There are so many cooking equipments in the kitchen, but none is as versatile as the wok. This flat-bottomed (or dome-shaped) stir-frying pan can serve as a deep fryer, skillet, slow cooker, or just a simple pot for holding soup.
While its origin is traced in China, Wok has become a favorite cooking vessel among many culinary cultures. It’s almost impossible not to find it in any restaurant. If you don’t own one or wish to replace an old one, then this article will help you make the right choice.
We are going to review the best wok for electric stove that not only cooks well but is perfect for holding. Stir-frying pans may look simple, but they are not. There are some optimal design requirements that they must meet if they are to be helpful. Talk of handle design and angle, material composition, weight, and more. We will talk about all those prerequisites in the buying guide section.
For now, let dive into the reviews and sample out some of the best choices in the market right now. Too impatient to read to the end? No problem. Here is our top recommendation- Lodge P14W3 Pro-Logic Cast Iron Wok. It is nonstick, evenly distributes heat, and is top-rated.
Similar read: The 7 Best Cookware for Glass Top Stoves of 2020
Best Wok for Electric Stove
|Product Name||Price||Made Of||Size|
|Lodge P14W3 Pro-Logic Cast Iron Wok||Check Price||Cast Iron||14 Inch|
|Cuisinart 726-38H Chef’s Classic Stainless Stir-Fry Pan||Check Price||Stainless Steel||14 Inch|
|T-fal, Ultimate Hard Anodized, Nonstick Wok||Check Price||Aluminum||14 Inch|
|Calphalon Triply Stainless Steel 12-Inch Wok Stir Fry Pan||Check Price||Stainless Steel||12 Inch|
|Craft Wok Traditional Hand Hammered Pow Wok||Check Price||Steel||14 Inch|
|TECHEF – Onyx Collection, 12-Inch Wok||Check Price||Aluminum||12 Inch|
|Cooks Standard NC-00233 Stainless Steel Stir Fry Pan||Check Price||Stainless Steel||13 Inch|
|Breville BEW600XL Hot Wok||Check Price||Stainless Steel||14 Inch|
1. Lodge P14W3 Pro-Logic Cast Iron Wok
Durability and versatility are some of the most cherished features in anything-including cookware. And Lodge P14W3 Pro-Logic Cast Iron Wok scored high on those two. Made purely from cast-iron, this pan is brutally durable to brace extra-heated temperatures with fast cooking times.
This is the one kit you need for cooking almost anything from simple egg toast to intricate delicacies like consommé devilish dish (clear soup made from meat, egg whites, and tomato-some recipes, though!). And here is the best part; this wok has a flat bottom surface, which means it can comfortably sit on any stove-even campfire.
Lodge P14W3 Pro-Logic Cast Iron Wok is already seasoned with an easy-release finish, making washing a breeze. Furthermore, there are no chemicals used like in Teflon-coated varieties making this tool one of the safest to have. It is American made from a company with decades of unimpeachable integrity.
The only setback is that the loop handles are too short, and the pan’s weight can be too much to restrict flipping. But hey, some of us have flipped pans and unfortunately, the contents flew into our faces making the practice a no-no. Nevertheless, this is hands down a solid grab.
Yes, Lodge P14W3 Pro-Logic Cast Iron Wok is durably made, and yes, it can cook almost anything. The pricing is pretty friendly too. But the most assuring factor is the number of reviews behind it-thousands of them with 84% 5-star reviews. That is absolutely good news. If thousands have found it ideal for their needs, the chances are high, and you will too.
2. Cuisinart 726-38H Chef's Classic Stainless Stir-Fry Pan
Ever cooked on a stainless steel wok before? Guess what, it could be just as adventurous as using other top quality kitchen tools. Cuisinart 726-38H 14-inch Stainless Steel Wok handles anything from Asian meals to any other recipe you might be hiding in the kitchen cabinet.
To begin with, this wok boasts an ultra-clean stainless surface that is easy breezy to clean. No matter how much food sticks to it, it takes two to three scrubs to get it off.
If you usually cook at blazing hot temperatures, Cuisinart Stainless Steel Wok is for you. It’s also so light to allow for flipping. The lid is a great addition to keep flavor within the food. Even better, it does not react with food.
Some reviews blame this pan for setting their kitchens on fire when they used inappropriate oils. The major true concern is that it’s not ideal for induction or gas stove. Stick to electric cooktops.
At its price point, Cuisinart 726-38H 14-inch Stainless Steel Wok is of great value. It will take care of all your stir-frying needs for long. As the ratings indicate, there is not a lot to worry about.
3. T-fal, Ultimate Hard Anodized, Nonstick Wok
T-fal Hard Anodized Nonstick Wok is dubbed the “workhorse” of the kitchen for a good reason. It is ultra-hard thanks to the combination of aluminum and titanium. Bear in mind that such material is usually lightweight, thus giving you a lighter pan.
