Best Wok For Electric Stove Tops: Electrical Stir-Frying

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I've reviewed nine of the best woks for electric stoves. My top pick? The Souped Up Recipes 12.5-Inch Carbon Steel Wok.

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Stir-frying is a great way to prepare delicious dishes without using as much oil. In short, stir fry cooking means you don’t have to choose between healthy and tasty.

But if you’re new to wok cooking, it can be tricky. Not all woks are designed to work on electric stoves. For that reason, it’s important to pick the right one.

I like the Souped Up Recipes Carbon Steel Wok because it combines the quality essence of traditional woks with the convenience of being compatible with modern stoves. It also has rave reviews and solid construction.

Which wok is the best one for your electric stove? Keep reading to learn more.

Best Wok For Electric Stove Product Reviews

Souped Up Recipes Carbon Steel Wok: Best Overall

Perfect for stir-frying, deep frying, and pan searing, this Souped Up Recipes Carbon Steel Wok is my top pick for electric stoves. It has a diameter of 12.5 inches (32 cm). I chose this wok as the top carbon steel wok for electric/induction stoves in an earlier review.

Souped Up Recipes is a YouTube channel run by Mandy Fu, in which she shares Asian recipes she labels are, “Better than Takeout.” Below is her Tender Beef Stir Fry recipe:

This high-quality carbon steel wok is preseasoned with a coating that can withstand high temperatures without damage. Souped Up Recipes claims this pan is safe for metal utensils. The wok comes with a metal spatula.

Because the wok has a flat bottom, it’s great for flat electric or ceramic stoves, gas ranges and induction stoves.

When it comes to quality, it’s the details separate this wok from others. For instance, the spout lip is great for pouring liquids without spills, and the beautiful birch wooden lid is perfect for steaming.

This wok is not dishwasher-safe. Hand wash only, without soap if possible. Dry immediately to avoid rusting, and apply oil to the pan after each use.

This pan is perfect for achieving wok hei (literally, “breath of a wok”), that quintessential charred flavor that’s a hallmark of high-heat stir fry.

Pros

  • Lip on the side for drip-free pouring
  • Includes wooden lid
  • Compatible with all stove types
  • Heats quickly and evenly
  • Lightweight
  • Versatile

Cons

  • No helper handle
  • Hand wash only
  • Requires seasoning

Yosukata Carbon Steel Wok Pan

For another carbon steel option, there’s this Yosukata Carbon Steel Wok. This flat-bottom wok has a diameter of 13.5 inches (34 cm) and is compatible with an electric stove.

The Yosukata Wok is made from high-quality black carbon steel. While it does come pre-seasoned, it’s still necessary to fully season the pan before the first use.

The helper handle is nice for easy lifting and pouring. The long handle is made of beech wood. Users were not big fans of the handle design. Even though the wooden part does stay cool, several had problems with misaligned screws, making it wobbly and not secure.

The wok is designed to work not only on an electric stove, but it can also work with an induction or gas stove. Buyers confirmed the compatibility. It’s oven-safe, as well.

Customers liked the even heating. The carbon steel cooking surface provides uniform heating, which is perfect for cooking vegetables or pan-frying cuts of meat.

With proper seasoning and use, this wok can develop an almost non-stick surface to it. However, it does require some maintenance, especially on the front end. Some buyers were turned off by that.

If you’re willing to put in the work to learn how to properly clean, season, and oil this wok, it should have good performance for a long time to come.

Pros

  • Carbon steel construction
  • Even heat distribution
  • Heats and cools quickly
  • Ergonomic handle
  • Can handle high temperatures

Cons

  • Reports of wobbly, ill-fitting handle
  • Requires seasoning
  • Hand wash only

Willow & Everett Wok Pan: Best Tri-Ply Stainless Wok

Next up on my list of best woks for electric stoves is this Willow & Everett Wok Pan. It has a diameter of 13 inches (33 cm), and it features a tri-ply construction with an aluminum core and stainless exterior and interior.

The aluminum helps the pan heat evenly and efficiently, while the stainless steel resists scratching and rust while withstanding high heat.

The dual-riveted stainless steel handle stays cool during the cooking process, while the helper handle assists with heavy lifting and pouring. And with a tri-ply construction, this pan has some heft to it. That helper handle comes in handy (no pun intended)!

