{ "model": { "rank": 6369, "code": "thing-q208364", "model_id": "vr.tr.wok", "name": "wok", "purpose": "Enable an AI agent to recognise a wok, assess its cooking readiness and condition, and determine suitable heating, handling, cooking and care actions.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.OBJ", "industry": "", "version": "", "url": "/models/thing/q208364/", "tier": 2, "score": 61, "payload": { "layer": "wikidata", "aliases": [], "aliasCount": 0, "merged": 0, "knownIn": 61, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q208364", "url": "https://www.wikidata.org/wiki/Q208364", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T14:04:51Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.00950708, "turns": 1, "seconds": 144.2, "error": null }, "codex": { "seconds": 79, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.3\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a07c2b-869c-7c60-ad73-e8f55b4d7776\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: wok\nRegistry id: vr.tr.wok\nPlane / domain: PHY / PHY.OBJ\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\nA Vercy model say" } } }, "metaModel": { "id": "THING-Q208364", "registryId": "vr.tr.wok", "name": "wok", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.OBJ" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q208364/", "model": { "registry_id": "vr.tr.wok", "name": "wok", "purpose": "Enable an AI agent to recognise a wok, assess its cooking readiness and condition, and determine suitable heating, handling, cooking and care actions.", "definition": "A wok is a thin-walled, steeply flared East and Southeast Asian cooking pan, classically round-bottomed and of carbon steel or cast iron, whose geometry and rapid heat response are built for high-temperature tossing (especially Chinese stir-frying, chao) while remaining a general-purpose vessel for steaming, deep-frying, smoking, braising, and boiling.", "scope_statement": "This model owns the wok as a cooking vessel: its bowl geometry, construction, cooking surface, handles, heat-source interfaces, present condition and constraints on use and care.", "in_scope": [ "Bowl profile, base geometry, rim and usable capacity", "Body material, construction and cooking-surface treatment", "Compatibility with burners, cooktops and supporting rings", "Handle attachment, stability and handling constraints", "Cooking readiness, deterioration and care requirements" ], "out_of_scope": [ "Burner, stove and induction-hob operation and maintenance", "Recipes, ingredient properties and food safety assessments", "Standalone lids, wok rings, spatulas and steaming inserts as independently managed objects", "Kitchen ventilation and fire-suppression systems", "Cooking technique proficiency and operator training" ], "distinguishing_features": [ "Inspect whether the interior forms an open bowl with sides rising and flaring from a relatively small central cooking zone; a frying pan typically has a broader flat floor and more distinct sidewalls.", "Distinguish the interior bowl profile from the exterior base: a flat exterior contact patch does not by itself rule out a wok.", "Check whether the shape supports moving food between the central zone and sloping sides; a deep pot with mostly vertical walls offers a different working geometry.", "Use bowl geometry together with product designation and intended cooking actions to distinguish borderline stir-fry pans or shallow curved pans; handle count alone is insufficient." ], "characteristics": [ { "name": "Interior bowl profile", "kind": "category", "unit_or_values": "Continuously curved, flat central floor with flared sides, other, unknown", "why_it_matters": "Supports identification and determines how food, oil and utensils move through the vessel." }, { "name": "Rim diameter and bowl depth", "kind": "measurement", "unit_or_values": "Millimetres, with measurement locations recorded", "why_it_matters": "Describes working space and helps assess fit with storage, lids and cooking stations." }, { "name": "Exterior base geometry", "kind": "category", "unit_or_values": "Round, flat, other, unknown", "why_it_matters": "Constrains support arrangements and contact with a cooktop." }, { "name": "Flat contact diameter", "kind": "measurement", "unit_or_values": "Millimetres; not applicable for a fully rounded exterior base", "why_it_matters": "Helps assess stability and compatibility with a particular heating zone." }, { "name": "Body construction", "kind": "category", "unit_or_values": "Recorded material or material stack, manufacturing description if known, unknown", "why_it_matters": "Informs interpretation of heating behaviour, weight and permitted care." }, { "name": "Wall thickness", "kind": "measurement", "unit_or_values": "Millimetres at specified bowl locations, or unknown", "why_it_matters": "Helps distinguish vessels with similar dimensions but different heating and handling behaviour." }, { "name": "Cooking-surface system", "kind": "category", "unit_or_values": "Exposed metal, seasoning over metal, manufactured coating, enamel, other, unknown", "why_it_matters": "Determines which preparation, utensils and cleaning actions need to be checked." }, { "name": "Cooking-surface condition", "kind": "state", "unit_or_values": "Observed combinations of