How Do You Use A Round Wok On An Electric Stove?

If you possess a round-bottomed wok, there is no need to hurry to purchase a flat-bottomed one as it is possible to utilize a wok on your electric stove with some modifications.

Using a round-bottomed wok on an electric stove is possible, but it requires some modifications such as using a wok ring to stabilize the wok during cooking and turning up the heat to the maximum level.

The wok ring will provide stability and prevent the wok from rocking or tilting. However, it will also move the bottom of the pan away from the heating elements, so the wok won’t reach its optimal temperature.

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Using a round-bottomed wok with a ring on an electric stove will not be as efficient as it is on a gas stove, so to make up for this, increase the heat to its maximum and extend the cooking time.

How To Use A Wok Ring On An Electric Stove

If you have bought a round-bottomed wok pan, it may come with a wok ring, but if not, you can buy it separately. Nevertheless, it is crucial to ensure that the wok ring fits perfectly and that you are aware of how to use it.

When using a wok on an electric stove, it is important to ensure that the wok ring is big enough to accommodate the heating coil entirely within it. This is particularly crucial for coil-type electric stoves as the ring must be spacious enough to prevent any tipping or rocking caused by the coils.

Wok rings typically have an uneven circumference, with one side wider than the other; it is important to position the ring with the wider side facing downwards to ensure that it makes full contact with the electric stove, while placing the wok on top of the narrower side.

When using a wok ring on an electric stove, it is important to be cautious.

When using a coil-type electric stove, there is still a risk of the wok tipping over even with a wok ring, so it’s important to hold onto the handle while stirring.

Additionally, when utilizing an electric stove with a smooth-top surface, there is a chance that the metal wok ring could cause scratches on the glass or ceramic material.

If you possess a flat-bottomed wok, there is no need to utilize a wok ring.

Best Wok Ring For Electric Stove

If your wok did not include a ring, you will need to purchase one. These rings come in various styles such as carbon steel, stainless steel, or cast iron. Which type is most suitable for use on an electric stove?

When using an electric stove, it is best to choose a wok ring made of carbon steel or stainless steel as they are lightweight and transfer heat efficiently; however, cast iron is not recommended due to its weight and unsuitable design for electric stoves.

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Various types of wok rings are available, but typically carbon steel and stainless steel rings comprise two connected rings of different sizes with a strip of steel or small rods measuring around two inches in height.

Typically, cast iron rings are designed with a solitary slim ring that is intended to be placed on the grates above a gas stove burner and includes upward-facing supports for positioning the wok.

Although a cast iron ring can be utilized, it is not advisable, particularly for a glass-top stove due to the rough surface of cast iron that can cause scratches on the glass.

Typically, a regular carbon steel or stainless steel wok ring is priced at $10 or less, with some pricier options available. Cast iron wok rings are more costly, ranging from approximately $25 to $30, while specialized or high-end rings can exceed $100.

If you have an electric stove, it may be more beneficial to purchase a flat-bottomed wok instead of a wok ring due to the latter’s high cost, poor compatibility with electric stoves, and potential to damage your stove’s surface.

Which Wok Is Better Suited For An Electric Burner?

If you are dedicated to stir-frying or interested in mastering the art on an electric stove, it may be worth purchasing a wok with a flat bottom.

If you have an electric stove, it is recommended to use a flat-bottomed wok as it can sit firmly on both coil-type and smooth-top burners. The flat base of the wok ensures that it comes in close contact with the heat, which is crucial for achieving the required temperature for stir-frying.

The flat-bottomed wok doesn’t require a wok ring. As it is placed directly on the heat source, the wok heats up faster and holds onto the high temperature needed for stir-frying, as seen on

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Once more, you will encounter the choice of purchasing a flat-bottomed wok made of either carbon steel, stainless steel, or cast iron, each with its own set of pros and cons.

Carbon steel flat-bottom wok: The carbon steel wok is the type of cookware most often seen in Chinese restaurants. It’s lightweight and easy to maneuver, plus it heats up quickly. On average, this type of wok costs around $20-$40.

Before using a carbon steel wok, it must be seasoned. To do this, first wash the wok and then coat the inside with cooking oil. Place the wok on a high heat burner and wait until it begins to smoke. Once this happens, take it off the heat.

As time passes, a properly seasoned wok will acquire a natural brownish hue that results in a non-stick surface. To preserve this, it is essential to clean it gently without scrubbing and occasionally renew the seasoning.

Flat-bottomed woks made of stainless steel: Similar to carbon steel, stainless steel woks are lightweight and have good heat conductivity. Stainless steel woks are slightly pricier than carbon steel ones, with prices starting at around $40 and going up to over $100 for the most expensive models.

Stainless steel doesn’t require seasoning and can be used right away, but certain foods may have a tendency to adhere to the surface.

Although steel woks with nonstick surfaces are obtainable, they are not advisable as they provide identical cooking outcomes.

Cast iron flat-bottomed woks are a popular choice among cooks due to their durability, heat retention, and ability to add iron to meals. They are also suitable for use on electric stoves as their weight ensures stability. However, some cooks may find them challenging to handle due to their heaviness.

Cast iron requires seasoning similar to carbon steel.

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