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.

What are the disadvantages of a wok? In short, wok cooking takes practice. It's incredibly easy to burn your food and overcrowd the pan if you're not careful. A wok heats up and cools down quickly which means it can be difficult to cook food evenly if you are not experienced.

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.