Great explanation! Thanks for that. I have tried replicating it, but I don’t want to smash my ceramic stove top. But this really does explain a lot. Perhaps I can still replicate it by putting the heat to an ungodly temperature (well, as high as it will go anyway) and cooking small quantities at a time. Might try it next time I make a wok.
The cheapest way to replicate the type of burners used in restaurants is to buy a standalone outdoor propane wok burner. These may or may not be widely available in your country but in America they can be had for less than a hundred dollars and they put out an ungodly amount of heat.
Great explanation! Thanks for that. I have tried replicating it, but I don’t want to smash my ceramic stove top. But this really does explain a lot. Perhaps I can still replicate it by putting the heat to an ungodly temperature (well, as high as it will go anyway) and cooking small quantities at a time. Might try it next time I make a wok.
The cheapest way to replicate the type of burners used in restaurants is to buy a standalone outdoor propane wok burner. These may or may not be widely available in your country but in America they can be had for less than a hundred dollars and they put out an ungodly amount of heat.