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Best electric wok 2018 – [Buyer’s Guide]Last Updated October 1, 2019
Best electric wok of 2018
Not all electric wok are created equal though. So, what exactly would anyone want to know about electric wok? I know most of us don’t really care much about the history and the origin, all we want to know is which of them is the best. Of course, I will spare you the history and go straight on to the best electric wok. Here, I will review 3 of the best electric wok of 2018, and we will also discuss the things to consider when looking to purchase one. I hope you will make an informed decision after going through each of them. The rating is based on multiple factors: The 3 metrics ‐ Design, Materials, Performance, and other indicators such as: Popularity, Opinions, Brand, Reputation and more.
Test Results and Ratings
Why did this electric wok win the first place?
I also liked the delivery service that was fast and quick to react. It was delivered on the third day. I am very happy with the purchase. It is definitely worth its money. The product is top-notch! The product is very strong. Its material is stable and doesn’t crack. I really enjoy the design. It is compact, comfortable and reliable. And it looks amazing!
Why did this electric wok come in second place?
The design quality is top notch and the color is nice. I like this product. For such a low price, I didn’t even hope it to be any better. It’s decently made. I really liked it. It is amazing in every aspect. It did even exceed my expectations for a bit, considering the affordable price. Seems that the material is good. It has a very beautiful color but I don’t really like the texture.
Why did this electric wok take third place?
I liked the design. We’ve been using it for 2 months and it still looks like brand new. It is inconvenient to use due to the size. I am going to get something different next time. This price is appropriate since the product is very well built. The material is incredibly nice to the touch. It has a great color, which will suit any wallpapers.
electric wok Buyer’s Guide
The heat setting
A quality electric wok should be able to get very hot. Make sure the heat settings are accurate so you can achieve your desired temperatures with precision. Of course, you’ll also want the pan itself to be big enough to cook for the number of people you plan to feed.
Breville BEW600XL Hot Wok
The Breville Hot Wok is made of aluminum and has a 6-quart capacity wok with a 14-inch diameter. This makes it perfect for family cooking although it is a bit smaller than traditional woks.
In order to distribute heat up the wok sides evenly, the wok features a 1500-watt butterfly element, which responds perfectly to the layers of heat-responsive aluminum.
The wok has 1heat settings for precision cooking and gets extremely hot at the highest settings with a maximum of 42degrees Fahrenheit.
Presto 5900 1500-Watt Stainless-Steel Electric Wok
The Presto Electric Wok is made of strong and long-lasting stainless steel. It has a 17-inch diameter and a 1500-watt heating element, reaching maximum temperatures of around 300 to 350 degrees Fahrenheit.
The fact that this product doesn’t have a nonstick coating is an advantage if you’re serious about cooking with a wok. You can season the bowl yourself with oil before you cook, and you won’t need to worry about accidentally scratching a nonstick coating off with your cooking utensils.
The lid that comes with this wok is clear, which will make it easy to check on your food as you cook. This particular product also comes with a long-handled wooden spatula for making stir fry and other dishes. When you’re finished cooking, pop the bowl and lid into the dishwater for easy cleaning.
Breville BEW600XL Hot Wok is our clear winner. Its large 6-quart capacity makes cooking for an entire family easy, and the heat distribution is second to none.
With the 1500-watt butterfly element and 1heat settings, you’ll achieve ultra-high temperatures up to 450 degrees Fahrenheit for made-to-perfection stir fry dishes, fried rice dishes and more.
With any wok purchase, these are all features you should look for. Of course, if you need a smaller model, one of the other options listed above may work well for you.
If you have been cooking stir-fry dishes lately, you understand how difficult it can get to maintain the right amount of heat. Not many cookwares are available to help you, but only an electric wok. What once was a traditional Chinese cookware, made its way to every kitchen in the modern era. The problem with conventional electric gourmet woks is that they are large and need a good gas stove to cook delicious food. For people with enough space in their kitchen to accommodate a large cookware won’t be a problem, but if you have a small kitchen with electric stove, using an electric gourmet wok can become cumbersome for you. Fortunately, innovative design combined with modern technology has made it possible to turn this traditional cookware into a tableside product that every home can accommodate.
