Introduction
If you have an induction hob and you love stir-fries, noodle dishes and quick one-pan meals, choosing the right wok can make a huge difference. Not every wok works on induction, and even among induction-ready pans, heat distribution, weight, coating and handle design can vary a lot.
This buying guide focuses on the best woks for induction hobs in UK kitchens. You will learn what makes a wok induction-compatible, the pros and cons of carbon steel, stainless steel and non-stick options, how to pick the right size and base, and how to avoid problems such as warping and cold spots. We will also highlight some well-reviewed examples that show what to look for, and point you to induction-ready listings so you can compare more options with confidence.
If you are still deciding whether you even need a wok, you may find it useful to read about the differences in our guide on wok vs frying pan for home cooking before you choose a specific pan for your hob.
Key takeaways
- For induction, your wok must have a flat, magnetic base that makes solid contact with the hob; traditional round-bottom woks only work safely with a dedicated induction stand or separate burner.
- Non-stick induction woks such as the Kordisen 30cm non-stick induction wok with lid are easy to use and clean but should be kept to moderate-high heat rather than maximum power.
- Carbon steel and some stainless steel woks give better searing potential and more durable surfaces, but they are usually heavier and may need seasoning or a little more care.
- For most UK households, a 28–32cm flat-bottom wok with a comfortable long handle and secure helper handle is the most practical size for daily cooking.
- To avoid warping and poor heat distribution, choose a wok with a thick, encapsulated or multi-layer base and let it heat gradually instead of blasting it at full power from cold.
Why this category matters
Induction hobs are popular in the UK because they are efficient, easy to clean and give you very precise temperature control. However, they also demand more from your cookware. A wok that works beautifully on gas can wobble, burn or simply refuse to heat properly on an induction hob if the base is not designed for it. That is why choosing an induction-ready wok is not just a small detail – it is essential for safe, effective cooking.
A good induction wok lets you take advantage of fast, focused heat to make stir-fries that stay crisp-tender instead of stewing in their own juices. Induction heat is generated in the base of the pan, so the way the metal is built up, how thick it is and how wide the flat base is will all affect how evenly your food cooks. With the right wok, you can brown meat quickly, toss vegetables through a glossy sauce and steam dumplings under a snug lid, all on the same burner.
There is also the question of investment. Many people buy a wok that is labelled as induction-compatible but then find that it flexes, warps or has annoying hot spots in the centre. Others buy a very cheap non-stick wok and discover that the coating does not like the intense, sudden heat of induction. Taking time to understand the key features – base design, materials, coatings and handle comfort – can help you avoid replacing your pan again and again.
Finally, a well-chosen wok can simplify weeknight cooking. Instead of juggling multiple pots and pans, you can use one dependable wok to cook everything from quick stir-fries and fried rice to curries, shallow-fried snacks and even one-pan pasta dishes. When that wok is properly matched to your induction hob, it heats quickly, responds immediately when you turn the power down and makes everyday meals quicker and less stressful.
How to choose
When choosing a wok for an induction hob, the most important feature is the base. It must be flat enough to sit securely on the glass surface and wide enough to fully cover the induction ring you use most often. The metal needs to be magnetic (for example, carbon steel or many stainless steel alloys) so the hob can detect the pan and generate heat. A slightly thicker base or an encapsulated base with aluminium sandwiched inside stainless steel will usually spread heat more evenly and resist warping better than very thin metal.
Material choice has a big influence on how your wok behaves. Induction-ready carbon steel woks are valued for their responsiveness and their ability to develop a natural patina when seasoned, which can become semi non-stick over time. Stainless steel woks are lower maintenance, do not need seasoning and can look smart in a modern kitchen, but they often work best with a tri-ply or multi-layer construction to avoid hot spots. Non-stick woks are the easiest option for beginners, and models like the nuovva 28cm non-stick wok with detachable handle pair convenience with induction-ready bases, provided you respect the recommended heat limits.
Size and shape are the next key decisions. For most UK kitchens cooking for two to four people, a 28–30cm wok offers a good balance of capacity and manoeuvrability. A 32–33cm wok, such as the large Jobin carbon steel option highlighted later, is better for families or for batch cooking stir-fries and fried rice. Look for a relatively deep bowl so you can toss food without it flipping over the sides, and check that the walls curve gently – steep, straight sides behave more like a saucepan than a traditional wok.