This Willow & Everett Wok comes with a domed lid and a metal wok spatula, although buyers weren’t impressed with the quality of the spatula. Several buyers recommended using wooden or silicone cooking tools to avoid scratches.

This wok is versatile. It’s compatible with electric, gas, ceramic, and induction cooktops. It’s also oven-safe for temperatures up to 500°F (260°C).

In addition to stir-frying, buyers had great results with deep frying, steaming, and sautéeing. They liked the depth of the wok, as well as the overall shape.

Several customers did have problems with scratches on the cooking surface, but that didn’t affect the pan’s performance. They liked the even heating and the versatility.

Some had difficulty cleaning the pan, but others said it was easy to clean. I recommend getting Bar Keeper’s Friend to help keep the stainless shiny and in tip-top shape.

Pros

  • Durable tri-ply construction
  • Stay-cool riveted handles
  • Deep walls are great for deep-frying
  • Oven-safe to 500°F (260°C)
  • Includes domed lid
  • Affordable

Cons

  • Spatula handle breaks easily
  • Easily scratched, challenging to clean

Lodge Pro-Logic Cast Iron Wok: Best Cast Iron Wok

The Lodge Pro-Logic Wok has a diameter of 14 inches (36 cm), large enough to easily feed 5-7 people. The flat bottom makes this wok compatible with an electric burner.

This cast iron wok comes pre-seasoned with vegetable oil. It has wide handles, which provide a firm grip and safe food release. It is heavy but durable and long-lasting.

This Lodge Pro-Logic Wok is compatible with all stovetop types and can withstand high heat in the oven, as well. It has superb heat retention.

However, cast iron is not as responsive to heat. It will be slower to heat and slower to cool, which could affect stir fry results. Some customers said the pan has uneven heat distribution.

This pan also requires seasoning. This is a pretty straightforward process, but it takes some time.

When you’re done using the pan, simply hand wash with warm water and a little soap. If you have stuck-on food, you can sprinkle some salt to help release it as you clean. Immediately dry the pan.

Customers were pleased with the Lodge wok. They liked the sturdiness and the beautiful aesthetics. They did warn about the weight of the wok, which could especially be an issue when cleaning.

If you want something that heats and cools quickly with even heating? You might be disappointed. But if you want something long-lasting and beautiful, this Lodge wok will serve nicely.

Pros

  • Durable, sturdy
  • Excellent heat retention
  • Comes pre-seasoned
  • Double handles
  • Compatible with all stovetops
  • Made in the U.S.A.

Cons

  • Heavy
  • Slow to heat, long cooking times
  • Requires seasoning

Aneder Carbon Steel Wok: Best Nonstick Wok

This Aneder Carbon Steel Wok is perfect for delicious stir-fry, steaming, boiling, frying, and more. The 12.5-inch diameter (32 cm) is a smaller wok compared with some of the others, but it can still make enough food to serve 3-4 people.

This wok is made of carbon steel, but it features a nonstick coating to release food. This nonstick surface is also resistant to rust.

You can use the Aneder wok over any heat source. It’s suitable for an electric stove, as well as induction, gas, and ceramic stoves.

The wooden handle is detachable with no tools required, which helps with storage and with seasoning in the oven. The hanging ring on the handle makes it easy to hang this wok, saving precious kitchen space. It also stays cool while wok cooking.

This nonstick wok comes with a stand-free glass lid that is heat and shatter-resistant, making this wok pan good for frying or steaming. It also includes a wooden wok spatula, although many customers received broken spatulas.

It is important to use wooden or plastic cooking utensils. Metal will scratch the nonstick coating and ruin the pan.

Customers were happy with the cooking performance of the Aneder wok. They liked the easy food release and the versatile uses.

The two biggest complaints were the wok spatula and the weight of the pan. If you’re buying this for the spatula, don’t. And if you have weightlifting restrictions, you might think twice. Coming in at almost 7 pounds, this Aneder wok is one heavy pan!

But if you can handle the heavier weight and want a wok for electric stoves that’s low-maintenance, this wok can’t be beaten. It’s one of the best woks for electric stove tops for beginners.

