Best Electric Woks in 2020

1

Presto Stainless-Steel Electric Wok

The quick and easy way to prepare sizzling stir-fry meals. Healthy stir-fry cooking sears ingredients in just a small amount of oil to preserve nutrients as well as fresh colors, flavors, and textures. 120 volts, 60 Hz only. It should not be used with an adapter.

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Presto 5900 1500-Watt Stainless-Steel Electric Wok

Make sure this fits by entering your model number.; Easy-to-use electric wok with a durable stainless-steel body; 1500W heating element; aluminum-clad base for fast, even heating; Side loop handles; ...
Available: In stock
< $51.47 69.99
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We had replaced all of our old Teflon non stick cookware awhile back for health reasons but not our Wok. We decided it was finally time to retire our old one since the non stick coating was flaking. We wanted another large one (which this is). But we weren't sure if we should do a ceramic one (which doesn't work well with high heat), a PFOE free non stick(which who knows how safe that is long term), or a stainless one. We ruled out cast iron because we didn't want the weight and rusting issues.We chose this Wok but we were nervous about sticking issues. However, that worry was unnecessary. We use plenty of healthy fats when cooking in the Wok, so we haven't had sticking issues. As long as you use the right oils and the right amount of oil... and stir regularly it doesn't seem to be a problem.We also love that this has a lid, our old one did not.And, we really like that it is dishwasher and sink safe. That makes cleaning up a breeze. Sometimes reading lots of reviews on amazon can become almost paralyzing. Some people love an item and some hate it making it hard to make a decision. Ignore any bad ones, this thing rocks if you use it right!
August 10, 2016
Tried to stir fry with temp set to max 400 degrees (F), but chicken had trouble browning and ended up more like boiing itself.Do not believe that wok is designed to maintain high temperature under load of food, especially meats.Using Infrared Thermometer with wok set at 400 degrees, got a maximum of 215 degrees (F) with no food in the wokbefore the wok thermostat shut the heat off and then I snapped this picture with infrared thermometer at 203 degrees (F). Also got residue at bottom of wok during stir fry cooking. Had to boil water in wok and srape with wooden spatula that was included, then had to use Bar Keeper's Friend cleaner as recommended in the manual to get the rest of the brown burnt residue on the bottom of the wok off. Not easy to keep clean and does not cook at dialed temperature.
July 21, 2019
So easy to use! simply unpack the box, wash the skillet and the lid, plug the heating element in, and you are off to stir fry heaven. One note if you purchase this, they recommend that you season the wooden spatula with mineral oil, just a heads up in case you don't have any oil on hand). I made our first stir fry meal in less than 15 minutes using : 1/2 pack of Birds Eye Frozen Oriental Stir Fry vegetables (52 oz package), 6 ounces of leftover baked chicken breasts, and Coconut Secret GF and Soy Free Teriyaki sauce. You simply turn the wok onto medium heat, add 1 TBSP of oil, toss in the frozen veggies, cover and cook for about 11 minutes. I then tossed in the sliced precooked chicken, and 4 TBSP of the Coconut secret sauce and cooked this for about 4 more minutes. It came out fabulous, and is low in calories!! and it is easy to clean, just put the wok in hot soapy water and use soft sponge to gently clean the wok.
March 21, 2017

Features

  • Easy-to-use electric wok with a durable stainless-steel body
  • 1500W heating element; aluminum-clad base for fast, even heating
  • Side loop handles; tempered-glass cover with stainless-steel rim & handle

2

Aroma Housewares AEW-305 Electric Wok

his sleek metal wok from Aroma is designed to heat up quickly and retain its extreme heat as you cook; sealing in the flavor of your foods for professional results, every time. Full range temperature controls give great versatility. To make clean-up as easy as operation, the inside of the wok and domed lid are nonstick coated.

