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Induction changes the rules. Half the woks sold in the UK will not even switch the hob on.
Which wok works on an induction hob?
You need a flat bottomed wok made of a magnetic metal, which in practice means carbon steel or cast iron. A 30 to 32 cm carbon steel wok with a flat base of at least 12 cm is the sensible buy. Round bottomed woks, aluminium woks and most non stick woks will not work.
Why round bottomed woks do not work
Induction hobs heat through a magnetic field that only reaches metal sitting flat against the glass. A round base touches at a single point, so almost nothing heats up. The wok ring that solves this on a gas hob does nothing here, because the problem is contact, not height.
Some hobs sell a dedicated wok zone with a concave surface. If you have one, a round bottomed wok made for that hob is the best result you will get.
What to look for
- Carbon steel. Light enough to toss, magnetic, and it seasons into a natural non stick surface.
- A flat base, 12 cm or wider. Narrower and the hob may not detect the pan at all.
- 30 to 32 cm across. Big enough for four portions, small enough for a domestic hob.
- Around 1.5 to 2 mm thick. Thin steel warps on induction, and warped means poor contact.
- A long wooden or riveted handle. Metal handles get hot and rivets outlast spot welds.
- Induction compatible stated on the box. If a magnet does not stick to the base, neither will the hob.
Carbon steel, cast iron or stainless?
| Carbon steel | Cast iron | Stainless | |
|---|---|---|---|
| Works on induction | Yes | Yes | Only with a magnetic base |
| Weight | Light, tossable | Heavy | Medium |
| Heats up | Fast | Slow, holds heat well | Fast, uneven |
| Needs seasoning | Yes | Yes | No |
| Food sticks | No, once seasoned | No, once seasoned | Yes |
Carbon steel is the answer for nearly everyone. Cast iron is a fair choice if you never toss the pan and want steady heat.
What induction cannot give you
Induction heats only the flat base, so the sloping sides of the wok stay much cooler than they would over a gas flame. That limits the searing char known as wok hei. You can get close by heating the pan longer before cooking and working in smaller batches, but a domestic induction hob will not match a restaurant burner.
- Preheat until a drop of water skitters and vanishes.
- Cook in two batches rather than one crowded pan.
- Dry your ingredients. Wet food drops the temperature and steams.
- Push food up the sides less than you would on gas, since the sides are cooler.
Brands you will find in the UK
Ken Hom and School of Wok both sell flat bottomed carbon steel woks aimed at UK home hobs and are easy to find. Yosukata is the enthusiast pick and sells online. Whatever the brand, take a fridge magnet to the shop, or check the base is magnetic the moment the box arrives.
Frequently asked questions
Can I use a wok ring on an induction hob?
No. A wok ring only holds a round pan steady above a gas flame. Induction needs the metal touching the glass, and a ring lifts it away. There is nothing a ring can do here.
How do I know if my wok is induction compatible?
Hold a magnet against the base. If it grips firmly, the hob will detect it. If it slides off or only clings weakly, the wok will not work no matter what the packaging says.
Will a carbon steel wok scratch my induction hob?
It can, if you drag it. Lift the pan rather than slide it, and keep the hob and the base of the wok clean, since trapped grit does the damage rather than the steel itself.
Do I still need to season a wok used on induction?
Yes. Seasoning is about the metal, not the heat source. A new carbon steel wok arrives with a factory coating that has to be scrubbed off and replaced with a layer of polymerised oil before it will stop sticking.
Where to buy
Options on Amazon UK that match what is described above. These are affiliate links, so we may earn a small commission if you buy through them. Stock and prices change, so check the listing before ordering.
- Ken Hom Excellence 36cm carbon steel wok. 1.8 mm carbon steel, flat base, riveted beech handle, listed as induction suitable. Matches the criteria above.
- Ken Hom Excellence 20cm mini wok. 1.5 mm carbon steel with a flat base and non stick coating. Small, for one or two portions.
- More flat base carbon steel woks. Check the base is magnetic and at least 12 cm across before ordering.
