Wok cooking / Burner question
Discussion
I use a Wok fairly often , but on our standard 4 ring has hob, I’m well aware that I can’t generate enough heat to cook properly with the wok.
Having watched numerous YouTube clips, it seem a lot of these cooks use a standalone type gas hob.
Surely these aren’t capable of generating the heat required?
If they are, anyone got one , and if not, is it viable to have a decent standalone wok burner ?
Having watched numerous YouTube clips, it seem a lot of these cooks use a standalone type gas hob.
Surely these aren’t capable of generating the heat required?
If they are, anyone got one , and if not, is it viable to have a decent standalone wok burner ?
I have the same problem. A standard gas burner is 6-10,000 BTU & you can't get the wok hot enough.
I'm considering changing out my kitchen gas 4 burner for one of these.
It has an extra 20,000 BTU burner for just this purpose
In Murica so about a thousand quid which is a lot of take aways but I like faffing in the kitchen so it will be money well spent.
I'm considering changing out my kitchen gas 4 burner for one of these.
It has an extra 20,000 BTU burner for just this purpose
In Murica so about a thousand quid which is a lot of take aways but I like faffing in the kitchen so it will be money well spent.
My Mum got a Chinese kitchen company to build her a single wok burner and it works very well. It's expensive to do it properly because you really need to line the walls with stainless steel and have a decent extractor as most home extractors are poor in this environment.
When she cooks around out houses, she complains that the wok/gas isn't hot enough, but it's a question of cooking around the limitations - just try and get it as hot as you can.
When she cooks around out houses, she complains that the wok/gas isn't hot enough, but it's a question of cooking around the limitations - just try and get it as hot as you can.
I have one oversize burner on my 4 burner Hob - it seems to do the job, wok up to temp and smoking inside 60 seconds - never had an issue with reaching a cooking temp - I didn’t realise a proper wok needed super high heat.
Interestingly, I follow Jeremy Pang on YouTube - he owns School of Wok London and in all of his videos uses an electric hob- I didn’t think electric would provide the level of control or temperature needed.
The only thing I think would be a benefit would be a wok riser - one of those metal hoops that the whole wok sits in.
Interestingly, I follow Jeremy Pang on YouTube - he owns School of Wok London and in all of his videos uses an electric hob- I didn’t think electric would provide the level of control or temperature needed.
The only thing I think would be a benefit would be a wok riser - one of those metal hoops that the whole wok sits in.
You by all means can still do it on a normal gas hob. Just have it at max heat, get the wok screaming hot too. the wok hei is rather overated. You'll still achieve the same thing, it might just take a minute or 2 longer.
i suggest watching kenji-lopez alt's videos on wok hei and doing stir frys. he even has a recent cookbook all about it.
depending on how you want your heat to disspepate you can just take off the diffuser right and light it normally.
i suggest watching kenji-lopez alt's videos on wok hei and doing stir frys. he even has a recent cookbook all about it.
depending on how you want your heat to disspepate you can just take off the diffuser right and light it normally.
pidsy said:
I have one oversize burner on my 4 burner Hob - it seems to do the job, wok up to temp and smoking inside 60 seconds - never had an issue with reaching a cooking temp - I didn’t realise a proper wok needed super high heat.
Interestingly, I follow Jeremy Pang on YouTube - he owns School of Wok London and in all of his videos uses an electric hob- I didn’t think electric would provide the level of control or temperature needed.
The only thing I think would be a benefit would be a wok riser - one of those metal hoops that the whole wok sits in.
Bloody School of Wok are the reason I want a burner !! I love some of the dishes he/they make and want to try more, but our hob in the new gaff is pretty woefull. (read -cheap)Interestingly, I follow Jeremy Pang on YouTube - he owns School of Wok London and in all of his videos uses an electric hob- I didn’t think electric would provide the level of control or temperature needed.
The only thing I think would be a benefit would be a wok riser - one of those metal hoops that the whole wok sits in.
SOW use some clever (££) Neff induction hob that has a kind of bowl that envelopes the bottom 1/3 of thw Wok byt he look of it.
HD Adam said:
I have the same problem. A standard gas burner is 6-10,000 BTU & you can't get the wok hot enough.
I'm considering changing out my kitchen gas 4 burner for one of these.
It has an extra 20,000 BTU burner for just this purpose
In Murica so about a thousand quid which is a lot of take aways but I like faffing in the kitchen so it will be money well spent.
I've got something similar with a double burner on the left side - made by Smeg. Didn't cost anywhere near that much though, I'm considering changing out my kitchen gas 4 burner for one of these.
