Otis Singleton
The electric wok is a newer trend in the three-thousand-year history of the traditional Chinese cooking vessel. Electric woks were first reviewed in 1978 by The New York Times, which described them as a vast amount of Chinese cooking depends on a lot of stirring, preferably with a flat metal stirring device and a rounded scoop. The reviewed electric woks were manufactured by Wear‐Ever, West Bend, and Nordic‐Ware. Today, there are many options for electric woks, including the popular red aluminum West Bend, Wearever, or Meyer electric woks with non-stick interiors.
| Characteristics | Values |
|---|---|
| Year of Invention | 1978 or before |
| Types | Electric wok with a removable heating element and thermostat, stove-mounted non-stick woks |
| Brands | Wear-Ever, West Bend, Nordic-Ware, Farberware, Maxim, Calphalon, Presto |
| Price | $34.99 - $127 |
| Wattage | 1500 W, 1600 W |
| Features | Non-stick interiors, thermostats, long and short handles, dome covers, removable heat probes |
| Downsides | Short cords, impractical shapes, potential safety hazards, less satisfactory results than traditional woks, heavy weight |
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What You'll Learn
Electric woks are a newer trend
Woks have been used for around 2,000 to 3,000 years in China, originally designed for use on wood- or charcoal-burning stoves. However, electric woks are a newer trend, first appearing in a 1978 article in the New York Times. This article reviews three electric woks, manufactured by Wear-Ever, West Bend, and Nordic-Ware, all with Teflon-coated inside surfaces. The article finds that these woks are not ideal for the large amount of stirring required in Chinese cooking, and that their performance is not as satisfactory as traditional woks.
Despite this early criticism, electric woks have persisted and evolved. Today, there are many options on the market, including popular models by West Bend, Wearever, and Meyer, which feature non-stick interiors and thermostats for controlled frying. Another option is the Maxim wok from the Maxim Company in New York, which Chef Laurence C. C. Chu of Chef Chu’s restaurant in Los Altos recommends for its 1,600-watt heating capacity and fast heat recovery.
Electric woks have a built-in heating element and can be plugged directly into an electrical outlet, eliminating the need for a stove. This makes them convenient for cooking at the dining table, and they also allow for temperature control, which is useful for deep-frying. However, they can only be used at lower temperatures than traditional woks, and their performance may not always meet expectations.
The adoption of woks in Western countries has led to some design changes, including the use of flat bottoms to accommodate electric stoves, where a rounded wok would not be stable. This modification, however, comes at the expense of the functionality of a traditional wok, as the round shape enables the use of a round spatula or ladle to toss food easily. The flat-bottomed woks are more similar to deep frying pans and are better suited for electric stoves.
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They plug into an outlet, removing the need for a stove
Woks have been used in China for around 3,000 years. The first woks were made of clay and used for drying grains, while metal woks were introduced during the Ming dynasty (1368-1644) and used for stir-frying.
Traditionally, woks are round-bottomed and designed to sit over circular fire pits. However, flat-bottomed woks have been introduced for use on electric stoves, where a rounded wok would not be able to make full contact with the stove's heating element.
More recently, electric woks have been introduced, which plug directly into an electrical outlet and do not require a stove at all. Electric woks are convenient because they can be used at the dining table and allow for temperature control during deep-frying. They also eliminate the need for a stove, which can be costly to replace.
However, electric woks generally have lower heat output than traditional woks, and their short cords restrict their placement to close proximity to an outlet. Additionally, they may not be as effective for stir-frying due to their lower temperatures and the need for wooden utensils.
Some popular electric wok options include the West Bend, Wearever, Meyer, and Farberware woks, which feature non-stick interiors and thermostats for controlled frying. For those seeking a higher heat capacity, the Maxim wok offers 1,600 watts of power and a die-cast aluminum body for fast heat recovery.
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Electric woks are slower to heat than traditional woks
Woks have been used in China for around 3,000 years, with the first woks being made of clay and used for drying grains. Metal woks first appeared in China during the Ming dynasty (1368-1644), and they have since become a common cooking utensil in many parts of the world. Electric woks are a more recent innovation, offering convenience and temperature control but differing from traditional woks in terms of heat-up time and cooking performance.
The shape of the wok also plays a role in heat-up time. Traditional woks have a rounded bottom, while electric woks have a flat bottom to ensure contact with the heating element. This flat bottom reduces the usable cooking surface area and makes it more similar to a deep frying pan. As a result, electric woks may not get hot enough for stir-frying, and food may end up stewing or boiling instead of frying.
