Category: FAQ

I believe a gas burner with a rating of 14K is already considered high for an indoor gas stove. Why do outdoor cookers cookers have such high BTU ratings compared with indoor gas stoves? Are indoor and outdoor BTU ratings equivalent?

First of all I’m only aware of one BTU rating for all stoves no matter they are used inside or outside of a house. With a 14K BTU stove, you can take time to heat the wok up. However, the wok temperature dips once you toss in green vegetables and fresh meat. Now it takes time to heat those up again. Because the time is long relatively, the food is cooked differently than from a high power stove.  I believe that there is regulation or at least concerns of using too powerful stove inside a house. Outdoor has looser regulation. 

Basically, the primary reason I’m looking for an outdoor cooker is to avoid the messiness of stir frying, steaming, and stir frying on my indoor gas stove. If the food will come out tasting better, that will be a big bonus. 🙂

Solving the messiness and greasiness by indoor stir frying was the #1 reason for my invention years ago. Adding the capability to attain different tastes was not thought of initially.

   I like to understand the effect of wok-hei on flat noodles with some fish sauce and sweet sauce. i tried many times and failed to achieve this at home. pls advice. many thanks.

We would not want to claim that we are expert on wok-hei. So if you have different opinion, please let us know.  If you can speak Cantonese, than you should understand that wok-hei can be directly translated into “smell or taste from a wok”. Typically this applied to some food that can be coated with cooking oil, then the cooking oil catches fire briefly, to leave a layer of initial charring type smell or taste. Catching fire seldom occurs at home cooking since it is unsafe in an enclosed space and quite messy. Thus wok hei is rare and favored.  If your noodle is wet and you apply various sauce, then the surface of your noodle will have hard time to catch fire. Another condition for fire catching is that your wok has to be at quite high heat and you have open flame from your stove (electric stove does not have) to introduce the flame to your wok surface.

How to distinguish from the taste whether caramelization and/or Maillard reaction has taken place? please advice.

It is piezoelectric. You do not need to hook it up to any electrical source or battery.

Our regulator regulates the propane pressure to the stove. We would not recommend to use it as a valve. We would recommend to shut off the tank valve after use.

PF13CS130 can be used to connect to a throw away propane bottle (camping 1lb) or a regular tank.  PF13S130 can be only used to connect to a regular propane tank.

   PF13L series flame adjustment is continuous. You use the knob on top of the red regulator for the adjustment. 

hi there i am thinking of buying 1 of your stoves but i am not clear on what you mean by “stove ring diameter” on all your stoves could you explain it to me to help me understand my selection better ?

It is typically the widest diameter of the stove excluding the legs. In other words it is typically the wind guard diameter. In some case we specifically tell the burner diameter too.

Yes, single handle wok works better with high heat stoves.  With 2 handles wok, we use only one handle while cooking in a high heat stove.  The stainless wok we offer has two high heat resistance black plastic handles.  One of our experiments shows that It lasts a couple years before it fell off.  For how to care about steel or iron woks, please see Care Iron Ware.