12 or 14 inch would probably be best. The bigger woks are a bit uh, large.

It all depends on how much wok cooking you are planning to do, how experienced you are, and how many people you typically cook for. I would avoid anything stainless steel. The most "traditional" types are cast iron and carbon steel. Personally, I'd never buy a non-stick wok because the point of a wok is very intense heat and that's not something most non-stick pans can take a lot of.

With regard to size, it's really up to you and most any size would work fine. I've used 13-14" woks on a BS cooktop (drop-in) which I modified to be similar to the removal of the center grate on the range but the size might be a bit different. Personally, I prefer the 16" size just for flexibility of cooking larger quantities when necessary. 16" woks are a bit heavier and harder to handle but if you're just starting out, I doubt you'll be "tossing" in the wok right away (or ever given that this is in the home). I wouldn't suggest anything larger than 16".

There's a place in San Francisco that imports woks direct. They have a wide variety and a decent website. They do have a store so if you live nearby, you can visit them physically. They carry loads of cooking utensils that you probably won't find in many other stores. Also, they have a huge stock that isn't even on their website. Call them and ask for what you want. I picked up one of their special hand hammered woks (reg. $25) for $15 because it had a cracked but serviceable handle. She even went to the back to locate a few more for me to look at since I was pretty specific about what I was looking for.

Here is a link that might be useful: The Wok Shop...

I have a couple of 14" woks from The Wok Shop. I checked out a 16" wok from the local Asian market and found it to be too large for use in home. If I had an outdoor wok burner, the 16" might be a better fit.

The two woks I have are hand hammered, one with dual loop handles and one with a wood handle extension. I prefer the extended handle as it is easier to flip the food.

If you season it properly, food will slide right out without any sticking. I didn't season my first one properly (although I tried) and ended up having to sand it down to bare metal and reseason.

Here's some pictures of the seasoning process, which I've spent many hours doing and think I practically have down to an art. I've tried just about all the techniques you find online and can provide details about the ones that worked best for me, if you're interested.

I'll bite!!! What seasoning method have you decided is best? And I'd love some details.

I've ordered Wok Shop woks for two of my sons as Xmas gifts and they've been well liked.... now I need one for myself!

The instructions that came with the wok and The Wok Shop's how-to video on YouTube didn't work well for me. It created a rough, sticky patina that flaked off. There's a video by Poh's Kitchen on YouTube that details a technique that worked better. You don't have to do it as thoroughly as I am, you can let it build a season over time, but I wanted a well seasoned wok in one day.

First, clean the residue out of the wok by filling it with salty water and boiling for a few minutes. This removes most of the residue, but leaves some clumps around the top. Not a big deal, just scrub it with some steel wool and dry it off. The clumps are minor and will burn away over time.

Turn the burners up to high and hold the wok over the flame until it turns a silvery blue, and continue to move it around until the whole thing changes color. With the wok scalding hot, use a pair of tongs and folded up paper towels to wipe the inside of the wok down with a thin layer of peanut oil, which will start smoking. After it's fully wiped down, turn the heat down to medium and keep moving the wok around for 15 minutes or so to kind of let it burn in.

Then turn the heat off and let it cool. Once it's cooled, wipe it down with another thin layer of peanut oil, and then turn the heat back up until it's smoking again. If you look closely at this point, you can see the oil forming droplets and retreating away from the heat source. I found that if you get the right balance of heat, the oil droplets will retreat a bit and then spread out into a thin, flat layer, darken, and appear to solidify. I watched it closely, but you don't have to get that picky about it, you can just keep moving it around and repeating the cooling, oiling, and reheating process.

Repeat this process as many times as you want (I did it five times), then use the Wok Shop's technique of coating with oil and putting it in the oven at 400 for 20 minutes. Take it out, cool, and repeat--the 2nd time turning the wok upside down. This helps smooth out the inside coating.

You could call it quits at this point, but I did the burner method a couple more times. I was going for the equivalent of several weeks of wokking in just one day. Once I was done, I put a bit more peanut oil in, chopped up some onions, and stir fried them until they were charred. The onions slid around effortlessly without sticking. Cleaning the wok was as simple as running it under water and wiping it down. It cooks completely differently than my first wok did using only the Wok Shop's method.

The surface should be shiny, smooth, and slick. A bit of seasoning will come off the first few times you use it. That's fine, just rinse clean, dry, and wipe it down with a thin layer of oil before putting it away. Just keep using it regularly and the patina will stay in good shape.

TL;DR - YouTube "Wok Seasoning" and do the Poh's Kitchen method three to five times. Then do the Wok Shop's method a couple times. Then do the Poh's Kitchen method another time or two. Then stir fry some onions. Rinse and wipe.

I bought the 16" hand hammered pow wok from The Wok Shop (the link Amcook provided) and seasoned it according to their directions-- green onions and all. That process worked fine for me.

I opted not to get a wooden handle because I didn't want any possibility of having it come out while flipping the wok.

The 16" wok fits very nicely on the 48" BS. I used it yesterday to make Szechuan green beans and then fry up some Thai style fish cakes. Couldn't have asked for better performance from the range or the wok.

The wok is actually dang impressive. We have a pot filler over our range which I really wanted for wok cooking. Just like they have in the restaurants! Once the food is flipped out onto the plate I just drop some water into the smoking hot wok, swish it around with the $4 bamboo brush, dump out the water and put it away when it's dry.

-Stooxie