The Effect of Wok Size and Handle Angle on the Maximum Acceptable Weights of Wok Flipping by Male Cooks

Abstract

A wok with a straight handle is one of the most common cooking utensils in the Asian kitchen. This common cooking instrument has seldom been examined by ergonomists. This research used a two-factor randomized complete block design to investigate the effects of wok size (with three diameters -36 cm, 39 cm and 42 cm) and handle angle (25°, 10°, -5°, -20°, and -35°) on the task of flipping. The measurement criteria included the maximum acceptable weight of wok flipping (MAWF), the subjective rating and the subjective ranking. Twelve experienced males volunteered to take part in this study. The results showed that both the wok size and handle angle had a significant effect on the MAWF, the subjective rating and the subjective ranking. Additionally, there is a size-weight illusion associated with flipping tasks. In general, a small wok (36 cm diameter) with an ergonomically bent handle (-20° ± 15°) is the optimal design, for male cooks, for the purposes of flipping.

The Ergonomic Design of Bent-Handled Wok for Female Cooks’ Wok Flipping Task

“…In this experiment, beside two conventional straight-handled woks (upward 10 ˚ and 25˚)were used, three bent-handled woks (downward -5˚, -20˚ and -35˚) were modified from the conventional wok. In addition, to prevent the stove fire burn the hand when holding the downward handle, the base of wok handle were bent upward vertically as shown in Fig 1. Therefore, the experimental woks used in this study were different from those of used in Wu et al (2011), and had obtained a prize of utility model patent. Finally, to test the effect of the wok size and size-weight illusion on the maximum acceptable weight of the flipping task, according to a simple survey among housewives, the three most preferred wok sizes (33 cm, 36 cm and 39 cm) were used.…”

“…Fifteen size and angle combinations were used in the experimental conditions. The experimental task was the same as Wu et al (2011). The criteria measures were the maximum acceptable weight of flipping (MAWF), wrist angle(palmar flexion/extension and radial/ulnar deviation), and the subjective rating under various flipping task conditions.…”

“…However, their ergonomic properties have not been thoroughly studied. Though the culinary spatula has been studied (Hsu et al, 1994;Wu & Hsieh, 2002;Wu et al, 2015) the conventional wok with a straight handle has seldom been ergonomically studied (Wu et al, 2011). Wu et al (2011) investigated the effects of wok size and handle angle on the task of flipping by male cooks.…”

“…Though the culinary spatula has been studied (Hsu et al, 1994;Wu & Hsieh, 2002;Wu et al, 2015) the conventional wok with a straight handle has seldom been ergonomically studied (Wu et al, 2011). Wu et al (2011) investigated the effects of wok size and handle angle on the task of flipping by male cooks. The results showed that both the wok size and handle angle had a significant effect on the maximum acceptable weight of wok flipping, the subjective rating and the subjective ranking.…”

“…However, it is not clear if these results apply to female cooks. In addition, the wok handle designed by Wu et al (2011) is to bend down the handles purchased in the market at different angles. Because the handle is bent too low, the handle would touch the ground surface, and the user hand might easily get burned by the stove.…”