Besides the weight, aluminum is scratch and corrosion-resistant. So even if you forget to apply oil to your pan while going for a long holiday, it won’t rust. On top of that, the top layer does not react with food.
T-fal Hard Anodized Nonstick Wok comes with an ergonomic handle with a nonstick surface. So be sure no food will stick to it. There is an extra handle on the other end to improve comfort.
This wok can cook a wide variety of recipes and is ideal for all stovetops but not induction types. It is dishwasher and oven safe (below 400°f) and free from toxic lead and cadmium elements.
If you do a lot of stir-frying, browning or sautéing, you would love the company of T-fal Hard Anodized Nonstick Wok. A true kitchen companion made of top quality materials, toxic-free and nonstick. Not only is it easy to cook with, but it’s easy breezy to clean too.
4. Calphalon Triply Stainless Steel 12-Inch Wok Stir Fry Pan
Many people obsess over flashy things because of their attractive appeal. One such kitchen tool is Calphalon Tri-Ply Stainless Steel Wok. It boasts of an ultra-shiny surface that guarantees healthy meals all through its lifetime.
As one of the best woks for electric stove, this item features two stainless steel layers that deliver even heating for excellent browning. The elegant stainless steel can go from a gas cooker to the baking oven and even to the table. This allows your visitors to relish the beauty of your meals right from the pan.
Albeit being adapted from traditional round bottom types, Calphalon Tri-Ply Stainless Steel Wok comes with a flat bottom. This means you can use it on any stove. Its dome shape provides a wide surface for holding more food.
This wok conveniently comes with a top cover for Simmering and steaming soup. This is a vital part of stir-frying that ensures you produce flavor-rich meals.
Calphalon Tri-Ply Stainless Steel Wok is among the most stylish woks on the market. It’s made from heavy-gauge steel with perfectly riveted handles for durability. Performance-wise, it will get you covered just fine.
5. Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok
Are you a lover of the classics? You know such items never disappoint. If you want stress-free wok that will take care of your needs (all the time), then try Craft wok Traditional Hand Hammered Carbon Steel.
This is legendary stuff made from lightweight carbon steel to allow you to do those professional pan flips. One side sports a long wooden handle to avoid burns, and the other has a steel helper for stable lifting.
Its deeper dome can handle more food volume than the contemporary flat-bottom woks. This traditional pan needs proper seasoning like others to work well.
The only catch with Craft wok Traditional Hand Hammered Carbon Steel is the round bottom. That means you cannot use it on a flat induction or electric stove. If you want to season it in an oven, first cover the handle with a foil.
Coated woks are reliable should something happen, the coat can chips and mix with food. If you want to avoid that, then Craft wok Traditional Hand Hammered Carbon Steel wok is the way to go. Performance-wise, it handles even deep frying.
6. TECHEF - Onyx Collection, 12-Inch Wok/Stir-Fry Pan
If you desire the nonstick performance equal to ceramic pans, then you will love Techef-Onyx Collection 12-inch Stir-fry Pan.
This is an everyday saute pan that cooks anything from meat soup to other special recipes. It boasts a nonstick cooking surface with Teflon platinum coating. There are over 5 layers of coating-a robust engineering that makes this wok far more efficient than others.
Worried about the coatings coming off? Well, don’t because Techef-Onyx Collection 12-inch Stir-fry Pan is designed with environmental safety in mind. The stainless steel handle is grippy and remains cool to give you full control of it. The pan is dishwasher and oven safe (up to 450°F).
Techef-Onyx Collection 12-inch Stir-fry Pan is a badass when it comes to heat conduction. It combines efficiency with looks giving an all-time favorite pan. The product has heart-melting reviews and many 5 stars on multiple selling hubs- so yes, it does deliver on its promise.
7. Cooks Standard NC-00233 Stainless Steel Stir Fry Pan
This is an all-stoves stainless steel wok with a diameter of 13″ and a depth of 5 inches. It boasts of a nonstick surface, dual handles (long and short), and a dome-shaped lid.
Whether you want to deep fry, stir-fry or sauté, this shiny and lightweight wok will get you covered. The attached long handle comes with an airflow technology that keeps it cool.
Within Cooks Standard NC-00233’s interior steel construction lies a multi-element aluminum alloy core. Its role is to regulate extreme heat. On top of that, the steel used is of premium grade to ensure many years of reliable service.
Cooks Standard NC-00233 wok offers a better if not the best performance for sensitive recipes. If you have meals that need even heat distribution, this pan’s multi-ply construction gives that. The wok is awesomely rated as well.
8. Breville BEW600XL Hot Wok
Breville BEW600XL Hot Wok is an ultra-modern Asian style cooking wok with an alluring design. Working at 1500w, this pan lets you stir fry your meals ASAP without losing the color and crispness of your recipes.
