In order to be used with modern stoves, many woks today come with a flat bottom, rather than a rounded one. Other models come with a metal ring to stabilize the base. Restaurants often have special gas stoves where the woks sit in a recess above the heating element, which prevents heat loss around the sides of the cookware.
It is also possible, though less than ideal, to use woks with electric stoves. Electric stoves usually do not reach the levels of heat that are needed for traditional wok stir frying or searing. However, woks can be used on lower heat for braising, steaming, and for cooking soups and rice.