Wok ring the hard way.

[worth1]

Found some scrap pipe that fit one of the small burners on the stove.
This is so I could set my wok on it.
Had no idea how out of round it was till I put it on the lathe to cut off a chunk.
After much drudgery I managed to do it and have a perfect fit on everything glass top stove and wok.
I couldn't get rid of the chatter due to lack if rigidity and it sounded like a hound dog getting its tail cut off.

[worth1]

A few pictures.

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[imp]

Well, I guess you wokked your way into that.

Hope it works well, but does it stop the heat from the sides of the wok and also get the bottom too hot? The reason I asked was either the wok rings I have seen in use have holes in them, or no ring and set at least half way down into the stove opening.

[Ginger2778]

It looks terrific, perfect really.

[imp]

Oh, it looks great, Ginger, just wondered so asked my questions. I figured worth could answer them with his experience in cooking in a wok and all.

[worth1]

This ring was developed specifically for a glass top stove which operates totally different than a regular electric or gas stove.
What I have done is create thermal mas to keep the bottom of the wok hot and the sides cooler.
Thermal mas is also known as the thermal flywheel effect.
The heat build up inside the chamber actually keeps the burner from coming on and off as often thus reducing fluctuation in temperature and conserving energy.
You don't need holes because the oxygen used to create the energy was used up at the power plant down the road from me.
Most of the 30 plus years of life this wok has spent has been on or just above a bed of hot coals outside.
My wife and I bought the wok in Austin at a little Asian store many years ago.
It is spun carbon steel thick on the bottom and thin on the sides.

[MissS]

Thanks for asking the question Imp and thanks for the great answer Worth.

I have a new to me glass top stove (which I don't like) and have been wondering how to use a wok on it among other things.

[imp]

Thank you for explaining that, I sure do not know anything about glass top stoves! That makes sense now.

[Ginger2778]

Oh, it looks great, Ginger, just wondered so asked my questions. I figured worth could answer them with his experience in cooking in a wok and all.

I was just giving Worth a compliment. I actually hadn't read your post before doing so.

[pepperhead212]

That makes sense - no holes for a ring being used on an electric stove! Great design! A regular wok ring isn't even that good on a gas range - I only use one when steaming or simmering things in my large wok.

[MissS]

Worth, is this wok ring your own invention? I have been looking on the internet for wok rings to use on glass top stoves and can only find those with the holes in the side. Yours makes sense to me due to the stove heat going off and on all of the time.

[worth1]

I didn't copy it from anyone but who knows.

[MissS]

I didn't copy it from anyone but who knows.

Well there you go another new business for yourself. Worth's Wok Rings.

[JRinPA]

So a few years later is that still working well? Or did you get another stove or another wok?

I have a similar glass top with no wok as yet and looking for something that will work.

[worth1]

So a few years later is that still working well? Or did you get another stove or another wok?

I have a similar glass top with no wok as yet and looking for something that will work.

I still have it in my drawer full of contraptions.
But I bought a cast iron wok with a flat bottom that sits on the glass top stove.
Neither one is going to get screaming hot like they have in the Chinese restaurants.
But the ring will work just as well on any burner as far as I know.

The cast iron wok is made by a company called Cocinaware.
That translates to kitchen ware.
Cocina pronounced co see na not co chi na.
The latter is a horrible insult to a girl or woman meaning dirty pig or some such thing.
Just thought I would toss that out there.