Seasoning a wok on the stove top is a convenient way to season a new wok - but any stovetop method of seasoning a new wok involves heating the wok to high temperatures (hotter than normal wok cooking temperatures), so you should be careful avoid getting burned during the wok seasoning process. We have found the salt seasoning technique is by far the best way how to season a new wok or re-season an old wok and strongly recommend that method over others.
The instructions here are for seasoning new steel or iron woks or re-seasoning steel or iron woks that have rusted or been disused for a long time. You can also clean and re-season a wok at any time, if it needs it. If you have a non-stick or electric wok, then DO NOT use these methods!