Why do Hong Kong chefs use a white towel instead of gloves to clutch a wok? Is the towel to prevent heat and injury? Aren't their woks' handle insulated enough?

If the insulation falls short, how's a towel a stop-gap? What if the chef accidentally touches the wok without the cloth?


3. Aren't HEAVY-DUTY HEAT-RESISTANT gloves safer?

I screen-shot 0:21 of Chef Mok Kit Keung (and 2 others) at Shang Palace, Kowloon Shangri-La.

and Chef Paul Lau Yiu Fai wok-frying Spotted Garoupa Fillet  at Tin Lung Heen. This post has 2 more photos.
Because it is more efficient when running the kitchen while in full service.

It takes less time to remove their hands from the towels than it would take to remove gloves.

This also applies to chefs in other kind of cuisines; if you look at french cooks, they will do the same thing; grab a towel to pick something from the oven, or pick a pan from the stove.