Electric Wok review - 07/2019

Electric woks are the hotter alternative to cooking on a ceramic hob and offer the possibility to prepare in several ways to preserve vitamins. Our experts have looked at four electric woks under 100 euros and tested them for you in detail. Our test winner is the Tefal WO 3000.10 electric wok: The device heats up quickly, is easy to clean and provides a delicious wok experience. Our favourite with the test grade 9.1/10!

last modified: 08.10.2019, 11:41
Winner Best price winner
Our winner: Tefal WO 3000.10 Wok electrical Domo DO8708W Elecric Wok Cloer 6690 Eletric Wok Rosenstein & Söhne Electric pan: Electric wok

WO 3000.10 Wok electrical

DO8708W Elecric Wok

6690 Eletric Wok

Rosenstein & Söhne
Electric pan: Electric wok

  • Thermo Spot indicates when the wok is hot enough
  • Removable from radiator
  • Recipes included in the operating instructions
  • Feet with non-slip rubber coating
  • Lever for easier release of the power supply unit
  • Removable grate offers a steam cooking possibility
  • Sausages reliably on
  • Anti-slip feet
  • Rapid heating
  • Lid with steam exhaust hole
  • Lid handle difficult to screw on
  • The grate can only be used without a cover, as it is hooked into place
  • Thermo Spot only visible without content
  • The wok pan is difficult to unscrew from the radiator
  • Long heating intervals
  • Lid wobbles
  • Woks cannot be removed from radiator
  • Temperature control without numerical orientation difficult
  • Interval heating
  • No or heavy removal of the wok from the radiator
  • Temperature control difficult, because the numbers are not locked in place
  • Level 1 and 5 are almost identical
  • Lamp unreliable
  • Interval heating

The wok has good functions that are not fully developed in some places.

The Domo electric wok is principally good but heats up very poorly.

The electric wok from Cloer is a good wok with which you can cook quickly in different ways.

The electric wok of Rosenstein and Sons is a device that is difficult to control.

Temperature control
Scope of delivery Woks bowl, lid with handle to screw on by yourself, grate, heating field, operating instructions Wok bowl with integrated heating field, lid with handle, power supply, instruction manual Wok bowl with integrated heating field, lid with handle, grate, power supply unit, operating instructions Wok bowl with integrated heating field, cover with handle to screw on by yourself, power supply with thermostat control lamp and regulator, operating instructions
Height 24 cm 22 cm 22 cm 21 cm
Width 45 cm 48 cm 44 cm 45 cm
Depth 37 cm 36 cm 35 cm 34 cm
Weight 2,7 kg 3,5 kg 3,8 kg 2,9 kg
Length of the power cable 180 cm 100 cm 100 cm 90 cm
Capacity 4 l 4 l (according to manufacturer 5 l, but we recommend not to fill the wok to the brim) 4 l 4 l
Power consumption 1240 W 1900 W 1740 W 1400 W
Stand-by power consumption 0 W 0 W 0 W 0 W
Temperature levels 5 7 Without digits, recognize by a thickening bar to step height 5
Heating of the housing Approx. 100°C Approx. 150°C Approx. 110°C Approx. 90°C- 110°C
Temperature of handles Approx. 38°C Approx. 53°C Approx. 32°C Approx. 31°C
Heating time Per step approx. 1 min.; total approx. 7 min. Per step approx. 1 min.; total approx. 8 min. Approx. 3 min Approx. 5 min
Additional warranty 2 years from date of purchase 2 years from date of purchase 2 years from date of purchase -
Material Plastic, metal, glass Plastic, metal, glass Plastic, metal, glass Plastic, metal, glass
Manual language FR, NL, GER GER, EN, FR, NL GB, GER, FR, NL, FI, N, S, DK, I, E, P, TR, PL, CZ, GR, RU, HU GER, FR
Quality of instructions Good, detailed, 35 recipes included Roughly described, not illustrated, 4 recipes included Very good Illustrated, coarse
Processing Good Good Good Good
Thermostat Yes Yes Yes Yes
Coating Yes Yes Yes Yes
Thermally insulated handles Yes Yes Yes Yes
Test seal: Tefal WO 3000.10 Wok electrical, Rating 1.65
read review
Test seal: Domo DO8708W Elecric Wok, Rating 2.3
read review
Test seal: Cloer 6690 Eletric Wok, Rating 2.45
read review
Test seal: Rosenstein & Söhne Electric pan: Electric wok, Rating 2.95
read review
show all offers show all offers show all offers show all offers

*All prices include VAT (if applicable, extra charge for delivery. Check the particular online shop to find information about the availability. Changes of indicated prices since the last update remain reserved.


