Best 20+ Woks For Electric Stoves
Knowing what to look for in a wok that can be used with an electric stove is essential. When searching for the ideal wok for your electric stove, you should pay attention to its form, material, style, weight, and ease of maintenance.
To help you narrow down your options, we’ve compiled a list of the top 20+ woks.
As we looked into this question, we found that there are many tops with flat bases that can be used with electric cooktops. All of them may be used with electric ranges, and each one is packed with incredible conveniences.
A Buyer’s Guide to Electric Woks
Choosing the best wok for your electric stove requires careful consideration of several aspects. Before making a final choice, please review this checklist.
A wok with a flat bottom is required when using an electric stovetop. Even though they serve a purpose, woks with round bottoms can be dangerous because they can’t be securely placed on stove burners. Woks with flat bottoms available in a variety of sizes; pick one with a substantial footprint.
Professional woks are often made of carbon steel, but cast iron and stainless steel are also acceptable alternatives. PFOA-free nonstick wok pans are another viable alternative. Some nonstick materials, including Teflon, are hazardous to human and environmental health.
Two of the most common types of woks are pow and Cantonese.Pow and cantonese woks are two of the most common types of woks. Pow and cantonese woks are two of the most common types of woks. Pow wok pans are ideal for stir-frying because of their long handle. Cantonese woks are usually bigger than their Chinese counterparts. They are usually made of cast iron and have two strong handles.
The weight of a wok can vary from 2 pounds to 12 pounds. Wok cooking typically involves quick, repetitive actions, so the lighter, the better. However, heavier items tend to be more durable and efficient at retaining heat.
Tools like carbon steel and cast iron skillets are indispensable, but they can’t be cleaned in the dishwasher. Stainless steel, aluminum, or nonstick wok pans may be preferable if you’re looking for a wok that requires less care.
Best woks for electric stove list 2023
- Yosukata Blue Carbon Steel Wok
- A Wok Made of Hexagonal Layers of Stainless Steel (or Other Hybrid Material)
- The Cook’s Standard Stainless Steel Wok is 43% off and is the best stainless steel wok you can buy.
- Best Cast Iron: Wangyuanji Cast Iron Wok 13 Best Wok Rings in 2022
- The TeChef Art Pan is a 12″ fry pan.
- An Aluminum-Cored Wok From The Oberon Range
- Mammafong Flat Bottom Carbon Steel Wok: The Definitive Method
- The Kenmore Flat-Bottom Carbon Steel Wok is the Best Budget Option.
- Lodge Pro-Logic Wok, Best Two-Handle
- NordicWare 8.5-inch Steel Spun Wok
- The KRX Flat-Bottom Wok is Ideal for Steeping
- Aneder Carbon Steel Wok Is The Finest Wide-Bottom Wok
- Flat-bottomed caphalon wok with cover
- Cuisinart Chef’s Classic Stir-Fry Pan
- Twelve-inch HexClad wok
- Joyce Chen’s Classic Nonstick Wok
- The Ultimate Anolon Pan
- Scanpan Classic Wok
- Le Creuset Enamel-Coated Cast-Iron Wok
- A Bruntmor Wok For Electric Stove
- A Wok Pan Lit By The Stars
- Lodge Pro-Logic Woking
- Lodge Cast Iron Mini
Best woks for electric stove reviews
Yosukata Blue Carbon Steel Wok
- Japanese Yosukata Blue Carbon Steel Wok
- This carbon steel wok is great because it’s already been seasoned before you even get it home.
- pre-seasoned, inherently nonstick, welded handle.
- The handle is very short, it needs some upkeep, and the seasoning could come off.
Carbon steel is the material of choice for experienced wok cooks. It’s long-lasting, easy to transport, and has a natural nonstick coating after being seasoned. This Yosukata Blue Carbon Steel Wok saves time and effort in the kitchen because it has already been seasoned.
This wok is built to last with high-quality materials like 15-gauge carbon steel. The wok’s bowl is hand-hammered, attesting to its high construction quality. Even though the handle is made of wood, it can handle high temperatures and still feel soft and strong in your hand.
This wok has a traditional look and feel, and it can also be used with an electric stove, all thanks to its flat bottom. Compared to traditional wok pans with a flat base, this one has a smoother interior and a less pronounced slant, making it safer to use. A moderate slope on the cooking surface is what makes it ideal for flipping and turning food.
It goes without saying that this wok will require some upkeep like any other made from carbon steel. It is pre-seasoned, but the seasoning needs to be kept up so that it doesn’t rust.
However, with proper maintenance, it can become a useful cooking tool, especially for stir-frying.
