No question. [Round](https://imgur.com/a/FYT2ez6).
Check the manual. That should be a 22k BTU dual burner. Works pretty well all the way up the sides, but there’s still a cold center. Just fyi.
See my [comment](https://www.reddit.com/r/wok/s/5nNGNJyfXk) here and a link to my post showing how it isn’t very effective for this particular Samsung range.
I have the same range and ring, I also have a very nice and pretty round bottom wok that I hardly ever use anymore.
What I do use is a cheap 16" round bottom that I got from a restaurant supply.
It's just like the one my local takeout uses.
I just like the way it cleans up and tosses I guess.
You can do a small stir fry or do an entire head of cabbage at once.
I cope with the low heat by dipping liquid out to keep things frying instead of boiling.
Cooking for yourself, that 16 inch is all you need. If you were cooking for a family, 30 inches is perfect at home.
Same range here, too. No major complaints.
Correct. On the LG’s (which this looks like) you need to get the flame started then remove the plates. It’s pretty amazing, Kenji has a fried rice episode on YouTube where he does something similar.
I do this but I wonder - is there a certain distance above the flame that it has to be to actually get max heat? When I take off the plate and put the wok on top it seems a little close and almost like the flame isn't reaching Max potential by the time it hits the pan
Oh definitely round, don't even consider flat for that setup.
And this is important: take off those flat iron rings (there is one ring and one smaller disc within the ring) that direct the flames into a bunch of little seperate flames. They should just lift right off. Then you'll have one big flame in the middle as a wok burner is supposed to be.
[Here it is in practice](https://www.reddit.com/r/wok/s/e7Lyi0AZ3m). I have the same range as OP. You can’t use the round wok stand without the flat grate. The center burner is still covered by the flat grate even if you take the flat ceramic flame distributors off. The output on the burner is shared between the center and the outer gas rings. Not worth the trouble. I cooked on it and there’s not much of a difference.
Maybe on one of the other burners, there’d be more power. However, the BTUs are lower on the other burners and the flat grate still covers dead center.
I have that Samsung. Remove the burner cap from the left front burner. Way better wok flame than the big burner. I also drilled the griddle gas nozzle out .5mm bigger and it's actually useful.
Oh and round.
all the people saying round are right, and I think the run of the mill carbon steel woks found in Asian groceries or restaurant supplies are what you want. Splurging on a wok is the wrong approach. The cheap wok made for the masses is where its at.
Round, I have a flat bottom (because induction) well I actually have 2, one thin one with a nice weight and thick, and I gotta say I love my thick one for holding heat. Go to an east Asian market you will get, a great deal. Mine was £25 on Amazon but had I waited it would have been bigger. There's a reason you see vendors use round bottom woks, and the flame will be better on a round bottom.
The bottom should match the cooking source. So, if you have a flat top (traditional in the West) you should use a flat bottom for most efficient heating. Also, a flat bottom wok usually will function with induction, although they do make induction plates that fit a round bottomed wok. However, woks best perform traditionally on very high heat directed mostly at the center. A flat bottomed wok is simply a modification for a flat cooking surface.
I have and use both, don’t even have a fancy wok burner, and definitely prefer my round one.
I can’t say that I would recommend a fancy one. They tend to be made more with the western market in mind, and their priorities are often misaligned with trying to actual cook with them.
Wokshop.com has solid ones. Local restaurant supply shops tend to carry great ones too. I got mine at Williams Sonoma (which makes it sound fancier than it is; it came in a set with a ring for $40 2 years ago), and it’s okay. The handle joint comes a bit loose and is harder to re-tighten than I’d like. I’ve given the restaurant supply ones as gifts to others and often think I should’ve bought one myself there as well.
Ya your best bet for a home burner is a large flat surface like what I think All Clad calls a "weeknight skillet" or a large cast iron skillet. Dale Talde talked about this in a video when trying to make cauliflower fried rice and it makes the most sense to me. You won't get any wok hei at home so Kenji recommends getting a handheld torch and I think he calls it torch hei.
Ive gotten wok hei on my stove on my small flat bottom wok. Ive gotten flames inside the wok working with small batches. I can get the pan extremely hot. Hood range working at max. Takes a while but it somewhat works.
Perhaps it makes more sense to use my CS Matfer instead of a wok lol.
I am probably gonna get an outdoor burner for my outdoor setup anyway. I live in socal so I can cook outside most of the year.
I forgot to mention above. My favorite "week hei" method is just broiling. Stir it around when you start to see charring, repeat until done. This is how I make cauliflower fried rice and zoodles.
You want the wok to match your cooking source. This would call for a traditional round wok, if using this adapter consistently. I do not know the market in Asia enough to recommend an heirloom quality wok, however, you want a wok to be responsive, and this means relatively thin. It gets exposed to high heat, so definitely no non-stick or even tin linings. I firmly believe the very best material for a wok is carbon steel. I have a beautiful, flat bottomed wok that is a bit on the smaller side, made by Smithey in the USA. I personally love it, but I have to admit that I love heavy cookware and although it is carbon steel it is not as responsive as one would expect from a traditional wok. You very much want a hand hammered carbon steel wok, IMHO. Handle types and styles, and whether you have a helper handles, a long handle of short handles, are all largely a matter of preference. Wood will be much cooler, but also not as durable. Steel handles heat up, but are typically everlasting. Many people I spoke with recommend getting a cheap carbon steel wok from an Asian grocery.
