Whipping up a perfect pad Thai or noodles is tough without a legit wok. But finding a quality model that won’t warp, stick, or embarrass you with uneven cooking? Now that’s a journey!
We hit the kitchen to sauté and stir-fry with leading woks in a bid to find some good models that work well with electric ranges and induction cooktops. We discovered models that have the power, stability, and features to really help you in the Kitchen.
Based on our tests, here’s a sneak preview of some of the best woks to use on an induction cooktop or electric range.
How We Tested
Through repeated trial runs, we looked at responsiveness, durability, and ease of use for both induction and electric cooktops. Here are factors we based our comparisons on:
| Criteria | Evaluation |
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| Heating Consistency |
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| Responsiveness |
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| Ease of Use |
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| Build Quality |
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| Stovetop Compatibility |
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Best Wok Reviews in 2023
Check out our recommendations below. We’re sure you’ll love them!
1. Lodge Cast Iron 14″ Wok
If you want the traditional look and feel of cast iron but the ease of enamel, this Lodge wok delivers with its charming terracotta-hued glossy interior. It retains heat beautifully for crispy stir-fries while the smooth surface releases food easily for quick cooking and simple cleanup.
Just exercise caution with thermal shocks going from stove to sink by allowing gradual cooling first. While smaller than some woks, the Lodge still serves 2-3 people nicely. A versatile piece ready for anything from steaming dumplings to simmering stews.
Pros – What I Liked
- Pre-seasoned enamel interior
- Helper handle provides control
- Oven safe to 500°F
- Durable cast iron construction
Cons – What I Didn’t Like
- Heavy at over 12 lbs
- Relatively small 14-inch size
- Round shape limits cooktop compatibility
- Not for very high heat-searing
2. Calphalon Signature Hard-Anodized Nonstick 12-inch Flat Bottom Wok
This uniquely modern flat-bottomed wok from Calphalon rethinks the classics with its hard-anodized aluminum body, triple-layer nonstick, and a tempered glass lid to trap moisture. The material heats quickly across electric and induction ranges while the clever “wok spatula spoon” folds ingredients back into the center.
Is it quite traditional? No. But for all-in-one electric stove convenience from storage to table serving, the Calphalon wok soars. The nonstick releases foods easily with little oil for healthy cooking too. Modern kitchens will appreciate this contemporary spin.
Pros – What I Liked
- Heavy gauge aluminum heats quickly
- Flat bottom provides stability on electric/induction
- Tempered glass lid locks in moisture
- Integrated spoon rest/wok spatula
Cons – What I Didn’t Like
- Smaller 12-inch diameter
- Lightweight material lacks heat mass
- Nonstick limits high-heat searing capability
- Pricey for the size
3. Nuwave Mosaic Induction Wok
Transforming induction into gas-like power, this Nuwave set brilliantly pairs a flat-based carbon steel wok with a specialized induction cooker featuring precise temperature controls from 100° to 575°F. The interface lets you pulse intense heat for authentic wok hei flavor.
No other induction wok set replicates open flame jet intensity so accurately. The nozzle shape even infuses foods with smoky aromas. While limited to Nuwave burners, it’s perfect for induction owners craving gas-style performance.
Pros – What I Liked
- Advanced induction burner with precise temp control
- Mimics intense wok hei temperatures
- Recirculating fan infuses smoky flavors
- 14” steel wok heats evenly
Cons – What I Didn’t Like
- Short 12” cook surface
- Confined to one induction burner model
- Fan noise disruptive to some
- Exterior seasoning requires care
4. Yosukata Blue Carbon Steel Wok
This Yosukata carbon steel wok keeps tradition thriving with its hammered concave shape ideal for round bottom gas stoves. The wok arrives pre-seasoned with a protective coating to prevent rust while building your own patina. The stained birch handles also provide a secure grip.
