Wok Size Calculator

Choosing the right wok size is more important than most cooks realise. A wok that is too small causes ingredients to steam rather than stir-fry — the pan gets overcrowded, moisture builds up, and you lose the signature “wok hei” (breath of wok), that slightly smoky, charred flavour of authentic stir-fry.

The general rule for home cooking is to allow enough space for ingredients to move freely. A good stir-fry requires hot, dry surfaces making contact with every piece.

Recommended wok sizes by servings:

• 1–2 people: 28–30 cm (11–12 inches): compact and heats fast
• 2–3 people: 32–33 cm (12.5–13 inches): the most versatile size for home use
• 3–4 people: 35–36 cm (14 inches): the standard restaurant home size
• 4–6 people: 38–40 cm (15–16 inches): large family cooking
• 6+ people: 45 cm+ (18 inches+): only suitable for commercial or outdoor wok burners

Stove type matters significantly. A standard flat-top electric or induction hob has a maximum ring diameter of about 22–28 cm. Using a 40 cm wok on a small ring means only the base gets heat — the sides stay cold and the wok hei effect is lost. For electric and induction: stick to 28–32 cm flat-bottomed woks. For gas: you can go larger since the flame wraps up the sides.

Carbon steel is the traditional and preferred material. It heats fast, develops a natural non-stick patina over time (seasoning), and gives you proper wok hei. Cast iron holds heat well but is very heavy. Non-stick coatings are discouraged for wok cooking — high heat destroys them and eliminates the charring effect.

Wok depth (height of the sides) matters too. A deeper wok contains splatters and lets you toss without losing half the dinner to the hob. Depth scales with diameter at roughly a quarter of it, so a 32 cm wok is about 8 cm deep and a 40 cm one about 10 cm.

What you cook in it shifts the size as well. Deep-frying wants a wide pan so 8 cm of oil still leaves the wok under half full, and the sloping sides mean you reach that depth on far less oil than a straight-sided pot would need. Steaming wants the wok wider than the bamboo basket going into it, so the basket rests on the slope with room for steam to climb past, which is usually a couple of centimetres more than the same cook would pick for stir-frying. On an electric or induction hob none of that overrides the ring: past about 32 cm only the flat base gets heat, and a bigger pan just gives you more cold metal.