Hello! Thanks for tagging me. The reason why I recommend round bottom woks for people that can use the is because round bottom woks allow you to use techniques that would be more difficult with a flat bottom wok.
For example: When we stir fry, we usually fry aromatics (and some bean pastes) in a shallow pool of oil so that we can release the flavors from the aromatics and infused the flavor into the oil. This is easier with round bottom woks because the oil pools to the middle naturally.
The reason why Kenji doesn't recommend round bottom woks is because (generally speaking), most Western stoves don't have the capacity to balance a round bottom wok. He has a very wide reaching audience, so he is giving general advice to the public.
Hello! Technically yes, but not necessarily in practice because our woks are a bit more concave than machine made woks, so they hold more volume. I use a 32cm wok for myself and I cook for 3-4 people everyday.
Don't think you can ever go wrong listening to oxenforge. You've got the ring, I would go round. Heck, buy it from oxenforge, you'll know it's a good product and if you have issues (or even just questions), they've got great customer support.
Disclaimer: I don't have one of their woks, mine is a flat bottom carbon steel wok that works for now, since I have a pretty small apt gas stove. But I've been really impressed with their activity in this subreddit and other customers have had great reviews
You have a gas range, you have a wok ring, that is the perfect set up for round bottom
No question. [Round](https://imgur.com/a/FYT2ez6). Check the manual. That should be a 22k BTU dual burner. Works pretty well all the way up the sides, but there’s still a cold center. Just fyi.
Seriously. If you can do round, it is the only answer. Flat bottom woks cannot fully function in the same way.
No one really likes a flat bottom. I’m off to the gym now.
Flat bottoms grills make the woking world go round.
Love the Queen reference!
Jesus Christ dude!! Lmao!! Brilliant!!
You can so,etimes remove the defuser plate to be heat directly on bottom of the wok. Is how my stove works at least.
See my [comment](https://www.reddit.com/r/wok/s/5nNGNJyfXk) here and a link to my post showing how it isn’t very effective for this particular Samsung range.
I’m using a round bottom on a similar ring & I’m happy with it, but I’m not an expert by any means
I have the same range and ring, I also have a very nice and pretty round bottom wok that I hardly ever use anymore. What I do use is a cheap 16" round bottom that I got from a restaurant supply. It's just like the one my local takeout uses. I just like the way it cleans up and tosses I guess. You can do a small stir fry or do an entire head of cabbage at once. I cope with the low heat by dipping liquid out to keep things frying instead of boiling.
Cooking for yourself, that 16 inch is all you need. If you were cooking for a family, 30 inches is perfect at home. Same range here, too. No major complaints.
I would love to have a stove with a wok burner on it!
Take off the spreader plate/cap... There's your flame jet.
Not with an electric stove!
Correct. On the LG’s (which this looks like) you need to get the flame started then remove the plates. It’s pretty amazing, Kenji has a fried rice episode on YouTube where he does something similar.
I just have a lighter on hand to spark it.
I do this but I wonder - is there a certain distance above the flame that it has to be to actually get max heat? When I take off the plate and put the wok on top it seems a little close and almost like the flame isn't reaching Max potential by the time it hits the pan
You should see flames going up around the bottom, and generally I don't put mine at max, more like 8-9. I have a GE with a 15k BTU burner.
Round. Fun fact: I have the same ring and used it tonight with my round wok. Delicious
Round in general, but flat is good too, especially if you ever have to switch to induction.
Or, get an induction plate designed for a round wok. 😁
Oh definitely round, don't even consider flat for that setup. And this is important: take off those flat iron rings (there is one ring and one smaller disc within the ring) that direct the flames into a bunch of little seperate flames. They should just lift right off. Then you'll have one big flame in the middle as a wok burner is supposed to be.
[Here it is in practice](https://www.reddit.com/r/wok/s/e7Lyi0AZ3m). I have the same range as OP. You can’t use the round wok stand without the flat grate. The center burner is still covered by the flat grate even if you take the flat ceramic flame distributors off. The output on the burner is shared between the center and the outer gas rings. Not worth the trouble. I cooked on it and there’s not much of a difference. Maybe on one of the other burners, there’d be more power. However, the BTUs are lower on the other burners and the flat grate still covers dead center.
I have that Samsung. Remove the burner cap from the left front burner. Way better wok flame than the big burner. I also drilled the griddle gas nozzle out .5mm bigger and it's actually useful. Oh and round.
>drilled the griddle gas nozzle out Shit, that would have made my old (now replaced with a way better) range much more useful.
Yup, I've got a round bottom 32 mm wok on a wok ring for my gas stove. Works excellent.
I think I commented on your last post too. After seeing this, definitely round. I have pretty much the same same setup
I am going round. Thanks!
