With its rounded base, when placed on a flat surface like an induction stove, a traditional wok will be unstable at best, and at worst, it'll fall immediately, tipping hot oil over your stovetop.

Unlike a flat, cast iron skillet, woks have tall, angular sides that allow you to cook a lot of food at once. The flexible design means you can use a small amount of oil to scramble a single egg ...

Traditional woks feature a rounded bottom that sits over a special wok burner (more on that below); for this list, we focused on flat-bottomed woks that are compatible with conventional stovetops.