A Wok Made of Hexagonal Layers of Stainless Steel (or Other Hybrid Material)
- Our top pick is this one-of-a-kind work with a laser-etched design.
- The finish is scratch-resistant and doesn’t stick to food, and it can be used with both electric and induction appliances.
- It’s a bit cumbersome, and the nonstick coating might wear off over time.
The perfect wok for use on an electric stove would combine the resilience of stainless steel with the easy cleanup provided by a nonstick coating made of carbon steel. Most woks only do one of these things well, but the HexClad Hybrid Stainless Steel Wok does both. Its innovative HexClad construction makes wok cooking a breeze.
The unique hex design is laser engraved into the cooktop for a one-of-a-kind aesthetic. Still, the purpose goes beyond just aesthetics.
The one-of-a-kind design was made so that the surface wouldn’t stick but still let you get a deep sear, which is the holy grail of wok cooking. This lets you cook with less oil and still get great results, so your meals will be healthier without losing flavor. The pan heats up quickly and keeps its heat, making it ideal for fuss-free cooking every time.
This HexClad wok is scratch-proof, making it a better investment than other nonstick options. In other words, you’re free to use any metal implements you like in the kitchen. In fact, HexClad is so sure you’ll love their product that they’ll guarantee it for life.
The only thing to remember is that this pan weighs slightly over 5 pounds, which is a bit more than you might like to carry around when cooking. You can still use it, but carrying a full meal can make it more cumbersome.
The Cook’s Standard Stainless Steel Wok
- The Stainless Steel Wok Every Chef Needs
- The stainless steel wok with the high-domed lid was our top pick because of its adaptability.
Domed lid, durability, and dishwasher-safe construction
It’s a bit on the bulky side, and the metal handle may get quite warm.
People who want something that will last a long time and require little maintenance should choose stainless steel. Everything you’d want in a stainless steel wok is included in the Cook’s Standard Stainless Steel Wok. On the other hand, it has some less obvious but no less compelling advantages.
Scratches and scrapes are less likely to show up on stainless steel cookware. This makes it a great choice for cooking in a wok, which requires a lot of switching back and forth between the wok and a spatula. Intense cooking won’t damage the 18/10 stainless steel surface, even after years of use.
Perhaps the aluminum center of the pan will stand out first. The pan’s weight is reduced, and the surface area is heated more uniformly, thanks to this. Keep in mind that stainless steel is still somewhat heavy despite its aluminum core.
This method may be useful if you plan on steaming food in a wok. If your pan is entirely full, you may easily cover it with the domed lid. Similarly, it’s constructed from sturdy stainless steel.
It’s not as big of a deal as you might assume if the handle gets hot when using high heat to cook. To keep its temperature low, the stay-cool grip is engineered to promote maximum airflow.
Wangyuanji Cast Iron Wok
Because of its classic appearance and well-made construction, this Cantonese-style wok was our top pick.
- Double-handled design, excellent heat retention and dispersion,
- Short and relatively expensive handles are one drawback.
Cast iron is the traditional material for woks, but few cooks know this. The Wangyuanji Cast Iron Wok is a great example of a design that has been used for a long time and is made from durable materials.
The term “Cantonese-style wok” refers specifically to this two-handled shape. It’s not as convenient for tossing and flipping because as you season your food over time, the flavors will become deeper and more natural, protecting the user from the hot object while also adding visual appeal.
Cast iron wok pans keep their seasoning well and are easy to clean, just like carbon steel is naturally non-stick. When you season your food over time, the flavors will become deeper and more natural. Although this coating will require some care to keep in good condition, this wok is simple to clean and needs a splash of water after each usage.
It comes in three different sizes, so you can pick the one that works best for your household. For any dinner, you can rest assured knowing that it will work with any stove.
The TeChef Art Pan is a 12″ fry pan
A TeChef Art Pan, Size 12 Inches
It does not contain any PFOA, this nonstick wok is our top pick.
High sides, no PFOA, and a nonstick inside are all pluses.
Cons: The nonstick coating wears off over time and is heavier than competing options.
Even though nonstick wok pans are a fairly new invention, you should really think about buying one. You can’t go wrong with the TeChef 12-Inch Art Pan. It’s a good value considering the product’s high-quality design and craftsmanship.
The PFOA-free construction is what sets this pan apart from similar nonstick wok pans. If the covering ever comes off, you may be assured that you won’t put yourself or the planet in danger. There are six separate coats to protect it from wear and scratches.
The pan is made from extra-heavy metal, making it both long-lasting and simple. Despite repeated use, the handle and other parts will not come loose because of the sturdy design.
