How to use a wok on an electric stove. A wok is a thick and rounded cooking utensil that is much like a frying pan except that it has high curved sides.
It originated in China centuries ago and is used in many parts of Asia. Woks are most often used to prepare dishes in the style of Chinese cuisine, and their shape is perfect for allowing heat to spread evenly across their entire surface.
Health experts agree that cooking with a wok preserves more nutrients than other forms of cooking because of its heat retention abilities, making it ideal cookware for achieving a variety of delicious meals!
How To Use A Wok On An Electric Stove
Types of Wok
There are two types of work commonly being used in most kitchens.
- Round-bottomed Wok
- Flat-bottomed Wok
1. Round-Bottomed Wok
A multipurpose culinary utensil, the round-bottomed wok can be used for stir-frying, steaming, deep-frying, poaching, and boiling.
Invest in a wok ring to make it a better match for your electric stove so you can safely use it with your fat burner.
2. Flat-Bottomed Wok
On an electric stove, the flat bottom allows the wok to heat up effectively. The flat bottom will make it easier to maintain touch with the stove while remaining sturdy on the surface. This type of stove does not require a wok ring.
Types of Electric Stoves
There are two types of electric stoves commonly used in most kitchens.
- Electric Coil Stove
- Glass-Ceramic Stove
1. Use a Wok On Electric Coil Stove
With an electric coil stove, you should use a flat-bottomed wok placed right on the top of the heating coils.
A carbon steel-made wok is ideal as it allows heat to spread evenly throughout the bottom of the wok, allowing you to cook your food properly on the stove.
As for a round-bottomed wok, this is not very convenient to work with and should be avoided as it does not stand on a cooktop steadily for waste space, so you need to hold one of its handles while cooking instead.
2. Use a Wok On a Glass-Ceramic Stove
When using an electric wok ring with a glass-ceramic stove top, a flat-bottom wok will be difficult to balance.
This makes it more difficult for a round-bottomed wok to keep stable, as both of these varieties scrape the glass-ceramic cooktop.
This independent cooking surface can maintain its temperature without hot spots or damage from heat loss, thanks to the solid heating elements behind the tempered glass top.
However, there are numerous advantages to utilizing carbon steel or cast iron wok rather than a stainless steel or aluminum wok, including their porous inner layer and ease of maintenance, among other features that make cooking more consistent and reliable.
Should a wok have a lid?
A wok with a lid is ideal if you cook Chinese food, as the wok can be easier to control when the ingredients need to simmer and are covered during cooking.
Then, it can make the process easier when using high heat, and it also typically makes for more evenly cooked food and fewer flare-ups.
Why would you use a wok rather than a frying pan?
Because the edges of a wok are higher than those of a frying pan, it may cook dishes faster. Seasoning your wok will improve its ability to cook without sticking.
On a gas stove, unlike a frying pan, you may easily cook on high heat with your wok. Because it can reach such high temperatures, it’s easy to burn food if the wok isn’t constantly moving.
How to use a wok on an electric stove. Woks are common cooking equipment in Asian cuisine, having been invented and widely used in Asian countries for hundreds of years.
It features a unique conical design, with a flat bottom that curves to meet the top of the round base, allowing it to be used over an open fire or on a modern range or electric stovetop.
Woks are excellent cooking vessels and may be used for various culinary techniques such as steaming, frying, and flipping if you have a spatula on hand.