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" ... It’s no wonder, then, that engineers have taken it upon themselves to optimize one of the heavier pieces of stovetop cookware: the wok. Using fried rice as the control dish, researchers Hungtang Ko and David L. Hu at Georgia Tech studied the techniques of restaurant workers to look at the mechanics behind wok cooking. For all of the home cooks creating substandard stirfries out in the world, cooking with a wok is actually quite difficult: a ballet of motion that keeps ingredients in motion and heating or searing at different temperatures and speeds as needed. A seasoned chef knows the hotspots of their instrument as well as a musician, and what areas will create the perfect sear or result in a sour note — or achieve wok hei, that ephemeral char on a well-prepared wok prepared dish that is a prized quality amongst connoisseurs of certain types of regional Chinese cuisine. ... "