Since carbon steel and cast iron woks are both mainly made of iron, they can be used on any stovetop, including induction. However, there are other reasons why you may not want to use a wok on an induction range. First, induction ranges are usually covered in a ceramic glass coating. This smooth surface isn’t ideal for round-bottomed woks, which will have difficulty staying in place. You can use a wok ring to keep it in place, though when the pan isn’t in contact with the cooking surface, it has a harder time heating up. Flat-bottomed pans are also available, though this poses a problem too. Since the sides of the wok are so tall, they are often too far away from the induction stove’s heating element. The result is an under-heated wok.