Remember that nonstick wok pans are not intended for extremely high temperatures. That makes it less than ideal for use in a stir-fry dish. However, it can be a fantastic choice if you’re searching for a low-maintenance alternative to other wok recipes.
An Aluminum-Cored Wok From The Oberon Range
Due to its exceptional longevity, this aluminum wok quickly became a household favorite.
Some benefits are that it conducts heat well and can stand up to oven temperatures of up to 600 degrees Fahrenheit.
Flaws include a curved cooking surface and a metal handle that could get hot.
An aluminum wok is a fantastic option if you’re looking for a lightweight, low-maintenance piece of cookware. Quality workmanship and a lifetime warranty make the Oberon Series Aluminum Core Wok all of the above and more.
Browning food for stir-frying in this wok is a breeze and works wonderfully for braising, steaming, and deep-frying. The sturdy aluminum construction is great at transferring heat to the cooking surface.
Aluminum wok pans, like their stainless steel counterparts, can be cleaned quickly and easily with a sponge and some dish soap and water. Making your favorite stir-fry doesn’t have to be a hassle because this wok can be cleaned in the dishwasher.
Use it on the cooktop or in the oven with confidence thanks to the 4 mm-thick tempered glass lid. It has a tight seal to keep in heat and a release valve to prevent pressure from building up.
There are no screws or rivets in the handle, though; it is constructed of pure metal. However, this does suggest that you should use caution and an oven mitt or kitchen towel whenever cooking over a hot stove.
Mammafong Flat Bottom Carbon Steel Wok
Our top pick for the finest pow wok, this item is a traditional style built from high-quality carbon steel that is both lightweight and durable.
- The advantages are a long wood handle, portability, and nonstick properties after sufficient seasoning.
- It needs seasoning and can rust if not properly maintained.
Tossing and flipping hot food is made much easier with the long handle of a pow wok, making it the ideal cooking tool for people learning to cook the Asian dish known as a stir fry. The Mammafong Flat Bottom Wok is the greatest of several nice options, but there are many others to choose from.
Like most of its kind, this pow wok is crafted from carbon steel by hand. Because of this feature, the food stays put in hand-hammered woks. Preparing food in hot and cold zones can be a huge help.
As you may imagine, the carbon steel countertop has all the positive qualities of steel in the kitchen. Once seasoned, the pan’s surface becomes naturally nonstick and resistant to rust.
Keep in mind that carbon steel requires some additional care. It’s might not the best choice for you to use this pan if you don’t plan on seasoning it first.
The Kenmore Flat-Bottom Carbon Steel Wok
This wok stood out from the crowd of inexpensive alternatives because to its traditional carbon steel design.
- Low price, long wooden handle, and absence of PFOA
- It can’t be cleaned in the dishwasher, and it’s a little bigger than other products on the market.
You can spend as little as fifty dollars on good wok or as much as two hundred. When we chose the Kenmore Flat-Bottom Carbon Steel Wok, we were looking for cheap and well-made. It’s a safe bet for novices who are interested in wok cooking.
Considering it’s built of solid 1.8 mm carbon steel, it’s remarkable that this wok is reasonably priced. This not only helps keep the heat in, but also makes it feel and appear more professional. The riveted acacia wood handle is both attractive and functional.
Because it has a carbon steel cooking surface, it may be used on any stove. It works well with gas, induction, and electric ranges. The wide base is robust and will sit flush with electric heating elements.
Although it’s not hand-hammered, the quality is still outstanding, and users have reported that it holds up well. The carbon steel surface can last for many years if you are willing to reseason it as needed.
Lodge Pro-Logic Wok, Best Two-Handle Wok
This cast-iron wok with two handles is one of our favorites because it is strong and keeps heat well.
- Large, comfortable handles; pre-seasoned; a wide range of possible uses.
- Needs frequent seasoning and is a heavy lift
Two-handled woks are not as efficient for stir-frying, but they are incredibly handy in other kitchen tasks. Searing, sautéing, frying, grilling, boiling, and more can all be accomplished in this versatile Lodge Pro-Logic Wok.
Traditional Cantonese-style woks feature prominent handles like these. You may now safely raise the wok even after filling it with water or oil, increasing its already high level of safety in the kitchen. Although the handles are large and comfortable to hold, we recommend using oven mitts or kitchen towels to avoid burning your hands while using them.
Don’t stress about seasoning this wok if you’re worried about ruining your meal. It’s ready to use right out of the box, as all the seasonings have already been added. After a quick wipe down with water, you can quickly resume cooking.
Trying cast iron out for yourself will reveal its many benefits. This wok has excellent heat distribution and retention. Due to this, it is great for searing meat to a deep, dark color.
