Traditional Asian-inspired cookery is one of the most colorful, healthy, and tasty styles of cooking. Who hasn't seen Chinese chefs tossing woks full of vegetables over high flames and wondered if they can recreate that effect on their electric kitchen stove?
You may be surprised to hear that as long as you purchase the popular wok for a modern electric stove, then yes, you can achieve wonderful stir-frying results.
Providing you choose the correct material and shaped wok you will be hearing the sizzles and smelling those gorgeous aromas in next to no time.
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Comparison Table of 10 Best Wok for Electric Stove
If you've ever cooked with cast iron you will know that is virtually indestructible and should last for generations.
The same applies to this flat bottomed wok. It somehow manages to still look elegant even though it is so tough and resilient.
It is sent pre-seasoned and ready to cook with, no assembly to worry about. Lodge uses natural oils to season their pans with, no chemicals in sight.
We love the 2-side handles, they're useful to transport the wok from the stove to the table, don't forget, it is heavy. The weightiness works in its favor, once it is sat on the stove it won't go anywhere, even as you toss and throw the ingredients from side to side.
Cast iron is renowned for retaining its heat. Whether you use an electric or gas stove, it will heat quickly and stay that way, giving you nice even cooking results.
The wok is deep making it ideal for large portions of stir-fries; it is also very well-suited to deep frying.
The cooking surface is naturally non-stick and will keep on improving over time. All that is required of you is a scrub clean with a nylon scourer, a thorough dry, and a quick rub over with your favorite oil, before storing it away.
Food will slide around the surface and release effortlessly.
This contemporary wok is a great addition to all cookware sets. It is versatile enough to use on all cooking surfaces, even a campfire, and it is safe to be used in the oven.
If you're on the hunt for a wok that can hold a serious amount of vegetables, this could well be the one for you. It is huge but still has the traditional narrow base and wide top. You can perform countless cooking tasks in it, not just stir-frying, but sautéing, steaming, searing, and many more. It is suitable for deep frying but you will use a lot of oil filling it.
It is made from aluminum which is known for its lightweight and fast and even heat distribution.
The nonstick coating is of the highest quality. It is thick, durable, and reliable. The best part? Not only is it on the inside of the pan, but it is also on the outside. So any accidental spills simply wipe off with a warm, damp cloth.
Should you prefer, it is perfectly safe to pop in the dishwasher.
We love the design and styling of the handles. There are 2, both covered in silicone. The first is long with stay-cool technology, the second is a helper handle. They have comfortable grips and feature a hole to make hanging the pan a cinch.
The non stick surface is slick and helps you to prepare healthier meals for the family as it requires little or no oil. It is also lead, cadmium, and PFOA-free. It is recommended to season it once, before the first use.
This is the first and probably the best stainless steel wok in our reviews. It looks sleek and modern and has a huge capacity, easily big enough to cook 4-6 portions of food.
It has an aluminum core sandwiched between the steel at the base of the wok. This ensures that it heats evenly without leaving any hot or cold spot. It also means the wok can be used on an induction stove.
There are 2 handles, a long one that is perfect for those cooks that have mastered the art of tossing a stir fry pan. The short helper handle provides added stability should you need to carry a full wok across a kitchen. Both are fixed with strong rivets and feature stay-cool technology.
This wok can withstand high heats, not just on the stove but also in the oven. Stir-frying is meant to be done in this style, fast and hot so that all of the flavor, nutrients, and crispness stay in the vegetables.
There is a tight-fitting glass lid supplied should you choose to cook in different styles. Sautéing, boiling, and steaming techniques are improved when a lid traps heat and steam inside.
As long as you use an oil with a high smoking point, such as peanut, safflower, or soybean, you will have a beautiful cooking surface that won't stick, stain, or discolor.
Although stir fry pan was 100% dishwasher safe, we prefer to clean it by hand. A good scrub and maybe some Bar Keeper's friend will have it looking like new. It is tough, durable, and a classic piece of cookware to add to a stainless steel collection.
If you're serious about cooking Asian-inspired meals and don't mind spending a little time maintaining a wok, this is the best wok for gas stoves.
It is made from hammered carbon steel with a stainless steel helper handle and a gorgeous wooden main handle. It isn't overly heavy but feels very substantial.
