The 9” bowl is big enough to do a stir fry for two, but will get the job done quicker than the larger wok because it heats faster. As with any wok, the concave shape of the bowl enables you to use less oil – a little oil goes much further in a wok.

A smaller, 12-inch wok might be suitable for one- or two-person cooking or for someone with less hand or upper-body strength. But a 14-inch wok allows for larger portions and provides more room to stir-fry without losing ingredients. Anything larger starts to become unwieldy.

With their curved shape and deep basin, Woks are designed for high heat and fast cooking, ideal for stir-frying and tossing ingredients quickly. Frying pans, on the other hand, have a flatter base and shallower sides, making them perfect for even heat distribution and cooking methods like sautéing.

Japanese and Chinese woks differ in design and usage. Chinese woks typically have a round bottom, ideal for high-heat stir frying, while Japanese woks often feature a flat bottom for greater stability on flat surfaces.