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Aroma Housewares AEW-305 Electric Wok, Black

Make sure this fits by entering your model number.; A classic must-have – the classic Dome-shape lid is perfect for any type of stir-fry, saute or simmer! The wide, Convex curve allows for excellent ...
Available: In stock
< $34.90 45
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This wok just arrived yesterday and I had unpacked it and placed it on the counter. This morning I heard a loud explosion and went in the kitchen to find that the lid had completely shattered and glass was EVERYWHERE! Thank goodness this didn't happen while we were in the kitchen, or cooking with it!! Scary!
April 18, 2019
Very good quality. My tempura rack sits perfectly.. Maybe some people got one that was slightly bent? As for the complaints about not being able to put the lid on with the tempura rack. Why would you? Tempura should be crisp. The rack is just to drain. If you put the lid on it would turn that lovely crispy food that you just made into something not crisp.You do not use the tempura rack while steaming. Just two different cooking styles. The wok allows for both cooking styles. They can be served together but not cooked in the same pot at the same time together. This is a great kitchen gadget but one must understand the basics of cooking. For those with limited cooking skills I suggest a cookbook like Michael Bittman How To Cook Everything. Or even just a cookbook about stir frying Japanese or Chinese foods.Although the booklet that comes with this states that the wok is not intended for deep frying, it does come with a tempura rack and the Aroma website has a recipe specifically for this wok for fried foods. (Not stir fried. Fried. Says add two cups of oil) I am guessing that the warning is for their own liability. If one is not familar with deep frying then I would not use this to first try it. A deep pot would be better. In either case I would use a splatter gaurd. Not the lid as condensation will cause more splattering. I plan to have many fun dinners with this!!ETA~ While making dinner tonight I noticed a couple of things to comment on. My electric cord fits very snug (which is good since some complained theirs was lose) Mine heats up very very quickly! Some people were commenting about the sides of the wok to retaining the same heat as the bottom. I want to say that the sides of the wok are suppose to remain cooler. That is the nature of wok cooking and why the pan is designed like a bowl. If you ever watch a Chef cooking Asian foods in a wok then you will recall that when they are done with lets say the veggies, they move them up to the side of the wok and then add their meat and sauce. If the sides stayed as hot as the bottom then the veggies would over cook.
November 5, 2018
My wife was born in China, and she cooks exotic soups almost every day -- her favorite food. I gave her this electric wok because it is a lot deeper than a traditional electric skillet, with a big capacity -- hopefully, it will result in fewer spills.On the plus side, the wok is big and does the basic job as intended, and more conveniently than a regular (non-electric) wok could.But this wok could be improved to earn a 5-star rating:1. It would be better with a clear dome lid, to be able to watch the cooking progress. As it is, the lid is solid metal, and must be removed to see how things are going. The lid should have a valve, like others do, to release steam.2. The heat control has 10 unmarked settings, plus "Off" (also unmarked, but you know where it is). It would be nice to have temperature markings on the heat control, for more precise cooking. As it is, you have to guess what the temperature setting is.3. It would be an improvement if there were a light to let you know when the wok has reached the desired temperature. As it is, you have to guess if it is hot enough or not.4. It would be nice and safer if the heating element cord was removable, for a couple reasons; as it is, the cord is hardwired. It would be safer and easier to wash, and if a cord burns out, it could be replaced without having to throw out the entire wok.5. I am not sure what kind of "non-stick coating" is on the wok, but it is not Teflon or any other known, major brand. It works OK if you use enough oil and do not use the highest heat setting. But you will scrub a little more than with Teflon.6. The metal on the wok itself should be a little heavier gauge -- heat dissipates from it very quickly.Bottomline: this wok works, and my wife likes to use it. But with just a little thought and engineering, it could be so much better.
October 8, 2019

Features

  • A classic must-have – the classic Dome-shape lid is perfect for any type of stir-fry, saute or simmer! The wide, Convex curve allows for excellent heat circulation for any dish you throw its way.
  • Nonstick coating – the smooth, nonstick coating allows for an effortless cooking experience Every time! No mess, no fuss. Just delicious food.
  • Spacious capacity – with two different size options (aew-305 at 7Q and AEW-306 at 5Q) you are sure to always have enough space for your creative cooking endeavors.

