A newer trend in woks is the electric wok, where no stove is needed. The typical racing woks are the ordinary round-bottomed Chinese pans, usually directly imported from China. Specialty equipment may be used, including salamanders, French tops, woks, tandoors, and induction burners. All of the company's food is cooked-to-order over high-heat burners using traditional woks. Flat-bottomed woks make sufficient contact to generate heat. The most common materials used in making woks today are carbon steel and cast iron. This has led to trash can lids, woks, and other items being used as "dishes". Two types of cast iron woks can be found in the market. Woks can also be made from aluminium. The handles for woks come in two styles&colon; loops and stick. Modified Chinese woks are used to make timed runs down an Olympic bobsled track. Less expensive woks have a higher tendency to deform and misshape. Most woks range from or more in diameter. There are competitions for one-person-woksleds and four-person-woksleds, the latter using four woks per sled.