An electric wok is a standalone benchtop appliance with its own heating element that plugs into a 240 volt Australian power point, so you can stir-fry, steam and braise without using the stove. The best electric wok in Australia for 2026 is the Sunbeam DiamondForce at about $129, a 7.5L bowl on a 2400W element, with the Breville the Hot Wok and Steam at about $340 the premium buy for real searing heat and the Healthy Choice 4.5L at about $50 the cheapest worth having. It is one of the most underrated appliances in an Australian kitchen. If you love stir-fries, fried rice, hokkien noodles, sang choy bau or a slow-braised beef cheek, an electric wok lets you cook all of it on the benchtop without a gas burner, and crucially, it heats evenly across the whole bowl rather than just where a stovetop flame happens to touch. Plug it in, set the temperature, and the heating element does the work.
The appeal goes beyond convenience. Renters and apartment dwellers without gas get a proper deep, sloped cooking surface that a flat induction pan cannot replicate. Families get a big batch in one go: a 7.5L bowl tosses dinner for four or five without anything tumbling over the side. And because most electric woks lift off their base, you can carry the whole thing to the table for a shared hotpot or a help-yourself stir-fry night. It is a sociable way to cook.
This guide covers three electric woks we would genuinely recommend in Australia in 2026, all in stock on Amazon AU when we last checked, spanning a budget pick around $50, an all-rounder around $129, and a premium model around $340. We have been honest about the one thing electric woks cannot do (match the blistering heat of a commercial gas wok burner), so you buy with clear expectations.
At a glance: our top 3 electric woks
| Pick | Best for | Key spec | Price band | Rating |
|---|
| Sunbeam DiamondForce Electric Wok | Most kitchens, our pick | 7.5L bowl, 2400W, diamond non-stick, steaming rack included | from $129 | 4.5 |
| Healthy Choice 4.5L Electric Wok | Cheapest way in | 4.5L bowl, 1500W, heats to 240C, dial temperature control | from $50 | 4.2 |
| Breville the Hot Wok & Steam | Real searing heat | 2400W cast aluminium, stainless steam tray, dishwasher-safe bowl | from $340 | 4.6 |
Best overall: Sunbeam DiamondForce Electric Wok
For most kitchens our pick is the Sunbeam DiamondForce: a 7.5L bowl on a 2400W element, a diamond-infused non-stick coating and a steam rack in the box. The Healthy Choice is the budget way in, and the Breville the Hot Wok and Steam is the premium pick for searing heat.
Electric wok vs a wok on the stove
Here is the honest trade-off, because no buying guide should pretend otherwise. The magic of a restaurant stir-fry is wok hei: the smoky, slightly charred flavour that comes from food searing against ferociously hot metal over a roaring gas flame. Commercial wok burners push out enormous heat that a domestic appliance simply cannot reach. So if you are chasing that exact smoky char at home, no electric wok will fully deliver it; that is a job for a carbon steel wok over a live flame.
What an electric wok does instead is arguably more useful for everyday cooking. The heat is even and consistent across the whole bowl, you control the temperature with a dial rather than guessing at a flame, and you do not need a gas connection at all. That is the usual reason people on an induction cooktop buy one, because a round-bottomed wok will not sit on an induction hob. For weeknight stir-fries, fried rice, noodles, curries, braises and steaming, that even, reliable heat is exactly what you want, and the results are excellent.
Among the three picks here, heat retention is where the money goes. The Breville the Hot Wok & Steam uses heat-responsive cast aluminium that holds its temperature when you tip in cold ingredients, so it recovers fast and gets the closest of any pick to genuine searing heat and a bit of real char. The Sunbeam DiamondForce and the budget Healthy Choice are great everyday cookers but run cooler, so they steam-fry more than they sear. If true crisp-edge stir-frying matters to you, that difference is the whole reason to pay more.
How to choose an electric wok
A few things actually matter when you are picking one. Work through these and the right model usually becomes obvious.
Capacity (litres)
This is the first decision. A 4.5L bowl, like the Healthy Choice, is genuinely fine for a couple or a small family stir-fry. A 7.5L bowl, like the Sunbeam, is the sweet spot for most households: it comfortably feeds four, handles a rendang or curry for six, and gives you room to toss without ingredients spilling. Bigger is more forgiving, because an overcrowded wok steams food instead of frying it.
Wattage and heat retention
Wattage drives how fast the wok heats and, more importantly, how quickly it recovers after you add cold food. The Healthy Choice runs at 1500W; the Sunbeam and Breville both run at 2400W. But raw wattage is only half the story: the material matters just as much. The Breville's cast aluminium base stores and holds heat, so it bounces back faster than a thinner element. If you want the best sear, look at both the watts and what the base is made of.
