| For the most excellent of Chinese cuisine, wok | | | | normally has flat grates that doesn't afford |
| recipes is the best way to get that scrumptious | | | | sufficient stability for the round wok. Due to this, |
| gourmet taste in Asian delicacies. Woks are | | | | woks with the curved bottoms occasionally come |
| designed for the use over a gas stove. These are | | | | with rings of metal to stabilize them. |
| normally sloped grates or recessed burners below | | | | Whether woks are flat-bottomed or round, they |
| a round pit to cover the shape of the wok. | | | | normally don't work well for quick cooking |
| Stability to the curve of the wok is provided | | | | methods, such as stir-frying, when used on |
| through the sloped grates on the stove. A | | | | electric cookers. These types of stoves don't |
| recessed pit stove supplies the stability for the | | | | produce the large and quick quantities of required |
| wok as well as concentrates directed heat to | | | | heat for stir-frying; although, it is probable to |
| every one of the hot gases produced onto the | | | | discover round-shaped electric stove elements |
| wok, as opposed to affording it to escape around | | | | that will suit the wok's curve. When this is |
| the heated wok. The process permits the | | | | combined with the lower heat wok retention, |
| delicacies to be stir-fried at an extremely high | | | | most stir-fry cooking done in customary woks on |
| heat, even hot enough to sometimes deform the | | | | the electric stoves tend to boil and stew, rather |
| woks. In most Chinese restaurants, pit stoves are | | | | than fry. Therefore, you don't get that appetizing |
| generally used by gourmet chefs. This is due to | | | | wok flavor. |
| the fact that they have the heating power to | | | | A wok can profit from the constant, slow heating |
| give their delicacies an appealing wok flavor. | | | | of electric stoves when used for cooking |
| Woks are not only a big sell in China and other | | | | methods that are slower like braising, stewing and |
| Asian countries, but are sold vastly in the | | | | steaming, as well as cooking techniques of |
| Western Hemisphere as well. In America | | | | immersion such as boiling and frying. Several |
| especially, the woks are sometimes designed with | | | | Chinese chefs used cast-iron pans for electric |
| flat bottoms. This causes them to be more akin | | | | stove stir-frying, due to the fact that they hold |
| to a deep frying pan. The flat bottom woks | | | | sufficient heat for the necessary sustained hot |
| allows the use on a western gas stove which | | | | temperatures. |