Woks come in all shapes, sizes, and constructions. And for the average consumer, there are many questions when it comes to purchasing. Carbon steel or iron? Fourteen, 16, or 18 inches in diameter? Thin or thick gauge? Wooden or metal handle? Riveted or welded?
But maybe the simplest—and perhaps the most important—decision comes down to shape: Should you get a flat- or round-bottomed wok?
I’ve glossed over this topic in the past, and the recommendation for most home cooks has been to choose a flat-bottomed wok. But for the sake of clarity, and making your own spending decisions, here’s the full case for each, laid bare.
Flat-Bottomed Wok Pros
Simply put, a flat-bottomed wok is the best choice for most people cooking on a western range. Whether you cook on gas, electric coil, ceramic, induction, or even a fancy French top, chances are your cooking surface is flat, and all your pots and pans are also flat.
For the average consumer who might just be dipping their toes into wok cooking, a flat-bottomed wok offers an easy and convenient option, and has several advantages:
- It sits easily on any flat cooktop, providing a stable and safe cooking surface.
- On most flat heating elements, it heats up faster and more efficiently than a round-bottomed wok, which is arguably the most important factor for effective wok cooking.
- In terms of handling, most home cooks will feel comfortable tossing and flipping foods in this type of wok, since the motion is nearly identical to using a standard sauté pan.
- Here’s an often overlooked point: There’s slightly more surface area at the bottom than a round-bottomed wok, so technically, a flat-bottomed wok can hold more food.
- It is compatible with most induction burners since it’s a) flat and b) is usually made of carbon steel or cast iron, which are both naturally magnetic.
Flat-Bottomed Wok Cons
Despite its versatility, a flat-bottomed wok has a few drawbacks:
- While it can be used on a traditional wok burner, a flat-bottomed wok tends to burn foods at the bottom, since the heat is so concentrated at the flat base.
- You cannot recreate the true circular “flip” motion with a flat-bottomed wok, so foods cannot move as seamlessly through each cooking zone of the pan. Instead, you’re relegated to the classic, herky-jerky motion of a traditional skillet.
- Depending on the material and gauge, the bottom of the wok may warp over time, so it doesn’t rest perfectly flat, or it loses its effectiveness on induction surfaces, which rely on even contact with the element.
Round-Bottomed Wok Pros
If flat-bottomed woks are so versatile and convenient, then why bother with a round-bottomed wok? Well, not everyone in the world cooks on a flat Western range. And for the diehard enthusiasts among us, for those who pursue perfection and old-school authenticity, a flat-bottomed wok just won’t cut it.
So here’s the breakdown:
- A round-bottomed wok is the ideal choice for a true wok burner. Because of the wok’s rounded construction, the powerful flames from a burner can rise up and over the lip of the wok with ease, which facilitates that coveted wok hei flavor—a hallmark of some restaurant-quality Chinese dishes.
- It can offer slightly more even heat distribution compared to a flat-bottomed wok since the heat source is not exclusively heating the bottom.
- It enables a more circular tossing motion, or “flip.” This technique is essential for stir-frying and allows the food to travel through multiple heat zones as it cooks. The flip is also a distinct skill, so it’s an entirely different technique from tossing food in a flat skillet or flat-bottomed wok.
- It’s easier to scoop and scrape foods from a round-bottomed wok due to its curvature.
- It’s less prone to warping over time than a flat-bottomed wok. And even if it does warp, it doesn’t really matter, since a flat cooking surface is not required.
Round-Bottomed Wok Cons
Of course, a round-bottomed wok carries several disadvantages:
- A round-bottomed wok can’t be used on electric, induction, or ceramic cooktops. These heating elements won’t heat up the wok sufficiently, and the wok itself will wobble and lack stability.
- It lacks versatility across a range of heating sources compared to a flat-bottomed wok.
- A round-bottomed wok can work on a gas range, and depending on the size of your grates, it can even balance reasonably well in the center of those grates; but it’s by no means as stable as using a flat-bottomed wok.
- Often, a wok ring or accessories like the Wok Mon are necessary to use a gas range effectively. While these tools afford plenty of stability and increased airflow for the wok, they are an added cost and can be cumbersome as you’re tossing and flipping foods.
The Bottom Line
So which wok shape should you choose? I would still argue that for most people, a flat-bottomed wok is the best choice. It’s more versatile, it works across a range of heating elements, and it’s more intuitive to handle.
But at the end of the day, the best wok shape is the one you will actually use. So if you’re committed to learning authentic circular wok tossing, or if you’ve gone all in on a custom-fitted outdoor wok burner, then maybe a round-bottomed wok is a better choice. And if you don’t mind a little wobble on your gas range, then maybe owning a round-bottomed wok isn’t such a dealbreaker after all.
The choice is yours. And to be completely honest: I own both styles anyway.
FAQs
Can you use a round-bottomed wok on a gas stove?
Yes! But with a couple of caveats. People with round-bottomed woks can use a wok ring or similar accessory to prop the wok up, providing a stable surface on which the wok can rest. For others who might be more freewheeling (or frugal), it’s possible to balance a round-bottomed wok in the center of the grates of a gas stove, right above the “eye”. Of course, the latter option is really dependent on the style and shape of your stove grates.
Are flat bottom woks any good?
Of course! They’re convenient, stable, and work across a wide range of heating sources, including gas, electric, and induction. They can give you great results, and for first-timers, making the leap from using western style skillets to flat-bottomed woks is fairly straightforward.
Why We’re the Experts
- Tim Chin is a frequent contributor to Serious Eats. He previously worked at America’s Test Kitchen.
- Tim has tested woks and kitchen torches for the site, amongst other things.