I'm sure this question has been asked hundred time all ready, but yeah any help would be appreciated.
Stir frying on a electric stove top. Any tips on how to keep the pan hot?
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Think of a frying pan as a battery, but instead of storing and releasing electricity, it stores and releases heat. A thicker pan will store more heat.
Woks are usually thin guage carbon steel, and made for gas stoves, you rely on the poser of gas to keep your pan hot. Unless you have a very powerfull electric stove, or one that wraps around the walls of the wok, it's not really ideal
I am fairly certain this is why all the Asian grocery stores in my area sell portable butane burners and butane (btw, excellent price on the butane). Most of the cheaper ones do about 8k BTU which is about 20% more BTU than you could get from 1800 watts. The more expensive models can get up to 15k BTU.
If you are able to cook outside, consider using a turkey fryer burner or charcoal grill.