Breville BEW600XL Hot Wok
We can assure you that Breville BEW600XL Hot Wok is one of the best electric wok on the market. It is designed to be every kitchen’s delight. You can cook amazing food in this wok just like you can in a traditional non-electric one. Usually people who cook in the traditional woks have complained of the uneven temperature of the surface that makes it difficult to get even cooked food. Breville did an excellent job at providing their production with 1precision heat settings.
The wok has a stainless steel base that heats evenly and the inner bowl is coated with a Quantanium non-stick layer, so you won’t have to worry about burnt food. The 14” diameter of the bowl gives you quart capacity that is enough to cook a mean for the family of four. The detachable bowl is dishwasher friendly so you won’t have to worry about cleaning it as well. If you are looking for a large premium quality wok then Breville BEW600XL Hot Wok is ideal.
Presto 5900 1500 Watt Stainless Steel Electric Wok
The aluminum base of this stellar wok is durable and beneath it is the 1500 watt heating element that even cooks the food in the bowl. It is a large wok at 17”x 14” x 10” that can cook stir-fried dishes for many people. We were impressed by the portability of the Presto 5900, although it is large sized. You can comfortably cook big meals in its quart capacity bowl. It also comes with a lid and a wooden spatula so that you can cook without scratching its base. Both the bowl and the lid are dishwasher friendly which means you can cook all you want without worrying about scrubbing it with your hands when cleaning.
Aroma 7-Quart Electric Wok
For those of you who are looking for a smaller wok with an electric burner, this Aroma product is ideal. Labeled as the Aroma AEW-30this wok has a capacity of quart which is enough for a small family. It is also easy to store as it only measures 14” x 15.5” x 8”. However, this wok comes with some additional utilities that extends its scope beyond the traditional use. It comes with a tempura rack, come chopsticks and a steam rack.
Some buyers have termed it as the best gourmet wok they ever used because of its durability and small size. It has a cast metal based with a non-stick coated cooking surface that heats evenly and cooks the most delicious recipes. Like all of its counterparts, this Aroma wok is also dishwasher friendly and easy to clean. The only problem reported by a few users is that its non-stick coating starts to chip away soon.
This wok makes to our list because of the innovative internal divider that allows you to separate the space of the cooking bowl so that you can work on two dishes if you want. Its liter capacity is enough to cook meals for small groups. With temperature settings you can always count on cooking best stir-fried dishes.
Features to Consider When Purchasing an Electric Wok
For those who love fried food, then a modern wok is a must have cookware for your kitchen. We usually overlook the convenience such electric appliances bring to our kitchen. If you have decided to bring an electric gourmet wok to your kitchen, then it is necessary that you know what features you should consider while buying a modern day wok.
Your first consideration should be how often you will be using your wok. Based on that frequency you need to decide the size of the cookware you choose. The larger the size the more food you can cook.
Features and Specifications
Stainless Steel Body – what will help with achieving the best results possible with this electric wok is the design of its body. The body of this electric wok is made of stainless steel that is durable and makes the frying experience much better.
Simple and Quick – this electric wok is very simple to use, just plug in the electric cord and you’re set to go! The heating element is 1500 Watt strong, which will cook your food with swiftness. What complements this feature is the base of the stainless wok that is made of aluminum. It boosts the heating effect and causes the wok heat at faster and even speed.
Safe To Use – you can rest at ease knowing that there is no risk of burning your hands when using this stainless wok because of the side handles. The tempered glass cover of this electric wok will keep all the heat that the wok generates inside the cover, allowing for the specific texture and taste of the food to kick in. It features a rim and handle of stainless steel, again focusing on the user safety.
You’ll know that the electric wok is the right choice for you when you’ve seen the aftermath of the cooking. Sticky and burnt food will indicate that it is made of a non-Teflon material, and that’s bad news. You’ll have many headaches with cleaning that kind of electric wok, and you’ll soon realize that you’ve made a wrong choice.
That’s why it is essential to check the material of the electric wok. The best material for the electric wok surface is Teflon. When checking through electric wok reviews, make sure that the wok is made of that material, as it will have a non-stick surface and will be simple to clean and maintain for more extended periods of time.