clean, wet, food residue, sticky film, uneven seasoning, corrosion, scratching, flaking or unknown", "why_it_matters": "Supports a decision to cook, clean, investigate or withhold the vessel from use." }, { "name": "Handle configuration and condition", "kind": "state", "unit_or_values": "Handle count, long or loop form, attachment type, material and observed looseness or damage", "why_it_matters": "Constrains lifting, tipping and tossing, especially under load." }, { "name": "Heat-source and support compatibility", "kind": "relation", "unit_or_values": "Specific cooktop, burner or support; verified compatible, incompatible, conditional or unknown, with evidence", "why_it_matters": "Prevents assuming that a wok suitable for one cooking station is suitable for another." }, { "name": "Empty mass", "kind": "measurement", "unit_or_values": "Kilograms", "why_it_matters": "Helps assess whether loaded lifting or tossing is practical for a particular operator." }, { "name": "Current thermal condition", "kind": "state", "unit_or_values": "Measured temperature in degrees Celsius at a stated location and time, or hot, cooling, cool or unknown", "why_it_matters": "Gates handling, storage and care actions." } ], "affordances": [ "Select and position the wok on a compatible heat source and support.", "Heat the vessel within verified constraints for its body, surface and handles.", "Stir, turn and move food between the bowl centre and sloping sides.", "Lift, tip or toss contents when handle integrity, load and operator capability permit.", "Fit a compatible lid or insert for a supported cooking task.", "Clean, dry, season where applicable, and assess damage before further use." ] }, "sources": [ { "id": "wikipedia-wok", "title": "Wok", "url": "https://en.wikipedia.org/wiki/Wok", "what_it_supports": "Form, materials, Chinese and regional names, cooking techniques (stir-fry, steam, deep-fry, smoke), and distinction from related pans.", "url_status": "live" }, { "id": "young-breath-of-a-wok", "title": "The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore", "url": "", "what_it_supports": "Cantonese restaurant practice, wok hei, carbon-steel seasoning and care, round-bottom versus Western adaptations; Grace Young and Alan Richardson, Simon & Schuster, 2004." }, { "id": "lopez-alt-the-wok", "title": "The Wok: Recipes and Techniques", "url": "", "what_it_supports": "Home-kitchen heat limits, carbon-steel versus other materials, flat-bottom use on Western ranges, and technique-driven measurements of heat and size; J. Kenji López-Alt, W. W. Norton, 2022." }, { "id": "britannica-wok", "title": "wok", "url": "https://www.britannica.com/topic/wok", "what_it_supports": "Concise specialist description of the vessel as a Chinese cooking pan and of its principal uses.", "url_status": "blocked" } ], "structure": { "bundles": [ { "id": "bowl-identity-and-working-space", "name": "Bowl identity and working space", "description": "The geometry that identifies the vessel and defines its usable cooking space.", "rationale": "A wok cannot be identified or selected reliably from its name, diameter or handle arrangement alone.", "layers": [ { "id": "wok-form-boundary", "name": "Wok form boundary", "description": "Evidence that the vessel belongs to this model rather than a neighbouring pan or pot model.", "findings": [ { "id": "bowl-profile-identification", "name": "Bowl profile identification", "description": "Record the interior curvature, central floor and side flare together with any documented product designation.", "questions": [ { "text": "Does the interior rise from a small central zone into flared sides, or does it primarily present a broad floor or vertical walls?", "kind": "definition", "id": "bowl-profile-identification-q01" }, { "text": "What evidence resolves classification when the vessel is sold as a stir-fry pan or has an unusually shallow bowl?", "kind": "boundary", "id": "bowl-profile-identification-q02" } ] } ] }, { "id": "usable-bowl-space", "name": "Usable bowl space", "description": "Dimensions and task-dependent space for containing and moving food.", "findings": [ { "id": "capacity-and-movement-room", "name": "Capacity and movement room", "description": "Separate measured dimensions and brimful capacity from the working load appropriate to a particular cooking action.", "questions": [ { "text": "What are the rim diameter, depth and measured capacity, and how was each measured?", "kind": "measurement", "id": "capacity-and-movement-room-q01" }, { "text": "For the proposed cooking action, is there enough free space to stir or toss without contents crossing the rim?", "kind": "action", "id": "capacity-and-movement-room-q02" } ] } ] } ] }, { "id": "heat-path-and-cooktop-fit", "name": "Heat path and cooktop fit", "description": "How the wok receives heat and sits on its intended cooking station.", "rationale": "The relationship between bowl curvature, base construction and heating equipment determines whether a particular setup is usable.", "layers": [ { "id": "body-and-heat-response", "name": "Body and heat response", "description": "Construction evidence and observed heating behaviour across the bowl.", "findings": [ { "id": "construction-and-heating-evidence", "name": "Construction and heating evidence", "description": "Record body