Cooking Chinese food does not require a large investment in cookware. Everything about Chinese cooking maximizes economy of scarce resources such as cooking fuel. The stacking bamboo steamer trays are a perfect example: using these, an entire family meal can be cooked over a single heat source. You can cook Chinese food with Western cookware, but investing a modest sum in a wok, ladle, strainer, and stacking steamers will allow you to cook every recipe on My Chinese Home Kitchen with ease and efficiency. A stacking bamboo steamer is great for reheating leftovers, too.
Some time ago, my microwave oven shorted out. I thought about replacing it–that modern convenience is addicting. I soon realized I could do everything I needed with my new wok, and bamboo steamer. Modern Chinese home cooks use two woks: one for simmering and steaming and the other for stir-fry, because boiling liquids in the wok will strip its seasoning. However, I already had a set of Western cookware, and I found that a 12-inch steamer (the recommended size for a 14-inch home wok) would stack nicely on my six quart stainless steel sauce pan. The setup is ideal for using a single burner to reheat leftovers.
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Nice that an entire family hit meal can be cooked without an oven heating the kitchen.