I have an electric stove. Many of the recipes from my Asian cuisine book call for a
Wok to be used rather than a typical flat based pan. Why is there so much stress on the type of pan when the purpose is to heat the ingredients? What different effect to the food is brought by the fact that the Wok has less surface area contact with the stove surface and that it has a cone like shape? I could understand the reason if it is because someone works with a fire / gas stove.
I can imagine a type of layering of ingredients where the amount of ingredients differs in quantity eg. meat and carrots at the bottom and cabbage on top and that these must cook at different temperatures. Are there recipes such as this? or are there different reasons for this?
Since I am a bit confused I offer anyone to edit this question to be more concise to inspire answers describing why a wok may be better for certain recipes