Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo and bào. The two techniques differ in their speed of execution, the amounts of heat used, and the amount tossing done to cook the food in the wok. Cantonese restaurant patrons judge a chef's ability to perform stir frying by the "wok hei" produced in the food. This in turn is believed to display their ability to bring out the qi of the wok.
These items are not suitable for induction ranges