Induction wok: how to choose one and cook with it
Written by Estelle & Alice for The Wok House
You cook on an induction hob and you're looking for a wok. Two things decide it: the metal the wok is made of and the shape of its base. Here's how to check both before you buy, then how to cook with your wok on this hob and look after it.
How do you know if a wok works on induction?
An induction hob doesn't heat up by itself. Under the glass, a coil creates a magnetic field, and it's the metal of the pan that heats up. So that metal has to react to a magnet, and the base has to sit flat on the glass.
For the metal, take a fridge magnet and hold it to the base of the wok.
- It sticks firmly: the metal is suitable.
- It barely holds: the wok will heat poorly, or the hob won't detect it.
- It doesn't stick: the wok won't heat.
Then look at the base. It must be flat, and that flat part must cover a good share of the cooking zone: a base that's too narrow may not be detected. On our product pages, the Suitable hobs line in the Technical specifications tells you whether the wok works on induction.
Which material should you choose for an induction wok?
- Carbon steel and iron: they heat quickly and follow your power changes straight away. The heat stays concentrated in the centre of the base. They need seasoning before the first use and never go in the dishwasher.
- Cast iron: it heats slowly, but it holds its heat when you add the food, so the temperature drops less. It's heavy. Raw cast iron needs seasoning too, unless the instructions say it was done at the factory. See our cast iron woks.
- Stainless steel: it works if it has a magnetic base, often a thick base made of several layers. No seasoning, but food sticks if the wok isn't hot enough. Browse our stainless steel woks.
- Non-stick coating: whether it works depends on the metal under the coating. Nothing to season, but the coating doesn't cope well with being heated empty or with metal utensils.
- Aluminium: it only works if a magnetic steel disc is built into the base. Copper on its own doesn't work either.
For a first wok on induction, we recommend carbon steel. It's lighter than cast iron and responds straight away when you turn the power down, so the garlic doesn't burn. Our best-selling wok, the Shirane, is 32cm carbon steel and comes with a free lid.
The Shirane Japanese Wok
Does a round-bottomed wok work on induction?
Not on a flat hob. A round base only touches the glass at one point: the hob heats very little, or it doesn't detect the wok and switches off. A wok ring doesn't help, because it lifts the base away from the glass, and induction stops heating as soon as the base is a few millimetres away from it.
Only concave induction hobs, designed for woks, take a round base, and you rarely find one in a home kitchen. Our Gassan wok, in round-bottomed hand-forged iron, is made for gas: it won't heat on induction.
What are the advantages of induction for wok cooking?
The first is how quickly it responds: when you turn the power down, the heat drops straight away, and a carbon steel wok follows almost immediately. It heats up quickly too. At medium power, carbon steel is hot in one to two minutes.
The hob cuts the heat as soon as you lift the wok off. And the flat base keeps it stable: you can deep-fry in it, or steam with a bamboo basket or a rack set inside the wok.
There is one limit. On induction, only the base heats, and the sides stay much cooler, whereas on gas the flame climbs up the metal. Neither induction nor a domestic gas hob replaces a restaurant burner, which gives the smoky flavour Cantonese cooks call wok hei. With the right technique, your stir-fries are still well seared.
Gas, induction or ceramic: what difference does it make for a wok?
- Gas: the flame heats the base and the lower sides. A flat base works, and so does a round one, set on a wok ring. It's the closest you'll get at home to the heat in a Chinese restaurant.
- Induction: the heat is fast and adjusts within a second, but only the base heats. You need a flat base and a magnetic metal.
- Ceramic: the hob heats the glass, which heats the wok by contact. Any flat-based metal works, but the hob reacts slowly: when you turn it down, the glass stays hot for a while.
How do you cook with a wok on an induction hob?
- Get everything ready before you switch on: meat sliced, vegetables cut, sauce mixed in a bowl. Once the stir-fry is under way, you won't have time to chop.
- Preheat the empty wok at medium power for one to two minutes, then turn it up. Don't use the boost function on an empty wok, especially a cast iron one, which doesn't cope well with sudden heat.