Unlike other woks where heat regulation happens on the stove, this pan comes with a temperature control panel with 15 settings. The highest recommended working temperature is 425° F.
Breville BEW600XL Hot Wok has aluminum walls that absorb heat equally to all its parts. With a diameter of 14 inches and a capacity of 5.68 liters, this pan is sufficient for making delicious family meals.
Breville BEW600XL Hot Wok lets you cook your meals in the most authentic Asian style. It’s got heat-responsive aluminum layers, temperature regulation, and flawless design that leaves your visitors impressed. Like most woks in this review, it’s also massively recommended by previous buyers.
Things to Consider Before Purchasing Woks for Electric Stove
Whether you are a professional chef or not, there are a few things you must know that will help you buy the best stir fry pan for an electric stove. Here are a few of those things:
Weight and Design
Weight and design of a wok go hand in hand. If it’s too big, then it’s going to have a huge long handle to sustain all that weight. Word of advice, try not to buy bulky stir fry pans believing that they are of the best quality. How in the world are you going to flip it as it’s customary of many chefs?
A small wok with an ergonomically bent handle would be the ideal pick. Straight handles can make pan flipping a mountainous job. But how small should it be? Well, anything with a diameter of 35-40 centimeters will do.
Most chefs suffer from shoulder pains, neck pain, lower back pain, wrist aches, and a few more problems. Most of these glaring problems are brought by huge woks. When you swing them for a couple of minutes, you will feel the toll. So stick to smaller versions that you can swing easily, okay?
So, what’s the best wok material?
Carbon steel woks are the most preferable because they are lighter, and their surface doesn’t discolor easily. They are also cheaper than cast iron and get heated very quickly. You can get them in either “pow wok” (small ones with one handle) or large woks with two handles. Try these tips for better handling wok for electric stoves.
Most carbon steel woks are roughly 1.6mm thick. So basically, they are sturdy but without the extra weight. This is something to consider if you hope to flip the pan fluidly. Such pans avoid the common problems that come with heavier types like palmar flexion, dorsiflexion, and radial/ulnar deviation.
Almost all Chinese restaurants stock carbon steel woks because they tend to maintain a nice, non-stick patina. What is patina? It’s that dark layer of oxide on the surface of the pan.
Your pan will need frequent tender loving care to maintain that fine patina layer.
In short, here are the pros of carbon steel wok:
- It is inexpensive
- Heats quickly
- It is durable
- Responsive to burner input
- Retains the non-stick surface for many years
Cons of carbon steel woks
- Loses heat just as fast
After carbon steel, the next legendary material that professional chefs prefer is cast iron. After all, some of the earliest wok models were made from it-there was no other material. Cast iron (some call pig iron) comes with a better non-stick surface and is durable.
The issue is, a good number of them are heavy and need frequent scouring. So if you don’t mind the extra weight and giving frequent TLC, then they are a good option. Lighter models exist too, but if you drop them too hard, they might crack into two.
Here are the pros of cast iron woks:
- They offer a better non-stick surface
- Built to last
- Thinner ones are very cheap-sometimes less than $10 without the lid
- They retain a lot of heat which is good for slow-cooking food
- Ideal for cooking large volumes of food
Cons of cast iron woks
- Fragile when too thin
- Takes time to heat and cool down
- Cumbersome to lift or flip
- Requires frequent seasoning failure to which they’ll rust
Just because every other individual has or is looking for cast iron or carbon steel wok doesn’t mean you should too. Food and stoves differ, which calls for the need to have several woks. One other reliable option is Teflon-coated wok (also called non-stick).
Teflon-coated woks come non-stick ready and need no seasoning. Yes, you will not need to scrub it ever as doing so chips the surface. Furthermore, they are easy to clean. Such pans don’t do well in high temperatures above 500.
This means Teflon-coated woks are the only ideal for cooking pan-fried fish, beef vegetables, shrimp, chicken fried rice, and other simple stir fry meals. However, these pans retire fast-faster if you subject them to more heat.
The pros of Teflon-coated woks include:
- No need to season
- Ready non-stick surface
- It’s a breeze to clean them up
- You can cook with less oil
Cons of Teflon-coated woks
- Cannot sustain too much heat
- Hard to stick food to one side as you strive to create space for something else
There are concerns about Teflon-coated woks coating flaking off. If it does and gets digested, then that could lead to Teflon flu. So if you love such pans, be sure to go for those that are fashioned to the best standards.
Stainless steel wok is another option to think about. Most are non-reactive, which renders them useful for cooking acidic or vinegary foods like Orange chicken, pungent pork, and Hong Shao Fish (don’t fret, you can get a recipe book for this, winks). On top of that, they are lightweight -except tri-ply varieties.
