A wok on a home stove is a compromise. You will never get the 100,000 BTU heat of a restaurant wok station, and most home stoves barely put out 15,000. That does not mean a wok is pointless at home. It means choosing the right one for your burner matters more than in any other pan category.
These reviews cover which woks actually work on electric and gas home stoves, how to season a new carbon steel wok without the flaking disaster most guides cause, and whether a wok is worth buying if you stir-fry less than twice a week. The honest answer surprised me after a full year of use.
