>>7348173 >Toss and catch your food... lol you can do that in a saute pan. The heat doesn't reach and retain the same as it would with 60K BTU. The sides of the wok are cooler than they should be if not on a wok burner. Use a saute pan.
I use my wok on my fairly eh gas stove. It gets hot enough to smoke heavily fairly easily, definitely not anywhere near wok burner levels. I'm actually really tempted to pick one up, I love cooking with a wok due to how engaging and fun it is, I just can't use my carbon steel one to its full potential.
>>7349499 The issue with those is not enough flame around the sides of a wok, but you can adjust all 4 rings. Putting the middle ones a little lower would probably give a decent result, but not as good as one that is designed specifically for woks. We use them as "stock burners". They can get large pots up to temp quickly, the lower pressure is so the flames lick the bottom surface of a pot instead of jetting onto it, so it's good for big aluminum pots, and being able to fine tune the temp across all rings means you can minimize the convection effect for stocks as well as make the flame suitable for smaller pots.
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