Advantages of Stainless steel woks:
- Transmit heat faster
- No need to season
- Lightweight to promote regular flipping
Cons of stainless steel woks:
- Absorbs heat faster which can scotch meals
There you are! Now you know all the available material that woks are made of. Let’s move on to the next pointer.
It’s important that the wok’s handle be strong enough to support its weight. Lighter models come with a straight handle with a small loop to the other end. Such a design is ideal for those who love to flip food.
Heavier pans may have two loop-style handles on either side for supporting massive weight.
Shape & Size
Woks have either a dome or flat-shaped bottoms. The former bears a traditional design that makes them inconvenient to use on modern stoves. You’ll need a wok ring and open flame to properly support them. Flat-bottomed, on the other hand, can be used on practically any stove.
Pay attention to the depth and sides of the pan. If it’s too deep, the sides will not heat up well. Shallow ones have good heat distribution but at the expense of a workable surface area. Your food will spill every time you flip or stir intensely.
So what are the ideal dimensions of a wok? The best wok for electric stove should have a diameter of around 14,’’ and 4-5’’ deep.
Some woks pop up alone while others come with additional accessories like a lid, Chuan (spatula), steamer tray, burner rings, etc. If you know you are going to require some extra tools, then it would be better to consider those that come in a set-but the price might go a little higher.
Read more: Calphalon Unison Vs Contemporary
How To Season A Wok
There is one thing you probably don’t know. Carbon steel wok may look ultra-shiny, but they are not clean. They still have an anti-rust layer from the factory that keeps them lustrous. That layer must be removed before using it.
After removing the layer, the pan must be seasoned (aka cured) to achieve “adolescence-or should we just say ready for work? You get the point, right? There are two steps to seasoning; the first one is washing and scrubbing, and the next one is heating.
To scour factory layering, you need soapy hot water, a stainless steel scouring pad (or sand), and elbow grease. Pour the water into the inside of the pan and start scouring. You might see some specs of the layer floating, which indicates the layer is coming off. Do this 4 to 5 times on the inside and once outside.
Rinse the wok with hot water and give it some time to dry. It’s time to heat the wok. Naturally, it’s going to get hot, so feel free to open the windows and probably switch the fan on. Now, put the pan on the stove and turn on the heat for two minutes-or whenever it starts to smoke.
While burning, you might catch some smell of the residual factory oil burning off of the wok. Sometimes the pan will change the color-and that is natural. However, some can retain their industrial look even after heating. Clean it up with a paper towel soaked in oil and suspended from a pair of tongs. Let the pan cool for a while, and it will be ready for use.
Oh, and there is one thing we haven’t mentioned. The first time you scour your wok should be the last. You don’t need to do that again. Regular cleaning involves the use of water and soap-although purists don’t recommend soap. Wipe it with a kitchen towel and rub a thin film of vegetable oil on the cooking surface to keep it rustproof.
With time, the oil you cook with will seep within the pan’s tiny pores giving a completely nonstick surface. The surface will eventually turn from silver to brownish and finally to black-the highest level of excellence.
Frequently Asked Questions (FAQs)
Here are other questions wok beginners are asking-alongside their answers:
Q. What is the best wok for an electric stove?
A. The best wok for an electric stovetop is one with a flat bottom. Such a wok can work well with many electric stoves (both coil & glass-ceramic top). Since there are multiple varieties, you can narrow them down based on material, weight, heat retention, handle design & size, height, and depth.
Q. Which wok is better, flat, or round-bottomed?
A. The flat ones stick to the base of many heaters. The round bottom, on the other hand, will need you to have a ring. There is also the issue of heat distribution, but it’s a little subjective because the material plays a role in that.
Nevertheless, it all depends on two things; your stove type and preference.
Q. What is the best material for a wok?
A. Virtually every resource out there recommends carbon steel. The traditional uncoated carbon steel is popular among many people. It is inexpensive, picks up heat quickly, and forms its own natural nonstick layer that is safe to your family’s health.
Wrapping It All Up
Let’s put this straight; if you are looking for the best wok for electric stove, you must do a bit of research. You can’t just pick Cuisinart 726-38H, Lodge P14W3 Pro-Logic Cast Iron, or Techef-Onyx Collection because they look good to you. No way.
You have to pick a wok based on your recipes, stove type, level of care involved, and other things. The one thing we believe should not influence your choice is the price. If you insist on spending less, then be ready for issues like the handle becoming too hot or coming apart too soon. Some cheap woks lose the coating too early leading consumption of unhealthy meals.
Think about seasoning too. If you don’t want a pan that needs seasoning, then go for other types. For those with dishwashers and ovens, it would be great to have a pan that can be tossed into them. Read the fine print to ensure you season the pan the right way and do not exceed the recommended oven temperatures.
Please do share with us in the comment box below the wok you like or the one that worked well for you. Otherwise, happy hunting!