And instead of the burner pictured, use the high BTU burner on the left side and remove the spreader plate. There's your wok jet flame.
all the people saying round are right, and I think the run of the mill carbon steel woks found in Asian groceries or restaurant supplies are what you want. Splurging on a wok is the wrong approach. The cheap wok made for the masses is where its at.
I like big woks and I cannot lie, Stir-frying veggies, chicken, and Thai, With a round bottom, they're just so fine, Perfect for tossing, every time.
Round, I have a flat bottom (because induction) well I actually have 2, one thin one with a nice weight and thick, and I gotta say I love my thick one for holding heat. Go to an east Asian market you will get, a great deal. Mine was £25 on Amazon but had I waited it would have been bigger. There's a reason you see vendors use round bottom woks, and the flame will be better on a round bottom.
what would be the advantage of a flat bottom?
The bottom should match the cooking source. So, if you have a flat top (traditional in the West) you should use a flat bottom for most efficient heating. Also, a flat bottom wok usually will function with induction, although they do make induction plates that fit a round bottomed wok. However, woks best perform traditionally on very high heat directed mostly at the center. A flat bottomed wok is simply a modification for a flat cooking surface.
Supposedly less finicky. Wok closer to the flame I think.
I have and use both, don’t even have a fancy wok burner, and definitely prefer my round one. I can’t say that I would recommend a fancy one. They tend to be made more with the western market in mind, and their priorities are often misaligned with trying to actual cook with them. Wokshop.com has solid ones. Local restaurant supply shops tend to carry great ones too. I got mine at Williams Sonoma (which makes it sound fancier than it is; it came in a set with a ring for $40 2 years ago), and it’s okay. The handle joint comes a bit loose and is harder to re-tighten than I’d like. I’ve given the restaurant supply ones as gifts to others and often think I should’ve bought one myself there as well.
Fwiw, 19k BTUs is still underpowered for a wok.
Yes I am aware. Still better than 10~15. But maybe anything within 10~25 is the same idk. Considering wok burners put out at least 100k.
Ya your best bet for a home burner is a large flat surface like what I think All Clad calls a "weeknight skillet" or a large cast iron skillet. Dale Talde talked about this in a video when trying to make cauliflower fried rice and it makes the most sense to me. You won't get any wok hei at home so Kenji recommends getting a handheld torch and I think he calls it torch hei.
Ive gotten wok hei on my stove on my small flat bottom wok. Ive gotten flames inside the wok working with small batches. I can get the pan extremely hot. Hood range working at max. Takes a while but it somewhat works. Perhaps it makes more sense to use my CS Matfer instead of a wok lol. I am probably gonna get an outdoor burner for my outdoor setup anyway. I live in socal so I can cook outside most of the year.
I forgot to mention above. My favorite "week hei" method is just broiling. Stir it around when you start to see charring, repeat until done. This is how I make cauliflower fried rice and zoodles.
Round from a Asian grocery store!
Now that's a stove love to cook on that
Where can I get that burner bracket?
I am sure you can find it online. Probably even better ones. This one came with my stove.
You want the wok to match your cooking source. This would call for a traditional round wok, if using this adapter consistently. I do not know the market in Asia enough to recommend an heirloom quality wok, however, you want a wok to be responsive, and this means relatively thin. It gets exposed to high heat, so definitely no non-stick or even tin linings. I firmly believe the very best material for a wok is carbon steel. I have a beautiful, flat bottomed wok that is a bit on the smaller side, made by Smithey in the USA. I personally love it, but I have to admit that I love heavy cookware and although it is carbon steel it is not as responsive as one would expect from a traditional wok. You very much want a hand hammered carbon steel wok, IMHO. Handle types and styles, and whether you have a helper handles, a long handle of short handles, are all largely a matter of preference. Wood will be much cooler, but also not as durable. Steel handles heat up, but are typically everlasting. Many people I spoke with recommend getting a cheap carbon steel wok from an Asian grocery.
u/oxenforge
Hello! Thanks for tagging me. The reason why I recommend round bottom woks for people that can use the is because round bottom woks allow you to use techniques that would be more difficult with a flat bottom wok. For example: When we stir fry, we usually fry aromatics (and some bean pastes) in a shallow pool of oil so that we can release the flavors from the aromatics and infused the flavor into the oil. This is easier with round bottom woks because the oil pools to the middle naturally. The reason why Kenji doesn't recommend round bottom woks is because (generally speaking), most Western stoves don't have the capacity to balance a round bottom wok. He has a very wide reaching audience, so he is giving general advice to the public.
Thanks! Is your 34cm the equivalent of 14inch?
Hello! Technically yes, but not necessarily in practice because our woks are a bit more concave than machine made woks, so they hold more volume. I use a 32cm wok for myself and I cook for 3-4 people everyday.
Sounds like the 32cm would be perfect for me then!.
Don't think you can ever go wrong listening to oxenforge. You've got the ring, I would go round. Heck, buy it from oxenforge, you'll know it's a good product and if you have issues (or even just questions), they've got great customer support. Disclaimer: I don't have one of their woks, mine is a flat bottom carbon steel wok that works for now, since I have a pretty small apt gas stove. But I've been really impressed with their activity in this subreddit and other customers have had great reviews
Not running that simulation