3 ms·
I think you’re off in your analogy. Parent comment is closer to the 0-60 time because of the responsiveness, and you’re referring to time to move a 1000 lbs mas
by eric-hu 4y ago
I think you’re off in your analogy. Parent comment is closer to the 0-60 time because of the responsiveness, and you’re referring to time to move a 1000 lbs mass to 60. When I see “responsive” in terms of cooking and gas, I think of wok cooking (mentioned in the article too) where 100k BTUs are needed for a few seconds at a time to combust atomized oil droplets flipped over the edge of the wok. Combusting that oil properly leaves behind the a small amount of highly flavorful residue that sets apart the best bbq and wok fired dishes.
You can’t get this with a stove that only heats the cooking vessel, even if it has the ability to boil water faster than the same gas stove.
- brewdad 4y agoIs it even legal to install 100k BTU burner in a residential application? I have a reasonably nice cooktop and the total BTUs of all burners is significantly less than 100k.
- cthalupa 4y agoI wouldn't be surprised if there are places where it is, but I can't find any limit in my local ordinances. For consumers, you're just not going to get a 100k burner in general - I can find a few prosumer ranges that get up to 35k or so on a single burner, but nothing remotely close to what you would see in a professional Chinese kitchen. For stir-frying I have a 270k BTU propane burner I use outside. I wouldn't want to dump that much heat into the inside of my house in general, unless it was winter I guess.
- eric-hu 4y agoThis thread is on an article about how removing gas stoves affects Chinese and Korean restaurants.