Editing Wok (section)

=== Traditional ===
[[File:Han Dynasty pottery stove.JPG|thumb|A [[Han dynasty]] Chinese model with clay pots used to dry grains.  The pots' similarity to modern woks has led to conjecture that modern woks evolved from basic features of pots like these.<ref name=wil-647/>]]
Woks were designed to be used over the traditional Chinese pit-style [[hearth]] ({{zh|t={{linktext|灶}}|p=zào}}) with the wok recessed into the stove top, where the heat is fully directed at the bottom of the wok. Round grate rings on the edge of the opening provide stability to the wok. There are two styles of traditional wok stoves. The same design aspects of these Chinese stoves can be seen in traditional Japanese {{transliteration|ja|[[kamado]]}} stoves. The more primitive style was used outdoors or in well ventilated areas since hot gasses from the firebox exhaust around the wok. The more advanced style, found in better-off households, has a chimney and may be used indoors. These stoves are similar in design to modern [[rocket stove]]s.{{Citation needed|date=March 2021}}

Pit stoves originally burned wood or coal but are now more typically heated by natural gas with the burner recessed below the stovetop. In areas where natural gas is unavailable, [[Liquefied Petroleum Gas|LPG]] may be used instead. With the adoption of gas and its less objectionable combustion products, the chimney has been replaced by the [[extractor hood|vent hood]].{{Citation needed|date=March 2021}}

This type of stove allows foods to be stir-fried at a very high heat, sometimes hot enough to deform the wok itself. Professional chefs in Chinese restaurants often use pit stoves since they have the heating power to give food an alluring {{transliteration|zh|wok hei}}.{{Citation needed|date=March 2021}}