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<p>An Al-Clad wok will be fantastic on a gas burner. I would much prefer that over the typical Asian steel wok. Yours won’t rust like the Asian woks want to do if you don’t used them all the time. The nice thing is that, if you ever get a hopelessly encrusted layer of gunk on the inside, you can also use BarKeepers Friend and a copper scrubby pad on the stainless steel.</p>
<p>I am stuck with an electric range. The workout is a Le Creuset black cast iron wok that weighs about fifteen pounds. I put it on a burner, turned on high, for ten minutes before starting to cook. The thing is practically red hot and has so much thermal mass that it holds the heat.</p>