materials, thickness and any observed centre-to-side heating differences without deriving performance from appearance alone.", "questions": [ { "text": "What identifies the body material, layer construction and thickness at the centre and sides?", "kind": "provenance", "id": "construction-and-heating-evidence-q01" }, { "text": "Under the intended heating setup, what temperature differences or heating delays have actually been measured across the bowl?", "kind": "measurement", "id": "construction-and-heating-evidence-q02" } ] } ] }, { "id": "base-and-support-interface", "name": "Base and support interface", "description": "Compatibility of the exterior base with a specific heating zone and support.", "findings": [ { "id": "supported-heating-setup", "name": "Supported heating setup", "description": "Record the actual cooktop and any ring or stand, including contact, clearance and stability constraints.", "questions": [ { "text": "Is compatibility with this particular cooktop documented or tested, including induction requirements where relevant?", "kind": "provenance", "id": "supported-heating-setup-q01" }, { "text": "Does the wok sit securely in the proposed setup without rocking, sliding or interfering with the heat source?", "kind": "action", "id": "supported-heating-setup-q02" } ] } ] } ] }, { "id": "cooking-surface-and-readiness", "name": "Cooking surface and readiness", "description": "The food-contact surface system and its condition before cooking.", "rationale": "Exposed metal, seasoning and manufactured coatings require different decisions about preparation, utensils and deterioration.", "layers": [ { "id": "surface-system-identification", "name": "Surface system identification", "description": "Identify the intended cooking surface and distinguish it from temporary or unwanted films.", "findings": [ { "id": "surface-treatment-evidence", "name": "Surface treatment evidence", "description": "Record whether the surface is exposed metal, seasoned or coated, and retain uncertainty about visually ambiguous films.", "questions": [ { "text": "What product information or inspection evidence identifies the cooking surface and any factory-applied treatment?", "kind": "provenance", "id": "surface-treatment-evidence-q01" }, { "text": "Is the observed film intended seasoning, a manufactured coating, shipping protection or accumulated residue?", "kind": "boundary", "id": "surface-treatment-evidence-q02" } ] } ] }, { "id": "surface-condition-assessment", "name": "Surface condition assessment", "description": "Evaluate visible or documented surface changes before selecting a cooking or care action.", "findings": [ { "id": "surface-readiness-decision", "name": "Surface readiness decision", "description": "Record residue, corrosion, scratching and flaking by location and extent, then connect observations to applicable care guidance.", "questions": [ { "text": "Where are residue, corrosion, scratches or detached surface material present, and how extensive are they?", "kind": "measurement", "id": "surface-readiness-decision-q01" }, { "text": "Does the identified surface system permit cleaning or re-seasoning, or does the observed damage require further assessment before use?", "kind": "action", "id": "surface-readiness-decision-q02" } ] } ] } ] }, { "id": "handling-and-cooking-actions", "name": "Handling and cooking actions", "description": "How the wok can be manipulated and used with utensils or fitted accessories.", "rationale": "A wok's bowl, mass and handles jointly determine whether stirring, tipping or tossing is practical.", "layers": [ { "id": "loaded-handling", "name": "Loaded handling", "description": "Grip, attachment integrity and thermal constraints during manipulation.", "findings": [ { "id": "handle-and-load-readiness", "name": "Handle and load readiness", "description": "Assess the intended grip and movement using handle condition, current temperature and expected loaded mass.", "questions": [ { "text": "Are the long and loop handles, where present, secure and free of observed cracking or attachment movement?", "kind": "measurement", "id": "handle-and-load-readiness-q01" }, { "text": "Given the loaded mass, grip temperature and available hand protection, can the operator carry out the proposed lift, tip or toss?", "kind": "action", "id": "handle-and-load-readiness-q02" } ] } ] }, { "id": "bowl-tool-and-accessory-fit", "name": "Bowl, tool and accessory fit", "description": "Functional compatibility with utensils, lids and inserts used in the proposed task.", "findings": [ { "id": "task-interface-compatibility", "name": "Task interface compatibility", "description": "Record whether tools reach the curved cooking surface and whether accessories fit without unstable seating or surface damage.", "questions": [ { "text": "Can the selected utensil follow the centre and sloping sides, and is its contact material permitted for this surface?", "kind": "action", "id": "task-interface-compatibility-q01" }, { "text": "Does the proposed lid or insert seat securely with the required clearance from handles and contents?", "kind": "boundary", "id": "task-interface-compatibility-q02" } ] } ] } ] }, { "id": "care-and-serviceability", "name": "Care and serviceability", "description": "Material-specific care and decisions about continued use