I’m shopping around for an outdoor wok cooker. My wife stir fries all the time on our indoor gas stove, which has a 14,000 BTU burner. All of my Chinese friends stir fry on their indoor gas/electric stoves, which have burners no more than 14,000 BTUs. My question is why do you say that successful stir frying requires such high BTUs (130K)?
First of all, can you point us to which web page has such phrase as “successful stir frying requires such high BTUs (130K)”? We would like to change that because it is misleading to people. Please bear in mind that cooking style and technique are very personal. With any kind of cooking equipment people can always find ways to cook tasty food. However, in our opinion, high power stove is the key to cook crispy full of wok-hei type of food people used to only able to get from restaurants. With higher power stove, people’s cooking style and technique change too, especially the speed in processing the food.