While induction incompatibility limits its placement, the Yosukata seeks to honor classical Chinese wok prowess. Put in the work to season it properly and the wok will reward for a lifetime. For devoted stir fry purists on a budget, it merited consideration.
Pros – What I Liked
- Traditional round-bottom carbon steel shape
- Pre-seasoned and coated to prevent rust
- Stained birch handles with stay-cool helper handle
- Lightweight at 4.5 pounds
Cons – What I Didn’t Like
- Shape incompatible for induction
- Seasoning requires care
- Hand washing limits convenience
- Uncoated steel can stain surfaces
5. Joyce Chen 14-Inch Carbon Steel Wok
With its hand-hammered elegance and signature riveted rosewood handles, this Joyce Chen wok continues the craftsmanship of company founder R.T. Chen. The concave traditional shape encourages proper stir fry technique while the carbon steel material reacts with rapid, even heating.
For induction compatibility, adding a flat-bottom reinforcement ring helps conduct the heat. But purists argue little matches the slick patina seasoning and comforting balance of an authentic round-bottom Chen wok used properly over gas flames.
Pros – What I Liked
- Handmade by skilled Chinese artisans
- Iconic riveted rosewood side handle
- Traditional concave wok shape
- Lightweight 2 mm carbon steel
Cons – What I Didn’t Like
- Shape limits cooktop compatibility including induction
- Wood handle joints reported as weak points
- Hand washing preserves patina
- Smaller 14-inch size
6. HexClad Hybrid Nonstick 14-Wok
Blending stainless steel durability with a PFOA-free nonstick interior, the HexClad wok brings the performance expected from this innovative “hexagon” brand. The tri-ply construction means fast, even heating while the stay-cool handle provides confident control.
While expensive, the ingenious materials offer uncompromised versatility – metal utensil safe, oven compatible, dishwasher friendly, and induction capable. Protective packing prevents shipping damage too. If seeking a contemporary wok fit for daily demands, the HexClad warrants consideration.
Pros – What I Liked
- Stainless exterior, nonstick interior
- Tri-ply aluminum core quickly heats evenly
- Flat bottom suitable for all cooktops including induction
- Metal utensil and dishwasher-safe
Cons – What I Didn’t Like
- Heavy 9 lb weight
- Steep $250+ price tag
- Nonstick limits 500°F+ searing temps
- Allows some staining/discoloration inside over time
What to Look for When Choosing the Best Woks for Induction Cooktops
Choosing an induction-compatible wok requires considering several key factors that impact performance and ease of use:
Material
Consider the following:
- Carbon steel – offers exceptional responsiveness similar to traditional cast iron woks, with superior heat conductivity and distribution for excellent sear and char. Carbon steel is also significantly lighter than cast iron, making tossing ingredients easier. However, it requires seasoning like cast iron.
- Enameled cast iron woks – provide the excellent heat properties of bare cast iron with the convenience of a protective enamel coating that prevents rusting and minimizes maintenance. The heavier weight aids tossing and charring.
- Stainless steel woks – alone may result in hot spots on induction due to uneven contact. But heavy **tri-ply stainless steel** with an aluminum core ensures efficient, even heating – at a premium price.
Weight
Heavier cast iron and carbon steel woks around 4-5 lbs excel at heat retention, perfect for blistering stir-fries. Their thick material gets very hot but also holds temperature to prevent ingredients from cooling too quickly. The weight takes more effort to lift and toss during cooking.
Lighter 2-3 lb stainless steel models are much easier to maneuver and lift off the induction burner but won’t retain heat nearly as efficiently. Choose your material and weight based on your cooking style and strength.
Shape
The traditional concave round-bottom shape allows tossing ingredients effortlessly while stir frying but makes balancing on a flat induction cooktop nearly impossible without a support ring. For stability on induction, choose a flatter **flat-bottom wok** instead.
Handles
Helper handles provide increased lifting control, especially for heavier cast iron and carbon steel woks. They allow confidently moving the wok on and off the hot induction burner. Also, check that handles and lids are designed to stay cool while cooking.