3

Breville BEW600XL Hot Wok

Similar to cooking on a gas stove, the unique 1500 Watt Butterfly Element of the Hot Wok distributes heat evenly up the walls of the wok, maximizing high-heat searing potential. The heat-responsive aluminum layers maintain this high heat to sear food, sealing in moisture. 15 precision heat settings to 425 F emulate authentic Asian-style cooking.

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Breville BEW600XL Hot Wok

Make sure this fits by entering your model number.; Stainless steel base / Die cast wok bowl with Quantanium non stick; 6 Quart Capacity / 14" Diameter (family size); Removable temperature Control ...
Available: In stock
< $129.99
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Hi my name is Dean I am a real person from Woodbury MN. I can be contacted at stcroix_man2002@yahoo.com. I am writing a review of this product because I really like it, I have used it for four years and just bought a new replacement one. Interestingly, I do not use it hardly ever for its original purpose which was Asian cooking, when I bought the EXCELLENT "stir frying to the sky's edge" by Grace Young to learn to Asian cook.Actually what I use this wok for every week is high searing meats. The wok has a powerful 1500W element meaning set on high sear - this really sears your pieces of meat and seals in the juices. The taste and flavor and texture is amazing. You cannot cook chicken better! I make sure not to overcook, taking out as soon as the inside pinkness just turns white (using chicken as the example) repeat: do not overcook as this wok on high sear makes quick work of your meats! Other than grilling I use this almost exclusively for meats. I typically use minced garlic if the recipe calls for it, but don't throw it in until the last minute, otherwise it burns. For sauces you can use peanut oil for its high burn temp. I typically use some peanut oil and then some authentic juices or sauces depending on what meat I am cooking and what type of recipe. Soy sauce, Rice Wine Vinegar, Worsteshire, Red Wine Vinegar, etc. Expect some burning in any or all of these when cooking on high sear, that is normal. You can also brown meat perfectly on high sear to prepare for slow cooking, etc, very quick to brown.Lid heavy duty. MAKE SURE to use plastic or wood utensils. I used metal a few times and bottom of wok got coating taken off while hot. One gripe - little rubber inserts on bottom of wok to keep it balance come off easily and get lost easily. Once you lose one the wok will not stay flat anymore...Advice: One night some hot oil splashed out of the wok unto my girlfriends hand while she was cleaning the counter near the wok and I was adding another batch of cubed meat. Burned her badly...not wok's fault. Please like my review!
January 30, 2017
If I were able to give the Breville Hot Wok a rating of 10, I would!Put simply, this wok has changed my life! I know...that sounds goofy, but it really has. I am a single 40-something who used to barely cook. I would burn water...if you know what I mean. I hate clean-up, hate following recipes for 2-4+ and it being only for me, I hate waiting for things to cook in the pot and the pans and all the dishes.... All those dishes...Bluntly...I used to HATE cooking and being in the kitchen; well, that