Materials used in the construction of a pan could spell the difference between getting top-quality woks and mediocre or inferior ones.
Stainless steel – these woks are a good metal variety against corrosion and wear, but most food tends to stick to steel, especially protein.
Apart from being pretty heavy and quite difficult to maneuver in and out of the high-heat zone, they take long to heat and cool – an obvious disadvantage to stir-frying where constant flipping and quick high heat adjustments are essential in creating a perfect dish.
Cast iron – this could be a better option if only for its non-stick surface.
As with stainless steel, however, it is slow to heating or cooling and rather heavy to lift. Let it be told, though, that a cast-iron wok that’s pretty thin is particularly volatile – it can break or crack in half when put down very hard.
Carbon steel – carbon-steel woks would likely be the best choice. They’re sturdy, reliable, and easy on the pocket.
They’re extremely receptive to fire, heats up evenly and fast, and as good as any non-stick surface if subjected to proper seasoning before using it the first time and regular maintenance.
Make sure to get gauge-1(around 2-mm thick) woks – the sides should not bend when pressed.
The good old woks of past generations had deep round-bottomed shapes that fit into a spherical opening directly over the fireplace – a cooking corner that has been outlived by the influx of modern electric and gas ranges.
It would be wise, though, to steer clear from those round-bottomed woks for they don’t usually work on modern cooktops.
On the other hand, woks with too flat a bottom make flipping pretty tough and maneuvering food in and out of the fire equally demanding.
The ideal wok comes with a 4- to 5-inch flattened zone at the base with gradually sloping sides that widen to at least 1inches at the mouth.
This provides high-heat space for stir-frying vegetables and meat at the bottom, while allowing enough room for greater maneuverability when it comes to flipping.
When it comes to handles, there are two options to choose from – the Cantonese- and Northern-style woks.
The first comes with two short small (just right for gripping) handles on each side, while the latter has a large long handle with a smaller short handle at the opposite side.
The large one makes flipping easy and the short one makes lifting effortless.
Hand hammered – this is, of course, the traditional method.
As the name suggests, the construction is completely done with bare hands.
Although a bit crude as compared to machine-made woks, the reed-thin serrations left by repetitive hammering will allow pushing cooked food to the sides of the wok, while supplementing other needed ingredients to the center, without the food sliding towards the bottom.
Unfortunately, hand-hammered woks with a flat bottom and a long handle are quite hard to come by these days.
Stamped – these woks are constructed from a rounded piece of low-grade carbon steel and pressed by machine into a mold.
They are quite thin and relatively cheap, and they come out smooth from top to bottom.
They are prone to building up hot and cold spots which make stir-frying all the more difficult.
Spun – these woks are processed through a lathe machine which gives them a distinctive pattern of concentric circles, much like those of hand-hammered woks that allow holding food in place on the side of the pan.
Fortunately, unlike hand-hammered pans, spun woks with flat bottoms and large flip-friendly handles are a breeze to find and inexpensive to boot.
They’re also available in heavy-gauged carbon steel and are easy to care for and maintain.
What we looked for
Handles: We wanted a wok that was easy to hold and, more importantly, kept your hand away from the flames. It had to be sturdy too.
Cost: Woks take a battering, and for that reason, even though they can last a lifetime, if you do care for them realistically they are a once-a-decade purchase. For this reason our choices all come in under £35.
Comes with a two year guarantee
The nonstick coating inside the wok may come off. However, this issue is covered by the two year guarantee.
What customers love most about this product is how well constructed it is and also the fact that it is non-stick. The non-stick aspect of this pan makes it easy to clean up as food hardly sticks to the pot. And the best part is that it is dishwasher safe.
With this wok you can also deep fry, steam and simmer your foods. This wok heats up well so your food will cook the way it should. For full flavoring the pan should be seasoned before it is first used. Tt is also part of the classic series by Joyce Chen.
This 1inch carbon steel wok set is flat bottomed, which helps distribute heat evenly. With 1.mm carbon steel it is sturdy and durable, heats up quickly and can be used on both electric and gas stovetops.
