(Mods: I’m asking this question assuming there’s a factual answer. If this should end up in Cafe Society or IMHO, though, I’m happy to see it moved.)
If I’m making stir-fry on my stove, which has electric burners, what kind of pan should I be using?
I’ve heard several arguments:
Use a regular, round-bottomed wok with a wok ring. It’s traditional, time-tested and still the best pan for stir-fry.
Skip the wok. It was designed for use in fire pits, and your stovetop is quite unlike a fire pit. Use a large skillet or other pan instead – the flat bottom absorbs maximum heat from your burner, and that’s what you want for stir-frying.
Compromise and use a flat-bottomed wok, which avoids the Asian implement on a Western stove dilemma altogether.
So, the Straight Dope: what is the optimal stir-frying pan for a stove with electric burners? Or is it all a matter of personal opinion, which means this thread should probably end up in Cafe Society or IMHO after all?
What you need is a sort of hybrid - flat bottom for electric coil contact and sloped sides, as the sloped sides are the key to stir-frying as you control temperature by how high up the sides you’ve got the food.
I’d go with the flat-bottomed wok. You need the flat bottom to make contact with the burner, and you need the high sides to move the food off the burner for even cooking. I use an electric wok, which has a flat bottom.
If you had a gas stove, a traditional round wok would probably work, but you aren’t going to get the right contact with the heat on an electric stove.
A skillet makes it hard to properly stir-fry, since all the food is in contact with the hot surface, giving you less control. We used to use a skillet to “stir fry,” but it all came out soggy.
BTW, the essential ingredient for any Chineses stir fry is fresh ginger.
If one uses a skillet, one should go for a sautee rather than a stir-fry. It’s possible to get good results, but you have to be able to get food out of the skillet as fast as possible as it cooks. Also, cook in small amounts if possible–one serving at a time (straight to the plate) is an ideal.
Believe me, when we move, “gas stove/oven” is near the top of the list of desired features.
Sounds like flat-bottomed wok is the implement of choice for electric burners. Pity. I had my eye on Lodge’s cast iron wok, but it’s got a round bottom.
Is the “woks are for fire pits” story a myth, or is it true, but regular woks are still the best stir-fry choice anyway?
There is something you can do: Buy an extra burner (a large one) and bend it up into a sort of a bowl shape. Plug that burner in when you want to use the wok.
Also, in the warm weather, you can use one of those outdoor gas cookers with you wok, that most nearly approximates the firepit thingys they have at the restaurants.
definitely a flat bottomed wok. I have one that is non-stick too, and I just love the damn thing. I also have an electric stove, and find I have to have the heat on damn near the highest setting to get good results.
We used to use the ring with a traditional wok on an electric stove. The concentrated heat badly discolored the chrome trim ring. Now I us ethe wok without the ring and just make sure it’s balanced so as to not fall over. The new stove will be GAS!
Interrobang!?, the problem with electric burners is that they are more efficient heating the pan by conduction, which means you want as much contact as possible between the pan and the burner. Round-bottomed woks don’t get hot enough over an electric burner, but do over gas because the flame reaches the pan.
Interrobang!?, the problem with electric burners is that they are more efficient heating the pan by conduction, which means you want as much contact as possible between the pan and the burner. Round-bottomed woks don’t get hot enough over an electric burner, but do over gas because the flame reaches the pan.
Interrobang!?, the problem with electric burners is that they are more efficient heating the pan by conduction, which means you want as much contact as possible between the pan and the burner. Round-bottomed woks don’t get hot enough over an electric burner, but do over gas because the flame reaches the pan.
Interrobang!?, the problem with electric burners is that they are more efficient heating the pan by conduction, which means you want as much contact as possible between the pan and the burner. Round-bottomed woks don’t get hot enough over an electric burner, but do over gas because the flame reaches the pan.
Interrobang!?, the problem with electric burners is that they are more efficient heating the pan by conduction, which means you want as much contact as possible between the pan and the burner. Round-bottomed woks don’t get hot enough over an electric burner, but do over gas because the flame reaches the pan.
You may wish to consider retaining your old wok ring configuration. Elevating the wok over the heat source results in radiant heating instead of transfer by intimate contact. Radiant heating is renowned for its uniformity (i.e., no hot spots), this will work best with your (BLEAGH!!!) electric stove. You don’t need some fancy schmancy heavy disc, flat bottomed whoop-tee-doo wok of the Gods. You can make one out of a hubcap. Unless you’re really sensitive about your power bills, don’t let the pan touch down.
The big deal is to have the wok evenly heated and rather hot (near the smoking point of your oil). Peanut oil or lard works best at these temperatures. This gives you high cooking speed (a virtue in places short on fuel) and some desirable carmelization too. The big key to good wok performance is seasoning the pan. Objects must slide around freely. This is one more reason to keep the wok off of the burner. Season your wok just as you would with cast iron.
Start by the adding the ingredients that take longest to cook. Different vegetables being added all at once should be cut the same size to equalize cooking time. Heat the pan before adding the cooking oil. When cleaning your pan, use soap sparingly, if at all.
I agree with Zenster here; I’ve never seen any drawbacks using the wok on a ring over an electric burner; it works the same by the hot air over the buner heaing up the wok evenly; no such thing as the wok doesn’t get hot enough - you’ll be able to cremate anything you want to a nice smelly black pile of carbon if you turn the heat up too high. I do agree that it just sounds wrong or like it would suck, but I haven’t found that to be true.
On a silghtly unrelated note, I’m a little perplexed by how everyone seems to dispise electric stoves, as though they’re useless abominations from hell. That’s the only kind of stove I’ve ever had, and I haven’t run across anything I can’t do with it yet… I gather gas burners are better, but when you have no choice as to what to use, you get pretty damn good using what you have. My mom should know - she spent the first 25 years of her life using a wood stove, and they made everything I make now with the electric just as well (if not better).
I’d also say; Avoid ever ‘scorching’ your pan. Do not bring the wok to or above smoking temperatures for any lengthy duration. This vaporizes any oil seasoning out of the metal. Scrub the pan with sand and start over. You will want to experiment carefully and see which exact stove setting gives you near-smoke-point temperatures. Do not count on being able to adjust the burner’s setting once the cooking begins. My solution for electric stoves was to have a few burners on at various settings and then move the pan around. I’ll add that you should never use butter in a wok. Stick with vegetable or peanut oil so that high temperatures always contribute to seasoning the pan.
I should add, by the way, that flatbottom “woks” are evil and useless for proper cooking. The well is too wide, and therefore not deep enough, and you have to use too much oil to get the desired effect.
