How To Use A Wok On An Electric Stove? Explained

How To Use A Wok On An Electric Stove? A wok is equipment that is almost hard to overlook in any kitchen. It’s popular because of its exceptional heat retention and unusual, curved design, ensuring equal heat distribution. When most, if not all, of us cooked on gas burners, all you had to do was lay the wok on the stovetop, and it would sit precisely. With the growing popularity of electric stoves, you will need to change your cookware to use it comfortably on an electric burner. So, here is how to use a wok on an electric stove.

A wok ring must be used as an interface to utilize a round-bottom wok on an electric burner. Flat-bottomed woks operate better because they make appropriate contact with the heat source. A carbon steel wok is preferable on an electric stove to a cast iron wok.

What Is The Best Wok For An Electric Stove?

Flat-bottomed woks are preferred by chefs who cook on electric burners over circular woks. You’ll get quicker smoking and better heat conductivity with flat-bottomed woks since they directly touch the heating source.

Carbon steel is usually the most popular option for the finest wok materials. Professional chefs like the smokey tastes that well-seasoned carbon steel woks provide to stir-fry foods.

Although carbon steel is the most popular material for woks, many chefs prefer light cast iron or stainless steel when working on electric stoves. These materials transfer heat effectively, are very durable and do not distort. In addition, as compared to heavy-duty cast iron woks, light cast iron and stainless steel woks are easier to manage.

To prevent overcooking, remove your wok from the heat immediately since electric heating components take a long time to cool. As a result, you should make sure your wok is easy to move about. Determine the weight of your wok and if it has safe, easy-to-grip handles. These characteristics will help you save time and effort while cooking stir-fry foods.

Types Of Electric Stoves

Electric stoves are cooking surfaces that utilize electricity. They are used to provide heat for cooking. This post will look at three different kinds of electric stoves. Each stove type is thoroughly detailed, along with its benefits and drawbacks. You’ll also discover which stove type is best for your wok.

Glass-ceramic

With this sort of electric cooktop, a round-bottomed wok works well. It functions better because a wok ring can be adequately balanced and sit solidly on an electric glass-ceramic stovetop. The wok ring can leave a 1/2 to 1-inch space between the bottom of the wok and the stovetop, preventing scratching. The bottom of the round-bottomed wok may likewise keep steady on it.

A flat-bottomed wok is not recommended for this wok since it may damage the electric glass-ceramic stovetop. This makes it unsuitable for this sort of stove. Furthermore, since it is composed of a solid material that can tolerate significant temperature swings without shattering, the glass-ceramic stove is a superior option for a round-bottomed wok. Dropping a hard item on it, however, can shatter it. Because of this, carbon steel is a poor option for this stovetop.

Coil

A flat-bottomed wok is best cooked on an electric coil burner. On an electric coil burner, the wok is perfectly balanced. Heat can quickly spread evenly over the bottom of the wok. This ensures that your food is cooked correctly.

An electric stovetop cannot accommodate a round-bottomed wok. The bottom of the wok is built so that this happens. The wok will not balance, and the heat will not flow evenly. It makes cooking difficult. However, a wok ring cannot be balanced on an electric coil burner.

Induction Stovetop

Induction stovetops are a great alternative to the coil and glass-ceramic stovetops. A wok pan with high iron content is required for this stovetop. Carbon steel pans, such as the MAGEFESA Carbon Steel Paella Pan, are thick iron and carbon steel, making them ideal for induction cooking.

Induction cooktop surfaces, on the other hand, are very delicate. As a result, they are brittle. The stovetop would be cracked if you dropped your carbon steel wok or any other wok on it. When utilizing an induction stovetop, employ caution and avoid using a wok ring.

Do Woks Work On Stoves With Glass Tops?

Glass stoves are handcrafted and finished with care. Scratches are easily visible on their smooth and polished surface. The surface may break as a result of rough handling. As a result, these stoves need more attention than standard electric or gas stovetops.

