Comparison: Best Wok For Gas Stove (Updated | Nov 24th)

A 13‑ to 14‑inch wok fits comfortably on standard gas burners, giving enough surface area for tossing without crowding the flame. Larger 14‑inch models like the Babish and Craft Wok provide extra cooking volume for families, while a 13‑inch wok such as the Todlabe offers a slightly lighter option. Choose the size that matches your typical portion size and the burner spacing of your stove.

Flat‑bottom woks sit directly on the burner, delivering even contact and stable stability on gas ranges; they are ideal for home kitchens, as seen in the Babish, YOSUKATA 13.5″ and Todlabe models. Round‑bottom woks, like the Craft Wok and YOSUKATA 14″ round‑bottom, need a wok ring to stay upright but can create a hotter “wok‑hei” effect for professional‑style stir‑fry. For most home cooks, a flat‑bottom wok offers the best balance of performance and convenience.

Yes, pre‑seasoned woks such as the YOSUKATA 13.5″ and Todlabe are treated at high temperatures to create an initial non‑stick layer, so you can start cooking right away on a gas burner. However, a light oil rub after the first few uses will improve the seasoning and protect the steel from rust. The pre‑seasoned surface also eliminates the unpleasant metallic taste that unseasoned steel can impart.

The Babish 14‑inch carbon steel wok offers a solid combination of heavy‑gauge steel, riveted wooden handles, and universal stovetop compatibility at a competitive price point, making it a strong value pick. If you want extra versatility, the YOSUKATA 13.5″ provides a pre‑seasoned finish and a lightweight feel for a slightly higher cost. Overall, the Babish model delivers durability and performance without the premium price of hybrid or stainless‑steel options.

Wooden handles stay cool to the touch and provide a comfortable grip during high‑heat stir‑frying, which is why most carbon‑steel woks—including Babish, YOSUKATA, and Todlabe—feature ergonomic wooden handles. Metal handles can become very hot on a gas burner and may require an insulated grip or mitts. For safety and ease of tossing, a well‑finished wooden handle is generally the preferred choice.

Stainless‑steel hybrid woks like the XOHUYD and HexClad are engineered for high heat and are safe on gas burners, but you should avoid overheating empty pans to preserve the nonstick surface. Using low to medium flame and a small amount of oil helps maintain the coating’s integrity. These woks also allow metal utensils, which reduces the risk of accidental scratching.

After each use, rinse the wok with hot water, dry it thoroughly, and apply a thin layer of cooking oil to prevent rust—especially important for carbon‑steel models like Craft Wok and YOSUKATA. Periodically re‑season by heating the wok and rubbing in oil until it develops a dark, smooth patina. Store the wok in a dry place or hang it by its handle to avoid moisture buildup.

An ergonomic wooden handle provides a secure, heat‑resistant grip, allowing you to maneuver the wok quickly while the flame is high, which is essential for authentic stir‑fry. Metal helper handles, found on some round‑bottom woks, are useful for lifting heavy woks but can become uncomfortably hot. For most home gas‑stove users, a well‑shaped wooden handle offers the best combination of safety and control.