Cuisinart Chef's Classic Stainless 12-Inch Stir-Fry  Product Reviews

"I just used this pan on my smooth-top electric stove. The base of this pan fits the small burner on the stove. I imagine that the cast iron wok is the best type to use, but I didn't want to go that route. Now, when I was looking for a stainless steel type, I focused on how the aluminum was placed in the pan; either just in base, or up the sides as well. The Calphalon stainless steel wok, has the aluminum up the sides (the All-Clad does as well, but not in the same price range), but no lid. I chose this model, but I was concerned that the wok would not get hot enough without the aluminum in the sides. As I suspected, the sides did not get hot, and when I lifted the pan to toss the food, the sizzling slowed or stopped, indicating the pan was not retaining the heat (that's where the cast-iron shines). I tried to remedy the problem by closing the lid, and letting the vegetables steam a bit. The food came out fine though, and I'm not sure how important the sides need to be hot, since all the food in a wok generally does not touch the pan at the same time anyway, and gets tossed or stirred (thus the title "stir-fry"). Nothing stuck to the pan, and clean up should be easy. To sum up, I don't believe that this wok will be used by any professional chef, but might be good enough for the home."