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.

"This wok heats impressively quickly and evenly," says Marianne. "Its flat bottom allows for use without a wok ring, yet it has rounded edges on the bottom which made stir-frying without the wok ...