3 ms·
Perhaps they have higher stoves. I would not say caramelized, but I certainly get significant browning in less than 3 minutes in a wok on a 7 500 W work burner
by Blikkentrekker 5y ago
Perhaps they have higher stoves.
I would not say caramelized, but I certainly get significant browning in less than 3 minutes in a wok on a 7 500 W work burner.
Most ordinary stoves are about 2 000 W, but apparently professional stoves go to 4 000 W, and the professional “jet engine” work burners in many restaurants achieve 20 000 W.
- ghaff 5y agoI have a fairly high output gas range and my observation is that a lot of recipes overstate the settings I want to use. On the flip side, to your point, the large burner on my stove is fine for a wok (I'd have to look up the output) but it's a lot more than a typical electric stove would put out (and hears up the sides)--which is why America's Test Kitchen recommends people use a skillet rather than a wok.
- bombcar 5y agoAnd the pan matters too - a wok may heat up faster on the same burner compared to cast iron. And “professional kitchens” often have everything at temperature already - the wok was just used moments before so there’s no preheating.
- madengr 5y agoI recently put in a 36 kW (125 kBTU/hr) wok burner, outdoors of course. It’s insane how hot it gets. https://youtu.be/O-Y5XJwBPvw https://youtu.be/O-Y5XJwBPvw