was up until my Breville Hot Wok arrived at my doorstep!No under-stating here, it is a large beast. It takes up real-estate!!It is like the 1970's Cadillac decked out for the low-rider with fur and dice strapped around the mirror complete with shiny rims.It is HUGE!!! But I LOVE IT!!!! It has its own plot of land in my kitchen complete with fenced in yard and car port. It never sees the inside of a cupboard. I use it every single day! Yes, you read that correctly...I use it...I cook now...every day!!!This Wok has converted me from a fast food, microwave heating, just-add-water sort of gal into a veggie slicing, meat cutting, stir-frying woman!!!I can't seem to find anything I cannot make in the wok that used to require the stove or microwave. Better yet, I have increased my veggie intake 1,000 fold. It is the only cookware that I have used in months.And the cleanup! OH MY how wonderful!!! wet a paper towel... wipe. DONE!!!!! That leaves washing the utensil I used to move the food around. Wha-La!!!! AWESOME!!!!!Other things for consideration:*It has a removable base. While unplugged and cold, flip it over, turn the lock. Remove the base.*You can clean the wok with a wet towel... it has an awesome non-stick surface so food does not stick...thus the wipe with a towel.*Please only use non-metal utensil in this masterpiece. What a shame it would be to ruin it by using a knife or metal spatula and digging up the surface.*It cost more than others out there...WELL WORTH IT!!*Heats up FAST!*Heats evenly, no "hot-spots" on the surface.*It is large, but cooks for one as easily as it will for 4.*Cooks food fast...I think that is a WOK characteristic. Meat sears and cooks in about 2-3 minutes. Veggies take about the same time. I can have a complete meal in about 5 minutes!!! (I even sliced up a potato and made "fried" potatoes in it with about a tablespoon or less of oil. Cooked them perfectly and in less than 5 minutes.)*comes with a booklet with some recipes*Cord is that Breville trade mark design. Has that "O" to pull with your finger so you never get near the outlet.*It is a WOK...and that means... big. I have not seen any woks that were "small". The potential trouble is where to store it when not in use. I leave mine on the stove. I have a nonflammable cover that sits on my gas stove metal grill thingy (the gill that holds the pans/pots above the flame--that thing). So my wok is out 24/7 in plain view like the microwave and the coffee pot.. Microwaves/coffee pots sit out all day...why should not my awesome wok? :-)Overall I love this wok and highly recommend it. But before you buy it, make sure you want the Cadillac in the garage, and ... make sure you have room for the Cadillac.
September 21, 2014
When we left China, I despaired of being able to stir-fry in America. This electric wok gets the job done! It heats well, especially for an electric, and the non-stick surface means I don't have to use quite as much oil as I would in a conventional, cast-iron pan. It's big, it's heavy, the heating element is solid and easy to control, and best of all it comes apart for cleaning. It doesn't get quite as hot nor is it as easy to handle as a cast-iron wok over a good flame -- the way we cooked in China -- but it's the next best thing. Totally worth the money!
February 7, 2018