Non-stick type and durability
Every pick here is non-stick, which is what makes electric woks so easy to live with: you can stir-fry with little to no oil and clean-up is quick. The differences are in toughness. The Sunbeam's DiamondForce is a diamond-infused two-layer coating built to resist wear, the Breville uses a PFOA-free reinforced multi-coat Eterna surface, and the Healthy Choice has a standard non-stick coating that is perfectly good with gentle care. Whatever you buy, stick to wooden or silicone utensils to protect it.
Steaming function
This is an easy feature to overlook and a genuinely handy one. Both the Sunbeam (steaming rack) and the Breville (stainless steel steam tray) let you steam dumplings, bao, fish or veg in the same appliance, sometimes stir-frying a base and steaming on top. The budget Healthy Choice is stir-fry only. If you love yum cha at home, the steam function alone can justify stepping up from the budget pick. Speaking of the carb side of the meal, pair any of these with a good rice cooker and weeknight dinner is sorted.
Temperature control
A simple adjustable dial, like the Healthy Choice's, is all most people need: low for simmering, high for stir-frying. The Sunbeam and Breville offer finer variable control, which helps when you want to caramelise onions gently, hold a braise at a steady simmer, or keep a finished dish warm at the table.
Detachable base and cleaning
The best electric woks separate the bowl from the heating base so you can wash the bowl properly. The Sunbeam detaches via a twist dial and its pan, lid, steam rack and base are dishwasher-safe; the Breville has a removable, dishwasher-safe wok bowl. That detachable design is also what lets you carry the bowl to the dining table, handy for a shared hotpot night.
What you can actually cook in it
Far more than just stir-fries. An electric wok is one of the most versatile single appliances you can own. The obvious wins are stir-fries (beef and broccoli, chicken cashew, garlic prawns) and fried rice, which the deep sloped sides handle beautifully because you can keep tossing without losing grains over the edge.
- Noodles: hokkien, singapore, pad see ew: the wide base gives you room to keep everything moving.
- Sang choy bau: brown the mince hard, then spoon into lettuce cups.
- Braises and curries: the deep bowl is perfect for a slow rendang, butter chicken or a soy-braised pork; for the truly long, low cooks a wok is not built for, a slow cooker is the better tool.
- Steamed dumplings and bao: on the Sunbeam or Breville, drop in the steam rack and you are away.
- Hotpot at the table: carry the lift-off bowl to the dining table, fill with stock, and let everyone cook their own, a brilliant way to feed a crowd.
Stir-fry tips for an electric wok
A few habits make a huge difference, especially since electric woks run cooler than a gas burner. Get these right and your stir-fries come out crisp rather than soggy.
- Preheat properly: set the wok to high and give it a few minutes to get genuinely hot before any food goes in. A cold start is the number one cause of stewed-looking veg.
- Mise en place, prep everything first: chop, marinate and measure every ingredient and have it within reach. Electric-wok stir-frying is fast, and you will not have time to dice an onion mid-cook.
- Do not overcrowd: too much food at once drops the temperature and the wok starts steaming instead of frying. This is the single biggest mistake.
- Cook in batches: sear the protein first, lift it out, then do the vegetables, and combine at the end. It takes two extra minutes and the texture is night and day.
- Dry your ingredients: pat proteins dry and do not add wet, just-washed veg. Surface water cools the wok and creates steam.
Cleaning and non-stick care
One of the joys of an electric wok is how easy it is to clean. Always unplug and let it cool a little first, then wash the bowl with warm soapy water and a soft sponge. On the Sunbeam and Breville the bowl lifts off and goes in the dishwasher, though hand-washing extends the life of any non-stick coating. Never put the heating control unit or power cord in water. Stick to wood, silicone or nylon utensils, because metal will scratch the coating and shorten its life. Avoid abrasive scourers and harsh cooking sprays, which can build up a sticky residue on non-stick over time.
How we picked
We are an editorial guide, not a test lab, and we will not pretend otherwise. These three picks were chosen by combining the specifications each manufacturer publishes, the consensus of Australian buyer reviews, and our own read of which models suit which households. Every product here was verified as genuinely in stock on Amazon AU at the time of writing, with a working Australian buy option; we do not list models you cannot actually buy.
We deliberately spread the picks across a budget, a value all-rounder and a premium tier so there is an honest answer whatever your budget. Where a real limitation exists (chiefly that electric woks run cooler than a gas burner and most cannot deliver true wok hei), we have said so plainly rather than overselling. If you are kitting out a new kitchen from scratch, our kitchen essentials guide puts the wok in context with the other appliances worth buying first. We rechecked all three Amazon AU listings on 8 October 2026: all three were in stock, the Sunbeam and the Breville sold by Amazon AU and the Healthy Choice by a third-party seller with Amazon handling delivery.
Where to buy an electric wok in Australia
Google associates this search with Harvey Norman, Bing Lee and Harris Scarfe, and all three carry the category alongside Amazon Australia, where the prices in this guide come from. Kmart runs a very cheap own-brand wok in and out of stock, and the Contempo 5L is the other model that fills the Australian shopping results. Sunbeam sells direct as well. Prices move a fair bit between those channels, so check the capacity in litres and the wattage rather than the model name, because the same brand sells 4.5L and 7.5L versions that look almost identical.
