Woks are versatile pans that can be used for stir-frying and preparing delicious dishes with several different ingredients. But will a wok work on an electric stove?
You can use a wok on an electric stove, but a flat-bottomed wok functions better than the traditional round-bottomed wok on both coil-type and smooth-top stoves. The flat-bottomed wok provides more stability and better heating capability. You can use a round-bottomed wok, but you will have to use a wok ring.
The traditional wok is made of carbon steel or cast iron and has steep sides and a rounded bottom. This shape allows the chef to use a ladle or spoon to stir the food and sauces from the bottom and along the sides, allowing all ingredients to cook evenly. The wok’s bowl shape is also good for soups or boiling water for poaching or noodles.
However, round-bottomed woks tend to be tippy on electric stoves. For stability, a wok ring must be used. In addition, the flat burners on an electric stove don’t make adequate contact with the rounded bottom of the pan.
For that reason, many people prefer to use a wok with a flat bottom. These work much the same as round-bottomed woks. The only difference is, the traditional wok spatula can’t reach into the creases of a flat bottom. Some people use a flatter utensil or wooden spoon.
How Do You Use A Round Wok On An Electric Stove?
If you already own a round-bottomed wok, you may not be eager to rush out to the store and buy a flat-bottomed one. Don’t worry, with some adjustments, you may be able to use a wok on your electric stove.
A round-bottomed wok can work with an electric stove, but you will have to make some adjustments. To make the wok stable enough for cooking you will have to use a wok ring. Then, you’ll need to turn the heat up to the highest level.
The wok ring will help to steady the wok and keep it from rocking or tipping. But it will also move the bottom of the wok away from the heating coils, so the wok won’t get as hot as it might need to.
Therefore, if you use a round-bottomed work with a ring on an electric stove, it will not work as efficiently as it does on a gas stove. To compensate, turn up the heat as high as it will go and increase cooking time.
How To Use A Wok Ring On An Electric Stove
A wok ring may have been included when you purchased your round-bottomed wok pan. If not, you can purchase one separately. However, you will need to make sure it fits and you know how to use it.
A wok ring used on an electric stove needs to be large enough for the heating coil to fit completely inside the ring. For a smooth-top electric stove, this is not a huge concern, but for a coil-type electric stove, the ring must be spacious enough to clear the coils so they don’t cause the wok ring to tip or rock.
Most wok rings are wider in circumference on one side than the other. The wider side should face down, making solid contact with the stovetop. The wok is then placed on top of the narrow side.
There are some cautions to be aware of when using a wok ring on an electric stove.
First, even with a wok ring, there may be a possibility of tipping the wok if you’re using a coil-type electric stove. Hold onto the handle of the wok when stirring.
Second, if you’re using a smooth-top stove, there is a possibility the metal wok ring may scratch the glass/ceramic surface.
You don’t have to use a wok ring if you have a flat-bottomed wok.
Best Wok Ring For Electric Stove
If your wok didn’t come with its own ring, you will have to buy one. The rings are available in a few different styles, and you will be able to choose from carbon steel, stainless steel, or cast iron. What kind is best for an electric stove?
The wok ring most preferred for an electric stove will be made of carbon steel or stainless steel because these materials are lightweight and transfer heat efficiently. Cast iron is sturdy but also quite heavy, and the design and material make it unsuitable to use on an electric stove.
Although there are many styles of wok rings, carbon steel and stainless steel rings usually consist of two rings, one larger than the other, connected together with a strip of steel or small rods about two inches in height.
Most cast iron rings consist of a single narrow ring that is meant to sit on top of the grates over a gas stove burner. There are upward-facing supports on which to place the wok.
While it is possible to use a cast iron ring, it is not recommended, especially for a glass-top stove. Cast iron has a rough surface that can scratch the glass.
A standard carbon steel or stainless steel wok ring generally costs $10 or under, although there are some more expensive styles available. Cast iron wok rings are more expensive, ranging from about $25 to $30, and professional-grade or custom-made rings can cost over $100.
Considering the cost, the poor fit for an electric stove, and the risk of scratching your stove, you might be better off investing your money in a flat-bottomed wok instead of a wok ring.
Which Wok Is Better Suited For An Electric Burner?
If you’re committed to stir-frying, or you want to learn how to do it right on an electric stove, consider buying a flat-bottomed wok.
A flat-bottomed wok is the best style for an electric burner. It will sit steadily on either a coil-type or a smooth-top burner. The flat bottom allows the wok to make close contact with the heat, which is necessary to bring the wok to a temperature hot enough to stir-fry.
The flat-bottomed wok doesn’t need a wok ring. Since it sits directly on the heat source, the wok heats up more quickly and retains the high heat necessary for stir-frying.
Again, you will be faced with the decision of buying either a carbon steel, stainless steel, or a cast iron flat-bottomed wok. There are advantages and disadvantages to both.
Carbon steel flat-bottom wok: The carbon steel wok is most commonly used by chefs in Chinese restaurants. It’s lightweight and easy to handle, and it heats up quickly. It’s also relatively inexpensive, running on average about $20-$40.
Carbon steel does need to be seasoned before using. To season a new wok, wash it first and then, rub the inner surface with cooking oil and put the wok on the burner at high heat. When the wok starts to smoke, remove it from the heat.
Over time, the well-seasoned wok will develop a natural brownish tinge. The seasoning will create a natural nonstick surface. To maintain this, you will need to clean carefully (no scrubbing!), and you may have to refresh the seasoning from time to time.
Stainless steel flat-bottomed wok: Like carbon steel, stainless steel woks are light and conduct heat well. Stainless steel woks are a bit more expensive than carbon steel; they start at about $40, and the most expensive can be more than $100.
Stainless steel doesn’t need to be seasoned. You can use it immediately. However, some foods may tend to stick to the surface.
Steel woks with nonstick surfaces are available but are not recommended because they deliver the same cooking results.
Cast iron flat-bottomed work: Many cooks prefer cast iron because it’s durable, holds the heat well, and naturally adds iron to your meal. Because a cast iron flat-bottomed wok is heavy, it sits firmly on an electric stove. However, the heavy weight is difficult for some cooks to manipulate.
Cast iron needs to be seasoned, just like carbon steel.