Pros

  • Detachable handle
  • Nonstick surface
  • Includes glass cover
  • Even heating
  • Compatible with all stovetops
  • Low maintenance
  • Affordable

Cons

  • Several reports of broken spatula
  • Heavy

Hexclad Hybrid Wok: Best Splurge Pick

Hexclad cookware is a relative newcomer on the cookware scene. The company is based out of Los Angeles and features celebrity Chef Gordon Ramsay as a spokesperson.

Hexclad is hybrid cookware, seeking to combine the benefits of stainless steel and non-stick cookware into a single pan. I previously reviewed HexClad cookware as a whole.

This Hexclad Hybrid Wok has a diameter of 14 inches (36 cm) and is large enough to prepare family-sized meals. It includes a stainless domed lid with a see-through glass middle for monitoring food.

The tri-ply construction includes an aluminum core with layers of stainless steel surrounding it. The cooking surface features a durable non-stick coating with a patented laser-etched hexagon design of stainless steel.

Instead of a pow wok design, with one long handle, this HexClad wok has Cantonese-style double handles. Those looped stay-cool handles help when lifting the pan.

You don’t have to choose a single cooking method with this wok. It’s oven-safe up to 500°F (260°C), and it’s compatible with all stovetops. This wok can work for stir-frying, deep frying, braising, sautéeing, steaming, and more.

Customers liked their HexClad stainless nonstick woks. They had great results with cooking a variety of foods. Some people had problems with food sticking, however.

One way to prevent that is to season this pan. That might sound odd for a nonstick wok, but Hexclad recommends it to help prevent sticking.

Users confirmed that these pans are metal utensil-safe. They like the durability and the quality of the wok pan. It is more shallow than your average wok, but it has a large cooking surface that can handle a lot of food.

But you’ll need a flexible budget for this Hexclad wok. It’s significantly more expensive than others on the list.

The Hexclad Wok is great for those who want high-performing cookware and are willing to pay for it.

Pros

  • Combines stainless and non-stick
  • Double handles
  • Includes domed lid
  • Even heating
  • Oven-safe
  • Safe for metal utensils

Cons

  • Expensive
  • Requires seasoning
  • Prone to sticking

Bruntmor Enameled Cast Iron Wok: Best Enameled Wok

Bruntmor carries an entire line of enameled cast iron cookware. This Bruntmor Enameled Cast Iron Wok is 14 inches (36 cm) across, making it large enough to prepare food for 5-7 people.

This Bruntmor wok has a flat bottom, so the wok rests on the stove without wobbling. It’s compatible with all stovetop types. It comes in one of three bold color choices. Buyers liked the aesthetic of this round-shaped wok.

The pan has Cantonese-style double handles. There is an option for the pan to include a wooden lid, as well. The handles do get hot, so make sure to use oven mitts or pot holders when handling the wok.

The enamel layer appears to be on the exterior only, so this pan will still require seasoning. Even though this pan comes pre-seasoned, many customers applied another round of seasoning before the first use to build up that naturally non-stick layer.

When seasoning, it’s important to use an oil with a high smoke point, like avocado or peanut oil. This will prevent the oil from smoking and releasing free radicals.

As far as the performance, the user reviews were overwhelmingly positive. Users were able to cook rice, stir fry, noodles, and veggies with high levels of success.

The pan does retain heat, so even though the preheating time might be longer than with a carbon steel wok, once this Bruntmor pan is hot, it will stay that way for a while.

One thing to be aware of is the weight, which was the most common complaint about this wok. This thing clocks in at over 13 pounds, so it’s super heavy. If you aren’t prepared to do some heavy lifting, I wouldn’t recommend this pan.

However, if you’re prepared for that, go for it! The Bruntmor wok is great for those who want to cook food with a durable cast iron pan that’s also colorful and beautiful.

Pros

  • Three color options
  • Double handles
  • Durable pre-seasoned cast iron pan
  • Compatible with all stovetops
  • Oven-safe up to 500°F (260°C)

Cons

  • Super heavy
  • Requires seasoning

Craft Hammered Pow Wok: Best Hammered Carbon Steel Wok

This Craft Hammered Pow Wok features 15 gauge (1.8mm) hand-hammered carbon steel. This pan is designed for traditional Chinese wok cooking. It is manufactured by Chinese professionals in Guangzhou, China.

