Edited sentence: By contrast, according to Cantonese cooking standards, low heat non-stick stir-frying is not stir-frying at all.By contrast, most Chinese home kitchens are designed with stir frying in mind.In the western world, remedies can be purchased such as specially designed vents to better direct the oil vapour out of the house.Many Western cooks on TV demonstrate stir frying on low heat with a small wok and a stirring motion comparable to tossing a salad.Most home kitchens in the West are poorly equipped to stir fry properly.Teflon woks also require the use of Teflon-safe utensils made of plastic or wood, which some traditional Chinese stir fryers deem are not as effective as metal utensils.The average kitchen is not designed to handle the large amount of oil vapour produced as a byproduct of proper stir frying.The kitchen itself is either in a separate building or in a room with access to the outside.The kitchen itself usually is lined with tile or brick for easy cleaning.The stove is usually separated from the rest of the kitchen and near a large window to allow proper ventilation.This is a western adaptation of stir frying, and is different from the traditional Chinese method.Those stir frying at home cannot achieve the same flavor as in restaurants because the wok is neither hot enough nor big enough to allow fast tossing.Western woks are also usually flat-bottomed to accommodate for western stove tops that are flat, where a round-bottomed wok would roll around.Western-marketed woks with non-stick coating are not considered appropriate for proper stir-frying because the Teflon coating usually disintegrates after exposure to high heat