The Carbon steel wok has the rounded bottom that you will find on traditional Chinese woks; designed to use over extremely hot flames and not on electric stoves. It has a real authenticity to it, it should, they are hammered by hand in China and are the wok of choice of many professional Asian chefs.
You will need to follow the clear instructions in the manual before first use. It must be seasoned wok, otherwise, it will ruin. Many users suggest giving it several coats of oil to get the best results. For many people this isn't a chore, it's an enjoyable part of the wok cooking experience.
The carbon will blacken as it seasons and you will be left with a beautiful, shiny cooking surface that requires very little oil to allow food to glide effortlessly around in.
This is another large stainless steel wok but this one comes with a beautiful domed lid. Although you won't need it as you're stir-frying, it is very useful for other cooking styles, The snug fit ensures moisture and flavor is locked in, giving you healthier, tastier meals.
You will notice the design of the handles is slightly different from some other cookware. The attractive design between the base of the handle and the main body of the wok serves to keep the handle cool. It does this by increasing the airflow around the handle. This is a real advantage when cooking over high temperatures.
The cooking pan is made from 3-layers. A central core of aluminum alloy for excellent heat control. Inside is stainless steel and the outer coating has a magnetic steel base.
When combined you have a cooking surface that distributes equal heat, not just on the base of the pan but also up the side walls. All ingredients will cook very quickly and evenly, even on induction stovetops.
It's a weighty wok at around 8lbs. It gives you the impression that it will last for a long time.
You can use it on all cooking surfaces, but the smooth bottom makes it the best wok for a glass top stove. It is safe to go in the dishwasher and the oven it can withstand temperatures of up to 500f.
This electric wok differs from the ones previously mentioned in our reviews; it is electric. It has a power cord with a probe that plugs into the socket. On the probe is a dial with 14-heat settings, all the way up to 425f.
It is a really attractive kitchen appliance, finished in brushed stainless steel. It is big, really big, but it is equally capable of cooking family meals as it is cooking a single portion.
Although it is rounded in the style of a traditional wok, it is extremely versatile for many cooking styles. You can use it to braise, boil, and shallow fry; it excels at searing food at high temperatures.
The non-stick surface is called Quantanium, and as the name suggests, it is tough! Care for it by not using sharp utensils and knives and it will reward you with immaculate non-stick performance, even at high temperatures.
With great non-stick comes easy cleanup. A wipe over with a wet paper towel is all that is required.
It comes with a domed glass lid that enables you to 'cook and look'. It also keeps all of the heat and moisture locked in when you're steaming or boiling. Stir-frying is renowned for being a healthy way to cook, this wok makes it healthier still. You will need to use very little oil for great results.
This is a slightly smaller wok than others we have reviewed so far, though it is still generously sized. It has a small, flat base area and beautifully rounded sides which make it a great stir-fry wok on gas or electric cooking surfaces.
It has an elegant style about it due to the polished stainless steel finish. There are 2-layers of highest-grade steel, and in between is a layer of aluminum. This ensures fast and even heating, not just at the base of the wok, but right up the sides too.
Because this wok is oven and broiler safe, and because it looks so attractive, it is ideal to go from the stovetop, into the oven, and onto the table. It will make a wonderful centerpiece whilst remaining fully-functional.
Stainless steel is tough which allows the use of all types of utensils. Metal spatulas won't scratch or damage it as there are no coatings to spoil.
We love the tempered glass lid to use when you're steaming or boiling in the wok. It will seal all the goodness in and you don't have to lose any of the flavors when it's time to check on the food, just look through the glass.
8. TECHEF Wok with Non-Stick Coating
We love the look of this pan before you even pick it up you know it is going to be heavy-duty and hard-wearing.
It is surprisingly light at just over 2lbs, The aluminum construction ensures this. The base is where the weight is, in the solid stainless steel disc. This adds durability and also makes the wok induction compatible.
The Teflon Platinum coating is amazing. Inside of the pan has 3 layers and on the exterior there are 2-layers. Cleanup of both in and outside of the wok is an absolute breeze as nothing sticks!
The wok can withstand high heats making it ideal for Asian-inspired stir-fries. The heat conducts around the entire cooking surface well, leaving no hot or cold spots anywhere. It can even go into a hot oven up to 450f.
