Category: FAQ

Feedback: He said that a lot of flies came to his cooked food.  Getting the cooked dish inside right after is not convenient.

Answer: We have plastic boxes which have tight covers.  Once a dish is cooked, we put it into a box which would not give any smell to us, nor to flies.  Occasionally, we have guests, then we put cooked foods to plates and then immediately transfer them to inside the house, thanks to extra hands available.  One benefit is that our guests do not feel bored and start to feel helpful in terms of creating their own dinner.  If you have kids around, you may be able to use this to ask help from them and have activity together.

Feedback: He said that after he started cooking, his neighbor poked his head over the fence to see what’s going on.  He said his neighbor is a Chinese.  What if you have an American neighbor?

Answer:  We would view this as a good thing.  My neighbor (an American) got to know it and starts to use the stove for his daily dinner now and loves to do away of all those oily smoke residue if he had to cook in their kitchen.

Feedback:  Why?  Because it’s easy to spill something on the side of the stove.  Then when you move the stove inside to the garage, the spill attracts insects and ants. 

Answer:  We would not deny this possibility.  However, we would like to mention that a grill will do much worse, simply by considering meats are stuck on grill after being cooked.  On the contrary, since a wok is bigger than the stove, it is hard for any meat or vegetable pieces to go inward to be stuck on the stove ring.  Even let’s assume this happens, the stove will be able to dry the pieces pretty well because of high temperature during cooking.  We have been putting our stove beside a bucket flower plant for a half year.  All what we notice about is army of ants march up and down on the plant, instead on the stove.  You can see the violet flower plant beside the stove on our long leg stove product picture (PowerFlamer PFL) on our product page.  By the way, we never need to clean the stove since we built it half year ago. We simply let the heat do the work.

Answer: We agree that components from high pressure propane industry need to be improved.  They are confusing to use.  At the mean time, if we give ourselves some time to get familiar with the switch, it might help.

Feedback: He said that because I said the stove is powerful, he shortened the cook time, and then he discovered that the dishes is not cooked well, so he re-cooked it.  So the stove is not as powerful as I told him.

Answer:  The power of the stove is adjustable.  At its high end, it delivers 137,000BTU/hr (about 40kW).  A regular kitchen electric stove is about 4kW.  Of course, if the stove is adjusted to give minimum power, which we usually do before putting all ingredients on the wok, then it may not be as powerful as it is thought of.  One of our sample stove goes to a Mom and Dad.  Their first time cooked dishes were also raw.  After getting used to the stove, they recover and start to make use of the extra power from the stove. One year later, their feedback is that they love the stove very much!

Feedback: Every time he has to go through the routine of using the lighter.

Answer: This concern has been expressed to us before and we are delaying coming up solution because the stove ring during cooking is fairly hot. Any electric wire is not able to withstand that temperature.  So far what we found is, since we need to adjust the regulator (red cap) anyway, lightening a lighter does not add that much work.  

• A 20lbs propane gas tank (available from hardware store/gas station/your grill cart);
• One of our stoves (available from our product pages here);
• A wok with lid and spatula (available from our product accessory page here);
• A lighter for ignition of the stove (available from hardware store).

• Vegetable oil;
• soy sauce;
• salt and sugar (nice to have);
• minced garlic and ginger (nice to have).

• Set up the stove with the propane tank and light it up (for how to, see here);
• Pour vegetable oil to wok;
• Put in garlic, ginger and meat (if any, otherwise skip this step), stir until brownish;
• Put in vegetable, stir, add soy sauce (or salt/sugar), stir to mix them well.

It is best used outdoor when your cooking may generate a lot of oily and spicy smoke (for example, deep fry and pepper dishes).  Over years due to in-house stove limitation, people either refrain from cooking such delicious dishes by dining out in restaurants, or ends up massive cleaning of their stove top, exhaust fan and kitchen cabinet area.

It is again best used outdoor when you want to cook very healthy, green looking, fresh retaining, crispy, tasty stir fry dishes.