If you are thinking about Asian dishes and cooking, then you are probably thinking of a traditional wok. This is a great part of cooking utensils that help in stir-frying, and it has a long history from thousands of years In Asian cooking techniques – even spreading to other areas of the world. Click on the Electric wok vs. Stove top wok review for more
The evolution of the traditional wok has been under development, and now there are plenty of woks available in different styles. Some are comprised of cast iron, while others are in the categories of stainless steel, ceramic-coated, light weight, non-stick surface, pre-seasoned, or enamel. With all these choices, the price ranges of everything are also large.
What are the differences between the electric wok and stove wok?
Present, and does not need additional seasoning
Absent, requires extra seasoning (unless using some types)
Maximum of 400OF
Can go higher than that, about a maximum of 800 to 1000OF
Mostly flat, and comes with individual stand
Can be round or flat
In-built Heating element
Electric wok vs. Stove top wok – how do they differ?
Woks are very similar to a deep, large bowl in terms of their shape. The traditional wok has its beginnings in ancient China and used in pit cooking activities, with its build including cast iron material, alongside one long wooden handle or two opposite-side handles.
Both stove and electric woks are used when deep frying, sautéing, stir frying, and braising, as well as other techniques. The main argument that centers on them though is the type of wok that is better for which cooking jobs.
Process of using it
There are a variety of materials that can make up a stove top wok, which include cast iron, stainless steel, carbon steel, and aluminum. The cooking process in a stove top wok occurs at the hot spot, which is at the bottom. This spot will then absorb the heat from the stove, and cook the ingredients, while you can move any cooked ingredients to the sides of the wok to keep them warm.
On the other hand, electric woks do the cooking job at a faster rate. Instead of pre-heating or pre-seasoning them as you would do with a stove-top or traditional wok, you do not need to do so in this case – especially with non-stick electric woks.
The stove top wok needs to have a flat or rounded bottom in order to heat ingredients efficiently and give you space to move cooked ones to the side, regardless of the fire source you use. However, an electric wok does not need to conform to any of these as it comes with its own stand, allowing you to save on your stove top space.
Electric wok vs. Stove top wok reviews
Electric wok – Features
Since these two wok types have a lot of similarities, it leaves the question of what makes them better than each other – which is what we will discuss in each of their features.
These are quite easy to adjust their heat settings, allowing you control over the cooking. At the end of the day, it is better if your wok can go to high temperatures – especially around 400OF for electric woks.
Majority of these woks have non-stick surfaces, though there are some exceptions. Note that when a non-stick wok coating starts to peel, you will need to replace the wok itself.
If you would like to eliminate the exposure to toxic non-stick elements, you can consider getting a stainless steel electric wok.
Some of these woks include an in-built heating element, while others have a removable element that you can detach when cleaning them.
Some people prefer a round bottom wok, which is in the traditional style – but the flat-bottom type is fine in many cases if you are not a purist.
- Very easy to maintain
- You do not need to season them
- Saves on cooking space, as it has its own stand
- Easy to clean
- Cannot handle high temperatures as stove-top woks can
Stove top wok – Features
A stove-top wok is basically a modification of the traditional wok, still retaining the distinct wok shape but allowing use on western-style gas stoves. The difference between them and traditional woks is the use of a wok ring, which replaces the burner cover and serves to concentrate heat and improve stability.
The wok rings can be in conical or cylindrical shapes, and you can adjust them to move them as close as possible to the heat source.
Cleaning these stove top woks is tricky, especially when they have an in-built heating element. While an electric is easy to clean when you use dish soap because of their non-stick nature, a stove top wok is challenging because it erases all the seasoning that is already present.
Before using the stove top wok, it is very important to season and pre-heat it, in order to achieve greater cooking efficiency. The seasoning process involves heating the wok over low heat, and spreading a small amount of cooking oil on its cooking surface.
- Can be useful on a variety of gas-top surfaces
- You can get them in several metals
- It is easy to move the cooked materials to the side while cooking others
- You will need a coil to use them on electric stove tops
- Must season them before use
- Washing them will erase the seasoning layer when you
These woks may be similar in pricing and other features, so your choice will depend on what you want to cook as well as the efficiency levels you want. If you would like a higher-temperature cooking experience, go for a stove-top one; if you want a more portable option, choose an electric type.
What is the best material to use for a wok?
Since you need to use woks to cook food at high temperatures, t is always best to go for those made of carbon steel or stainless steel. Aluminum ones have a lot of problems with heat distribution.
Is it possible for me to use woks on induction stoves?
Yes it is possible, especially in some cases. If made from magnetic material like carbon steel, and they have flat bottoms, these will work best in this setting.