On Wed, 15 Nov 2006 08:33:53 -0600, Andy <q> wrote:

>Do I need a flat bottomed wok or what? How hot does a wok need to get to do
>stir-frying?

I have a flat-bottomed, cast iron wok that I've used on both electric
and gas stoves. I love that thing!

Here's one that's similar (mine was made by Joyce Chen, and they seem
to have vanished off the market):
http://tinyurl.com/yhp58g
or
http://cgi.ebay.com/Cast-Iron-Large-...3300 48181612