You should know that this wok weighs a whopping 11 pounds! Thus, it is probably not the best option for stir-frying. Because of its greater weight and durability, you may bank on it for many years.
NordicWare 8.5-inch Steel Spun Wok: the best mini wok
The tall sides of this little wok are what we love the most because you can still make a meal for two on it.
- High sides, a long handle, and a selection of sizes are all pluses.
- Disadvantages include a hot metal handle and a limited capacity.
Professional woks typically range in width from 12 to 14 inches, sufficient for feeding a family of six. This NordicWare 8.5-inch Steel Spun Wok is ideal for individuals who are cooking for two. With all the benefits of a traditional wok and the convenience of a smaller size, this one is a dream come true.
This wok is distinguished by its particularly high walls. They have enough room to flip and toss and hold a few more bites of food. The food is contained more effectively thanks to the slightly vertical walls than conventional woks.
The handle is full size, giving you a little more control, even though the cooking surface is small. Metal can get very hot, especially if the burner is turned up too high, so use caution.
Many people are unaware that smaller woks are better suited to cook on home stoves. This smaller wok can be heated quickly and to the proper temperature on most burners, but a full-sized wok takes much longer.
If you require a larger pan, Nordic Ware also makes 12- and 14-inch versions of their popular wok.
The KRX Flat-Bottom Wok: Ideal for Steeping
KRX Low-Profile Wok
This steamer wok is ideal because it comes with everything you need to begin cooking immediately.
- The metal steaming basket, wooden handle, and sturdy bottom are all nice features.
- The cover is not as sturdy as the wok pan and is prone to rust.
A multifunctional wok may be the ideal option for your cooking needs. More than simply a stir-fry tool, the KRX Flat Bottom Wok comes with a steamer insert and lid, making it a versatile kitchen appliance. You can steam your food with the steamer basket, rack, spatula, glass lid, and anti-scalding clip.
Woks are perfect for steaming since they can hold an entire steaming basket while still holding enough water to boil. This basket is the right size for the wok, allowing you to cook a large quantity of food like veggies, dumplings, or anything else.
It’s a great wok for steaming, and it also works well for stir-frying. The textured finish provides extra hold for your food so it doesn’t fall off. The lengthy wooden handle is both heat-resistant and comfortable to grip.
Although it cannot be cleaned in a dishwasher, this wok is simple to scrub out by hand. A quick rinse in cold water and a light oil application will have it ready for the closet. It’s important to remember that it needs to be seasoned regularly to prevent rust.
Aneder Carbon Steel Wok: Best Wide-Bottom Wok
One of our favorite features of this wok is the textured surface that helps you create delicious meals.
- Wooden handle prevents burns and has a textured surface for cooking; spatula is included.
- It’s not as big as some alternatives, and it’s also not as deep.
Cooking is made easier and more efficient with woks with a larger bottom. The Aneder Carbon Steel Wok is a one-of-a-kind wok with a wide base that will help you become a stir-fry pro at home.
As an added bonus, a wok with a broad base can also be used as a frying pan. Compared to a standard round-bottomed wok, the wide, flat surface is superior for searing large pieces of meat. The steep edges also provide a place to rest during cooking, which is especially useful for delicate foods like veggies and thin meats.
The distinctively textured cooking surface of this wok is its defining feature. In the same way that dimples on a hand-hammered wok help distribute heat evenly, the ripples do the same thing. They serve a practical purpose (by preventing food from slipping down the edges) and look good doing it.
This wok pan is suitable for use on glass-top electric stoves, which is not often the case with hand-hammered woks. The outside is so smooth that it won’t scratch or dent even the most expensive stoves.
The wok has a lid and spatula, so you can get right to work in the kitchen. If you wish to switch your wok from the burner to the oven, you may easily do so because the handle is removable.
Flat-bottomed caphalon wok with cover
Caphalon’s nonstick surface is safe for the environment (no PFOA) and simple to clean. The heavy-gauge, hard-anodized aluminum is as durable and good at spreading heat as any stainless steel pan.
Cuisinart Chef’s Classic Stir-Fry Pan
Cusinart’s patented, encapsulated aluminum core in a 14-inch wok ensures consistent cooking temperatures. The Cuisinart Chef’s Classic Stir-Fry Pan has a stainless steel surface, giving it a polished, long-lasting appearance.
Twelve-inch HexClad wok
The 3-inch depth of the HexClad 12-inch wok makes it ideal for preparing a wide variety of family meals, including soups, pastas, and stir-fries. The pan is HexClad nonstick and made of triple-layer stainless steel.