Frequently Asked Questions
Can an electric wok get as hot as a gas wok burner?
No, and any guide that claims otherwise is being dishonest. A commercial gas wok burner pushes out far more heat than any domestic electric appliance, which is why restaurants get that smoky wok hei char. Among our picks the Breville the Hot Wok gets the closest thanks to its heat-responsive cast aluminium, but for everyday stir-fries, fried rice, noodles and braises an electric wok gives you even, reliable heat that is more than hot enough.
What size electric wok should I buy?
For most Australian households a 7.5L bowl, like the Sunbeam DiamondForce, is the sweet spot: it feeds four comfortably and stretches to six for a curry or rendang. A 4.5L wok, like the Healthy Choice, is fine for a couple or a small family. The key rule is not to overcrowd, because too much food at once cools the wok and steams your stir-fry instead of frying it, so err slightly larger if you are unsure.
Do you need oil in an electric wok?
Very little. All three picks here are non-stick, so a small amount of oil is plenty for flavour and to help searing; you do not need to deep-fry-level it. The Sunbeam's diamond-infused coating in particular is designed to work with little to no oil, which makes electric woks a genuinely healthier way to stir-fry than a traditional oiled steel wok.
Can you steam food in an electric wok?
In the right model, yes. The Sunbeam DiamondForce includes a steaming rack and the Breville the Hot Wok comes with a stainless steel steam tray, so you can steam dumplings, bao, fish or vegetables in the same appliance you stir-fry in. The budget Healthy Choice is stir-fry only, so if steaming matters to you, step up to one of the two dearer picks.
Are electric woks easy to clean?
Yes, that is one of their best features. The non-stick coating means food lifts off easily, and on the Sunbeam and Breville the cooking bowl detaches and is dishwasher-safe. Just never submerge the heating base or power unit in water, let the wok cool first, and use soft sponges and wood or silicone utensils to protect the coating.
Which electric wok is best for stir-fries with real char?
The Breville the Hot Wok & Steam, without question. Its heat-responsive cast aluminium holds and recovers heat better than the thinner elements in the other picks, so it sears rather than steams and gets the closest to authentic crisp-edged, lightly charred stir-fries of any model here. If that restaurant-style result is your priority, it is worth the premium.
Is an electric wok worth it if I already have a stove?
For a lot of people, yes. An electric wok gives you a proper deep, sloped cooking surface with even heat that a flat stovetop pan cannot match, it frees up a burner, and it can be carried to the table for shared hotpot or stir-fry nights. It is especially worth it if you have no gas, cook Asian food regularly, or want a big-batch family stir-fry in one go. If you only stir-fry occasionally, the budget Healthy Choice makes it an easy, low-cost yes.
Is an electric wok any good?
Yes, for everyday cooking. The heat is even across the whole bowl instead of only where a flame touches it, you set a temperature on a dial rather than guessing, and it needs nothing but a power point. The one honest limit is wok hei, the smoky char a commercial gas burner produces, which no benchtop appliance reaches. The Breville the Hot Wok and Steam gets closest because its cast aluminium recovers heat fast.
What is the best electric wok in Australia?
For most kitchens the Sunbeam DiamondForce at about $129: a 7.5L bowl on a 2400W element with a durable diamond non-stick coating and a steaming rack in the box, which is enough for dinner for four or five in one go. If you want real searing heat, the Breville the Hot Wok and Steam at about $340 is the pick. If you just want to try one, the Healthy Choice 4.5L at about $50 does the job.
Can you use a wok on an electric stove?
A flat-bottomed wok, yes. A round-bottomed carbon steel wok, no, because it will not sit flat on a solid element or a ceramic top and only the very centre gets hot. Induction is stricter still: the wok has to be flat and magnetic. That mismatch is the usual reason Australians buy an electric wok instead, since it brings its own sloped bowl and its own element.
Do electric woks use a lot of power?
They draw a lot while they are heating and very little once they hold temperature. The Sunbeam and the Breville are 2400W, which is close to the limit of a single 10 amp Australian power point, and the budget Healthy Choice is 1500W. Give a 2400W wok its own power point rather than sharing a board with a kettle or a toaster. A 20 minute stir-fry costs only a few cents.
Is a stainless steel electric wok better than non-stick?
They suit different cooking. Stainless steel and cast aluminium bowls, like the one in the Breville, take and hold much higher heat, which is what browns meat properly, and they survive metal utensils. Non-stick bowls like the Sunbeam DiamondForce release egg and noodles without oil and wipe clean in seconds, but the coating wears out eventually and does not like being run flat out. Sear often, choose metal. Cook weeknight noodles, choose non-stick.
