Best Method For Using a Wok on a Gas Stove! (6 important tips exposed)

Whether you have a flat or round-bottomed wok, learning how to use a wok on a gas stove will make cooking a variety of recipes easier (did I mention the fun factor).


FYI: Wok cooking allows you to produce the Chinese cuisine that you adore. Stir-frying using the wok is also easier because it spreads the heat evenly and requires less oil which enables you to produce healthier foods. Time to learn about using a wok on a gas stove…


Best Method For Using a Wok on a Gas Stove?

Your wok may fit directly on gas stove cooking grids. Your wok may wobble depending on the type of grid your stove uses. Stir fry with your left hand in the wok mitt (lefties reverse it). Enjoy!




6 Helpful Tips When Cooking With a Wok on Gas Stove (thank me later)

1. Seasoning the Wok correctly & More


We all know that a wok needs seasoning. If you are a beginner seasoning may feel like a tough task. But my best recommendation to you while cooking with a wok on gas stove, would be to perfect seasoning.


One who knows how to season a wok properly has mastered wok cooking halfway through. Seasoning is the first step to infuse the ‘wok-hei’ taste into your stir fry.


If you are using carbon steel or a cast iron wok, you must season it before every usage. I am aware that many cooks will state that seasoning something only once makes it last for many days.


But before you do it, let’s think about this logically. You are using a wok on a daily basis, cleaning it, and thinking that the seasoning will remain the same even after using it to cook over a high temperature and cleaning it.


Even if you don’t use the wok on a regular basis, storing it for an extended period of time could cause the seasoning to lose some of its flavor. I am not suggesting that you cannot use a wok that has been seasoned before, but I am certain that when you are cooking, you will notice a difference.


It is essential to use a wok that has been properly seasoned in order to ensure that your wok cooking on a gas stove goes as smoothly as possible and that your stir fry is delicious.



Benefits of Season Your Wok:


  • Seasoning is that it contributes to the formation of a coating on your wok that is non-stick.

  • Food will not stick and get fried quickly.

  • The even cooking of the meal is facilitated by the seasoning, which also contributes to the even distribution of heat.

  • It also increases the flavor while you cook.

  • Because of this, you will require less oil to prepare your dinner.

  • The cleaning is a piece of cake.


In the event that food gets stuck to the surface while it is being cooked, which may occur if the seasoning is not done correctly or the vegetables are not prepared in the correct manner scrape it off gently.


This may occur if the seasoning is not done correctly. Wash your wok under running hot water. To remove any and all signs of moisture from the wok, pat it dry.


Put the wok over a high temperature and apply oil generously to cover the entire surface area of the pan. Stay away from the wok until all of the oil has been soaked up.



2. Make sure you use the appropriate oil


FYI: It is impossible for me to place enough emphasis on the significance of selecting the appropriate oil…


When preparing food on a gas stove using a wok, inexperienced cooks have a tendency to make use of whatever oil that is close at hand. Because of this simple oversight, the food could end up being ruined. It is important to keep in mind that cooking in a wok calls for a very high flame.


Choose an oil instead that can be smoked at a higher temperature. If you use olive oil, for instance, and then turn up the heat, the oil will be thoroughly burnt even before you add the other components.


In order to get the greatest results, I would suggest that you choose either grapeseed oil or canola oil. The temperature at which oil begins to burn and produce smoke is referred to as its smoking point.


Because stir-frying in a wok requires high heat, if you use an oil that has a low smoke point, the oil will catch fire quickly and impart a flavor of burnt food into the food you are preparing.


Not only will the flavor be diminished, but also the beneficial minerals and phytochemicals that are present in the oil will be eliminated when it is burned. When oil is burned, it produces more of the dangerous free radicals.


Therefore, it is very necessary to use oil that has a greater smoking point. In general, the refinement level of oil determines the level of the smoker point it possesses.


3. Small burners are better


When utilizing a gas stove with many burners, it is best to put the wok on the burner that is the least powerful. This helps to guarantee that the flow of heat is focused. Larger burners tend to disperse the heat to the sides of the cooking surface.

You want the heat to be disseminated throughout the vessel by concentrating it at the bottom where the ingredients are and for that, I usually recommend choosing a high-depth strong carbon steel wok pan as carbon steel is good at heat distribution.


4. You should never pile on too much material


When using a wok on a gas stove, you want to use a high heat that sears the food and cooks all of the components of the dish at the same rate.


If you double the recipe or use too many ingredients, you won’t be able to accomplish this goal. It is even possible that your food will have cold patches in it. I have seen several inexperienced chefs make this error.


