Citation

Lim V, Liu S, Wang W, Joines S. Proc. Hum. Factors Ergon. Soc. Annu. Meet. 2011; 55(1): 1706-1710.

Copyright

(Copyright © 2011, Human Factors and Ergonomics Society, Publisher SAGE Publishing)

DOI

10.1177/1071181311551355

PMID

unavailable

Abstract

The purpose of this study was to evaluate three Asian wok handles: one typical handle that is on the market, and two novel handles redesigned by the investigators. Typical woks for home use can cause wrist and forearm injuries because of the heavy weight, large size and unique cooking style associated with wok use. Redesigning the wok handle was considered one way to address this problem. The goal of the novel wok handle designs was to reduce physical effort, awkward posture and discomfort while cooking. By assessing the muscle activity, wrist posture, discomfort and preference during simulated cooking tasks using each of the three woks handles, it was possible to evaluate whether the redesigned wok handles perform better than the typical one. This study provided insight into wok handle design. Based on the data, we do not recommend the negative angled wok handle.

Language: en