WO 3000.10 Wok electrical

Test seal: Tefal WO 3000.10 Wok electrical, Rating good

The Tefal WO 3000.10 Wok is a good wok, which can be easily adjusted in temperature and stands safely in the kitchen thanks to its anti-slip rubber feet. A big advantage when cleaning is the loose connection between the wok and heating unit.

read review

Tefal - WO 3000.10 Wok electrical

Winner: read review
  • The vitamins in the vegetables are preserved by the short frying or steaming in the wok.
  • Electric woks offer a large heat possibility, which can often not be reached on the ceramic stove.
  • High-temperature oil should be used, such as rapeseed or sunflower oil.
  • If you cut all ingredients into the same size, you get a uniform cooking result.
  • The ingredients that need the longest (e.g. carrots) are put into the pot first, then the softer ingredients (e.g. leek).

In the run-up to the test, we defined practical requirements and the following test criteria:

  • Safety and security
  • Heating
  • Handling
  • Temperature control
  • Cleaning

In order to evaluate these criteria, we have defined several tests for electrical woks. First of all, the scope of delivery, the functions and the volume are checked. In the first test, all devices must prepare courgettes, carrots, broccoli and peppers. Before the ingredients can be fried, the required warm-up time and the resulting temperature are measured. In addition, a thermal imaging camera is used to check for possible security risks.

When the vegetables are roasted, the different heat levels are tested and the temperature is measured again. In a further test run, fried potatoes are prepared according to the same scheme. Once the appliances have cooled down, individual parts are tested for dishwasher resistance and all appliances are cleaned.

Thermal image of a wok
With the thermal imaging camera the wok is checked for dangerous spots

In order to rule out errors and to ensure the stress of everyday use, each test takes place in several rounds.

The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.

Product selection
Our product selection is based on an observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).

The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.

As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested devices.

An electric wok for quick and healthy preparation in the kitchen

If you cook a lot and like cooking, then you probably also dare to try kitchens from other countries. For Asian and Chinese dishes, the wok is the best choice. All ingredients are prepared together in this large, cast-iron pan. Whether meat or vegetables, everything finds its place in the large wok. An electric wok also has the advantage that it is not placed on the stove, but is independently connected to the power grid. A simple wok is not suitable for every hob. In the following article, the advantages of the Chinese pan are explained in detail.

The wok was originally made of carbon steel. Today, the cast-iron models are also very popular and the two materials share the market, especially in China and Asia. Which material is better cannot be said, as this depends mainly on the use in the own kitchen. In our western world, on the other hand, aluminium or stainless steel woks covered with Teflon have established themselves. This prevents food from burning. An electric wok achieves a heat of up to 260° Celsius, which is required above all for traditional pan stirring. If you want to work professionally and traditionally with the wok, then a cast iron material is always recommended.

A wok is a large pan where the floor and wall are made of the same material. Unfortunately, an electric wok that can be used independently of the stove no longer has the traditional rounded bottom. The diameter of the wok is ideally 32 centimetres. An electric wok is also equipped with a lid. It is important that the coating in the wok is not damaged during stirring, so only wooden stirrers should be used here. When buying a wok, a wooden spatula and special wooden sticks are usually included.

When the wok was first used in China is not mentioned in any book. However, it is a fact that this is one of the oldest cooking pots on earth. Originally, the wok was invented in the most populous province of China in the canton of Guangzhou and here in Guangdong and then found its triumphant advance through the whole of China and Asia over the years. Because also the population of other Asian countries cooks with the Wok, whereby the pan possesses different names, depending upon country differently, here. In China and Asia, the wok has a round shape on the bottom, as it is used here over an open fire. However, the pans have been modified in the local latitudes so that they have a straight base so that they can be held firmly on a conventional hotplate. The electric wok, which is available in many versions from different manufacturers, also has a straight base on the electric base due to the required stability.