When using a wok for cooking, it’s common to drag it around the stovetop. It helps to transfer heat uniformly, but it also makes it simple to combine the components. On the other hand, a wok cannot be dragged over a glass cooktop. The fragile glass surface will be harmed if subjected to vigorous motions. The wok may damage or shatter the cooktop if it slides and strikes.

However, if handled carefully, a wok may be used on a glass cooktop. With the aid of a wok ring, you may continue to utilize round-base woks on a glass burner. The wok ring will contact the stovetop, ensuring uniform heat distribution and optimal cooking.

Cookware with a flat bottom works well on glass top stoves. If you have a glass top stove, go for flat-base woks.

Carbon steel woks are preferred over cast iron for cooking on glass stovetops. They’re usually light and straightforward to move about. For use on glass stovetops, stainless steel, aluminum, or copper woks are other options.

How To Season Wok On Electric Stovetop

Regardless of the wok’s kind, it comes with a coating oil from the manufacturer. The wok is coated with oil throughout the production process to avoid corrosion. This is why you should always season your wok before cooking with it. Follow these instructions to season your wok.

  • First, clean your wok with a stainless-steel sponge or scrubber and warm soapy water to remove the chemical coating.
  • After that, set your pan on the stovetop to dry over medium-high heat.
  • Once it’s dry, coat your wok with 2 to 3 teaspoons of high smoking point oil to create a thin layer. You may use whichever oil you choose.
  • Using a wok spatula or gently rotating the wok around, spread the oil evenly over the wok.
  • To eliminate the metallic odor, stir fried chopped ginger in the oil for 10-30 minutes. Remove the ginger after that.
  • Allow for the drying of your wok. On the surface of your wok pan, a thin coating of oil will harden.
  • After your wok has dried, sponge it. After that, you may cook with it.

Are Woks Compatible With Stoves?

Like cooking with an electric stove, cooking with a wok on an induction burner has its own set of obstacles. The heat source in induction stoves is a magnetic coil. On the other hand, this coil will only create a magnetic current in cookware having magnetic qualities.

Magnetic materials include cast iron and carbon steel, which are widely used to do work. As a result, they may be used for induction cooking. Magnetic characteristics are also present in stainless steel woks. As a result, stainless steel woks may be used on induction burners.

Non-magnetic woks are constructed of aluminum or copper. As a result, they are incompatible with induction cooking. Nonstick woks with a magnetic metal base may be used on induction stovetops.

Aside from the wok’s material, there is another consideration for induction cooking. Cookware with a flat base is required for induction cooking to guarantee good contact with the cooking surface. A flat-bottomed wok distributes heat uniformly across the pot, speeding up the cooking process.

Induction cooking cannot be done in a classic cast iron or carbon steel wok with a circular base. Without a flat foundation, adequate contact with the magnetic element will be impossible. As a result, it will not provide enough heat to cook the contents effectively.

Pros and Cons Of Using Your Wok On An Electric Stove

Pros

  • You can use both flat and round-bottomed woks on an electric burner; however, bear in mind that both wok models are compatible with both kinds of electric stoves.
  • Cleaning your wok after cooking is quite simple since there is no soot. To restore your device to its original state, you’ll need some soap and freshwater.

Cons 

  • An electric wok’s temperature is low, and this under-heating will result in boiled rather than fried food.
  • Be prepared to pay a high energy bill, since most electric woks take between 1000 and 1600 watts to provide the heat required to cook your food.

Conclusion on How To Use A Wok On An Electric Stove

Woks’ origins may be traced back to the Han Chinese era. In comparison to the classic frying pan, they have more preferences. Woks are excellent cooking devices that may be used for various culinary methods, including steam.

They make cooking easier and healthier after learning how to utilize a flat bottom wok and a round bottom wok; deciding which style of the wok to purchase should no longer be a problem.

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