Recs for nonstick electric wok pls?

[SheltieLover]

Thinking 7 qt size or close to it.

I thought it would be easy to find one with ceramic coating for a reasonable price.

Not so much. Perhaps too delicate?

Anyone using the carbon fiber woks?

Tyia!

[hlthe2b]

1. I have a hard time imagining wok frying in a ceramic-lined wok. Mine is carbon steel.

Woks have to get really hot to work correctly, heat quickly & evenly so ceramic would be an issue, I think. (ceramic coated cookware will not heat quickly and evenly). Peanut or sesame oil are the preferred oils with their high smoke points, illustrating how hot the wok needs to be.

I've had mine a long time but it has worked just fine.

[yellowdogintexas]

3. well seasoned carbon steel is the best.

Keeping it seasoned can be an issue; mine developed a residue on the outside of the wok which was difficult to clean from the get go, and is still a royal pain.

I had a stainless steel electric wok. I did not like it for stir fry - things tended to stick to it. However it was a great popcorn popper; I also used it to make soup.

We went for 6 months with no stove. I cooked with a toaster oven, a micro wave, a slow cooker, an electric skillet and the electric wok.

The first things I did when we finally found an affordable gas stove was cook a proper stir fry and bake a pan of brownies.

I still have that old carbon steel wok; the electric one is long gone and I can't remember what I did with it.

Regarding size: a good friend once told me you can cook for two in a large wok, but you can't cook for more than 4 with a smaller one.

[ProfessorGAC]

7. Ceramic Should Work Fine

Ceramics (or vapor deposited stone) used in these applications have extremely good thermal conductivity & and high heat capacity.
Those parameters are exactly what makes cast iron appealing. High conductivity helps makes the heat uniformly distribute across the whole surface, reduces hotter or colder spots.
The 3rd parameter is mass. The more mass, the greater the thermal capacity.
Now, a thin coating of ceramic could be an issue because the total mass is high temperature pan would be lower than cast iron. So, the new heat added by the burner wouldn't distribute as rapidly or evenly.
I have a couple of granite lined pans. The frying pan weighs about the same as the cast iron, and I can't tell the difference.
The biggest advantage to me, is the handle doesn't get hot, but it's still oven capable to 450°.
So, if you find a ceramic coated wok built properly, it would be just fine. Many coated pans, however, has really thin coating on low gauge stainless, or even aluminum.
That would probably not be as good.

[hlthe2b]

8. That is the problem. The ceramic coating does not disribute heat rapidly or evenly & for wok cooking

that is paramount (or so said my Chinese neighbor of 15 yeats/restaurant owner who taught me to cook Chinese and other Asian dishes). It isn't just the shape of the wok that makes the difference.

She taught me to cook very passable Chinese dishes (and some Thai) and for this total non-cook, that was an achievement, so I take her at her word.

[ProfessorGAC]

9. Sorry, But That's Misinformation

Ceramic & cast iron have heat properties that are close enough to have no practical effect on heat transfer to the food.
A lot of the fascination of cast iron is tradition not science.
The real difference (physics wise) is that the heat capacity is sufficiently high in cast iron to continue the cook AFTER the heat is removed.
This is great for the resting phase of cooking meats, because the heat transfer to the food displays exponential decay.
But, while the heat is still being added, there's no practical difference as both have very efficient conductive properties.
Ceramics (or bonded stone) have a huge advantage over nonstick options because they're just minerals that don't breakdown with heat.
I use cast iron for steaks, but for anything that might stick I like the ceramic coatings because of the super easy clean up.
So, with all due respect to your lovely neighbor, her opinion doesn't square with the physics.

[hlthe2b]

10. Not true. Woks have to heat much hotter and faster to appropriately stir fry.

You can research any Asian professional cooks. No one would dare use a ceramic pan or wok.

Less efficient heat distribution

Ceramic pots and pans get their nonstick surface from a nanoparticle-sized silicone-based coating on the surface of the pan. The irregularity of the spacing of these particles increases the ceramic coated pan's cooking surface area, making it rough and, thus, leaving areas where the surface does not touch the food.

While yes, this means there is a lessened chance of food sticking, food does not receive heat where it does not touch the cooking surface. As a result, ceramic-coated cookware will not heat quickly and evenly. And yes, THAT IS basic physics.

[Blue Dawn]

2. Hi! I do not own a wok close to 7 quarts but....

....I did do some research on 7-quart wok ratings, and this one was at the top of the list.

VonShef 7.4 Quart Electric Wok with Lid--Adjustable Temperature Control--Cool Touch Handles--Nonstick, Easy Clean--14 Inch........listed on Amazon for $74.99.

I do not know if this helps you, but I did want to share the information I found.

Good luck on your search! I hope you will let us know what you ended up purchasing.

[Warpy]

4. Yeah, don't bother

They don't get hot enough and if they do, the nonstick coating starts to flake off.

A rolled steel wok is best and you can now get flat bottomed woks that will work fairly well on an electric stove. Or you can get a gas ring that works on bottled gas that will also do the job, which is what I used when woks all had round bottoms. Amazon has big selections of both items.

Electric woks are that wedding gift you get for someone you don't like much. They're counter hogs and they don't work well.

[trof]

6. +1000

[Trailrider1951]

5. I have a cast iron wok that I love

I've tried the electric and carbon steel ones, and cast iron takes the prize. They heat evenly and to the high heat necessary to cook the food properly. And they are indestructible. Some come pre-seasoned, some with a flat bottom, and they don't have to be expensive. Here's a good one on amazon:

https://www.amazon.com/Cuisinart-CCW-800-Pre-Seasoned-Grilling-Cast/dp/B081JQCY9R/ref=sr_1_6?dchild=1&keywords=cast+iron+wok&qid=1623603469&sr=8-6

This one will work with a grill, electric stove or gas appliance. Hope this helps!