The HexClad wok’s double-handled design, which keeps it cool to the touch, makes lifting and transporting the pan a breeze.
Joyce Chen’s Classic Nonstick Wok
Traditional nonstick wok by Joyce Chen
This cookbook could be a fantastic option if you need a good one but have a limited budget. Strong 1.5 mm carbon steel is used in the construction of the Joyce Chen Classic Series Nonstick Wok, which also features a Xylan nonstick interior and Birchwood handles.
The Ultimate Anolon Pan
The Best Anolon Frying Pan
Use the Anolon Ultimate Pan!
The Anolon Ultimate Pan, made of hard-anodized aluminum for fast heating, is more portable than its stainless steel counterpart. This item has a reasonable price of $49 and a diameter of 12 inches. A glass lid with a domed shape is included by Anolon to keep in moisture and heat while cooking.
Scanpan Classic Wok
The ScanPan Classic is guaranteed for life and handcrafted in Denmark. It has a 12.5-inch nonstick cooking surface, is PFOA-free, and needs very little oil. The ceramic material of the pan makes it durable and long-lasting.
Le Creuset Enamel-Coated Cast-Iron Wok
The Le Creuset Enameled Cast Iron Wok is a great but expensive choice if you want a cast iron wok with a beautiful look and strong materials. This French-made cast iron has a generous surface area and a deep interior, making it perfect for stir-frying and other forms of tossing. It’s worth mentioning that you may use your dishwasher on it, saving you a lot of time and effort.
A Bruntmor Wok For Electric Stove
The Bruntmor has a 14-inch cooking surface and loop handles made of pre-seasoned cast iron. It can easily transfer from the stovetop to the table because of its beautiful, modern yet rustic style.
A Wok Pan Lit By The Stars
The Sky Light Wok Pan is made of solid carbon steel and has had its exterior nitrided for increased durability and resistance to corrosion. Because the handle is removable and the surface doesn’t stick, you don’t have to worry about chemicals getting into your food. It has a 12.5-inch diameter.
Lodge Pro-Logic Woking
14-inch black cast-iron wok from Lodge Pro-Logic, pre-seasoned with 100% vegetable oil. It has big loop handles, so you can carry it easily from the stove to the grill to the campfire.
Lodge Cast Iron Mini
This Lodge cast iron wok is ideal for solo cooking thanks to its compact 9-inch diameter. It’s a great option for those on a tight budget who need a compact, dependable device. In addition, Lodge cast iron is known for its durability. The soy vegetable oil has already been used to season it, and the looped handles make it convenient to hold.
When shopping for a wok, it’s important to evaluate the price and the wok’s style and material.
Questions & Answers
You may want to brush up on wok usage before investing in your next one. Here are some of the most frequently asked questions and answers.
Is it safe to use a wok with a round bottom on an electric stovetop?
More stable than traditional woks, flat-bottomed woks are ideal for use on electric hobs. However, a wok ring is all that is required for usage with a wok that has a round bottom. As the wok heats normally, this will help keep it steady.
Please explain what a wok ring is and how it is used.
A wok ring is a little cooking utensil that rests on your stovetop burner. Be aware that there are different designs for gas and electric stoves. A wok ring for an electric burner concentrates the heat and sends it straight to the wok, speeding up the cooking process.
Install the wok ring over the stove’s burners with the broader side facing up. The wok can be used inside the ring just like any other wok. This will prevent the wok from sliding around on your stovetop and will help keep it in place.
Is it safe to use a cast-iron skillet when cooking with an electric stove?
Cast iron can be used with any cooking surface, even electric. Because they hold heat so well, they can even out the temperature changes in electric stoves’ heating elements. Nonetheless, isolated problems can emerge.
If you want better results from your burner, setting it to a slightly lower temperature will help. This will make it less likely that food will burn, but it will still let the pan heat up to wok temperatures.
Does using a wok on a glass-top electric stove pose any dangers?
Glass-top stoves are safe to use with either a flat-bottom wok or a round-bottom wok fitted with a wok ring. Woks made by hand are the one and only exception to this.
Miniature pits from the production process are scattered all throughout these. While the divots are functional in the kitchen, they pose a danger to your stovetop because they concentrate the weight of your wok.
Alternatively, you can use a stamped or spun wok, which still has many of the same advantages.
If you’re a serious cook, and especially if you enjoy preparing Asian cuisine, you should invest in a high-quality wok. It would also make an excellent holiday or wedding gift for someone on your list. We hope our research and list were useful if you’re looking to buy a wok for an electric stove. You can adapt many of them for use with your own stovetop. Please provide feedback on how these works are progressing. Have fun browsing for bargains!