Without a wok, the closest match is a wide sauté pan with high sides; its large surface lets ingredients spread into a thin layer, which roughly mimics the fast, high-heat cooking a wok is built for. Its sides are not as steeply curved as a wok's though, so ingredients can spill out more easily while tossing.
A wok's real advantage is the intense heat it concentrates at its narrow base; a flat pan spreads that heat out, which is why adding ingredients in small batches makes a real difference.
How does a wide sauté pan stand in for a wok?
A wide pan heated on the highest setting reaches a high temperature quickly, coming close to the fast cooking effect a wok is meant for. The wider the base, the thinner the ingredients spread, favouring browning over steaming.
Since the pan's sides are straight rather than sloped, tossing with a spatula takes over the job a wok's flick of the wrist would normally do; it becomes second nature after a few tries.
Why should ingredients go in in batches?
Dropping too much into the pan at once drops the temperature fast, and ingredients end up steaming in their own juices instead of browning. Adding things in small batches lets each piece stay in direct contact with the hot surface.
When meat and vegetables are cooking in the same dish, sear the meat briefly first and set it aside, then bring it back once the vegetables are done.
Can a cast iron pot replace a wok?
A cast iron pot holds heat for a long time similar to a wok, but its narrow, deep base makes tossing and flipping harder. It suits slow, low-heat dishes better than anything relying on quick tossing.
For recipes that call for a fast sauté, a wide pan is the better choice, shortening how long ingredients take to brown.
Why is a wok hard to use on an induction hob?
A traditional wok's rounded base does not sit flush against a flat induction surface, so it heats slowly and unevenly, with the centre overheating while the sides stay cool. Even a flat-bottomed wok will not distribute induction heat as evenly as a dedicated wok burner would.
That is why a flat sauté pan gives more consistent results on an induction hob than even a flat-bottomed wok does.
How should the oil amount change in a substitute pan?
In a wok, oil pools at the centre so a small amount goes a long way; in a flat pan the oil spreads across the whole surface, so a bit more is usually needed, or the edges dry out and start sticking. An extra tablespoon or two usually closes that gap.
Making sure the pan is genuinely hot before adding the oil lets it heat quickly and brown the food without sticking.
In short
A wide sauté pan is the closest fit when there is no wok; adding ingredients in small batches and preheating the pan well recreate a wok's intense heat to some extent.
On induction hobs, a flat pan heats more evenly than even a round-bottomed wok would; the oil amount should also go up slightly to cover the pan's wider surface.