What is Reddit's opinion of 16 inch Carbon Steel Hand Hammered Wok (wok ring not included)?

From 3.5 billion Reddit comments

I wouldn't recommend a wok for use on an electric stove. They don't get hot enough to properly sear...even a gas stove really isn't hot enough if you want that delicious wok hai flavor.

I use an outdoor propane burner for mine (a turkey fryer). It gets screaming hot and works like a champ.

As far as a wok, DO NOT get Teflon please...it will get in your food and slowly poison you. I got my wok on Amazon for $37 https://www.amazon.com/Carbon-Steel-Hammered-Wok-included/dp/B00012F3HC

Once you get it seasoned it's basically nonstick without the poisonous Teflon. Just make sure you google how to season it.

My rice cooker is a zojirushi neuro fuzzy we received as a wedding gift 16 years ago. We use it 1-2x per week and it still works like a champ. Not sure of the price as it was a gift but I highly recommend it.

I'll assume you have a gas stove at home. It's a definite requirement. Electric doesn't cut it unless you have induction (but then you either need a special pair of induction wok and cook top).

I've used a bunch of woks, and none of them were high end. They're all cheap (under $40US each in Canada ... US is probably even cheaper). You just need one that's thin (not cast iron or anything like that), with a handle and don't get non-stick. There are two main options, flat bottom and round bottom. Round bottom is better an it's completely smooth and wok cooking involves constantly moving the food around (as temperatures are very high)... and the edge introduced by a flat bottom wok impedes this. People get flat bottom so that the wok can sit flat on a conventional cook-top. A better option is to get a round bottom wok with a ring.

The important thing with a wok is seasoning it nicely so that food doesn't stick with the high heats involved, and the maintenance (rust prevention). Good all around video on wok care.