Instruction: Answer the given question by extracting information from the supporting document.

Input:
Question: Does the carbon steel work well with ceramic cooktops?
Document: I noticed how the unit flexes easily. When heated on my electric stovetop the bottom warped as soon as it got hot and the unit wobbled. This also caused the heat to be very uneven; only heating a small area on the 'flat' bottom that was still in contact with the stove.I don't think this is going to work well for stir frying.
Joyce Chen Carbon Steel WokWok was a big hit as Christmas present! It is exactly as expected. Thank you.
Look for youtube videos that show how to properly clean & season a carbon steel wok. Now you're ready to wok & roll!
It's more of a stationary wok but the handles are solid and function all the same.3) Treating is a pain but a necessary step for all carbon steel woks. Treating this one is no different than any others.
Carbon Steel is the way to go - don't bother with non-stick coating. It will just scrape off and you will end up eating it. It takes some time to properly season the wok but after you do you won't need to scrub or wash it ever again. Just rinse with hot water and wipe out with a towel. Then apply some oil and you're done.
This wok is just too thin; the metal is only 1.5mm. When you lift this wok by the handle, the metal around the joint flexes and stresses, and after just a few weeks, it's already bent out of shape. I have tossed it, and purchased another carbon-steel wok with wall thickness of 2.0mm. If you're looking for a carbon-steel wok, you're on the right track. Just buy one with 2.0mm metal.
Stay away from the "high-end" name brands (and prices) that we're used to seeing as carbon steel will run circles and wok wonders for your stir-fry meals compared to the fancy-shmancy anodized aluminum or stainless tri-layered designer woks. It's why your favorite Chinese restaurants have always used and continue to use carbon steel for their delicious entrees. Simple is healthy.
Okay, this makes me a little chagrined to admit--after boo hoo-ing mass marketed Joyce and Helen Chen woks for years--but this Classic model wok has become my favorite wok. I am a stir fry fanatic and have seasoned and used over 15 woks (both carbon steel and cast iron) over the last 7 years, and this one really stands out for me. First off--I love the feel of the handle and its length.
)However this wok is far from perfect--it is made of rather THIN steel, 1.5mm, but like a lot of flat bottom woks it does have a thicker padding of steel on the flat bottom area to hold more heat--to make it that much more effective on weaker stoves (particularly electrical coil stoves). I have used it on my powerful outdoor propane wok burner as well as on my electrical coil stove, and it does well on both.
Flat bottoms work best for a gas burner. Very happy with the quality of the wok and transaction. Thank you.
Answer: absolutely does.