Fast ingredients are gently cooked
Fast ingredients are gently cooked

Not only an electric wok offers many advantages. Because in the wok you can cook very healthy and low in fat. Only little oil is needed when turning the pan. If, on the other hand, the food is steamed in the wok, it is cooked even more gently. Due to the concentrated heat in the middle of the pan and the cooler walls, the food is quickly cooked in the wok and can be pushed from the hot zone to the cooler side walls as required.

Ingredients that need more heat can simply be left in the middle. When an electric wok completes your kitchen, you are independent of your stove. Since almost every dish in a wok is successful and it is not only designed for Asian or Chinese cuisine, you can use it almost daily for cooking, cooking or roasting all your dishes.

An electric wok is particularly suitable for two different preparation methods. On the one hand there is pan stirring and on the other hand, steaming. Since a wok is usually cooked with little oil, every preparation is healthy. When stirring the pan, pour a little healthy oil into the pan, the ingredients are then stirred with the hot oil throughout the cooking time with a spoon or special wok sticks in the pan. This allows finished food to be pushed to the edge, which bulges upwards and is therefore no longer as hot as in the middle of the wok. When stir-frying, the ingredients should generally only reach the hot bottom for a short time so that they do not burn. Meat and vegetables are put into the wok at the same time, but you should make sure that fast-cooking ingredients are only added when the meat is almost cooked, for example.

An electric wok is also great for steaming. Fill the pan with water up to a third of a litre. Special bamboo baskets are available in Asian shops, which you can use for cooking in the wok. All ingredients that are to be cooked gently are filled in these baskets. Since an electric wok has a lid, it must now be firmly closed. In this way, an electric wok helps to create a tasty and healthy meal.

When cooking in a wok you must be prepared for short cooking times. It is therefore important that you have prepared all the ingredients before switching on an electric wok. In between, you usually don't have time to snip or clean. Once all the ingredients are ready, an electric wok can be switched on. First, you fry the ingredients, which usually have longer cooking time. This includes main meat, but also firmer vegetables. Once the first ingredients are cooked thoroughly, they are pushed to the cooler edge and the next ingredients end up in the pan. When the ingredients are ready, mix them again in the middle. You shouldn't put too many ingredients in the wok at once, because then the temperature drops immediately and you can't fry any more. The tasty soy sauce known from Chinese cuisine should only be added at the very end and stirred in, otherwise, it would burn.

Even if an electric wok is used, you should only use heat-resistant fat. This includes soybean oil, olive oil or sunflower oil. Of this you should use only a little, a tablespoon is usually enough to fry the food tasty. If the oil in the wok starts to smoke, then you should switch off the electric wok immediately and push the food to the edge. Once an electric wok has cooled down a little, it can be switched on again.

An electric wok is well suited for Asian and Chinese dishes, in which mostly meat, fish or seafood cut into strips with vegetables of all kinds is served on the plate at the same time.

A rice dish prepared in a wok
A rice dish prepared in a wok

This is usually done with rice that is prepared externally. Beans, kohlrabi, carrots, asparagus, cauliflower and many other vegetables can be prepared together with meat or fish in a wok. But an electric wok can do much more. You can blanch all kinds of vegetables or fry fish and meat in it. A sieve can be used to prepare the food in hot steam. Fish or vegetables can be cooked gently by steaming. Frying all kinds of food is also perfect here. These include potatoes, small escalopes and, in China, the popular spring rolls. Of course, an electric wok is also particularly suitable for frying Chinese desserts such as fried fruits such as bananas or pineapples. As a replacement for a conventional pot on the stove, an electric wok can also be used to cook soups, for example. Nuts, on the other hand, can be roasted in a wok without adding fat. Mushrooms, vegetables and meat are gently stewed in a sauce in the wok. An electric wok is therefore suitable for almost any type of food that can be prepared here in one form or another.

How do we test at askgeorge.com?

Live and authentic: We get the devices into our Hamburg test laboratory. Here we take a close look at everything.

Each test is preceded by an extensive search:

  • Which suppliers are on the market?
  • What current products are there?
  • What are the comparison criteria?
  • What tests are we going to run?
  • What is the test procedure?

When everything's settled, we'll bring the devices to us. For each product the test procedure, the measured values and product properties are documented in detail. We create photos and videos. We evaluate the results for you, summarize everything in a test report and calculate the test grade.

Have fun!

Rate this test


No questions asked


No comments

Ask George or leave a comment

E-mail address and name are optional