Michael Odom wrote:
> My new-ish gas range came with instructions not to use a standard
> round-bottomed wok on it, but an Americanized flat-bottomed one. The
> Times article appears to agree: "The flat-bottom wok is totally
> unknown in China" she said. "But it's absolutely the right choice
> here."
>
> modom

As I understand it, the point of the round bottom is to facilitate
moving the food around, as well as to create temperature zones -- the
higher up the sides of the wok, the lower the temp. The only drawback
to a round bottom is that it might tip if not supported well, as on a
ring. Presumably, that's why the "expert" says the flat bottom is okay
here.

I disagree. In decades of cooking with round bottomed woks on all
manner of gas and electric stoves, I have never used a ring except when
making soup. The rest of the time, the wok has been placed as directly
on the heat source as possible without any interference, in order to
maximize heat. The secret to not spilling food out of a tipping wok?
Hold onto it with one hand. BFD.

-aem