To compensate for the slower heat-up time, users of electric woks may need to cook in smaller batches or use specific techniques to manage the temperature gradient within the wok. For example, sliding faster-cooking ingredients up the sidewall of the wok where the temperature is lower, while keeping ingredients that need more cooking time in the centre. Additionally, the slow and steady heating of electric woks can be advantageous for slower cooking methods such as stewing, braising, steaming, and immersion cooking techniques.
While electric woks offer the convenience of temperature control and dining table cooking, their slower heat-up time and lower maximum temperatures may be a trade-off that impacts the cooking experience, especially for traditional wok cooking techniques that rely on intense heat and constant contact with the heat source.
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They are available in various materials
The electric wok was first mentioned in a 1978 article from the New York Times, but woks themselves have been around for thousands of years. The earliest woks were made of clay and used for drying grains, while metal woks first appeared in China during the Ming dynasty (1368-1644).
Today, electric woks are a convenient alternative to traditional woks, as they can be used without a stove and offer temperature control for deep-frying. They are available in various materials, including carbon steel, cast iron, aluminium, stainless steel, copper, and brass. Each material has its own advantages and disadvantages in terms of heat retention, weight, and compatibility with cooking techniques like stir-frying and tossing ingredients.
Carbon steel is a popular choice for woks due to its lightweight nature, heat control, and "toss-ability." It is considered ideal for authentic wok cooking, which requires high temperatures and quick movements. However, carbon steel woks may not perform as well on electric burners or wimpy gas stoves. Cast iron woks, on the other hand, are heavier and take longer to heat up, making them less suitable for stir-frying and the traditional tossing technique. They are often preferred for slower cooking methods and can be seasoned for better non-stick properties.
Stainless steel woks are known for heating up slower than carbon steel, which can make it difficult to reach the high temperatures desired for stir-frying. However, they are low maintenance and can be seasoned like cast iron. Aluminium woks are also an option and are known for their non-stick qualities, reducing the need for excessive butter and oils. Additionally, some woks are made from a combination of metals, such as copper and brass, to combine the benefits of multiple materials.
When choosing an electric wok, it is essential to consider the material that best suits your cooking needs and techniques. While carbon steel is excellent for high-heat cooking and tossing, cast iron may be preferred for slower cooking methods, and stainless steel or aluminium for their low maintenance and non-stick properties, respectively. Each material offers unique advantages, and selecting the right one can enhance your cooking experience and the flavour of your dishes.
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They are generally considered less satisfactory for cooking
The electric wok is a newer trend in woks, where the wok is plugged into an electrical outlet and the heating element is in the wok. Electric woks are generally considered less satisfactory for cooking for several reasons.
Firstly, electric woks can only be used at lower temperatures than traditional woks, which is a significant disadvantage when stir-frying, as this technique requires intense heat. Electric woks tend to have very short cords, so they must be used very close to an electric outlet, which can be inconvenient. Additionally, the use of wooden utensils is often recommended with electric woks, which can impact the results of the cooking process.
Secondly, woks with flat bottoms, which are designed to be used on electric stoves, do not work well for stir-frying or other quick cooking methods. This is because the flat bottom prevents the wok from achieving the high heat required for stir-frying, as the bottom of a round wok can get hotter. Flat-bottomed woks also make it more difficult to toss food around in the wok, which is an essential technique in Chinese cooking.
Thirdly, meals stir-fried on electric stoves tend to stew and boil when too much food is in the wok, rather than achieving the desired ""wok hei". This is due to the lower heat retention of woks on electric stoves. However, a wok can benefit from the slow, steady heating of electric stoves when used for slower cooking methods such as stewing, braising, steaming, and immersion cooking techniques such as frying and boiling.
Finally, electric woks are often built for show rather than sturdiness, and there is an outside chance of danger if one is working with a large amount of oil, as they may tilt with one false move.
Despite these disadvantages, it is still possible to cook tasty dishes using electric woks, and they can be a convenient option for home cooks who want more control over the temperature when deep-frying.
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Frequently asked questions
Electric woks were reviewed in a 1978 article in the New York Times, so we know they existed then. However, it is likely that they were invented earlier than this. Woks themselves have been around for at least 2,000 years, and were first used for stir-frying in China during the Ming dynasty (1368-1644).
Electric woks are plugged into an electrical outlet and have a built-in heating element, meaning they don't require a stove. They tend to be slower to heat up than traditional woks and are better suited to slower cooking methods like stewing, braising, steaming, and boiling.
Reviews of electric woks in the late 1970s were mixed. One reviewer found that tasty dishes could be cooked in them, but that the results were not as good as the same dishes made in a standard, sturdy, traditional wok. Another reviewer in 2014 found that food cooked in modern electric woks tasted "off". However, electric woks remain popular, with many models available to buy.
