The 5 Best Woks for Electric Stoves of 2024

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When you cook as many Asian-inspired recipes as I do, a wok is a kitchen necessity! If you’re cooking on an electric stove, there a few additional factors to look for to make sure the wok will heat consistently. That’s why I’ve compiled a list of the best woks for electric stoves from top-quality kitchenware brands like Calphalon, Lodge, and more. 

Best woks for electric stoves
Credit: Jessica Gavin

An essential for Chinese cooking, a wok is also more versatile than you may think. It’s a must-have for some of my favorite dishes, like Easy Fried Rice and One Pan Chinese Orange Chicken, but a wok also comes in handy for cooking dishes like fajitas, scrambled eggs, and paella.

However, not all woks are created equal so there are a few do’s and don’ts to look out for. My all-time favorite wok that I use in my kitchen is the Calphalon Signature Flat-Bottom Wok because of its durability and efficiency. To find other great options, I did a ton of research compared different models, and read up on what other food bloggers and reputable review sites were saying. 

Ahead, check out my list of the best woks for electric stoves.

My Top Picks:

  1. In My Kitchen: Calphalon Signature Nonstick 12-Inch Flat-Bottom Wok  $109.95 at Amazon
  2. Best Carbon Steel Wok for Electric Stoves: Joyce Chen Carbon Steel Wok (Unseasoned) $40.99 at Amazon
  3. Best Cast Iron Wok for Electric Stove: Lodge 14-Inch Seasoned Cast Iron Wok – $49.90 at Amazon 
  4. Best Wok For Induction Cooktop: HexClad 14-Inch Hybrid Wok with Lid – $179.99 at Amazon 
  5. Best Wok for Electric Glass Top: YOSUKATA Carbon Steel Wok Pan – $59.99 at Amazon

Reviews of The Best Woks for Electric Stoves

1. In My Kitchen: Calphalon Signature Nonstick 12-Inch Flat-Bottom Wok

Calphalon Signature Nonstick
Credit: Crate & Barrel

I’ve owned this Calphalon wok since college, which means it’s lasted an impressive 18 years so far! Its flat-bottom design works well on an electric stove.

The hard-anodized aluminum construction is very durable (this refers to the process of electrolysis, which results in a thicker, denser coating of aluminum oxide on the metal surface).  This “super” layer reinforces the wok, making it scratch-resistant, and able to handle higher temperatures. It has a nonstick interior that doesn’t flake off (like some pans do), offers an even heating surface, and is even oven-safe up to 500ºF.

It heats quickly and evenly, but I’m also a huge fan of the scratch-resistant design — this is a really important feature in a wok because it allows me to use metal and bamboo spatulas for quick stirring and tossing, and it won’t scrape the bottom. This technique is pretty common in stir fry recipes, like my easy Chicken Broccoli Stir Fry. However, I also love using this wok for my Panda Express Mushroom Chicken and Chinese Chow Mein.

The Specs:

  • Material: Hard-anodized aluminum oxide and stainless steel handles
  • Weight: 8.2 lbs
  • Dimensions: 12 inches
  • Capacity: 5 quarts
  • Oven Safe: Yes (up to 500°F)
  • Dishwasher Safe: Yes, however, dishwashers aren’t the best cleaning method for woks

The Pros:

  • Heats up quickly
  • Provides an even cook
  • Includes tempered glass lids that allow you to also steam food
  • Easy to clean
  • You don’t have to season it

The Cons:

  • Pricey 
  • Bulky

What Others Are Saying

The Calphalon Signature Nonstick wok was named one of the best woks of 2023 by Reviewed and ranked the best overall wok by Good Housekeeping. It also has a rating of 4.7 stars on Amazon and more than 1,200 customer reviews.

Buy the Calphalon Signature Nonstick 12-Inch Flat-Bottom Wok:

2. Best Carbon Steel Wok for Electric Stoves: Joyce Chen Carbon Steel Wok (Unseasoned)

Joyce Chen Unseasoned
Credit: Amazon

Along with my Calphalon wok, I also own the Joyce Chen Carbon Steel Wok which has a flat bottom that can work on an electric stove. Carbon steel can be a great material for woks because it can handle extremely high heat without warping or getting discolored. It also takes on the seasonings you put into it, so it’s similar to how a cast iron pan works. However, like cast iron, you do have to season this one before use, which isn’t necessary with the Calphalon I have.

Carbon steel woks also work on induction burners, too, which makes it even more versatile. I also like that it has solid wood handles on either side for easy handling, while the 14-inch size is plenty, especially considering the affordable price point. 

It’s worth noting that I’d avoid the nonstick version of this wok, as many people report that the coating flakes off. 

