Carbon steel/iron: traditional choice for gas wok burners, heats fast, develops natural seasoning and wok-hei. Stainless steel: ideal for electric or induction burners, resists corrosion and dishwasher-safe. Some chefs use both depending on menu.

Round bottom: maximises heat on a gas wok ring, perfect for tossing. Flat bottom: stable on flat cooktops, essential for induction or electric burners.

Small woks (14–16 inch) suit quick à-la-carte stir-fry portions. Medium (18–20 inch) for restaurants with multiple dishes on rotation. Large (22–24 inch) for banquets, catering or central kitchens needing bulk stir-fry capacity.

Long handle: allows tossing and one-handed cooking, popular for smaller woks. Double ear handles: stable grip for lifting heavy loads, common in larger woks for soup or bulk fry.

Check your burner type: gas wok burners = carbon/iron, round bottom. induction/electric burners = stainless or flat bottom. Always confirm diameter matches your burner ring.

A round-bottom carbon steel wok gives fast heat response and traditional wok-hei flavour when paired with a high-output gas wok burner.

Yes — but you’ll need a flat-bottom stainless steel wok or carbon steel wok with induction-ready base. Round-bottom iron woks will not sit properly on induction cooktops.

14–16 inch for single portions or fast service; 18–20 inch for standard restaurant stations; 22–24 inch for banquets or catering operations.

Yes — carbon steel and cast iron woks must be seasoned before use to create a natural non-stick layer. Stainless steel woks do not require seasoning but don’t develop the same patina.