Finally, pay attention to handles, lids and practical details. A long, stay-cool handle makes it easier to toss and stir, while a sturdy loop handle on the opposite side gives you extra security when lifting a full wok. A glass lid is handy for simmering curries, steaming dumplings or finishing rice dishes. If storage is tight, a detachable or folding handle can be a real bonus. Before you commit, you may also want to read up on the differences between non-stick and stainless steel woks or explore the main types of woks to refine what suits your cooking style.
Common mistakes
One of the most common mistakes with induction hobs is buying a round-bottom wok and hoping it will work without any extra hardware. On an induction surface, a round base usually makes poor contact, causing unstable heating, wobbling and a real safety risk. While there are special induction wok hobs and stands, most home induction cookers are designed for flat-bottom pans. Choosing a flat-bottom wok designed for induction will almost always give a better result.
Another frequent mistake is assuming that any non-stick wok is automatically a good match for induction. Some non-stick pans have aluminium bases with no magnetic layer, so the hob will not detect them. Others are technically compatible but have very thin bases that can overheat in the centre while the sides stay cooler, leading to burning and premature coating wear. It is worth checking that your chosen non-stick wok is explicitly labelled as induction-compatible and, when you use it, avoiding the highest power settings for prolonged periods.
People also underestimate the impact of size and weight. A very large, heavy wok might look impressive, but on an induction hob it can be awkward to lift and difficult to align properly on the ring. On the other hand, a very small wok can feel cramped for anything beyond a quick stir-fry for one person. Matching the diameter of the wok to the size of your main cooking zone, and choosing a weight you can comfortably handle when it is full of food, will make everyday cooking smoother.
Finally, it is easy to misuse induction’s rapid heating power. Cranking the hob up to maximum from cold and then dropping in cold ingredients can shock the metal, increasing the risk of warping, especially in thinner pans. It can also scorch delicate non-stick coatings. A more reliable approach is to preheat your induction wok gradually, add a little oil, then bring it up to cooking temperature before adding food. If you choose a carbon steel wok, seasoning it properly and avoiding harsh scouring pads are also crucial steps in avoiding food sticking and patchy discolouration.
Top woks for induction hobs
The following induction-ready woks illustrate what to look for when choosing a pan for your hob. Each one offers a slightly different mix of size, material and features, so you can match your choice to your cooking style and kitchen setup. Use these examples as a starting point, and then explore wider listings to compare more options in the same size and material categories.
All three picks have flat, magnetic bases suitable for induction and other common hob types. They include lids for versatile cooking, and their designs focus on everyday practicality for home cooks. As you review them, pay attention to capacity, weight, handle design and whether you prefer low-maintenance non-stick or a more traditional carbon steel construction.
Kordisen 30cm Non-Stick Induction Wok with Lid
This 30cm Kordisen wok is designed as a straightforward, user-friendly option for induction and other hobs. It features a deep, flat-bottomed bowl that sits securely on the hob and gives you enough room to toss noodles, vegetables and meat without spilling over the sides. The non-stick surface is PFOA-free and aims to make both cooking and washing up easier, especially if you are still gaining confidence with stir-frying or want to use less oil in everyday meals.
The stay-cool handle makes it more comfortable to move the wok around, and the included lid adds flexibility – you can steam dumplings, finish off a stir-fry with a brief covered rest, or simmer simple one-pan dishes. On the plus side, this wok is very accessible for beginners and busy households, and it works on all common hob types. The main compromises are that non-stick coatings prefer moderate to medium-high heat rather than repeated use at maximum power, and you should avoid metal utensils to keep the surface in good condition. You can check current details or buy the Kordisen 30cm non-stick induction wok, or browse similar non-stick induction woks starting with this bestseller list of woks.
nuovva 28cm Non-Stick Wok with Detachable Handle
The nuovva 28cm wok is a compact, induction-ready pan with a couple of clever practical touches. Its size makes it ideal for one to three portions, or for smaller households that do not need a very large wok. The non-stick interior is designed for low-fat cooking and quick clean-up, while the glass lid lets you keep an eye on simmering sauces, rice dishes or steamed veggies without lifting it constantly.