The handle stays cool at all times, even when cooking at high temperatures. It is double-riveted for stability. Both rivets are smooth to prevent any food debris from getting caught in them.
This is the best type of wok for home use as its lightweight, sturdy, and has a very long life expectancy.
The Calphalon wok is a thing of beauty. We love the contrast of the dark hard-anodized aluminum body with the brushed stainless steel handles.
It performs exceptionally well, particularly at searing and browning, the best ways to lock in flavors. It can handle a stir-fry well, even when it is on a medium heat there is enough temperature distributed to ensure the entire wok is hot.
It is compatible with gas, electric, glass, ceramic, and halogen stovetops, in fact, everything except for induction.
The Calphalon signature non-stick coating is tough, incredibly tough. Just like stainless steel, you can use metal utensils and whisks when you use it. Because it has a coating on the exterior of the pan as well, cleanup is a breeze. Although it is dishwasher safe, we prefer to immerse it in warm, soapy water and to wipe it over with a sponge. That is all it needs.
The lid that is supplied is quite heavy, so it seals and locks nutrients and moisture in the wok. We love that is tempered glass so that it is easy to watch over the food as it bubbles away.
We love this wok and think it should be added to any growing Calphalon collection.
If you have ever cooked on cast iron, you will understand why it is the perfect medium for stir-frying. It is unrivaled in its abilities to not just distribute heat, but to retain it too.
Le Creuset has combined an enamel cooking surface with the cast iron. This is the healthiest and safest way to cook as there are no chemicals involved. Enamel is just baked on at incredibly high temperatures. It doesn't react with any acids or odors, won't chip or crack, and doesn't require seasoning.
Did we mention it also has amazing, natural non-stick qualities?
Either side of the wok has a large handle. Bear in mind that cast iron is heavy so this evenly balances the weight if you should need to transport it around the kitchen. The handles are nice and deep so you can still hold them comfortable with mitts on if it has come straight from the oven. Did we say it is ovenproof to 350f.? Even the tempered glass lid is safe as the knob is heatproof.
It is a perfectly weighted wok with a flat base to ensure stability on all cooking surfaces.
Inspired by traditional Chinese design, it is easy to see why it is a little more expensive than all of our other woks featured. It should last a lifetime, and when you pass it down a generation it just may last their lifetime too.
Electric and Gas Woks – The Differences
Traditional Chinese woks have a rounded bottom simply to circulate heat better. These are the types of wok that you expect to see with flames lashing up the sides.
The chef is trying to create 'wok hei'. This translates to wok's air or wok's breath and relates to the fierce, intense heat that a wok needs to achieve before ingredients are added to it.
Due to its shape, food naturally falls to the bottom of the wok where it is at its hottest. A wok spatula is used to quickly stir it around until it cooks on the outside allowing the inside to remain crunchy. The best part of stir-fried food is perfectly cooked vegetables that haven't been allowed to go soggy.
Round-bottom woks are the top rated woks for gas stoves.
Round wok simply cannot sit on flat cooking surfaces and so flat-bottomed woks were designed for electric, induction, and glass stovetops.
You can still reach wok hei with a flat-bottomed wok and make high-quality stir-fries. We recommend that you choose a wok with a small flat base and smooth, round edges. A wok that has angular sides will encourage food to stick to the walls and behave more like a frying pan.
Features of The Top Quality Wok for Electric Stoves
Although most woks look similar, they will have multiple features that will affect their performance.
TYPE OF WOK
The style of wok you choose will depend on what type of stove you own. For a gas stove or burner, you can choose any style but we recommend a round bottom wok for better results.
If you cook with electricity on a flat glass or ceramic hob you will need a flat-bottomed wok.
Electric stovetop is only compatible with magnetic base wok.
This is a matter of personal preference, though we would suggest that a stainless steel cooking surface can be difficult for a novice to master, particularly when high heat is required. They do however offer great durability and style, some chefs will use nothing else.
Non-stick coatings make stir-frying effortless. They are often the most affordable option, over time layers can peel and the wok will need to be replaced.
Aluminum woks are lightweight and inexpensive. They resist high heat and cook fast and evenly. Aluminum is often used as the core metal in other woks for this very reason.