This four piece wok set is made up of a 1inch carbon steel wok, 1inch bamboo spatula, nonstick steel dome lid and a recipe booklet, giving you everything you need to create meal after meal. Safe to use on electric and gas stovetops, its wide top and narrow bottom makes it possible to fry with less oil. Made with 1-1/mm gauge carbon steel it heats up fast and evenly, for meals that are thoroughly and perfecrtly cooked.
As with other carbon woks, this item should be seasoned before use. Hand washing is recommended for this cooking pan and it should also be dried before storing. This product makes an ideal gift as it comes in a gift box.
Customers who purchased this product love that it is light-weight which makes lifting a breeze. They also confirm that as long as the wok is properly seasoned before use, it will produce good results and cleanup is easy.
Most customers love that this wok can be used on any range of stove top because of its flat bottom design. They also love its padded bottom of steel as it helps the wok hold heat very well.
Size and Height
The height and diameter of the product should be considered. Also check its concave properties. If you get one that is too deep, the heat will be retained in the bottom and the transfer of heat to the sides will not be adequate and reslt in uneven cooking.
On the other hand, if it is too shallow you will not be able to move and toss foods up the sides. The ideal diameter should be a 1inch pan with a minimum of inches for the flat bottomed ones, and a depth of inches.
Woks come with different handles: some have a long handle on one side and a loop handle on the other side, some come with two small loop handles opposite each other, while others simply have only one long handle. All the handles serve the same purpose: to lift the wok up. Choose your wok based on your preference and technique.
Accessories and Utensils
Some woks are sold individually while others come in a set that consists of a lid, ladle, burner rings steamer tray, spatula, etc.
Deccide what you will use the wok for before you choose one. Besides stir frying, there are other options like steaming, smoking and deep frying and all these will require extra pieces for successful cooking.
These pans sustain a lot of wear and tear, and although they should last longer than years it is recommended that they should be replaced every decade.
How To Use An Electric Wok
Electric woks are handy cooking tools for making delicious dishes outside the kitchen (or inside). Although woks originated in Asia and people typically associate them with Asian dishes, there are many other ways you can use an electric wok.
You can make all kinds of dishes, from stir fry to breakfast, and woks are suited for all types of cooking as well. Here are some of the basics of using a wok, as well as some of the little-known dishes you can make with it.
Electric woks are portable electric cooking devices, with up to a 1inch rounded pan for a cookspace. It comes with the pan and an electric heating device that goes underneath. Always be sure to read all instructions that come with your electric wok thoroughly.
The portability of the electric wok is its biggest asset. You can cook pretty much anywhere, from the table, to the counter, to outdoors and more. With most models, you can also control the temperature. It heats up fairly quickly and it can reach up to 500°F. Most also have a teflon coating inside the pan.
Use wood utensils and high-heat oil
Also make sure to wear an oven glove to hold the pan, since the handles often aren’t heat-proof.
These glass ramekins are perfect for prepping ingredients.
Now that you know all the basics of cooking with an electric wok, here are a few ways to use it for all kinds of dishes (besides stir fry and fried rice).
Another perk of the electric wok is how easy they can be to clean and maintain. All you need to do is wipe it clean with a cotton dish cloth while it’s still hot. If it’s stained or there are extra food parts, use a little water to dampen the cloth. The temperature of the wok will sterilize it from there.
If you want to thoroughly clean your teflon wok in the sink, be sure to read the instructions or manual that came with your wok before submerging anything in water. With the electrical element of the cooking device, some parts of it are not safe for submersion in water. Also make sure to thoroughly dry all parts of the wok before plugging back in. Air drying overnight after regular towel drying will give you the best, safest results.
Presto Presto 11-inch Electric Skillet 06620
Of course, along with its modern features is a high price tag reaching up to four times more than the most affordable option. But if cost is no objection for you, this is something that will help you cook your favorite meals. It does come with a limited lifetime warranty to ensure that your investment is protected.
Generally, electric skillets feature external heat controls and use a lid to keep the heat in. Therefore, if you want to cook fast meals, an electric skillet allows you to do that only in one pan. And they mostly come with a nonstick cooking interior, making the cleaning job much easier. A glass lid is also included for easy monitoring during the cooking process.
