In this article, we will answer the question “Can I use a wok on an electric stove?”, and how to use a wok on an electric stove?
Can I use a wok on an electric stove?
Yes, you can use a wok on an electric stove. However, there are a few things you need to consider which are discuss din
What is a wok and what are its types?
The wok is a type of frying pan made of materials like carbon, cast iron, aluminum, and non-stick metal. A wok can be employed to carry out frying, boiling, steaming, smoking, etc.
There are two basic types of basic i.e round-bottomed wok and flat-bottomed wok. Read on If you want to know the difference between the two.
The round-bottomed wok is best for mixing. It ensures even distribution of what for proper cooking. If you are using this wok on an electric stove, you need to attach It with a metal wok ring.
Due to its flat bottom. It sits perfectly on an electric stove and does not require any wok ring. It gets direct contact with the heat and ensures proper cooking through even heat distribution.
How to use a wok on an electric stove?
Before getting into the usage instructions of a wok on an electric stove, you must know what type of eclectic stove are we talking about. There can be two types of electric stove:
- Electric coil stove
- Glass-ceramic stove
On an electric coil stove
Always use a flat-bottomed wok for an electric coil stove. Due to its flat bottom, It will sit directly on top of the coils and be stable. It will also ensure even cooking by dispersing heat in all directions equally.
A flat-bottomed wok made of carbon steel is particularly best for this purpose. On the other hand, the round-bottomed wok won’t sit in a steady and stable way on an electric coil stove. You will have to support it by holding one of the handles at all times which is laborious.
On a glass-ceramic stove
A round-bottomed stove is best suited for a glass-ceramic stove. Make sure you place a wok ring first so that the round-bottomed wok can sit steadily. Besides the wok rings helps keep a distance of 1-½ inches between the bottom of the wok and the cooktop.
This prevents scratches. Other than that, a glass-ceramic stove is best adapted to withstand high temperatures. A glass-ceramic stove is expensive but easy to clean. However, they are susceptible to scratches and breakage.
Other FAQs about Stoves which you may be interested in.
10 Reasons to Stir Fry with a Frying Pan Instead of a Wok
You do not need to buy wok and extra equipment
The wok is extra equipment when you have the tools and equipment to make stir-fries in the kitchen. Besides If you buy a round-bottomed wok, you will have to buy a metal turner, a wok lid, and a wok ring with it as well in order for it to work.
No need for extra care to store the wok
Cast iron wok requires maintenance or else It would rust. It needs to be greased with oil regularly. A wok ridden with rust is of no use.
Do not underestimate the power of frying pans
A regular frying pan is capable of creating delicious and authentic Chinese stir-fry dishes. The results won’t be the same and you might need a wok for some specific recipes. But other than that, frying pans work pretty fine.
When making sweet and sour tofu or mopu tofu on a frying pan, you will be surprised to see how well the panhandles the tofu pieces without breaking them.
A non-stick frying pan uses less than half the oil a wok does
It is surprising how you can make wonderful stir fry dishes with a frying pan with the only ⅓ of oil as compared to a wok. Most of the stir fry dishes do not require to be heated at high temperatures. They cook pretty well in a frying pan and without sticking to the bottom.
If you are concerned about Teflon safety issues, you should know that the modern frying pans use materials that can withstand up to 500℉ temperature while most of the stir fry dishes are cooked on 400℉ or less.
Easier for beginners
Wok requires cooking at a specific temperature for a rather short and specific time. This is not the case with a frying pan. Thus It is best for beginners.
In this article, we answered the question “Can I use a wok on an electric stove?”, and how to use a wok on an electric stove?