Carbon steel wok and cast iron wok build up wonderful patinas over time which add flavor to food as well as effortless non-stick. These are usually the choice of professional chefs for their amazing results and long-lasting durability.
They do require regular care and seasoning which might be off-putting. Their weight might also put some people off, particularly from using cast iron.
SIZE and WEIGHT
Large woks are ideal for preparing food for big groups or families but often fall short when trying to cook small portions. The empty sides of the pan tend to overheat quickly and burn any food before it has a chance to cook. Use a smaller wok for single people or couples.
Beware of their weight, if you want to flip your stir-fry with that wonderful wrist action, you will need strong arms when you consider how heavy some of our featured woks are.
Do you prefer mirror-polished stainless steel or authentic Chinese hammered steel? Would a metal helper handle be useful or do you prefer long wooden handles? There are many styles to complement various kitchen decors.
Also read: [TOP 10] Best Hot Plate for Cooking
How To Clean a Steel Wok?
Stainless steel stains! If you live in a hard water area calcium from the water can cause the metal to oxidize and leave marks. It is also said that some acidic foods will alter the appearance of the wok.
With proper care, this shouldn't happen. If it does, it is easier if you treat it immediately.
Rinse the wok while it is still warm and use a nylon scrubber to remove any food remnants.
Mix a heaped spoonful of food-grade citric acid with some water and leave it on a rolling boil in the wok.
After 10-minutes, rinse it out and dry thoroughly.
If any marks remain, Barkeeper's friend will soon have your wok looking like new.
Give it a buff to restore the polish and carefully put it away, to avoid scratches.
Woks vs Skillets
They are both pieces of kitchen equipment that sit on the stovetop. And while they have some of the same capabilities, there are some things that each product can do so much better than the other.
The wok is a noticeably different shape to most other pots and pans that you own.
It is deep and rounded to hold a lot of ingredients. By its shape, all food drops to the bottom, the hottest point. This is where the term stir-fry comes from. If it was left to sit, some food would burn, the remainder on the side wouldn't cook. It needs to be constantly stirred or tossed for everything to cook evenly.
The skillet has a large flat cooking surface that enables the user to cook multiples things simultaneously, without the need for moving them around.
The wok excels at cooking meals very quickly by employing very high temperatures. We expect food cooked in a wok to have some crunch.
The skillet excels at searing and browning. Burgers, steaks, and eggs will cook to perfection in a skillet.
There are many foods that woks are designed to cook beautifully in a healthy manner with little oil. Most of the nutrients and flavors are sealed in by intense heat.
Also read: [TOP 10] Best Vegetable Slicer and Chopper
Q: Why do you need to season carbon steel wok and cast iron wok?
A: A thin layer of oil will protect your wok from moisture which could make it rust.
It will also build up over time to form a natural, shiny non-stick coating called 'patina'
It also builds up a layer of flavor that locks itself into your ingredients very quickly once they hit a very temperature.
Q: Should you season a steel wok?
A: There is no need to season stainless steel, however, it would cause it any damage to give it a protective layer of oil occasionally.
Q: What oil is the best for seasoning?
A: We recommend any oil that has a high smoking point. Flaxseed, peanut, and safflower work well.
Q: What does 'flavoring the wok' mean?
A: After the first seasoning, it is suggested that the first thing you cook are very flavorsome foods such as garlic, green onions, and ginger. This will give the wok some added flavor that will result in tastier food.
Q: When should you add the oil to a wok?
A: Always wait until the wok is thoroughly heated through for the best cooking results. Otherwise, food might go soggy or burn on the outside before the inside has got any heat.
Q: Are there any tips for cooking on stainless steel?
A: These are our 3-favorite tips;
Remove food from the fridge 10-minutes before you cook it.
Heat the wok over medium heat for a few minutes before adding oil.
Never use aerosol sprays, they may leave a residue that causes food to stick.
Also read: [TOP 10] Best Professional Mandoline Slicer
Asian-inspired food with its healthy freshness and vivid colors is easy to make at home and takes minutes.
The best wok for electric stoves will help you to make restaurant-quality meals at home.
Whether you're feeding the family or fancy a quick snack, a wok will have your food ready in no time.