I've a flat electric hob (the gets-very-hot type, not induction) upon which I cook.
When using my wok (which is flat-bottomed) I place it on the largest ring, but obviously the pan only covers a relatively small potion of the ring. I hadn't really thought about it, but for some reason yesterday I was cooking away and it dawned on me maybe the smaller rings would work better.
Do the larger rings normally produce more thermal energy, or the same amount just more spread out?
Would it be better to use the ring that is about the same size as the base of the pan?