While woks generally originated in China, a "Thai wok" often refers to a round-bottomed wok, sometimes with slightly shallower sides compared to very deep Chinese woks. This 12-inch diameter model would be a relatively compact size, suitable for individuals, couples, or small families. The classic rounded bottom is crucial for authentic stir-frying. It allows heat to distribute evenly across the entire surface, ensuring quick and efficient cooking. It also facilitates the "wok hei" effect (the unique smoky aroma and flavour imparted by high heat cooking) on gas stoves. For electric or induction cooktops, a wok ring or a flat-bottomed variant might be necessary to ensure stability and proper heat transfer, though traditional Thai woks are typically round.