Glass top stoves bring a sleek, modern look to any kitchen. But their smooth surfaces also present unique challenges for wok cooking. Woks work best when they make direct, even contact with the heat source. Achieving this on a glass stove requires the right equipment and techniques.
With the right gear and a bit of practice, you can still get sizzling, authentic stir fry results.
Wok and Glass Stove Compatibility
Standard round bottom woks don’t work well on glass cooktops. Their curved bases leave gaps between the metal and the flat glass surface. This prevents even heat transfer to the wok.
Woks designed specifically for glass stoves have flat, stable bases. This allows flush contact with the cooktop for effective heating. Look for flat bottom woks made from cast iron, carbon steel or stainless steel.
Properties to Look For
- Flat, stable base with no curvature
- Heavy material like cast iron or carbon steel
- Silicone padding on the base to prevent scratching
The flat base is the most crucial aspect. But heavier materials like cast iron also help. Their increased density absorbs heat more evenly and retains it well during cooking.
Advantages of a Flat Bottom Wok
With the right flat bottomed wok, you can experience many benefits:
- Direct contact with the glass for efficient heat transfer
- No need for a wok ring or trivet
- Increased stability and easier tossing of ingredients
- Versatile for all stove types – gas, electric, induction
The flat bottom unlocks the potential for wok cooking on a glass stove. It eliminates the frustration of uneven heating and tipping while giving you proper control.
Heat Distribution
One downside of glass cooktops is uneven heat distribution. Areas right above the stove element get extremely hot. But heat can’t conduct well across the entire glass surface.
Using a diffuser or trivet can help address this. The trivet lifts the wok to allow air flow underneath. Diffusers absorb and spread heat more evenly.
Diffusers vs. Trivets
Benefits of diffusers:
- Distributes heat evenly
- Allows high heat
- Stays in place during cooking
Drawbacks of diffusers:
- Can trap moisture
- Takes time to heat up
- Less ideal for quick heating
Benefits of trivets:
- Promotes air circulation and quick heating
- Lightweight and easy to position
Drawbacks of trivets:
- Less stable, can shift during tossing
- Doesn’t distribute heat as evenly
- Allows less maximum heat
Other Tips for Heat Distribution
In addition to trivets and diffusers, other techniques can promote even heating:
- Preheat your wok for 5-10 minutes before adding ingredients
- Keep food moving constantly during cooking
Test different methods to find what works best for your cooktop and cooking style.
Temperature Control
The precise burners on glass stoves allow you to fine tune temperatures. But take care not to overheat them. Excessive direct heat can damage the wok and cooktop.
For stir frying, medium high heat between 350-450degF is ideal. Use an infrared thermometer to monitor temperature. Lower heat to simmer as needed.
More Temperature Control Tips
- Use two side-by-side burners, one on medium-high and the other on medium
- Start on medium-high heat, then adjust lower as cooking progresses
- Keep ingredients moving to prevent burning
Controlling temperature takes some practice. But it allows you to achieve the smoky sear and tender doneness wok cooking is known for.
Caring for Your Wok
To maintain the wok’s performance and prevent damage to your glass cooktop, proper care is essential.
Seasoning
Season a new wok by coating it with a thin layer of oil and heating over low heat for 30 minutes. This prevents sticking. Continue seasoning periodically.
Cleaning
Hand wash gently after each use. Do not put cast iron or carbon steel woks in the dishwasher, as this can strip off the seasoning.
Storage
Dry thoroughly and rub with oil before storing. Ensure the wok is completely dry to prevent moisture damage.
Signs of Damage
Inspect woks regularly for scratches, chips, cracks, or dents along the bottom. Any defects mean it’s time to replace it.
Cooking Techniques
With the right gear, techniques are what take your wok cooking to the next level.
Best Practices
- Prep all ingredients before starting to cook
- Cut ingredients uniformly for even cooking
- Use oils with high smoke points like avocado, peanut or grapeseed
- Keep food moving constantly by tossing
These habits prevent burning, allow better browning, and create balanced flavors.
Adding Ingredients
Add ingredients in batches, starting with proteins first. Overcrowding the wok lowers its temperature. Follow this order:
- Meat, tofu, eggs
- Harder vegetables like broccoli, carrots
- Softer vegetables like spinach, tomatoes
- Noodles, rice
Use high heat to sear meat and aromatics like garlic and ginger first. Then add vegetables and lower heat as needed.
Recipes to Try
Once you have the basics down, put your wok to work on these delicious stir fries:
Chicken and Broccoli Stir Fry
The classic takeout combo, but made so much better at home. Dazzle your family with this fast meal.
Vegetable Fried Rice
Leftover rice is reborn in this quick, healthy mix of vegetables, eggs, and soy sauce. Easily adaptable.
Shrimp and Snow Pea Stir Fry
An easy yet impressive dish with tender shrimp and crispy snow peas in a light garlic sauce.
With the right gear and techniques, you can successfully unlock the potential of wok cooking on your glass top stove. Choosing a properly designed flat bottom wok provides stability and direct contact with the heating element. Diffusers, trivets and adjusting burner temperatures will promote even heating. Adopting the habits of experienced wok chefs will help you control ingredients and achieve the perfect sear and toss.
It may take a few tries to get the hang of wok cooking on glass. But the rewards of flavorful, healthy meals made quickly at home are worth it. Before long you’ll be whipping up restaurant-worthy stir fries like a pro!
