A classic wok's rawness is unrivaled. To be honest, it's difficult to describe how woks infuse an enticing feeling of crudeness, from the spirit of wok hei to the show of flying components. A conventional wok has drama, while an electric wok is more understated. So that your stir-fry sears and cooks without allowing your greens get mushy, a wok requires a lot of firepower, which equates to at least 1500 watts—roughly 5,000 BTUs. This gives you at least a chance of catching the elusive trait known as wok hei, which is what distinguishes a hot stir-fry from a lackluster sauté. In order to generate multiple temperature zones, which enable certain dishes to retain warm and others to sear all in one incredible pan, woks also need to have a curved base and high, flared sides that resemble as closely as possible a splaying bowl form. This is why using an electric skillet for cooking is not recommended due to its square design, wide flat bottoms, and straight rims. These are the greatest electric woks currently available, according to our research and testing, and they are the most capable of generating heat. So scroll down to see our best picks and make sure you read carefully to make your cold evenings so much more delicious!