For storage in smaller kitchens, choose a wok with a shorter handle that keeps the overall footprint compact. Just ensure it still provides enough grip leverage for your wrist when tossing ingredients.
Cooking With a Wok is a Science and An Art
Cooking in any of the best woks is an art and a science. The speed of execution and drama of it speaks to artistry, but the results, as MÓGŪ Modern Chinese Kitchen founder Mike Wang explains, come down to precise technique:
“The science of woking is broken down to temperature control, which is done by elevating the wok with the hand, controlling the gas lever with one’s leg during cooking, and flipping the ingredients inside the wok.”
Wang would know – he developed robotic woks programmed to mimic professional chefs at his restaurant. By using computer vision to track ingredient movements, Wang found even tiny variations changed outcomes. The key takeaway? Mastery requires patience.
As home cooks ourselves, we affirm Wang’s perspective. Little adjustments to factors like heat timing, wrist flicks, ingredient order, and more make a big difference. But with practice, your wok skills will improve.
Soon that formerly intimidating dome of metal will feel like an extension of you, sizzling as it vaporizes drops of sauce into impossibly rich layers of flavor. Wok cooking beautifully marries art and science when elevated to its true potential. Be patient in your journey toward wok mastery.
What Material is Best for a Wok?
Carbon steel makes the traditional gold standard – it’s relatively light, super strong, and conducts scorching heat for intense stir-frying. Seasoned carbon steel becomes wonderfully nonstick too.
Cast iron holds heat evenly once warmed but weighs a ton. Hard anodized aluminum models offer responsive heating for lower prices. Multi-ply stainless steel compounds combine conductors for the best of both worlds.
What’s the Difference Between a Wok and a Frying Pan?
They might look the same and serve the same function, but I kid you not – they are quite different. Generally, while an oversized skillet or sauté pan can work, traditional woks excel at hot and fast cooking.
Here’s their key differences
- Shape: Woks have a deeper bowl with sloped sides to toss ingredients through circulating heat. Frying pans have short straight sides.
- Heat: Round-bottom woks allow even gas flame contact. Electric demands flatter wok bottoms for contact with elements.
- Cooking technique: Woks use a scooping motion to stir fry ingredients through hot air. Frying pans mainly cook via direct conductive heat transfer.
- Flavor: High-velocity wok heat chars ingredients, creating a prized smoky taste called wok hei.
Verdict
The HexClad Hybrid Wok ultimately won our cook-off with its unmatched versatility and quality construction. From rapid boiling to easy deglazing clean up, it handled every task impressively across all our electric and induction ranges.
While the Joyce Chen carbon steel wok came close to a traditional cooking feel, the HexClad’s smart tri-ply design edged it out. And we have to applaud Lodge’s budget-enameled cast iron wok packing serious heat retention.
Just remember that buying a true wok isn’t like picking any old pan. You want intense, consistent heating across a large surface. It might take some trial and error, but find your kitchen soulmate, and you can conquer any electric stove cooking challenge!
Common Questions
What to look for in an electric wok?
The best electric woks have flat, wide bottoms for stability on coils/glass tops, quickly conducting lightweight metals, comfortable stay-cool handles, lids to retain heat, and nonstick coatings requiring little oil.
Does cooking woks on electric stoves require special care?
Ensure flat contact with the heating element using a support ring if needed. Allow more preheating time and stir frequently since electric lacks direct gas jet heat.
What woks work on an induction stove?
Induction requires a flat-bottomed wok made with a ferrous metal like cast iron or magnetic stainless steel. Avoid aluminum. Some concave woks work with support rings.
How do you properly season a carbon steel wok?
Coat all surfaces in a very thin layer of oil. Heat on low 2 minutes then wipe away residual oil with a paper towel. Repeat the oiling/heating process until darkened.