Features

  • Stainless steel base / Die cast wok bowl with Quantanium non stick
  • 6 Quart Capacity / 14″ Diameter (family size)
  • Removable temperature Control probe

4

Aroma Housewares AEW-306

Stir-fry in style with the Aroma 5-Quart Electric Wok, perfect for braising, tempura, steaming, and more. This sleek, cast metal wok has a nonstick coating, heats up quickly and retains heat, for professional results every time. Includes everything you need to make all your favorite modern and traditional foods, and the large glass dome lid with adjustable steam vent allows for maximum control.

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Aroma Housewares AEW-306 5-Quart Electric Wok with Tempered Glass Lid, Cast Aluminum...

Make sure this fits by entering your model number.; Full range temperature control probe with quick-release trigger; Cast metal construction mimics traditional wok style heating; Perfect for ...
Available: In stock
< $42.75 77.99
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This wok just arrived yesterday and I had unpacked it and placed it on the counter. This morning I heard a loud explosion and went in the kitchen to find that the lid had completely shattered and glass was EVERYWHERE! Thank goodness this didn't happen while we were in the kitchen, or cooking with it!! Scary!
April 18, 2019
Very good quality. My tempura rack sits perfectly.. Maybe some people got one that was slightly bent? As for the complaints about not being able to put the lid on with the tempura rack. Why would you? Tempura should be crisp. The rack is just to drain. If you put the lid on it would turn that lovely crispy food that you just made into something not crisp.You do not use the tempura rack while steaming. Just two different cooking styles. The wok allows for both cooking styles. They can be served together but not cooked in the same pot at the same time together. This is a great kitchen gadget but one must understand the basics of cooking. For those with limited cooking skills I suggest a cookbook like Michael Bittman How To Cook Everything. Or even just a cookbook about stir frying Japanese or Chinese foods.Although the booklet that comes with this states that the wok is not intended for deep frying, it does come with a tempura rack and the Aroma website has a recipe specifically for this wok for fried foods. (Not stir fried. Fried. Says add two cups of oil) I am guessing that the warning is for their own liability. If one is not familar with deep frying then I would not use this to first try it. A deep pot would be better. In either case I would use a splatter gaurd. Not the lid as condensation will cause more splattering. I plan to have many fun dinners with this!!ETA~ While making dinner tonight I noticed a couple of things to comment on. My electric cord fits very snug (which is good since some complained theirs was lose) Mine heats up very very quickly! Some people were commenting about the sides of the wok to retaining the same heat as the bottom. I want to say that the sides of the wok are suppose to remain cooler. That is the nature of wok cooking and why the pan is designed like a bowl. If you ever watch a Chef cooking Asian foods in a wok then you will recall that when they are done with lets say the veggies, they move them up to the side of the wok and then add their meat and sauce. If the sides stayed as hot as the bottom then the veggies would over cook.
November 5, 2018
My wife was born in China, and she cooks exotic soups almost every day -- her favorite food. I gave her this electric wok because it is a lot deeper than a traditional electric skillet, with a big capacity -- hopefully, it will result in fewer spills.On the plus side, the wok is big and does the basic job as intended, and more conveniently than a regular (non-electric) wok could.But this wok could be improved to earn a 5-star rating:1. It would be better with a clear dome lid, to be able to watch the cooking progress. As it is, the lid is solid metal, and must be removed to see how things are going. The lid should have a valve, like others do, to release steam.2. The heat control has 10 unmarked settings, plus "Off" (also unmarked, but you know where it is). It would be nice to have temperature markings on the heat control, for more precise cooking. As it is, you have to guess what the temperature setting is.3. It would be an improvement if there were a light to let you know when the wok has reached the desired temperature. As it is, you have to guess if it is hot enough or not.4. It would be nice and safer if the heating element cord was removable, for a couple reasons; as it is, the cord is hardwired. It would be safer and easier to wash, and if a cord burns out, it could be replaced without having to throw out the entire wok.5. I am not sure what kind of "non-stick coating" is on the wok, but it is not Teflon or any other known, major brand. It works OK if you use enough oil and do not use the highest heat setting. But you will scrub a little more than with Teflon.6. The metal on the wok itself should be a little heavier gauge -- heat dissipates from it very quickly.Bottomline: this wok works, and my wife likes to use it. But with just a little thought and engineering, it could be so much better.
October 8, 2019

Features

  • Full range temperature control probe with quick-release trigger
  • Cast metal construction mimics traditional wok style heating
  • Perfect for stir-frying, braising, tempura-frying, steaming & more

5

Classic Series Carbon Steel Wok Set

Instead of going out for dinner, stay in, and make a healthy tofu and vegetable stir-fry or Szechwan beef and broccoli stir-fry using this four-piece wok set. Safe for use on either gas or electric cooktops, the flat-bottomed wok should be hand washed and dried thoroughly before storing.

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Joyce Chen , Classic Series Carbon Steel Wok Set, 4-Piece, 14-Inch, Charcoal

