In a wok, you can stir-fry meat strips and wok vegetables at a high temperature. Most woks have a thick bottom. If you cook on induction, the cooktop heats up the bottom of the wok in no time. This way, you can quickly get started and you shorten your preparation time. A wok often has a 28cm diameter and a higher edge. You can easily flip ingredients this way, so they don't end up on the cooktop.