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I actually just moved to a house with an all-electric range. We use the wok too often for that, so grabbed a butane burner for ~$50 on Amazon. Can also find the

I actually just moved to a house with an all-electric range. We use the wok too often for that, so grabbed a butane burner for ~$50 on Amazon. Can also find them at camping supply stores. The one we got is 15,000 BTU, which is frankly too much. You can find 10,000 or 12,000 BTU options for cheaper, and will probably get some more fine grained control out of it. The butane lasts for quite a while in it for wok use as well, since you’re generally only cooking for a few minutes at a time.

flycaliguy 4y ago
Happy to read this, I’ve been considering this exact arrangement lately. A bunch of things I’ve read say you need 15,000 if you want to get that carmilization on your stir fry’s. I’m also very inspired by this video [1] which shows what appears to be a jet engine under a wok used by a master chef. [1] https://youtu.be/Zj8D5Z5S1D8 https://youtu.be/Zj8D5Z5S1D8
- twawaaay 4y ago
  You can get more powerful burner but you can also reduce your portions. I have a carbon steel wok on a typical (here) gas burner (~7k BTU). I can make single portion on it. It requires moving the food around the wok surface constantly to parts that had some time to get hot. Forget about throwing more than one portion into it, it will just start to boil. So the only time I get to use it is when my family is away or when I want to make something for myself at an odd hour but pretty much useless for a meal for my family.
- graycat 4y ago
  Yes, amazing. The restaurant looks REALLY nice. Singapore is starting to look really nice -- maybe I should visit? Sure, the chef is amazing. I'm surprised his wok does not have a long handle. So, he uses a towel as a pot holder when he holds the small handle on his wok. No joke he has a lot of heat. At one point he even has some of the oil in his wok flaming a little! He seems to have his wok heat source going 100% all the time. So, to pay for the fuel he cooks really fast, lots of dishes per hour, and has a cheap fuel source? Also, he needs to have some good exhaust air flow for his kitchen or soon will also cook everyone in the kitchen and restaurant! For his heat source, looks like he has repurposed an old GE J79 jet engine, e.g., as used in https://en.wikipedia.org/wiki/Convair_B-58_Hustler https://en.wikipedia.org/wiki/Convair_B-58_Hustler
hackeraccount 4y ago
That bastard fuel.
jen729w 4y ago
Similarly I have the cheapest BBQ I could find [0] and use both my CS wok and CI/CS pans almost exclusively on it. It’s rare that I use the BBQ plates that came with it, it’s basically an outdoor burner. Mostly so that my house doesn’t stink. I can go hot hot hot just out the back door and not worry about the smoke. A standard gas bottle (refill ~AU$40) lasts about 8 months. [0]: https://www.bunnings.com.au/jumbuck-2-burner-hooded-bbq_p3171257 https://www.bunnings.com.au/jumbuck-2-burner-hooded-bbq_p317...

flycaliguy 4y ago

Happy to read this, I’ve been considering this exact arrangement lately. A bunch of things I’ve read say you need 15,000 if you want to get that carmilization on your stir fry’s. I’m also very inspired by this video [1] which shows what appears to be a jet engine under a wok used by a master chef. [1] https://youtu.be/Zj8D5Z5S1D8 https://youtu.be/Zj8D5Z5S1D8

twawaaay 4y ago
You can get more powerful burner but you can also reduce your portions. I have a carbon steel wok on a typical (here) gas burner (~7k BTU). I can make single portion on it. It requires moving the food around the wok surface constantly to parts that had some time to get hot. Forget about throwing more than one portion into it, it will just start to boil. So the only time I get to use it is when my family is away or when I want to make something for myself at an odd hour but pretty much useless for a meal for my family.
graycat 4y ago
Yes, amazing. The restaurant looks REALLY nice. Singapore is starting to look really nice -- maybe I should visit? Sure, the chef is amazing. I'm surprised his wok does not have a long handle. So, he uses a towel as a pot holder when he holds the small handle on his wok. No joke he has a lot of heat. At one point he even has some of the oil in his wok flaming a little! He seems to have his wok heat source going 100% all the time. So, to pay for the fuel he cooks really fast, lots of dishes per hour, and has a cheap fuel source? Also, he needs to have some good exhaust air flow for his kitchen or soon will also cook everyone in the kitchen and restaurant! For his heat source, looks like he has repurposed an old GE J79 jet engine, e.g., as used in https://en.wikipedia.org/wiki/Convair_B-58_Hustler https://en.wikipedia.org/wiki/Convair_B-58_Hustler

hackeraccount 4y ago

That bastard fuel.

jen729w 4y ago

Similarly I have the cheapest BBQ I could find [0] and use both my CS wok and CI/CS pans almost exclusively on it. It’s rare that I use the BBQ plates that came with it, it’s basically an outdoor burner. Mostly so that my house doesn’t stink. I can go hot hot hot just out the back door and not worry about the smoke. A standard gas bottle (refill ~AU$40) lasts about 8 months. [0]: https://www.bunnings.com.au/jumbuck-2-burner-hooded-bbq_p3171257 https://www.bunnings.com.au/jumbuck-2-burner-hooded-bbq_p317...