Recs for nonstick electric wok pls?

[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.