Most electric woks have round bottoms and these pans normally sit on a base or legs, offering you controlled, even heating. With such a cookware, stir-frying becomes so easy. And they don’t need seasoning, which is really a big advantage.
Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.
Schmidt Brothers Downtown Block
This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.
Schmidt Brothers Midtown Block
This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.
Ok, so don’t be tempted to get a non-stick model. At the temperatures required for Chinese cooking, these are of questionable safety. Don’t start a fire, but don’t be afraid to heat that thing up, either! The wok is the heart of any Chinese kitchen. Just make sure you find a good one.
Without a doubt, this will save you the most headaches in the kitchen and is the most essential of all electronic Chinese cooking tools. Rice cookers these days come in a variety of styles and price points. Some have tons of different settings (for cooking different kinds of rice, porridges, and the like), while others just have an on and off button. Whatever your preference is, one of these babies will make sure you have perfect rice waiting for you every time. Our collective experiences says, save your money and pass on the multi-purpose units and go with a single purpose rice cooker.
Metal Steam Rack
A lot of people just think of stir fries when they think of Chinese food, but many dishes involve steaming as well (e.g. steamed fish, buns, shumai, etc., etc.). A metal steaming rack can go in the bottom of a deep pot or in your wok to hold up a heatproof dish full of delicious steamables.
Did you ever wonder how you were going to lift a hot plate from your steamer in tight quarters or burning yourself while doing it? This tool makes things a whole lot easier for smaller sized plates and dishes and we use tools like this one often in our kitchen.
For those of you who have used a sharpening steel before, we highly recommend this Wusthof model. It has a wider shape instead of the more common round version. This tool is definitely a luxury, but it is worth the money if you are a fanatic like my dad. In my opinion, it’s much easier to use than the round version and is a godsend when you just need a little more edge while you’re working on the cutting board.
We use multiple colanders in our kitchen and on a busy day we use them all! We have a variety of them that are fine mesh, copper plated, decorative plastic and stainless steel but our colander of choice is stainless steel because it is durable and easy to clean.
Mandoline slicers are great for slicing large quantities of vegetables or even if you just want thin or julienne slices. They are easy to use and worth the effort although you must be careful when using these sharp tools! Judy uses one often, especially when cooking Sichuan Stir-Fried Potatoes.
Taking a few steps before using your wok can make the difference between it being the love of your kitchen life or sitting spurned in the cupboard.
The perfect, blackened, non-stick surface will develop gradually with use but proper preparation is vital for giving this a kickstart and ensuring rust is kept at bay.
Most woks will be sold coated in machine oil to protect the metal. This must be removed first by scrubbing with hot, soapy water then drying and heating to remove any moisture.
For simple seasoning, coat the wok in vegetable or canola oil but never olive oil, because it burns at high temperatures.
Make sure all ingredients are cut into even-sized pieces, so they cook through in the same time, and place them within easy reach of the stove.
The order that ingredients are added will affect the flavour of the dish.
For Terry, a good rule of thumb is oil, then meat, then sauce, then veg.
The heat of a domestic wok burner will rarely match that used in a restaurant, so Graeme says the secret is to cook each ingredient separately, in small amounts, then combine at the end.
And when wok-frying veg, he says to add a splash of stock or water, so the steam helps the cooking process.
My favourite stir-fry dish is Pad Thai. It seems like an easy dish everyone can cook but, to achieve perfection, the flavours must balance. My recipe includes rice noodles, dried shrimp, preserved turnip, tofu, egg, garlic chive, bean shoot, sriracha (chilli sauce), tamarind paste, oyster sauce, fish sauce, palm sugar syrup, rice wine vinegar, crushed peanut and any protein you need.
Stir-fry mixed vegetables with oyster sauce: Cook veg with seasoning, a few drops of garlic oil, oyster sauce and lightly thicken with cornflour.
You can definitely get good smoke using a wok to cook things like a nice piece of dry, aged steak. Put woodchips in the bottom of the wok and stick a round cake rack over the top of that. Cover it with a lid or stainless steel bowl and you have got yourself a mini kettle barbecue.