- Add 1 to 2 tablespoons of oil with a high smoke point (groundnut, rapeseed or grapeseed) and swirl it over the base. It's ready when it turns runny and starts to smoke slightly.
- Sear the meat in small batches, about 300g in a 32cm wok. If you add too much, the base cools down and the meat releases its water instead of browning. Set each batch aside on a plate.
- Stir-fry the vegetables, the firmest first. Then put the meat back, pour in the sauce and toss for a minute to bring it together.
Stir with a spatula rather than tossing the wok in the air: as soon as the base leaves the glass, the hob cuts the heat. The cooler sides help you too: an ingredient that's already cooked, pushed up to the edge, stays warm while you sear the next one in the centre.
To get started, try our beef and mushroom stir-fry with oyster sauce, where the beef is seared in batches. For steaming, our Cantonese steamed tofu cooks on a rack set inside the wok.
Which mistakes damage a wok or an induction hob?
- Heating an empty wok at full power. Thin carbon steel can warp very quickly, and a warped base no longer sits flat on the glass. A non-stick coating gets damaged.
- Sliding the wok across the glass, or dropping it. The base scratches the glass, and a cast iron wok that falls can crack it. Lift the wok to move it.
- Letting the water boil away completely while steaming. The wok ends up dry with the heat on. Keep an eye on the level and top up with hot water.
How do you season a wok on an induction hob?
A carbon steel, iron or raw cast iron wok needs seasoning before its first use. On induction, only the base gets hot enough to bake the oil on, and the sides stay pale. The simplest option is to put the wok in the oven, as long as it has no wooden handle or plastic parts. Otherwise, season the base on the hob, raising the power in stages: the sides then darken over time as you cook.
The full method, in the oven or on the hob, is in our guide on how to season a wok. Stainless steel and coated woks don't need seasoning.
Which wok should you choose for an induction hob?
The woks in our induction wok collection all work on these hobs. Here's what we suggest, depending on how you cook.
If you often stir-fry over a high heat, go for carbon steel: the Shirane in 32cm, with a free lid, or the Oniri wok, in 32cm nitrided carbon steel, sold without a lid.
For braises and big family meals, the Rausu in cast iron measures 34cm and comes with a free lid. It's heavier than carbon steel, so move it with both hands.
If you don't want to season, choose stainless steel or a coating. The Rishiri in stainless steel comes in 30, 32 or 34cm. The Amagi, with a non-stick coating, measures 32cm and comes with a free lid; cook with it over a medium heat.
For criteria beyond your hob, read our guide on which wok to buy.
Induction wok: frequently asked questions
Does an induction wok work on a ceramic hob?
Yes. An induction-compatible wok also heats on a ceramic hob, an electric hob and gas. On ceramic, give it a little longer to preheat. The reverse doesn't always work: a plain aluminium wok heats on ceramic, but not on induction.
Why does my wok hum or buzz on the hob?
The magnetic field makes the metal vibrate slightly, especially at high power or with a base made of several layers. The noise is normal and isn't a sign of a fault. It often fades when the wok is full or when you turn the power down.
My hob doesn't detect the wok: what should I do?
Centre the base properly on the cooking zone. If the flat base is narrow, move to a smaller zone. If the pan symbol keeps flashing, do the magnet test: the metal probably isn't suitable.
Can you put an induction wok in the dishwasher?
Not a carbon steel, iron or cast iron wok: the dishwasher strips the patina and makes it rust. For stainless steel and coated woks, follow the instructions. Either way, we recommend washing it by hand in hot water and drying it straight away.
What should you check before buying a wok for induction?
- The metal: a magnet should stick firmly to the base.
- The base: flat, and wide enough to cover a good share of the cooking zone.
- The care: seasoning for carbon steel, iron and cast iron, none for stainless steel and coated woks.
You'll find our compatible models in the induction wok collection. And if your hob won't take a wok you bought from us, email us with your hob's model: we'll work out the cause with you.