The Specs:

  • Material: Carbon steel and wood handle
  • Weight: 3.24 lbs
  • Dimensions: 14 by 23.5 inches 
  • Capacity: 3 liters
  • Oven Safe: No
  • Dishwasher Safe: No

The Pros:

  • Inexpensive
  • Lightweight
  • Large surface area
  • Handles high temperatures without warping or discoloration

The Cons:

  • Bulky
  • Have to clean by hand
  • Requires seasoning to maintain

What Others Are Saying

This carbon steel wok has more than 5,900 ratings on Amazon and comes recommended by Epicurious and Food & Wine

Buy the Joyce Chen Carbon Steel Wok (Unseasoned):

3. Best Cast Iron Wok for Electric Stove: Lodge 14-Inch Seasoned Cast Iron Wok

Lodge Cast Iron
Credit: Lodge

Cast iron is an excellent material choice for most pans—woks, skillets, Dutch ovens, and beyond because it’s super effective in conducting and retaining heat. It makes for a nice, even cook with efficient browning, too. 

This wok is great for electric stoves because it’s flat-bottomed and heavy, so it won’t slide around on a flat surface (just be careful on a glass cooktop since it is more than 12 pounds). It evenly conducts heat, which is especially nice for quick-cooking stir fry and fried rice, when you want your protein and vegetables to be ready all at the same time. 

I like that this wok from Lodge is seasoned with natural vegetable oil because it’s designed to prevent your pan from rusting. It’ll also easily release everything from the bottom of the wok. 

You can also use this wok on the grill or on a gas stove, and it can withstand oven temperatures of up to 500°F. Even with exposure to such high temperatures and frequent use, it’ll still last in your kitchen for years to come. 

The Specs:

  • Material: Cast iron
  • Weight: 12.8 lbs
  • Dimensions: 16.81 by 4.75 inches 
  • Capacity: 3 liters
  • Oven Safe: Yes (up to 500°F)
  • Dishwasher Safe: No

The Pros:

  • Large surface area
  • Inexpensive
  • Pre-seasoned 
  • Extremely durable
  • Excellent heat retention

The Cons:

  • Hard to clean and take care of 
  • Heavy

What Others Are Saying

This Lodge wok has a 4.7-star rating from more than 7,200 Amazon shoppers. It’s also been recommended by America’s Test Kitchen and was named the best cast iron wok by Food & Wine.

Buy the Lodge 14-Inch Seasoned Cast Iron Wok:

4. Best Wok For Induction Cooktop: HexClad 14-Inch Hybrid Wok 

HexClad Hybrid
Credit: Amazon

The concave shape of this HexClad wok allows you to stir-fry and deep fry more effectively. Along with the top-tier construction, it also comes with a hybrid steel-and-glass lid, which means it’s perfect for steaming food. 

It has a tri-ply aluminum and stainless steel design that’s meant to distribute heat and cook food evenly. It’s also metal-utensil resistant, which means you can use metal spoons without worrying about scratching up the pan. 

It earns its title for Best Wok for Induction Cooktop because induction stovetops only work with the right induction-friendly pot. Without an induction pot, induction stoves won’t actually get hot. It’s the most energy-efficient way to cook because it heats up extremely quickly as long as you’re using a wok that contains magnetic iron or steel. Induction stovetops are also gentler on pots and pans, so this wok will likely last a little longer, too. 

The brand is also endorsed by Chef Gordon Ramsay.

The Specs:

  • Material: Stainless steel
  • Weight: 6.5
  • Dimensions: 14 inches
  • Capacity: 6.61 pounds 
  • Oven Safe: Yes (up to 500°F; the lid is oven safe up to 400°F)
  • Dishwasher Safe: Yes

The Pros:

  • Safe to use with metal utensils
  • Relatively lightweight
  • Easy to clean
  • Oven-safe lids for steaming included

The Cons:

  • Expensive
  • Hard to clean

What Others Are Saying

Reviewed named it as the best overall wok, and Good Housekeeping dubbed it as the most versatile. It also has a 4.7-star rating from more than 2,700 reviews on Amazon

Buy the HexClad 14-Inch Hybrid Wok with Lid:

$179.99 at Walmart

5. Best Wok for Glass Top: Yosukata Carbon Steel Wok Pan

Yosukata Pan
Credit: Amazon

Although I haven’t tried this flat-bottomed, carbon steel wok from Yosukata, it seems like it’s a huge crowd-pleaser — in particular for those with glass stovetops. It gets extremely hot very fast, with some reviewers reporting that it reached over 400°F in only 30 seconds. (It’s even safe up to 600°F, which is higher than any of the other woks that made my list). 

