Walk into a restaurant kitchen and you'll see round-bottom woks sitting in roaring gas burners. At home, the picture is different. Most of us cook on a flat electric, ceramic or induction top, or a gas burner with a flat grate.
Round bottom: great heat, needs the right burner
A round wok puts the hottest point right at the center and lets you toss food in a smooth arc. The catch is that it rocks on a flat surface. On gas you'll need a wok ring to hold it steady, and on electric or induction it simply won't make proper contact.
Flat bottom: the practical choice at home
A flat-bottom wok keeps the sloped sides of a traditional wok but adds a flat base, typically 12–15 cm across. It sits steady on any cooktop, gets full contact with electric and induction surfaces, and still gives you a hot center with cooler sides for pushing food out of the way.
Our pick
If you cook on anything other than a high-output gas burner, go flat. That's why the Hammerwok has a flat base that works on gas, electric, ceramic and induction.
Quick tips for more heat on a home stove
- Preheat the empty wok until a drop of water skitters and evaporates in a second or two.
- Cook in small batches. Crowding drops the temperature and steams the food.
- Cut ingredients small and evenly so they cook fast.
- Keep sauces ready before you start. Stir-frying moves quickly.