Make sure this fits by entering your model number.; Wok set includes 14-inch wok, dome lid, 12-inch bamboo spatula, and recipe booklet; Made of 1-1/2 mm gauge carbon steel for fast, even heating; ...
Available: In stock
< $41.80
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This is a great wok, but please make sure to follow these steps....don't worry about the instructions the wok came with, TRUST ME, I've gone through two of these suckers.1. Remove wok from box and attach handle.2. Fill about 3/4 of the wok with water and boil (this will help get that sticky oil off).3. After boiling for a few minutes take off the burner.4. Wash with a copper or steel scrubber and a little soap!!! (wash the entire wok , I mean top/bottom all over to scrub the oil away (this will be the last time you use a scrubber or even soap to wash the wok)(There is a factory lacquer oil on the wok, you can't see it but you'll definitely smell it, you must get as much of that oil off before starting the seasoning process).5. Dry (it's okay if you leave a little water since you will put it right back to the burner).6. Get the wok back on the burner on medium heat, you will notice the bottom of the pan will start developing a golden color, then almost blue, then darker...7. After the bottom has some color turn the wok to the side to get the side some heat, repeat this until most of the wok is dark goldish brown/blue, it's perfectly fine if it's not dark all around and is blotchy.8. Remain on medium heat and even the wok back flat on the burner, now get some oil in there, something that has a high smoke point, lard, canola, veggie oil.....and rub the oil with a paper towel all around the wok, let the wok sit on the medium heat burner for about 5-10 minutes, add more oil if too dry, it might get super smokey so get your windows open and fan running.9. Now, you should have a seasoned wok!10. Feel free to throw some bacon in the pan to season even more, I did that but did not eat the bacon, just tossed it out.After you are done just wash the Wok with a soft sponge and warm water, NO SOAP, NO HARSH SCRUBBER, that will take away the hard work you just put in.I think it's a great Wok, I will give it 4 not 5 stars because I think it could have come with better instructions on seasoning, I ruined my first one, also it would have been nice to know that there was a lacquer based oil on the wok, I didn't realize that either.....
December 7, 2011
I have never owned a wok before but I'm glad this is the very first one that I purchased! It took a little bit to season it but in my opinion that's one of the best parts about buying a new pan. This is made of carbon steel and it has ridges all around the sides of the wok so food will not stick. It may seem like a cheap price but in this case cheaper is most definitely better! This is much better than the nonstick woks that I have tried.I was able to season mine perfectly the very 1st time. This is what I did:1. I put about 5 tablespoons of laquer thinner inside and scrubbed it around with a brillo (steel wool) pad. This step I'm sure isn't necessary but I wanted some help removing the laquer coating that so many complain about.2. I filled it 3/4 with water and brought it to a boil2.5 preheat oven to 500 degrees3. Dumped water out and immediately scrubbed it with hot soap, water and the steel wool. (I recommend wearing rubber gloves as this part is quite hot)4. Dry wok out completely. (I heated mine up n a burner after I towel dried it)5. Witth a paper towel, rub about 3 tablespoons of canola oil all over the surface.6. Remove wooden handle and wrap fixed wooden handle with a wet wet rag.7. Place in oven upside down for about 30 minutes ( until oil has burned away and isn't sticky)8. Remove from oven and let cool9. Repeat steps 5-8 about 3 times
July 5, 2017
Wow okay so I could season it via stove top method. My wrists are too dainty and weak and my stove isn’t very strong so I had to do the oven method which worked fantastically!!I did the typical boil and soap and wash. Then dried. Then oiled and ttried the stove method only to give up after the first 20 minutes and ended up just wrapping the wooden handle bars with sopping wet towel and aluminum and baking at 500 degrees for 30 minutes!Came out beautifully darken maple colored.I did this three times. Easy. Just pull out of oven, re oil, re wet the towel protecting the wooden handle bar, popped back into oven and set timer for another 30 as I watched Netflix. Easy peasey. Thank goodness for the oven method!!!Sautéed some ginger, green onions, and left over bacon to try to get rid of the smell like others suggested. Can’t wait to start cooking with it. Nothing stuck so the seasoning totally worked!!!
November 10, 2018

Features

  • Wok set includes 14-inch wok, dome lid, 12-inch bamboo spatula, and recipe booklet
  • Made of 1-1/2 mm gauge carbon steel for fast, even heating; requires seasoning before use
  • Birch-wood stay-cool handles – one long and an opposite helper handle

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