A standout feature is the detachable handle. This not only makes the wok easier to store in a small cupboard or drawer, but also opens up options such as popping the pan into an oven (if the manufacturer confirms oven-safety) or stacking it tidily with other pans. For induction users, the flat, induction-ready base is a plus, giving reliable contact with the hob. On the down side, the smaller diameter offers less room for tossing large stir-fries, and, as with all non-stick pans, you will get the best life out of it if you keep the heat to sensible levels and stick to silicone or wooden tools. If you like the sound of a compact, easy-store induction wok, you can find more details on the nuovva 28cm non-stick wok with glass lid, or use it as a benchmark while you compare similar 28cm models in wider listings.
Jobin 33cm Carbon Steel Wok with Lid
For those who want a more traditional feel with induction compatibility, the Jobin 33cm carbon steel wok is a large-capacity option intended for cooking Asian-style dishes for four to six people. Carbon steel is responsive to temperature changes and, when seasoned, can develop a natural, semi non-stick patina. This makes it particularly popular for high-heat stir-fries where you want good searing and that elusive smoky edge you simply cannot replicate in smaller, low-heat pans.
The 33cm diameter gives generous space for tossing plenty of ingredients without crowding, and the included lid expands its uses to steaming and braising. Being carbon steel, it may be a little heavier than some non-stick counterparts and will benefit from a simple seasoning routine before first use and occasional re-seasoning over time. You will also need to dry it thoroughly after washing to avoid rust. In exchange, you gain a wok that can handle higher heat than most non-stick models and that improves with use. If you are leaning towards this more traditional material, you can view specifications for the Jobin 33cm carbon steel induction wok, and it may also be helpful to read a broader guide comparing carbon steel vs non-stick woks before you decide.
Tip: If you are unsure which shape will suit your hob best, explore our guide on flat-bottom vs round-bottom woks to see how each behaves on modern cookers, including induction.
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Conclusion
Finding the best wok for an induction hob comes down to three main factors: a flat, magnetic base that makes solid contact with your cooking zone, a material that suits how you like to cook, and a size and handle setup that feel comfortable in everyday use. Carbon steel and stainless steel shine for high-heat searing and long-term durability, while non-stick options make it easy to get started with stir-fries and one-pan meals with minimal fuss.
For many UK homes, a 28–30cm non-stick induction wok such as the Kordisen 30cm induction wok with lid or the more compact nuovva 28cm detachable-handle wok will offer the easiest, most forgiving experience. If you are keen to explore more traditional stir-frying and higher heat, a larger carbon steel pan like the Jobin 33cm wok can be a satisfying step up.
Whichever route you take, treating induction power with respect – preheating gradually, avoiding metal tools on non-stick, and caring for carbon steel with light seasoning – will help your new wok perform well for years. Once you have the right pan for your hob, you can focus on flavour rather than fighting with uneven heating or sticking food.
FAQ
How do I know if a wok will work on my induction hob?
To work on induction, a wok must have a magnetic base and a flat area that makes contact with the hob. A quick test is to see if a fridge magnet sticks firmly to the base. When buying online, look for clear confirmation that the wok is induction-compatible, and prefer models with a solid, flat-bottom design rather than fully round bases unless they are specifically made for induction wok burners.
Can I use a round-bottom wok on an induction hob?
Most standard induction hobs are designed for flat-bottom cookware. A round-bottom wok will usually make poor contact, may not be detected by the hob and can wobble dangerously. There are specialist induction wok stations and stands that create a cradle for a round-bottom wok, but for a typical home induction cooker a flat-bottom wok is the safer, more effective choice.
Is a non-stick or carbon steel wok better for induction cooking?
Both can work very well on induction, but they suit different preferences. Non-stick woks, such as the nuovva 28cm non-stick wok with lid, are great if you value easy cleaning and low-oil cooking, and if you are happy to use moderate to medium-high heat. Carbon steel woks, like the Jobin 33cm example in this guide, can handle higher heat and develop a natural patina, but they need seasoning and a little more care. Your choice depends on whether convenience or high-heat performance matters most to you.
What size wok is best for a typical UK induction hob?
For most UK households cooking for two to four people, a 28–30cm induction-ready wok is a good all-round choice. It offers enough capacity for stir-fries, fried rice and noodle dishes without overwhelming the hob or becoming too heavy to handle. Larger 32–33cm woks are useful if you regularly cook for more people, but check that the base still fits comfortably within your hob’s induction ring.