Despite the heavy-duty construction and 14-inch size, it’s relatively lightweight at just a little over 4 pounds. This means that it’s large enough to cook a ton of ingredients at once — not to mention the wooden handle is ergonomic and designed to feel comfortable as you toss in your aromatics to get things cooking. 

It’s not oven-safe, but it is safe to use on all cooktops, including gas, induction, electric, and glass.

The Specs:

  • Material: Carbon steel
  • Weight: 4.7 lbs
  • Size: 14 inches
  • Capacity: 1.4 gallons
  • Oven Safe: No
  • Max temperature: Up to 600°F 
  • Dishwasher Safe: No

The Pros:

  • Deep bowl makes for a higher capacity
  • Heats extremely quickly with a max of 600°F
  • Lightweight
  • Handle is fully welded

The Cons:

  • Can’t season in oven
  • Hard to clean
  • May wobble a little
  • No lid included

What Others Are Saying

This wok has a 4.4-star rating from more than 1,200 Amazon reviewers.

Buy the Yosukata Carbon Steel Wok Pan:

Other Woks for Electric Stoves to Consider

Mammafong Pre-Seasoned Blue Carbon Flat Steel Bottom Wok

Hand-hammered and pre-seasoned, this 14-inch wok has a depth of three-eighth inches, which makes it deep enough to stir- and deep-fry vegetables, chicken, and more. However, it has a smaller capacity compared to the other woks above, and several reviewers complain that while it has a flat bottom, it’s not quite flat enough to balance out as well as it should. The Mammafong Pre-Seasoned Blue Carbon Flat Steel Wok is available at Amazon for $82.99.

Souped Up Recipes Carbon Steel Wok

This carbon steel wok has amassed more than 7,900 reviews on Amazon, and for good reason. People love that you can use metal utensils with it and that it comes with a wooden lid and a spatula. At 10 liters and 5 pounds, it has more capacity than most other woks. However, it’s not oven-safe, and it’s hand wash only, so it’s not the most versatile option available. The Souped Up Recipes Carbon Steel Wok is available at Amazon for $39.99.

Ken Hom Classic Nonstick Mini Wok

Though it’s an affordable option that is lightweight and quick to heat up, the coating on this Ken Hom mini wok tends to peel after a few uses, and the jury’s out on whether or not its nonstick feature is actually effective. If you want something budget-friendly, this isn’t a bad starting point. The Ken Hom Classic Nonstick Mini is available at Amazon for $39.67.

Why You Can Trust Us

Best woks for electric stoves
Credit: Jessica Gavin

Hi, I’m Jessica! I have a master’s degree in food science from Cal Poly San Luis Obispo, and I have a passion for all things food. After working as a certified culinary scientist, I launched this blog in 2012 to craft, develop, and test recipes.

In 2018, I wrote my first cookbook, Easy Culinary Science for Better Cooking: Recipes for Everyday Meals Made Easier, Faster and More Delicious. It has everything from my favorite cooking tips to step-by-step guides—plus, my favorite recipes, including tons of Asian-inspired meals that are best made in a wok. 

To come up with a list of the best woks for electric stoves, I took a few things into account. Namely, I thought about my experience and what I like about my favorite Calphalon model, and why I love cooking everything from bok choy to cashew chicken in it. From there, I considered different types of materials, shapes, and pricing to ensure everyone could find something they liked. 

What to Know About Woks for Electric Stoves

Things to Consider When Choosing the Best Woks for Electric Stoves

Best woks for electric stoves
Credit: Jessica Gavin

Finding the right wok for you (and your stovetop) is crucial to making stir fry, fried rice, and orange chicken galore. Although a wok is already pretty versatile, buying a model that comes with a glass lid is even better since it can also be used to steam. 

Because woks are meant to be used on high heat, using one can add more flavor to your dishes, all while cooking it quickly. But before you invest in a wok, keep a few things in mind:

Material

Woks come in a variety of materials, but carbon steel is widely considered to be the most effective. It transfers heat well, which makes for even searing, cooking, and braising. 

Cast iron is another common wok material because of how quickly and evenly it retains heat. Both take in the flavor of the seasoning used over time, offering a more effective nonstick surface. 

Lastly, stainless steel is also a popular material, but it’s not as efficient for stir-frying since it can take a while to respond to heat. Still, it distributes heat evenly, and as an added bonus, stainless steel woks are dishwasher-safe.

When choosing a flat-bottom wok, look for thicker materials to prevent any warping or wobbling. 

Nonstick vs. Traditional

Generally, nonstick coatings can cause problems for woks, though most woks have them. Over time, coatings can start to flake off or peel, and since woks are designed to cook on high heat, coatings can fade faster (although putting them through the dishwasher can wear them down, too). 