All-Clad Stainless Steel 12-Inch Covered Fry Pan
Even though the Tramontina Gourmet Tri-Ply Clad 12-Inch Fry Pan underwent a makeover that reduced the cooking surface area to 8½ inches, we were still impressed with its performance. It seared a chuck steak as decently as pans almost twice the price, and even though a whole cut-up chicken was a tight fit, it did an adequate job of browning the skin. Cooked-on food released easily, but the Tramontina developed some mild discoloration on the underside that was almost impossible to clean.
Who should get this
A 12-inch skillet is perfect for making one-pan meals, searing steaks and other hunks of meat, stir-frying, and pan-frying. Its flared sides are great for creating pan sauces and reductions. If any or all of those cooking techniques are part of your repertoire, you might consider investing in a well-made skillet. If you’re using an old hand-me-down pan with poor heat distribution (think hot spots and cold spots that brown your food unevenly), you might want to think about upgrading.
The flared sides on the All-Clad skillet make tossing vegetables easy.
If you’re using an old hand-me-down pan with poor heat distribution, you might want to think about upgrading.
How we picked and tested
Seared chuck roast “steak” in the Calphalon Signature Stainless Steel pan.
Dirty skillets waiting to be cleaned. In front, the Cuisinart MultiClad Pro.
Browning chicken pieces in the Tramontina skillet (front). The All-Clad pan (back) just came out of the oven.
What is a skillet? Determining what exactly separates a skillet from other frying pans is a bit difficult, but the definition from America’s Test Kitchen is as good as any: “Skillets are simply frying pans with low, flared sides. Their shape encourages evaporation, which is why skillets excel at searing, browning, and sauce reduction.” An everyday skillet can’t be so heavy that you don’t want to pull it out of the cabinet, but at the same time it must offer decent heat distribution and retention. It should also have flared sides (although we have a straight-sided pick if you require a lot of cooking area) and an oven-safe riveted handle. It should be easy to clean, too.
We’ve found through our research and testing that a 12-inch skillet is typically a good size for many home kitchens. Most 12-inch skillets will have a cooking surface to inches in diameter (the All-Clad has a 9¾-inch-diameter base). That’s enough space for you to sear a large steak or to cook an entire broken-down chicken with room to breathe. When food is crowded in a pan, it doesn’t have enough room for evaporation. When you have more space around your food, it browns better because moisture has space to escape.
Heat-mapping skillets with an infrared thermometer.
We prefer skillets with flared sides over pans with straight sides. Curved edges make tossing food—which is important for toothsome sautés—easier. Flared sides also allow moisture to evaporate quickly, so seared meat and vegetables don’t stew in their own juices. A straight-sided skillet makes tossing food difficult and is better suited for dishes that require long cooking times, such as shallow braises.
Flaws but not dealbreakers
The most common complaint against the All-Clad is its price. And that’s a fair complaint: Similar offerings from Calphalon and Tramontina cost a fraction of what the All-Clad does. But an All-Clad skillet will last you a lifetime, even with heavy use.
With its anodized-aluminum exterior, the Cuisinart MultiClad Unlimited 12-Inch Skillet with Helper is as decent a heat conductor as the company’s MultiClad Pro, but we picked the MultiClad Pro simply because stainless steel is easier to keep clean.
The Breville Thermal Pro Clad Stainless Steel 12.5″ Skillet is a behemoth that weighs almost pounds. It’s fully clad and has an added disk of steel welded to the bottom. We found in our heat-retention tests that it held on to heat a little too well, offering poor temperature control. Charlyne Mattox specifically mentioned the Breville during her interview with us, saying it got too hot for her liking.
The five-ply Calphalon Signature Stainless Steel 12-In. Omelette Pan had a drastic 90-degree difference between hot and cold spots, and the patina it developed after two uses was impossible for us to scrub off.
Because the affordable Viking Contemporary 3-Ply Fry Pan discolored severely the first time we heated it, we had to disqualify it early on. The sharply angled handle made control and handling difficult, as well.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your electric wok wisely! Good luck!
So, TOP3 of electric wok
- №1 — Breville BEW600XL Hot Wok
- №2 — The Rock By Starfrit 024404-002-0000 The Rock
- №3 — Presto 5900 1500-Watt Stainless-Steel Electric Wok