Therefore, make sure you remember to measure out the components according to the capacity of your wok. Even if you adhere to the instructions of a particular recipe, you need to check that the quantity is accurate to prevent any mess from occurring.


After all, you need sufficient space to move the food about without difficulty so that it may cook evenly all the way through. There is a lot of water in vegetables…


If your wok is packed to the brim with vegetables, there is a good probability that even if you turn the temperature up to a very high level, the vegetables will not receive sufficient heat to evaporate the water that is escaping from them.


5. Before beginning to cook, make sure to preheat your wok


The key to making a delicious stir-fry is to sear the components over a blazing hot heat at the beginning of the process…


Before using the wok, it is best to let it heat up over a high flame for at least ten to fifteen minutes. This guarantees that the pan will be scalding hot and will give the outcomes that are wanted.


Woks are traditionally heated on volcano burners, which is a method that has been used by chefs for generations. However, if you are using a wok that does not stick, you should avoid heating it for an excessive amount of time. The coating may melt off completely.

Woks that have thin walls take a very short amount of time to heat up. When compared to woks made of carbon steel or cast iron, woks made of stainless steel require a longer amount of time to attain the ideal temperature.


Keeping this in mind, you need to get your wok ready for use by heating it up. Perform the water droplet test to determine whether or not the wok is ready to be used.


In the event that the droplet vanishes in an instant, this indicates that your wok is completely prepared to begin the cooking process. The process of refining an oil minimizes the amount of impurities present in the oil, which in turn lowers the risk of the oil catching fire.


The flavor and aroma of refined oil are both unaffected in any way. It is very clear that it will not have any impact on the taste or odor of a vegetable stir fry that was cooked in a wok.


If you are interested in learning how to correctly stir-fry veggies in a wok, continue reading. First, you should change your oil.


List of oils along with their respective smoking points:


Cooking Oil | Butter Point of Smoking
Walnut oil: 320 degrees F (unrefined)
Sunflower oil: 440 degrees F (refined)
Safflower oil: 450 degrees F
Peanut oil: 450 degrees F (Refined)
Light olive oil: 468 degrees F
Grapeseed oil: 400 degrees F
Flax oil: 225 degrees F
Extra virgin olive oil: 410 degrees F
Coconut oil: 350 degrees F
Canola Oil: 400 degrees F (Refined)
Butter: 350 degrees F
Almond oil: 430 degrees F
Avocado oil: 520 degrees F


6. Use a wok ring


Another difficulty that frequently arises while cooking in a wok on a gas stove is the possibility that the wok will shake. Because of the one-of-a-kind contours of the object, it’s possible that many of you have run across this problem.


Getting rid of the problem is as simple as buying a wok ring. When you’re cooking, it’s helpful to maintain the wok in the same spot it was when you started.

In addition to that, it helps to keep the heat in check. Wok rings can be found in a wide variety of configurations and aesthetics on the market today. Wok rings are often made of carbon steel, stainless steel, or cast iron.


Other materials may also be used. I would strongly suggest that you bring your wok with you so that you may select the appropriate one.


Related Questions:

1. Do you need a wok ring on gas stove?


On a gas stove, round-bottom wok pans don’t need a wok ring, but it can be a good way to keep the bottom of the pan from getting scratched. Only when you use a wok with a round bottom on a ceramic glass cooktop do you need a wok ring.



Final Thoughts

So, class, what did we learn today?


We now know that your wok may fit right on the cooking grids of a gas stove. Depending on what kind of grid your stove has, your wok may shake (dont panic)…


Stir-fry with your left hand in the wok mitt (if you’re left-handed, do the opposite) (lefties reverse it). Also, when cooking with a wok on a gas stove, people who haven’t done it before tend to use whatever oil they have on hand.


The food could get ruined because of this simple mistake. It’s important to remember that a very high flame is needed to cook in a wok.


Pick an oil that can be smoked at a higher temperature instead. If, for example, you use olive oil and then turn up the heat, the oil will be completely burned before you even add the other ingredients.


I think you should choose either grapeseed oil or canola oil if you want the best results. Its smoking point is the temperature at which oil starts to burn and give off smoke.


Stir-frying in a wok needs a lot of heat, so if you use an oil with a low smoke point, it will catch on fire quickly and give the food you are cooking a burnt taste. Enjoy the rest of your day and stay safe out there. Until next time!

Best Method For Using a Wok on a Gas Stove! (6 important tips exposed)