Additionally, a lot of it comes down to preference, but most woks should be seasoned. The point of seasoning a wok is to create a base layer that can retain heat better, ultimately adding more flavor. You don’t have to buy a wok that’s already seasoned and can do so yourself by coating it with oil, heating it, and rinsing it a few times.

Size

Woks are generally pretty large since they’re designed to cook different ingredients quickly. Most of my picks are around 14 inches large, so if you’re pressed for storage, you’ll want to opt for a mini wok. Otherwise, you’ll want to consider what you want to use your wok for (whether it be poultry-based stir fry or veggie-heavy fried rice recipes) and how much space you have in your kitchen. Not only do woks have a bigger surface area, but they’re deep, too.

My favorite pick from Calphalon is 12 inches and a little over 8 pounds. I find that this size is worth it since I’m often grabbing my wok for quick dinners and lunches for my family, and I love testing out new recipes in it. 

Flat or round bottom

Round-bottom woks are more traditional and designed for gas stoves, but flat-bottomed woks are more effective for electric stovetops. Flat woks are a newer addition to the wok market, and a lot of people tend to prefer the stability since the flat bottom allows the wok to balance better on coil or flat surfaces, particularly if the wok is made of a thicker material. 

What is a Wok?

A wok is a cooking pan that is similar to a skillet, but it’s shaped like a disc. It rocks back and forth, which, in addition to stirring it, gives the food more movement so it can cook more evenly. Woks work best with very high heat, so they should be made of a strong material like carbon steel, cast iron, or a stainless steel hybrid.

Cantonese-style woks, like what is traditionally used in Chinese cooking, have handles on either side, while Western-style woks (also called Northern-style woks) typically have one long handle. The longer-handled woks are convenient and easier to move, flip, and stir fry, but the short double handle is better for easy lifting.

Check out my guide on woks to learn all about the nitty-gritty details.

Can You Use a Wok on an Electric Stove? 

Short answer: yes, but there are some caveats. For one, it depends on the shape of your wok and whether your electric stove has coils or glass. For round-bottomed woks, you may want to invest in a wok ring since it can help provide a flatter surface.

Generally, though, flat bottoms are better for electric stoves since they don’t require any extra gear and offer an even cooking space in your pan. You can also use a flat-bottomed wok on any type of electric stovetop. 

How to Season a Wok on an Electric Stove

Best woks for electric stoves
Credit: Jessica Gavin

If you’re wondering how to season a stainless steel wok, you should start by preheating it. A good rule of thumb is to throw a drop of water on the pan; if it immediately evaporates, the wok is hot enough. 

Next, use a paper towel to coat the entire bottom with a high smoke point oil like peanut oil. Place the wok over medium-high heat. The wok is properly seasoned when the oil starts to smoke and it changes to a dark, matte finish.

To season a carbon steel or cast iron wok, both processes are similar to caring for your favorite cast iron skillet. Lightly scrub the surface area with soapy water, dry, then wrap the handle in heavy-duty aluminum foil. Put the wok on high heat until it turns a dark color and starts to smoke. 

To seal all parts of the wok, tilt it back and forth and to the side until each part turns blackish-blue. When the carbon steel appears completely blue, take it off the burner and let it cool down.

The goal here is to achieve wok hei. It’s a flavor that’s associated with traditional wok cooking. It’s a flavor or essence that tastes smokey (but not fully burned), and it means “breath of wok” or more literally, “wok thermal radiation.”

Wok hei is not complete without adding soy sauce and other liquid flavors that may add smokiness to the dish.

How to Clean a Wok 

You can clean most woks, like stainless or carbon steel, with just water and a soft sponge so you don’t cause any scratches or remove the seasoning. While some people may tell you not to use soap on a wok, a small amount can help loosen up stains or food residue and won’t ruin it either. Pat it down with a paper towel, then rub vegetable oil to its surface, which will prevent rust in the long term.

When cleaning a cast iron wok, you don’t want to remove the seasoning, so it’s best to rinse it with warm water, and then submerge it in boiling water for a few minutes. Scrub, then rinse off any food particles, dry with a towel, and heat up the wok over medium-high. 

Once the remaining water evaporates, you can either turn the heat off and let it cool, or add a layer of peanut oil to maintain the seasoning. And while it can be tempting, you shouldn’t put your wok in the dishwasher.

The Best Recipes for a Wok

Best woks for electric stoves
Credit: Jessica Gavin

Once you’ve purchased your new wok, make sure to check out some of my favorite Chinese recipes:

Prices were accurate at the time of publication. 

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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