What should I know about wok rings?

Wok rings have two designs: one for gas burners and one for electric burners. With both types, the narrower end should be placed downwards. This balances the wok better; it also brings the wok closer to the heat source. (Note: it still does not touch the coil on an electric burner.)

 

The gas burner type has open sides and is made of thick wire. Flames can burn up the side of the wok for heat, with good air circulation.

 

The electric burner type of wok ring is comprised of enclosed metal with small holes to vent. This concentrates heat and conducts it upwards.

 

Measure your burners so you can get a wok ring that fits. (Measure both the diameter and depth.)

 

With many gas stoves, you may not even need a wok ring, being instead able to balance the wok on the given grate. The wok's center of gravity will make it hard to tip over—unless someone is clumsy or careless. Holding the handles while you cook helps balance the wok.

 

Remove the burner grate before you put the wok ring on your stove; if you do not, your wok will not get close enough to the heat source.