after deterioration.", "rationale": "Readiness depends on preserving the wok's surface and geometry while distinguishing recoverable conditions from unresolved damage.", "layers": [ { "id": "care-process-selection", "name": "Care process selection", "description": "Choose cleaning, drying, seasoning and storage actions supported by the identified construction.", "findings": [ { "id": "compatible-care-actions", "name": "Compatible care actions", "description": "Connect care instructions to the actual surface, handles and thermal condition rather than applying one universal wok routine.", "questions": [ { "text": "Which instructions establish permitted cleaning agents, abrasives, soaking, dishwasher use and seasoning procedures for this wok?", "kind": "provenance", "id": "compatible-care-actions-q01" }, { "text": "What cleaning, drying or surface-maintenance action is needed before storage or the next cooking task?", "kind": "action", "id": "compatible-care-actions-q02" } ] } ] }, { "id": "damage-and-return-to-use", "name": "Damage and return to use", "description": "Assess changes that affect containment, stable support or secure handling.", "findings": [ { "id": "serviceability-after-damage", "name": "Serviceability after damage", "description": "Record cracks, leaks, base deformation and failed attachments, along with evidence supporting repair or return to use.", "questions": [ { "text": "Has the bowl developed cracks, leaks or deformation that changes containment or seating on its intended support?", "kind": "measurement", "id": "serviceability-after-damage-q01" }, { "text": "What evidence is required to accept a repair or return this specific wok to use?", "kind": "action", "id": "serviceability-after-damage-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Round-bottom carbon-steel wok (Cantonese restaurant form, used on a pit or ring burner)", "Flat-bottom carbon-steel wok (Western gas, electric, ceramic, and induction cooktops)", "Cast-iron wok (slower to heat, more thermal mass, often two loop handles)", "Hand-hammered (pow) carbon-steel wok versus machine-spun smooth-wall wok", "Two-ear / loop-handle wok versus long-handle wok (sometimes with a helper handle)", "Stainless-steel wok", "Nonstick-coated (PTFE or ceramic) wok", "Electric / self-heating wok appliance" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of wok this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-identifiers", "name": "Identifiers and schemes", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "scheme": "English Wikipedia title", "value_or_pattern": "Wok", "note": "The cookware article; use this sitelink to recover the Wikidata item rather than relying on an unreverified Q-id." }, { "scheme": "Chinese character (Cantonese source of the English loanword)", "value_or_pattern": "鑊", "note": "Jyutping wok6; traditional character for the Cantonese pan." }, { "scheme": "Chinese name (Mandarin, stir-fry wok)", "value_or_pattern": "炒锅 / 炒鍋", "note": "Pinyin chǎoguō; 锅/鍋 (guō) is the broader pot/pan term and is not wok-specific." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of wok this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Regulation (EC) No 1935/2004 (European Union) - framework law for materials and articles intended to come into contact with food, including metal and coated cookware.", "GB 4806.9 (China, National Health Commission) - national food-safety standard for metal materials and articles in food contact; coated woks also fall under the GB 4806 coatings parts.", "FDA 21 CFR Parts 175 and 177 (United States) - food-contact coatings and polymers used on nonstick woks.", "NSF/ANSI 2 (NSF International / ANSI) - food equipment hygiene requirements applied to commercial kitchen vessels and, separately, to wok ranges as food-service equipment.", "California Proposition 65 (State of California) - warning and listing regime often triggered by chemicals in coated cookware (not a product standard, but it governs retail labelling of many consumer woks in the US)." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of wok this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Stir-frying meat, vegetables, rice, and noodles in Chinese home kitchens and in Cantonese restaurant wok stations over high-output jet burners (the setting associated with wok hei).", "One-pan sequence cooking in the same vessel: deep-frying, then stir-frying, or steaming on a rack under a lid, or hot-smoking with a covered wok.", "Hawker and street-food cooking across Southeast Asia (noodles, fried rice, water spinach, and similar high-heat dishes).", "Western home use of flat-bottom carbon-steel or nonstick woks on domestic gas, electric, and induction cooktops, often sold as a set with lid and steamer insert." