1. From the structural point of view, a three-hole wok is generally a pan, and a four-hole wok is mostly a round bottom or a semicircular bottom.

2. Functionally, the heating of three-hole wok is more uniform, while the firepower of four-hole wok tends to be concentrated. Therefore, the three-hole wok is suitable for cooking on an induction cooker or with a small fire, while the four-hole wok is more suitable for cooking with an open fire and a big fire.

3. Three-hole wok is made of advanced heat conducting materials, which can heat quickly and evenly. Besides frying food, it is also suitable for cooking methods such as baking, baking, steaming and baking. Four-hole wok is generally used in flame-heated stoves, which limits the scope of use to some extent.