It has an extra 20,000 BTU burner for just this purpose
In Murica so about a thousand quid which is a lot of take aways but I like faffing in the kitchen so it will be money well spent.
Its better than just a single burner but its still a struggle to keep a Wok really hot enough.
Its not as powerful as that though - the double burner is rated at 4.2KW - 14300 BTU
Edited by Wombat3 on Wednesday 16th March 18:31
Turn7 said:
I’d love something a little more portable than that, that I could just plug into mains gas…..
Not exactly portable but 70kw as an option!https://www.ebay.co.uk/itm/273667129085?hash=item3...
Stick it on a flexi with commercial bayonet fittings and away you go.
Turn7 said:
pidsy said:
I have one oversize burner on my 4 burner Hob - it seems to do the job, wok up to temp and smoking inside 60 seconds - never had an issue with reaching a cooking temp - I didn’t realise a proper wok needed super high heat.
Interestingly, I follow Jeremy Pang on YouTube - he owns School of Wok London and in all of his videos uses an electric hob- I didn’t think electric would provide the level of control or temperature needed.
The only thing I think would be a benefit would be a wok riser - one of those metal hoops that the whole wok sits in.
Bloody School of Wok are the reason I want a burner !! I love some of the dishes he/they make and want to try more, but our hob in the new gaff is pretty woefull. (read -cheap)Interestingly, I follow Jeremy Pang on YouTube - he owns School of Wok London and in all of his videos uses an electric hob- I didn’t think electric would provide the level of control or temperature needed.
The only thing I think would be a benefit would be a wok riser - one of those metal hoops that the whole wok sits in.
SOW use some clever (££) Neff induction hob that has a kind of bowl that envelopes the bottom 1/3 of thw Wok byt he look of it.
pidsy said:
Turn7 said:
pidsy said:
I have one oversize burner on my 4 burner Hob - it seems to do the job, wok up to temp and smoking inside 60 seconds - never had an issue with reaching a cooking temp - I didn’t realise a proper wok needed super high heat.
Interestingly, I follow Jeremy Pang on YouTube - he owns School of Wok London and in all of his videos uses an electric hob- I didn’t think electric would provide the level of control or temperature needed.
The only thing I think would be a benefit would be a wok riser - one of those metal hoops that the whole wok sits in.
Bloody School of Wok are the reason I want a burner !! I love some of the dishes he/they make and want to try more, but our hob in the new gaff is pretty woefull. (read -cheap)Interestingly, I follow Jeremy Pang on YouTube - he owns School of Wok London and in all of his videos uses an electric hob- I didn’t think electric would provide the level of control or temperature needed.
The only thing I think would be a benefit would be a wok riser - one of those metal hoops that the whole wok sits in.
SOW use some clever (££) Neff induction hob that has a kind of bowl that envelopes the bottom 1/3 of thw Wok byt he look of it.
Im not so close to the smoke now, have moved up to Wing......
OT - need more dog pics Pidsy!
21TonyK said:
Turn7 said:
I’d love something a little more portable than that, that I could just plug into mains gas…..
Not exactly portable but 70kw as an option!https://www.ebay.co.uk/itm/273667129085?hash=item3...
Stick it on a flexi with commercial bayonet fittings and away you go.
Turn7 said:
pidsy said:
Turn7 said:
pidsy said:
I have one oversize burner on my 4 burner Hob - it seems to do the job, wok up to temp and smoking inside 60 seconds - never had an issue with reaching a cooking temp - I didn’t realise a proper wok needed super high heat.
Interestingly, I follow Jeremy Pang on YouTube - he owns School of Wok London and in all of his videos uses an electric hob- I didn’t think electric would provide the level of control or temperature needed.
The only thing I think would be a benefit would be a wok riser - one of those metal hoops that the whole wok sits in.
Bloody School of Wok are the reason I want a burner !! I love some of the dishes he/they make and want to try more, but our hob in the new gaff is pretty woefull. (read -cheap)Interestingly, I follow Jeremy Pang on YouTube - he owns School of Wok London and in all of his videos uses an electric hob- I didn’t think electric would provide the level of control or temperature needed.
The only thing I think would be a benefit would be a wok riser - one of those metal hoops that the whole wok sits in.
SOW use some clever (££) Neff induction hob that has a kind of bowl that envelopes the bottom 1/3 of thw Wok byt he look of it.
Im not so close to the smoke now, have moved up to Wing......
OT - need more dog pics Pidsy!
(I’ll put a couple of pics in the dog thread later - piglet is sunning herself atm).
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