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Wok cooking at home doesn't require anything crazy, just a wok ring/burner setup, like millions of folks already have. A rough BTU breakdown for familiar compa
by Baeocystin 4y ago
Wok cooking at home doesn't require anything crazy, just a wok ring/burner setup, like millions of folks already have.
A rough BTU breakdown for familiar comparison is ~7-10k BTU max for an average American home-cooking gas cooktop, ~15-20k BTU for an average Chinese one. Restaurants are in the 100k+ category because of volume as much as anything.
Speaking from personal preference, A ~50-75k BTU burner/ring setup is just fine; I don't need to cook larger volumes. When doing single-serving-sized batches, the indoor 20k is ok, too.
Now, can I cook in general using electric? Of course. Can I cook and achieve the flavors and composition I want with it? Not entirely, and yes, that matters to me. Outside of BTU discussions, I toast a lot of veggies over an open flame to get that nice, flavorful char. You can also dry heat them on a comal or the like, but it isn't the same.
[edit] FWIW, I would still love to try one of the commercial, 3-phase induction woks some day.