What is the best wok for glass top stove?
In this brief guide, we will answer the question “what is the best wok for glass top stove?” with an in-depth analysis of what is the best wok for glass top stove. Moreover, we will also discuss different woks for glass top stoves.
What is the best wok for glass top stove?
If you own a glass stove-top, then the best wok to use is a flat-bottomed cast iron wok, over a carbon-steel wok. The heavyweight of the wok will work in your favor as it won’t slide around the glass burner, reducing the potential to damage your stove-top.
What is the most preferable wok to use on a glass top stove?
Using a flat-bottomed wok is preferred over a round-bottomed wok when using on a glass or ceramic top. With a flat-bottomed wok, the carbon steel on the bottom of the wok can make contact with the electric coil burner or the glass-ceramic burner.
What are different woks that suit best for glass top stove?
Some of the best woks for use on a glass top stove are:
- Lodge cast iron wok
- Cuisinart chef’s classic stir-fry pan
- Joyce Chen pro chef wok
- Bruntmor, cast iron wok
- T-fal jumbo wok
- Calphalon nonstick wok
Lodge cast iron wok:
The 14-inch wok is big enough to hold a feast for a large family, and as it is made from cast iron, it’s versatile enough to use on electric, gas, or induction stovetops. It’s safe to throw in the oven or even use on a campfire.
Cast iron notoriously retains heat better and distributes it perfectly, helping it to cook quicker. Use it for stir-fries, soups, and sautees, even deep-frying in much less oil than a conventional fryer.
This wok has been seasoned, not with synthetics or chemicals, but with vegetable oil. It is highly recommended that you do the same after each wash. Not to keep it in prime condition, but to improve it with each use.
Pros:
- High quality, lifetime durability.
- Suitable for gas, electric, and induction.
- The seasoned coating gets better with each use.
- Excellent heat retention.
- Easy-release for food.
Cons:
- Hand-wash only, no detergents, just hot water, dry and re-oil whilst still warm.
- It’s heavy, almost 12-pounds.
Cuisinart chef’s classic stir-fry pan:
This great-priced stainless steel wok from Cuisinart has a flat bottom that sits level and securely on an electric stove or an induction hob.
The glass lid is a great addition that lets you keep an eye on what you’re cooking without losing heat to remove it. It is trimmed with matching stainless steel and sits securely in the drip-free rim of the wok. All of that gorgeous flavor will be sealed in.
The high-sheen silver finish gives it a classy, professional look, and treated well, this won’t discolor over time.
The base of the pan has an aluminum core which makes the heat distribute more evenly, with no food-ruining heat spots.
Inside are measurement markings, great for adding the correct amount of liquid to recipes.
Pros
- Durable stainless steel with an aluminum core base
- Oven safe up to 550°F
- Stay-cool handles
- Suitable for electric and gas stoves, induction
- Supplied with a tight-fitting lid
Cons
- Some users think hand scrubbing provides a better, cleaner finish than dishwasher alone
Joyce Chen pro chef wok
This large capacity wok is made from heavy-gauge, 2mm thick carbon steel. The thick metal allows for better heat distribution.
It is designed to exact professional weight, around 4-pounds.
Both the long handle and the smaller helper one have stay-cool technology. They can be easily removed if you want to use the wok in the oven. Here it will withstand the heat of up to 350°F. The handles help you to transport a hot wok safely and easily.
Pros:
- Designed to exact specifications for a pro-chef
- Durable carbon steel construction
- Excellent heat distribution
- Stay-cool technology for handles
- Lighter than cast iron woks
- For use on electric and gas stoves
Cons:
- Not suitable for induction hobs
- Requires de-coating and seasoning before first use
Bruntmor, cast iron wok:
This Bruntmor cast iron wok is 11-pounds of quality. Although the inside of the pot is rounded, the base has been flattened off so it is ideal to use on either an electric or induction stovetop.
It is a sturdy piece of kit, cast iron is known to be very durable and last a lifetime. The 2 large handles allow for safe and easy carrying.
It also allows for excellent heat conduction so your meal will be evenly cooked in no time.
As with typical wok use, the high sides of the pan are equally warm for you to push food onto as you stir-fry the final items to perfection, in the base of the wok.
It arrives pre-seasoned, regularly detergent-free washing and re-seasoning is a must to improve the quality and non-stick capabilities of your wok, use after use.
Pros:
- For use on induction hobs, electric and gas stovetops.
- Large 14-inch cooking surface.
- Large handles for easy handling.
- Cast iron offers lifelong durability.
- Superb heat conduction for predictable temperatures.
Cons:
- Hand washes only, no detergent, dry, and re-season while warm.
- Very heavy, over 11-pounds.
T-fal jumbo wok:
It has a fantastic Teflon non-stick coat that enables you to use little or no oil to make quick, healthy meals. The food release is effortless, as is the clean-up job afterward, this wok is dishwasher safe.
T-fal have even coated the outside of the wok too, with those messy spillages in mind!
Aluminum construction woks allow heat to be distributed fast and evenly.
The long silicone-coated handle keeps hands at a safe distance from the heat. The smaller helper handle gives a good grip when carrying. It is oven safe up to 350°F.
Pros:
- Dishwasher and oven safe
- Durable aluminum construction for fast and equal heat distribution
- Non-stick interior and exterior
- PFOA, Cadmium, and lead-free
Cons:
- Not for use on induction hobs
- Not for use with metal kitchen utensils
Conclusion:
In this brief guide, we have answered the question “what is the best wok for a glass top stove?” with an in-depth analysis of what is the best wok for a glass top stove. Moreover, we have also discussed different woks for glass top stove
