Woks have evolved from their original, completely domed shape and are now found with both round and flat bottoms—the latter seen as more versatile because they can be used on any type of burner without a special adapter ring, and the former remaining a popular choice thanks to their higher heat threshold.
Ultimately, the wok you choose will depend on your needs, experience, and kitchen setup. Whether you are looking to graduate from a typical frying pan or are venturing into the world of Chinese cooking for the first time, it's important to understand the difference between a round and flat bottom wok beyond their aesthetics.
What Is a Flat Bottom Wok?
A flat bottom wok has the same build as a typical wok, with high sloping sides and a narrow, conical bottom. Instead of coming to a point like a round-bottomed wok, this type of wok has a flat base, allowing it to sit steadily on any cooktop (including an induction stove).
This version of the wok was invented in 1971 by Joyce Chen, a Chinese-American immigrant. Seeing how challenging it was to use the traditional wok in the average American home without a special stove or adapter, Chen patented the flat bottom wok. Since then, her version of the wok has become the dominant type of wok found outside of China.
Flat bottom woks have a variety of uses, but they are most commonly used for stir-fries. A flat bottom Wok brings the desired wok hei (smoky, fire flavor) of Chinese take-out to your very own kitchen. Our Carbon Steel Wok is able to reach high temperatures, which helps to bring out this smokey flavor.
Flat bottom woks can also be used to function as frying pans or deep fryers. The stability of the flat bottom wok, along with its deep walls and conical shape, makes it a great vehicle for deep frying or flash frying. The walls maintain high temperatures for deep frying while providing the depth needed for a safe deep fry.
Advantages of Flat Bottom Woks
Here are a few reasons why both professional and home cooks alike prefer the flat bottom Wok over the traditional round Wok, mostly concerning its ease of use due to it not needing a Wok ring.
Universally Used
Our flat bottom wok can be used on any cooking surface, for any cooking purpose. Thanks to its flat bottom, it allows home cooks with electric stoves and induction burners to reap the benefits of the wok’s high heat.
Even Heat Distribution
The flat bottom wok offers more even heat distribution. Because the bottom surface lays flat on the stove, the heat is able to transfer throughout the entire wok evenly, which thoroughly and completely heats your food.
Cooks Larger Portions
Unlike the traditional wok, a flat bottom wok can hold larger portions of food due to its greater surface area. This can be more convenient when you’re cooking for a group of people, or making a large batch of food.
Considerations of Flat Bottom Woks
Although there are many benefits to using the flat bottom wok over its rounded counterpart, there are a few factors to put into consideration—mainly concerning its sustained contact with a heat source.
Less Searing
Because it has a more even distribution of heat, the flat bottom wok may not sear your food as much as you’d like. Luckily, this isn't a worry with our Carbon Steel Wok, as it can activate a high-heat reaction that caramelizes your food.
May Warp
A flat bottom wok is more prone to warping from high heat, due to the sustained contact with the flame of a stovetop. However, our Carbon Steel Wok will stay in shape, since it can take on temperatures up to 1200F.
Round Bottom Woks
The round bottom wok is the traditional Chinese wok that is most popular in Asia. This original form of the wok was invented in China around 2000 years ago, as "wok" translates to "cooking pot" in Cantonese. These conical, deep pans have a rounded center that allows the cook to swivel the pot in order to stir fry or sear.
The rounded bottom of the wok has concentrated heat due to its proximity to the flame. Due to its smaller surface area of high heat at its center, the round bottom wok is more suitable for cooking single-serving dishes. This focalized heat allows for quick charring and searing, giving your food a delicious, fiery flavor. The traditional wok is used for almost anything in Chinese cooking—braising, deep frying, stir-frying, you name it.
Advantages of Round Bottom Woks
Here are a few reasons why round Woks are often chosen over their flat-bottom counterpart, mainly due to its traditional design and ability to handle extremely high heat thresholds.
High Heat Threshold
The round bottom wok’s shape allows it to reach a higher heat threshold, which cooks food faster. The high heat gives your food the wok hei flavor that you may want to impart in your stir fry.
Flexible Technique
Thanks to its dome-like shape, the round bottom wok gives you more flexibility with stir-frying. You can toss your food around with just a flick of the wrist.
Warp-Resistant
The traditional Chinese wok is still the preferred wok style in Asia because it is a sturdy cooking pot that doesn’t warp as easily as some flat bottom pans, since only a small amount of the pan comes into contact with the flame of the stove.
Considerations of Round Bottom Woks
Although the traditional round bottom wok is preferred in Chinese restaurants, it may not be right for you for a few reasons—mainly concerning its limiting design that requires purchase of a Wok ring.
Not Universal
The round bottom Wok is only compatible with a gas stove or an open flame. On most flat cooking tops, you’ll need a wok ring to stabilize it, which can be an added expense on top of a cookware purchase.
Small Portions
The round bottom wok isn’t a great cooking vessel for large amounts of food. Due to its narrow center, the traditional wok can only efficiently cook enough for one person at a time.
Not Stable
A traditional wok’s shape makes it wobbly. Although it is easy to move with your wrist, you should definitely expect more accidents and spills in the kitchen, especially if you’re just beginning to perfect your stir-fry technique.
Which One Is Better?
Between the flat bottom and the round bottom wok, the flat bottom wok is typically the better and more universal option, thanks to its versatility and its stable bottom compatible with all cooktops. Chinese cooks or those who cook a good deal of traditional Asian foods may prefer a round bottom wok due to its higher heat threshold, but this type of wok only works on a gas stove.
Our Carbon Steel Wok can reach high temperatures on an induction stove, bringing out the smokey flavor that comes from cooking food in a traditional round bottom Wok. This flat bottom wok has all the perks of the traditional round bottom one, but works on any cooktop. The surface area of our Wok can also hold bigger portions of food, allowing you to cook for multiple people at once.
Ready to Shop?
- Seasoned Carbon Steel Wok
- 13"
- $149
Whether you are a Chinese food aficionado or a home-cook trying to perfect your stir fry, you can achieve the optimal char with our Carbon Steel Wok. Thanks to its flat bottom, our Wok is suitable for any cooking surface, including induction stoves.
Worried that you won’t get the wok hei flavor of a traditional Wok? Have no fear: our Wok is made of the finest Carbon Steel that provides even heat retention and reaches temperatures as high as 1200F.