The carbon steel pan has a flat bottom, so it’s compatible with flat induction and electric stoves. There is a bubble in the base of the pan, but this is there as a result of the hammering process and won’t affect the cooking performance.

This pan is sturdy and heavy. Buyers confirm that the pan is quite hefty. The steel helper handle assists with the lifting and hanging storage.

The wooden handle has a special hygroscopic non-slip surface that provides a tight grip for stir-fry. It’s also removable so that you can season the pan in the oven.

This pan does require seasoning up-front. Fortunately, seasoning instructions are included with the wok pan.

Buyers were overall very pleased with the Craft Wok. They were able to use it on an electric stove without problems. They loved the fast heating and the durability of this pan.

Some people had issues with rusting, but that may have been due to poor seasoning or washing techniques. Carbon steel is more precarious, so those two factors heavily influence the life span of the wok.

When it comes to cleaning, simply scrub food away with a brush and hot water. Dry immediately and oil for the next use. Never use the dishwasher, and avoid soap.

Buyers were impressed with this quality wok. If you want one of the best woks and are willing to put in the time to properly care for it, the Craft Pow Wok would be ideal.

Pros

  • Hand-hammered carbon steel
  • Detachable wooden handle
  • Steel helper handle
  • Fast, even heating
  • Durable, sturdy
  • Made in China

Cons

  • Hand wash only
  • Requires seasoning & maintenance
  • Heavy

Cuisinart Chef’s Classic Stainless Steel Wok: Best Stainless Steel Wok

Cuisinart is not necessarily known for woks, but this renowned brand is synonymous with good-quality cookware and bakeware. This Cuisinart Chef’s Classic Wok has a diameter of 14 inches (36 cm) and is capable of preparing enough food for 5-7 people.

This wok features stainless steel construction. The base has an aluminum core encapsulated by stainless steel. This layer of aluminum in the base spreads heat quickly and evenly. Customers praised the even heat distribution of this wok.

The long handle and helper handle are both stay-cool stainless steel. They feature double rivets to secure them to the pan. Buyers liked having a helper handle, although they found the long handle to be uncomfortable.

One nice feature of this wok pan is the interior measurement markings that allow you to mindful of liquids. And the exterior mirror-polish finish gives a touch of elegance to the kitchen.

This flat-bottom wok is oven-safe up to 500°F (290°C), which gives this pan versatility. It’s also compatible with electric and gas stoves. But if you have an induction stove? You’re out of luck.

The tight-fitting tempered glass lid is great for steaming and allows you to monitor the food while cooking. There were a few isolated reports of shattering lids, however.

When it comes to cleaning, this wok is dishwasher-safe. But the manufacturer recommends hand washing the pan for durability.

As is common with stainless steel cookware, many customers had issues with food sticking to the pan. Some had success with seasoning the pan to prevent sticking.

To do that, coat the cooking surface with a very thin layer of vegetable oil. Heat on the stovetop until smoking. Turn off the heat and let the pan cool completely. You can do this process occasionally to prevent sticking.

The Cuisinart Chef’s Classic Stir Fry Pan is a good value and a great stainless steel wok if you’re willing to have a surface that’s not non-stick.

Pros

  • Interior measure markings
  • Dishwasher-safe
  • Tight-fitting glass lid
  • Even heat distribution
  • Oven-safe to 550°F (290°C)

Cons

  • Not induction-compatible
  • Uncomfortable handle
  • Isolated reports of shattered lids

Buying Guide: Best Woks for Electric Stoves

What Is the Best Wok to Use on an Electric Stove?

Woks come in a wide range of sizes, materials, and styles. But all woks either come with a round bottom or a flat bottom.

Round-bottom woks are more traditional, and many claim they deliver better results when stir-frying. However, these woks do not perform well on electric cooktops because there isn’t much surface area in contact with the burner. You also need a special wok ring for the pan to balance.

For this reason, flat-bottomed woks are the best choice for most electric stoves. Flat-bottomed woks have more contact with the burner and thus heat more quickly and evenly. They also don’t require any special ring to balance.

