Gas Cooktop Wok Burner

[Kai]

We are buying a home that has an electic cook top.

We will be replacing this with a gas cook top, as I can't stand electric cook tops.

I cook a lot with a Wok, and am thinking of getting a special burner for the Wok.

Anyone have one of these?

Any suggestions on a really nice cook top system with a Wok burner?

 

[why]

Originally Posted by Kai

We are buying a home that has an electic cook top.

We will be replacing this with a gas cook top, as I can't stand electric cook tops.

I cook a lot with a Wok, and am thinking of getting a special burner for the Wok.

Anyone have one of these?

Any suggestions on a really nice cook top system with a Wok burner?

I'd think you'd have to go commercial, but beyond that I'm no help.

 

[grundletaint]

i'm completely unaware of wok burners. what's the difference between a wok burner and a normal one? i've used a wok on my kitchen stove plenty of times without any issues.

 

[kwilkinson]

Originally Posted by grundletaint

i'm completely unaware of wok burners. what's the difference between a wok burner and a normal one? i've used a wok on my kitchen stove plenty of times without any issues.

Wok burners:

Or a nice ass induction Wok burner:

OP: Doesn't a wok burner seem counterintuitive? I thought the point of wok cookery was to get an incredibly hot bottom for high heat searing but then to have the sides much cooler so that things that got seared could continue cooking without burning. It seems like a wok burner itself would provide too much heat on the sides.

 

[why]

Originally Posted by kwilkinson

OP: Doesn't a wok burner seem counterintuitive? I thought the point of wok cookery was to get an incredibly hot bottom for high heat searing but then to have the sides much cooler so that things that got seared could continue cooking without burning. It seems like a wok burner itself would provide too much heat on the sides.
Woks need to get really hot. The problem with using a normal burner is that the sides won't sear at all and things like stir-fry end up being more like stir-stew.

 

[Piobaire]

There are a number of good slide in cooktops that have at least one burner capable of 17-20k BTU. That should work on an authentically made wok or a cast iron one, no?

 

[Kai]

Originally Posted by why

Woks need to get really hot. The problem with using a normal burner is that the sides won't sear at all and things like stir-fry end up being more like stir-stew.

Yes, you nailed it.

We have a pretty nice gas cook top now, but it doesn't have the horsepower to really crank up the heat enough to get things really really hot. You've got to have it so hot that the temperature of the cooking oil doesn't drop much when you add in the meat, etc.

A wok burner is like a regular burner, but a little larger (to cradle the wok) and a lot hotter.

 

[DNW]

My goal is to have a kitchen big enough for restaurant-grade wok burner. I don't really care what the rest of the house looks like (well, actually, the back yard is important for grilling, too).

But yeah, wok burner rules!

 

[pauliodotnet]

id make a burner to cook outside w/ a wok. cleaner

 

[why]

Originally Posted by pauliodotnet

id make a burner to cook outside w/ a wok. cleaner

Just use a charcoal grill.

 

[GQgeek]

Originally Posted by kwilkinson

OP: Doesn't a wok burner seem counterintuitive? I thought the point of wok cookery was to get an incredibly hot bottom for high heat searing but then to have the sides much cooler so that things that got seared could continue cooking without burning. It seems like a wok burner itself would provide too much heat on the sides.

Aren't the woks themselves usually steel construction? They don't transfer heat up the sides as well as aluminum or copper. You get a major hotspot where the flame directly hits, and although @24-30k Btus you probably have side flame, it's not as hot.

 

[kwilkinson]

Originally Posted by GQgeek

Aren't the woks themselves usually steel construction? They don't transfer heat up the sides as well as aluminum or copper. You get a major hotspot where the flame directly hits, and although @24-30k Btus you probably have side flame, it's not as hot.

I'm not very familiar with wok burners, but I assumed that the shape meant that heat would travel up the side of the burner, which would then heat the sides of the wok too. But like I said, I'm not that familiar with wok burners or wok cookery, so I was just curious. If only the bottom of the wok burner heats up and the sides are just there to hold the wok in place, then I'd think you're right.

 

[P. Bateman]

Here's my set-up in the snow:

15,000 BTU I think, propane powered, $60 from a Chinese restaurant supply, and ontop of an Ikea steel cook roller cart.

 

[P. Bateman]

Better pic:

 

[TylerDurden]

Originally Posted by P. Bateman

Here's my set-up in the snow:

15,000 BTU I think, propane powered, $60 from a Chinese restaurant supply, and ontop of an Ikea steel cook roller cart.

Where do you get your recipe cooking ideas? Is there a book you recommend? Something that has not only ingredients but how to cook with a wok.