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of wok this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "quantity": "Rim diameter (home)", "typical_range": "30-36", "unit": "cm" }, { "quantity": "Rim diameter (restaurant / banquet)", "typical_range": "36-60", "unit": "cm" }, { "quantity": "Carbon-steel wall thickness", "typical_range": "1.5-2.5", "unit": "mm" }, { "quantity": "Empty mass (typical 30-36 cm carbon-steel wok)", "typical_range": "1.0-3.5", "unit": "kg" }, { "quantity": "Cooking-surface temperature during stir-fry", "typical_range": "200-400", "unit": "°C" }, { "quantity": "Restaurant wok-burner power", "typical_range": "20-50", "unit": "kW" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of wok this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Flash rust on carbon steel or cast iron if the pan is washed and left wet, or if seasoning is stripped.", "Loss of seasoning and sticking; aggressive detergents, dishwashers, and long acidic cooks all strip the polymerized-oil film.", "Thermal warping, especially of thin flat-bottom woks on electric coil or poorly matched induction zones.", "Handle or rivet loosening under repeated tossing and thermal cycling.", "Oil-fire and severe burns: the thin, uninsulated body and restaurant-level heat make overheated oil and accidental contact common hazards.", "PTFE-coated woks can degrade at stir-fry temperatures; overheating risks coating breakdown and polymer-fume fever, and such coatings are a poor match for true high-heat wok cooking.", "On domestic electric or low-BTU gas ranges the vessel does not fail, but the intended technique does: food steams instead of searing because the burner cannot recover heat." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of wok this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Cantonese 鑊 (wok) names the round-bottom restaurant pan; Mandarin speakers more often say 炒锅 (chǎoguō) and northern home pans may have a flatter bottom than the Cantonese pit-burner form.", "Round-bottom woks remain standard where pit burners or wok rings are common (southern China, Hong Kong, much of Southeast Asia); flat-bottom woks dominate Western retail for glass-ceramic and induction cooktops.", "Related local names and shapes: Malay/Indonesian kuali, Thai krata, Vietnamese chảo, Japanese chūka nabe (中華鍋). These overlap the wok category but are not always the same object in trade.", "US and European consumer 'woks' are frequently nonstick, lidded, and sold with a steamer rack; that retail object is only loosely the same tool as a carbon-steel restaurant wok." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of wok this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "name": "Frying pan / skillet", "difference": "Shallower flare and a large flat floor built for contact searing and flipping, not continuous tossing up the wall; a wok's usable cooking surface is the curved side as much as the bottom." }, { "name": "Kadhai / karahi", "difference": "Indian/Pakistani hemispherical pan, typically two loop handles and often thicker; used for deep-frying and wet curries. It is routinely marketed as an 'Indian wok' but is a separate vessel with a different handle and heat tradition." }, { "name": "Sauté pan", "difference": "Straight (or nearly straight) sides and a lid-oriented design for deglazing and reduction; it does not present a steep curved wall for tossing." }, { "name": "Paella pan (paellera)", "difference": "Wide, very shallow, two opposed handles, built for a thin rice layer and socarrat, not for high-wall tossing." }, { "name": "Dutch oven / casserole", "difference": "Thick, lidded, high-mass pot for oven and long braise; opposite thermal behaviour to a thin carbon-steel wok." }, { "name": "Chinese claypot (sand pot)", "difference": "Porous earthenware for slow braise and claypot rice; not a high-heat tossing pan." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of wok this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Where should the registry boundary fall between a wok and a flat-bottomed stir-fry pan when designation and bowl geometry disagree?", "Should an integrated electrically heated wok remain within this model with a linked appliance model, or belong primarily to an appliance entry?", "Which source-backed criteria reliably distinguish seasoning, removable residue and damaged manufactured coating when product records are absent?", "What evidence is sufficient to establish compatibility for round-bottomed woks used with rings on particular cooktops?", "Which task-specific methods can establish usable load and return-to-use criteria without implying universal limits across wok materials and constructions?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 28 } }, "draft": { "generator": "vr.draft.v3", "status": "draft-generated", "researched": false, "archetype": "device, machine or tool", "method": "Written from the archetype playbook - what this kind of thing needs beyond identity and provenance - and from the structure that recurred across 6,333 models already researched by two engines. Applied to this entry by rule. No source was read for this thing and no claim here is researched. This entry carries no facets of its own, so they were inferred from its domain - a guess about a whole domain applied to one thing.", "facetsInferred": true, "nextPass": "A researcher replaces this draft with a sourced specification. Treat every sentence below as a proposal to argue with.", "purpose": "Give an agent a durable, checkable way to recognise a wok, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an AI agent to recognise a wok, assess its cooking readiness and condition, and determine suitable heating, handling, cooking and care actions.", "characteristics": { "substance": "material", "origin": "manufactured", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured" ], "distinguishingFeatures": [ "Described in 61 Wikipedia languages, which is a measure of how widely the thing is known, not of how important it is." ], "openQuestionsForResearch": [ "Which of the bundles below does a real task actually need, and which are ceremony?", "What does this thing have that the facets do not capture at all?", "Which neighbouring kind is most often confused with a wok, and on what evidence are they told apart?" ], "whatItIsMadeOf": "matter you can touch", "physicalCharacter": [ "Mobility varies between examples.", "Does nothing on its own; everything it does, something else did to it.", "These come from the domain this entry sits in rather than from the entry itself, so treat them as a first guess about the whole domain applied to one thing." ], "whatCanBeDoneWithIt": [ "observe it, measure it, record its state" ], "howItIsRecognised": [ "Recognised by form, by the arrangement of its controls, and by markings - a plate, a model number, a certification mark. Form alone rarely separates two models that do very different things." ], "relatedModels": [], "standing": "Described in 61 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one wok from another, and a wok from things that resemble it.", "rationale": "Recognition comes before every other claim. Without stable identity nothing else in the model can be trusted to be about the same thing twice.", "layers": [ { "id": "naming-and-identifiers", "name": "Names and identifiers", "description": "The names this thing goes by and the identifiers that survive translation and time.", "findings": [ { "id": "preferred-name-and-aliases", "name": "Preferred name, aliases and local names", "description": "Which name to use, which names mean the same thing, and which merely sound similar.", "questions": [ { "id": "preferred-name-and-aliases-q01", "text": "What identifies and describes the name of a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "preferred-name-and-aliases-q02", "text": "Who or what asserted this about the name of a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "preferred-name-and-aliases-q03", "text": "What may an agent decide or do once the name of a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "stable-identifiers", "name": "Stable identifiers and external keys", "description": "Identifiers that keep pointing at this kind of thing across systems and languages.", "questions": [ { "id": "stable-identifiers-q01", "text": "What identifies and describes an identifier for a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stable-identifiers-q02", "text": "Who or what asserted this about an identifier for a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stable-identifiers-q03", "text": "What may an agent decide or do once an identifier for a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "classification-and-granularity", "name": "Classification and granularity", "description": "Where a wok sits among kinds, and how finely a task needs to cut it.", "findings": [ { "id": "kind-and-parents", "name": "Kind, parents and neighbouring kinds", "description": "The classes this thing belongs to and the ones it is next to.", "questions": [ { "id": "kind-and-parents-q01", "text": "What identifies and describes the kind of a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "kind-and-parents-q02", "text": "Who or what asserted this about the kind of a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "kind-and-parents-q03", "text": "What may an agent decide or do once the kind of a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "distinguishing-features", "name": "Distinguishing features", "description": "What separates a wok from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "distinguishing-features-q02", "text": "Who or what asserted this about what distinguishes a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "distinguishing-features-q03", "text": "What may an agent decide or do once what distinguishes a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "form-and-composition", "name": "Form, composition and condition", "description": "What a wok is made of, what shape and size it takes, and what state it is in.", "rationale": "A physical thing can be measured, and a model that cannot record its measurements cannot support any decision that depends on them.", "layers": [ { "id": "form-and-dimensions", "name": "Form and dimensions", "description": "Shape, size, mass and the ranges these take across examples.", "findings": [ { "id": "measurable-dimensions", "name": "Measurable dimensions and their units", "description": "The quantities worth recording and the units they are recorded in.", "questions": [ { "id": "measurable-dimensions-q01", "text": "What identifies and describes the dimensions of a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "measurable-dimensions-q02", "text": "Who or what asserted this about the dimensions of a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "measurable-dimensions-q03", "text": "What may an agent decide or do once the dimensions of a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "material-and-composition", "name": "Material and composition", "description": "Materials, parts and how they are put together.", "findings": [ { "id": "parts-and-materials", "name": "Parts and materials", "description": "What a wok is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "parts-and-materials-q02", "text": "Who or what asserted this about the composition of a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "parts-and-materials-q03", "text": "What may an agent decide or do once the composition of a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "condition-and-integrity", "name": "Condition and integrity", "description": "Wear, damage, health and the difference between working and broken.", "findings": [ { "id": "condition-assessment", "name": "Condition, damage and health", "description": "How the condition of a wok is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "condition-assessment-q02", "text": "Who or what asserted this about the condition of a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "condition-assessment-q03", "text": "What may an agent decide or do once the condition of a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "place-and-movement", "name": "Place and movement", "description": "Where a wok is, how it got there and where it may go (varies).", "rationale": "A thing that can move needs its position recorded with a time, or every later claim about it is about a place it has left.", "layers": [ { "id": "location-and-placement", "name": "Location and placement", "description": "Position, containment and the reference frame the position is given in.", "findings": [ { "id": "position-and-frame", "name": "Position, container and reference frame", "description": "Where a wok is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "position-and-frame-q02", "text": "Who or what asserted this about the location of a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "position-and-frame-q03", "text": "What may an agent decide or do once the location of a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "movement-and-transfer", "name": "Movement and transfer", "description": "How a wok is carried, installed or relocated.", "findings": [ { "id": "movement-events", "name": "Movement events and constraints", "description": "What counts as a movement, what records it and what limits it.", "questions": [ { "id": "movement-events-q01", "text": "What identifies and describes the movement of a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "movement-events-q02", "text": "Who or what asserted this about the movement of a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "movement-events-q03", "text": "What may an agent decide or do once the movement of a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "state-and-lifecycle", "name": "State and lifecycle", "description": "The states a wok passes through and the events that move it between them.", "rationale": "Most decisions about a thing depend on what state it is in now, which is a claim with a time on it, not a property.", "layers": [ { "id": "lifecycle-stages", "name": "Lifecycle stages", "description": "From coming into existence to ceasing to be one of these.", "findings": [ { "id": "stages-and-transitions", "name": "Stages and transitions", "description": "The stages worth naming and what moves a wok between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stages-and-transitions-q02", "text": "Who or what asserted this about the lifecycle of a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stages-and-transitions-q03", "text": "What may an agent decide or do once the lifecycle of a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "observations-and-status", "name": "Observations and current status", "description": "What is observed about a wok, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a wok is recorded so that it can be superseded rather than overwritten.", "questions": [ { "id": "observation-record-q01", "text": "What identifies and describes an observation of a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "observation-record-q02", "text": "Who or what asserted this about an observation of a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "observation-record-q03", "text": "What may an agent decide or do once an observation of a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "function-and-principle", "name": "Function and operating principle", "description": "What wok is for and how it achieves it.", "rationale": "Two devices with the same name can work on different principles, and the principle is what predicts failure and constrains use.", "layers": [ { "id": "intended-function", "name": "Intended function", "description": "The job it does, and the jobs it is used for anyway.", "findings": [ { "id": "function-record", "name": "Function, principle and variants", "description": "What it does, how, and which variants do it differently.", "questions": [ { "id": "function-record-q01", "text": "What function does wok perform, on what operating principle, and which variants differ in that principle?", "kind": "definition" }, { "id": "function-record-q02", "text": "What use falls outside the intended function but happens in practice?", "kind": "boundary" } ] } ] }, { "id": "capacity-and-rating", "name": "Capacity and rating", "description": "The numbers that say what it can do and where it stops.", "findings": [ { "id": "ratings", "name": "Ratings and their conditions", "description": "Rated capacity, power, throughput and the conditions each assumes.", "questions": [ { "id": "ratings-q01", "text": "What ratings characterise wok, in what units, and under what stated conditions?", "kind": "measurement" }, { "id": "ratings-q02", "text": "What happens beyond the rating - degradation, refusal, damage - and how is that detected?", "kind": "action" } ] } ] } ] }, { "id": "operation-and-state", "name": "Operation, controls and state", "description": "How wok is operated and what state it is in right now.", "rationale": "An agent acting on a device needs its current state and the controls that change it, not just its specification.", "layers": [ { "id": "controls-and-modes", "name": "Controls and modes", "description": "What can be set, what that changes, and what is interlocked.", "findings": [ { "id": "control-surface", "name": "Control surface and interlocks", "description": "The settings available and the conditions that block them.", "questions": [ { "id": "control-surface-q01", "text": "What controls and modes does wok have, and what does each change?", "kind": "definition" }, { "id": "control-surface-q02", "text": "Which actions are interlocked or forbidden in which state, and what must be true before acting?", "kind": "action" } ] } ] }, { "id": "condition-and-maintenance", "name": "Condition and maintenance", "description": "Wear, service intervals, consumables and the line between working and broken.", "findings": [ { "id": "service-record", "name": "Condition, service and consumables", "description": "What is consumed, what is serviced, and how condition is judged.", "questions": [ { "id": "service-record-q01", "text": "What consumables and service does wok need, at what interval, and on whose authority?", "kind": "measurement" }, { "id": "service-record-q02", "text": "What evidence separates a unit that is working from one that is out of service?", "kind": "boundary" } ] } ] } ] }, { "id": "kind-model-unit", "name": "Kind, model and unit", "description": "Whether a claim about wok is about the kind, a product line, or one physical unit.", "rationale": "This is the boundary most often got wrong for made things, and getting it wrong mixes a catalogue entry with the machine in the yard.", "layers": [ { "id": "level-of-reference", "name": "Level of reference", "description": "The three levels and what belongs at each.", "findings": [ { "id": "level-rules", "name": "What belongs to kind, model and unit", "description": "Which properties are shared by all of them and which are not.", "questions": [ { "id": "level-rules-q01", "text": "Which facts about wok hold for every one of them, which for a model, and which only for one unit?", "kind": "boundary" }, { "id": "level-rules-q02", "text": "What identifies an individual unit, and what should an agent do when it has only the kind?", "kind": "action" } ] } ] }, { "id": "standards-and-conformity", "name": "Standards and conformity", "description": "The standards a working example must meet and who attests it.", "findings": [ { "id": "conformity", "name": "Standards, marks and attestation", "description": "Which standard applies, who certifies, and what the mark means.", "questions": [ { "id": "conformity-q01", "text": "Which standards govern wok, issued by whom, and what does conformity actually assert?", "kind": "provenance" }, { "id": "conformity-q02", "text": "What may an agent conclude from a certification mark, and what may it not?", "kind": "boundary" } ] } ] } ] }, { "id": "provenance-and-evidence", "name": "Provenance, evidence and time", "description": "Where every claim about a wok came from and when it held.", "rationale": "A claim without a source and a time cannot be superseded, only overwritten, and an agent that overwrites loses the ability to explain itself.", "layers": [ { "id": "source-and-authority", "name": "Source and authority", "description": "Who said it, on what evidence, and how strongly.", "findings": [ { "id": "claim-provenance", "name": "Claim provenance and confidence", "description": "The authority behind each claim about a wok and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "claim-provenance-q02", "text": "Who or what asserted this about a claim about a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "claim-provenance-q03", "text": "What may an agent decide or do once a claim about a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "time-and-versions", "name": "Time, versions and supersession", "description": "When a claim was true, when it was learnt, and what replaced it.", "findings": [ { "id": "validity-and-supersession", "name": "Validity period and supersession", "description": "How an old claim about a wok is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a wok, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "validity-and-supersession-q02", "text": "Who or what asserted this about the validity of a claim about a wok, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "validity-and-supersession-q03", "text": "What may an agent decide or do once the validity of a claim about a wok is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] } ] }, "statistics": { "bundles": 8, "layers": 17, "findings": 19, "questions": 51 } } } }