But the shape isn’t the only consideration. You also have to think about the wok material. Get a quick breakdown of the common wok materials.

Carbon steel

Carbon steel woks are likely the most popular in our modern era. These versatile woks can withstand very high heat cooking, which is essentially what stir-frying is.

They are very responsive to heat, so they will get hot quickly and cool down quickly. This gives you maximum control and precision while cooking.

While carbon steel woks have a lot of advantages, they do require some maintenance. It’s not just cast iron pans that require seasoning. Carbon steel pans do, too.

The initial seasoning process is super important, as it prevents rusting and helps release food. It’s also necessary to oil the pan after each use.

Carbon steel is not corrosion-resistant, so you have to treat the pan with care. Avoid letting it sit after washing. Immediately dry and return to a cool, dry spot.

Watch as Youtuber Rack of Lam explains how to properly season your carbon steel wok before the first use:

Cast Iron

For a long time, cast iron woks were the only option. And while they’re still a popular choice, there are several options available now.

Cast iron cookware is sturdy, durable, and has excellent heat retention. Cast iron woks will withstand high heat, which makes them great for stir-fries.

The main drawback is that they are not as heat responsive. Cast iron woks tend to take a long time to heat up and cool down. They also require some maintenance and seasoning to make them non-stick.

Aluminum/non-stick

Aluminum non-stick woks are gaining popularity for their easy nonstick surface that releases food. Aluminum cookware is lightweight. Furthermore, nonstick pans don’t require seasoning.

To top it all off, aluminum nonstick cookware is more affordable than other materials.

But it can’t handle high temperatures, making it a challenge to get the perfect stir-fry. They also are prone to scratching and peeling. Once that happens, you’ll have to replace your wok.

I would recommend aluminum non-stick for those who only want to cook with a wok on occasion or for those who want something super low-maintenance.

Stainless Steel

Stainless steel woks are not associated with traditional stir fry, but they do offer some advantages. Stainless steel can withstand high heat, which is essential for stir-frying. Stainless steel also is very durable and retains heat well.

The biggest drawback of stainless steel is that it sticks. You can season the pan to help prevent sticking, but the reality is that sticking is just going to happen more frequently than with other materials.

Stainless steel is also slower to heat than carbon steel or aluminum, so you’ll have a longer preheating time.

Do Woks Work on Electric Stoves?

Many woks can work on electric stoves, but not all. Look for a wok that is labeled as compatible with electric cooktops. Most of the time, it will be a flat-bottomed wok.

Occasionally a round-bottomed wok can work on an electric stove, with the assistance of a wok ring. Those are almost always purchased separately from the wok itself.

What Type of Wok is Best for a Glass Top Stove?

Glass stovetops are beautiful, but they can scratch and suffer damage if not used properly. Having the right cookware can protect that shiny, glossy surface.

Use a wok with a flat bottom. Carbon steel, stainless steel, and non-stick are all safer options for glass top stoves. You can use cast iron, but it can scratch a glass top if you’re not careful.

Regardless of what material you choose, never drag or push a pan across the stovetop. To toss food, completely lift the pan before shaking it.

If you’re worried about lifting a heavy wok, make sure to get one with a helper handle so you can use two hands to lift the pan.

Can You Use a Wok on a Flat Top Stove?

Yes, if the wok has a flat bottom. For a round-bottom wok, you must use a wok ring to balance the pan on the flat surface.

However, even with using wok rings, a round-bottomed wok may not function as well on a flat stovetop. There won’t be as much contact between the pan and the burner, potentially leading to uneven results.

What is Wok Hei?

The term means, “breath of a wok.” It refers to that charred flavor you get with stir-fry that’s been cooked at very high heat. It’s difficult to achieve this flavor at home without the high-end ranges available to a professional chef.

However, by using a high-quality pan at high temperatures, you can get the maximum flavor in a single pan.

Best Wok for an Electric Stove: My Recommendation

Which wok is the best of the best electric stove woks? I recommend the Souped Up Recipes Carbon Steel Flat-Bottomed Wok.

It’s the perfect wok for Chinese cooking and stir-fry. It has excellent performance, and a beautiful appearance, and will hold up well over time. Let the wok hei begin!