Instruction: Given a question and the related document, and generate the answer to the question based on the information provided in the document.

Input:
Question: Does this size wok cook enough stir fry to feed a family of four if rice is not served with it?
Document: I love this wok! I rarely cook without it! It is large enough to feed the whole family(which includes a teenage boy).
This wok is well made. The welds are quality &#8212; they don't look pretty, but they're sturdy. I use it on an electric range (sadly, not enough BTU's!). Now when I fry up some rice or do a stir fry, I don't need to worry about getting teflon in my diet.This particular wok is just thick enough on the bottom to absorb some heat from the range. This mitigates the low output of my electric burner somewhat (not much, but it's better than a traditional, thin wok).And yes, you have to season this pan and take care of it.
I love to cook. I also love to cook with high heat because of the speed of the cooking and also because of how fast the flavor can be infused. I had a wok from a different brand but after many years, the handle which was made out of wood entirely broke during our move. I was unsure of which size to get when I saw this on-line because our family had grown to five members, but the 14 inch was the right decision. We received the wok very quickly and in time for this year's Chinese Lunar New Year.
And if you shake and toss the wok like the pros do, this is much less important. Plus, because the thicker padded bottom holds a good deal of heat, you can afford to lift this wok off an electrical burner without losing too much heat (I've had thinner flat bottomed woks that once lifted off of electrical burners to toss and shake, lose way too much heat, and you can't get it back up to temp fast enough, and your stir fry then goes to slow-stewing hell).With high heat usage, this wok will warp on the flat bottom area--most flat bottom woks (and carbon steel skillets too) will do this.
The Wok Shop is very consumer oriented with helpful seasoning instructions, proper care, and use, and even includes a toy back scratcher. The wok is carbon steel. From my observation, the heat distribution is not as good as a cast iron wok, so the food needs to be constantly moving or it will burn on the bottom.It will make a big batch of stir fry, and when used for an outing in which I was the cook, the stir fry chicken and broccoli were a big hit, having folks coming back for seconds and thirds.
i got the 12 inches wok but its too small for my family so i decide to order the 14 inch. i enjoy using this wok looks like your real chef when your cooking,and the fried rice taste even better.well you have to season it 1st.and i did it good.so happy woking  in the kitchen.
I've been using a month so far that is still no sticky anymore by cooking meat or vegetable. The size is great for my family but it is little heavier than others.
I do have a problem keeping the handle tight and from sliding (turning) when holding it to pour out stir fry. A butterfly nut might help. But I like the wok.UPDATE.....I just needed to apply some elbow grease and the handled tightened up just fine....sorry if I misdirected anyone.
Stir frying is only done over very high heat. The whole idea is to cook at very high heat to quickly sear and cook food, stirring and tossing the food during the very short cooking period to prevent burning. Cooking at medium or medium high heat is not proper stir frying. What you want is a quick sear and finish...lower heat cannot do that. At high heat, flavors and moisture are retained.Cast iron woks take awhile to heat up. You could already be done stir-frying by the time it takes the cast iron wok to reach the high temperature used in stir-frying.
I used this for the first time tonight. I appreciated the directions for seasoning it, and was able to do so fairly easily. My only complaint is that as I was trying to heat up the sides, the handles got a little charred as I was trying to evenly season it. Not really a big deal, its a tool and not a rolls royce. ;) Other than that, I was able to deep fry and stir fry much quicker than the old wok i had. Looking forward to trying other recipes.
Answer: Oh yes, easily.