Vastly Improve a Wok Ring





Introduction: Vastly Improve a Wok Ring

Cutting notches into your wok ring so that it can nest with your stove burner grating vastly improves wok stability and functionality on a normal "renters stove".  

But Noah - why don't you just remove the steel burner grating and place the ring onto the stove surface like everyone else?

Well, because if you do that then the ring slides around all over the surface of the stove and falls into the drippings well and just generally fails at cooking.  Couple that with perhaps 4 cups of burning hot oil in the wok while deep frying and thought I'd just come up with a simple modification that improves the whole situation.

This is an easy one folks, hold on to your woks.

Step 1: Problem

This is the way that most people would use their wok ring on a stove like mine.  I'm a renter which means my stove is a piece of junk - it doesn't crank out enough BTU's to really do proper cooking with the wok and what's worse, the wok ring slides all over the place and even falls into the spot where drippings go into the stove causing a potentially very dangerous situation.

Placing the wok directly onto the steel burning grating without a wok ring is even more unstable then the ring sliding around on the stove, so count both of those options out. 

Something must be done!

Step 2: Mark All the Points Where the Wok Ring Crosses the Steel Burner Grate

Here is the solution - modify the wok ring so that it's compatible with my specific stove burner insert grate so that it nests with the grating  on the stove and is locked in place at the correct height.

First, mark all the points where the wok ring crosses the steel grating.

There are 5 spots shown in the second photo below.  Can you spot them all?

Step 3: Cut Out Sections of Wok Ring at Those Locations

Use an angle grinder with an abrasive cutting wheel to cut out sections of the wok ring as deep as the black steel grating rises above the surface of your stove at those 5 locations.

Grab a pliers and wiggle the tabs you just cut off of the wok ring.

Step 4: Test Fit

Test fit the wok ring.  It should sit flush on the surface of the stove and be locked in place by the black stove burner grating so that it no longer can move. 

Make any adjustments necessary if it's a tight fit or any of the notches need to be enlarged.

That's all there is to it - enjoy the vastly improved wok functionality.



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    so great, I have had this problem. good solution

    I have to agree with Henri- I've been cooking with woks for over 40 years and the ring is for supporting a wok on a stove-top burner (hopefully a gas burner) Simply turn the ring over so the wide end is facing up... remove the cooktop grate, set the ring around the burner and you're ready to get cooking!

    You can cook with a wok directly on the stove top grate: just hang on to the handle so it doesn't go anywhere!

    My favorite way to stir fry is to use a small BBQ grill with a nice bed of really hot coals. Open the vents wide, put the wok directly on the coals and get busy!

    To make more heat, most gas ovens will allow you to install different size gas jets. I once drilled out a jet (1/6" drill bit, if memory serves, about twice the size of the ordinary jet) in my cooktop. It was a LOT hotter, but I had to remember not to use that burner for "regular' pots and cookware.

    Happy cooking!


    Makes me wish we had gas instead of electric. :( Glass-tops absolutely suck for wok cooking.

    Seems like the main issue with glass would be transferring the heat, as the glass top is designed for direct contact. I wonder what would happen if you took a low saucepan full of salt, and squished the wok down into the salt. It'd take awhile to heat up, but maybe it would conduct the heat better up into the wok. Probably something with better conductivity than salt that you could use though...

    the water won't get hot enough for stir fry.

    That's why I suggested salt for the heat transfer, avoid the whole 'boiling point of water' issue. Of course, the melting point of table salt is 1474(F) and a good electric stove surface can reach between 1,472 and 1,652 (ref 1). So assuming you had completely perfect heat transfer, you'd be stir frying in a wok sitting in a pan of stupidly hot molten salt... horribly burning and instantly igniting anything it splashed onto...
    yeah, lets just leave that as a though experiment.


    Is it wrong that I'm dangerously intrigued by the concept of wok cooking on molten salt? I can only assume this would be unkind to anything in direct contact with it... Stove tops, pans, etc...

    Hmm Javin - I, too, find myself wanting to see whether salt would melt on the hottest of my electric hob-plates. 1800 watt ceramic. Would the salt stick? I presume it would dissolve off at removal time (this must all be done while my womenfolk are far away!) ... but would it?
    Ooooh! I so want to try it ....