For the most excellent of Chinese cuisine, wok recipes is the best way to get
	  that scrumptious gourmet taste in Asian delicacies. woks are designed for
	  the use over a gas stove. These are normally sloped grates or recessed
	  burners below a round pit to cover the shape of the wok. Stability to the
	  curve of the wok is provided through the sloped grates on the stove.
	  A recessed pit stove supplies the stability for the wok as well as
	  concentrates directed heat to every one of the hot gases produced onto
	  the wok, as opposed to affording it to escape around the heated wok.
	  The process permits the delicacies to be stir-fried at an extremely high
	  heat, even hot enough to sometimes deform the woks. In most Chinese
	  restaurants, pit stoves are generally used by gourmet chefs. This is due
	  to the fact that they have the heating power to give their delicacies an
	  appealing wok flavor.

	woks are not only a big sell in China and other Asian countries, but are sold
	  vastly in the Western Hemisphere as well. In America especially, the woks
	  are sometimes designed with flat bottoms. This causes them to be more
	  akin to a deep frying pan. The flat bottom woks allows the use on a western
	  gas stove which normally has flat grates that doesn't afford sufficient
	  stability for the round wok. Due to this, woks with the curved bottoms
	  occasionally come with rings of metal to stabilize them.

	Whether woks are flat-bottomed or round, they normally don't work well for
	  quick cooking methods, such as stir-frying, when used on electric cookers.
	  These types of stoves don't produce the large and quick quantities of
	  required heat for stir-frying; although, it is probable to discover round
	  -shaped electric stove elements that will suit the wok's curve. When this
	  is combined with the lower heat wok retention, most stir-fry cooking done
	  in customary woks on the electric stoves tend to boil and stew, rather than
	  fry. Therefore, you don't get that appetizing wok flavor.

	A wok can profit from the constant, slow heating of electric stoves when
	  used for cooking methods that are slower like braising, stewing and
	  steaming, as well as cooking techniques of immersion such as boiling
	  and frying. Several Chinese chefs used cast-iron pans for electric stove
	  stir-frying, due to the fact that they hold sufficient heat for the necessary
	  sustained hot temperatures.