4 ms·

Thats only about 1500w or 5000 btu. The typical asian kitchen wok jet is about 2-3x that at 10k-15k btu. Maybe a good equivalent replacement: https://www.plan

Thats only about 1500w or 5000 btu. The typical asian kitchen wok jet is about 2-3x that at 10k-15k btu. Maybe a good equivalent replacement: https://www.plantbasedpros.com/product/cooktek-605501-drop-in-commercial-induction-wok-unit-200-240v-1ph/?gclid=CjwKCAjwos-HBhB3EiwAe4xM91-OmxX2ybHI_aC3oNUk3t2-YwfKIu7BClY_xoKVWNnA-YyrV-qw8hoCGokQAvD_BwE https://www.plantbasedpros.com/product/cooktek-605501-drop-i... edit: @ 2000 dollars

1MachineElf 5y ago
Speaking on behalf of a family that's run Vietnamese, Chinese, Japanese, and Thai restaurants - It's just not a wok if there are no flames shooting around the sides of it that can sear the food as it get tossed about.
- dllthomas 5y ago
  On the one hand, you do really need to be dumping a bunch of heat into the pan, and on a gas stove "flames shooting around the edge" is probably a good thing to look for. But I don't expect the flames themselves actually interact with the food in a meaning way compared with the hot metal.
  - 1MachineElf 5y ago
    >But I don't expect the flames themselves actually interact with the food in a meaning way compared with the hot metal. Maybe not as much as the hot metal, but they absolutely can (and should, under the right circumstances). See how these noodles are tossed over the flame? https://youtu.be/oX62hKkcb6s https://youtu.be/oX62hKkcb6s
phonypc 5y ago
You can't directly compare power output from induction vs. gas. On an induction stove that 1500 W is nearly all useful heat with little or no variance. With gas a highly variable amount of that is lost to the air, dependent on cooking vessel size/shape.
- genericone 5y ago
  That's true, all of that wattage is being turned into heat in the metal of the wok itself. But, like the other commenter to my post alluded to, a common wok cooking method in restaurants involves tossing the food up into the air, where presumably the food is being heated directly by the heat of the flames. In a home-cooking environment that would likely not be the case, and heat conduction even on a gas stove is primarily through contact with the wok.
  - dragonwriter 5y ago
    > But, like the other commenter to my post alluded to, a common wok cooking method in restaurants involves tossing the food up into the air, where presumably the food is being heated directly by the heat of the flames. Tossing is to interrupt cooking to prevent burning not to cook with direct heat from flames. To the extent it might do some slower cooking from the heated air when tossed, that’ll still happen from radiated/convected heat from the pan heating the air when the pan instead of flames are the heating element.

1MachineElf 5y ago

Speaking on behalf of a family that's run Vietnamese, Chinese, Japanese, and Thai restaurants - It's just not a wok if there are no flames shooting around the sides of it that can sear the food as it get tossed about.

dllthomas 5y ago
On the one hand, you do really need to be dumping a bunch of heat into the pan, and on a gas stove "flames shooting around the edge" is probably a good thing to look for. But I don't expect the flames themselves actually interact with the food in a meaning way compared with the hot metal.
- 1MachineElf 5y ago
  >But I don't expect the flames themselves actually interact with the food in a meaning way compared with the hot metal. Maybe not as much as the hot metal, but they absolutely can (and should, under the right circumstances). See how these noodles are tossed over the flame? https://youtu.be/oX62hKkcb6s https://youtu.be/oX62hKkcb6s

phonypc 5y ago

You can't directly compare power output from induction vs. gas. On an induction stove that 1500 W is nearly all useful heat with little or no variance. With gas a highly variable amount of that is lost to the air, dependent on cooking vessel size/shape.

genericone 5y ago
That's true, all of that wattage is being turned into heat in the metal of the wok itself. But, like the other commenter to my post alluded to, a common wok cooking method in restaurants involves tossing the food up into the air, where presumably the food is being heated directly by the heat of the flames. In a home-cooking environment that would likely not be the case, and heat conduction even on a gas stove is primarily through contact with the wok.
- dragonwriter 5y ago
  > But, like the other commenter to my post alluded to, a common wok cooking method in restaurants involves tossing the food up into the air, where presumably the food is being heated directly by the heat of the flames. Tossing is to interrupt cooking to prevent burning not to cook with direct heat from flames. To the extent it might do some slower cooking from the heated air when tossed, that’ll still happen from radiated/convected heat from the pan heating the air when the pan instead of flames are the heating element.