may cook in small batches to overcome this problem so that the wok is still as hot as it can be, and to avoid "stewing" the food, instead. When cooking over gas stoves or open flame, it additionally allows for the splattering of fine oil particles to catch the flame into the wok; this is easily achieved when experienced chefs toss the wok and can be a demonstration of experience. For these reasons, cooking over an open flame is preferable to other types of stoves. Cooking with coated woks (e.g. nonstick) notably will not give the distinct taste of , which is partially imbued from previous cooking sessions. In practical terms, the flavor imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of . Aside from flavor, the texture of the cooked items and smell involved also describe . Other Asian pans In Indonesia, a wok-like pan is known as a or (also spelled , from Javanese language, from the root word meaning "steel"). In Malaysia, it is called a (small wok) or (big wok). Similarly in the Philippines, the wok is known as or in Tagalog, and it is called in Kapampangan, while bigger pans used for festivals and gatherings are known as . In India, a similar pan is called karahi. In Japan, the wok is called a . In South India, the Chinese wok became a part of South Indian cooking, where it is called the (literally, "Chinese pot" in Malayalam and Tamil). Wok stoves Traditional Woks were designed to be used over the traditional Chinese pit-style hearth () with the wok recessed into the stove top, where the heat is fully directed at the bottom of the wok. Round grate rings on the edge of the opening provide stability to the wok. There are two styles of traditional wok stoves. The same design aspects of these Chinese stoves can be seen in traditional Japanese stoves. The more primitive style was used outdoors or in well ventilated areas since hot gasses from the firebox exhaust around the wok. The more advanced style, found in better-off households, has a chimney and may be used indoors. These stoves are similar in design to modern rocket stoves. Pit stoves originally burned wood or coal but are now more typically