Our wok is intentionally designed to be optimal for Western-style stoves which often struggle with traditional solid carbon steel woks (conventional gas, electric, induction). The shape and material thicknesses are designed to allow heat to concentrate at the base, while still transferring some heat up the sides, just like a traditional round-bottomed wok. This carefully balanced ratio of aluminum and carbon steel layer thicknesses also keeps our woks light, while helping to deliver conventional wok performance without a real wok burner.