I received the stove today. Thanks for shipping quickly. 1 question i have is regarding the pilot light. I’ve read many discussion regarding the pilot light on your website, but I’m still not clear.
While I do agree the pilot flame works the best when it’s 1-inch in length, but in order to achieve that 1-inch flame, the valve can only be cracked open very very slightly. It is very hard to control. Oftentimes, I would turn the valve too high, and the air flows too fast. As a result, the pilot light cannot be successfully lit. The second it’s lit, it will blow itself out.
I notice on the brass nozzle of the pilot flame, there are 2 holes on the side. Are those the air inlet? If I cover up one of those holes, the pilot flame can be lit much easier. Do you think this is a good work around to cover up one of the inlet? I don’t want to use the stove not as intended, but right now, the pilot light is very finicky, and it would take me several tries to get it lit, especially, if it’s bright outside, and I can barely see the blue flame.
If you cover up one air inlet hole and observe that the pilot flame can be more steady, please do so. The procedure for the pilot light is to light up the main burner first. With the main burner lit, you can light up the pilot light easily and adjust the flame by adjusting the pilot valve. Since the valve assembly receive high pressure gas and the pilot only needs a tiny bit of gas to light, there is a fine adjustment to achieve a steady flame.
At home we usually cook a couple dishes at a time, we choose to light up the main burner by BBQ ignitor while not using the pilot at all.
Thanks for the reply. Pilot is important to me because I have to turn off the main burner often, to add seasoning. I think I’m gonna try turning on the main burner first before adjusting the pilot. Thanks.
You have interesting cooking technique. We actually prepare everything including seasonings before start the stove flame. Actual cooking time is very short and we don’t need to re-light the stove.
I like to full-power it when I’m tossing the food, but it also means the wok temperature gets really high. When I set the wok down to season and taste, if I have the flame still going ( even at medium setting), it will for sure burn the food. So instead try to turn it to the lowest setting, I might as well turn it off. Once I season, combine, and taste, then turn the fire back on to finish cooking.
Also, having pilot light means I no longer have to reignite it when cooking the 2nd dish.
You might get too much used to your previous stove of only two flame settings that you criticized in your earlier email. PF13S160 flame power is continuous. You can turn down to really low flame for simmer purpose. This should give you another option beside turning the main burner fully off and then using the pilot flame to re-ignite. I still find your way of cooking fascinating. I hope your wok can retain heat well between your various phases of full power for one dish. Otherwise you are heating the wok multiple times just to get back up to the same temperature.
I use a 14-gauge 14inch wok, about 2mm, I think. it’s a little heavy.. Honestly, I find that if I keep the burner at full power, it would be too much for any dish. If I turn the burner off, and don’t add additional ingredients, it can maintain a sizzle for a long time.
When I’m seasoning, I have to leave the food stationary for up to 10~30 seconds… so during that time, I can’t have the flame at high power. Yes, I could turn it to low heat, but i think it’s easier to just turn off, then turn the flame back after seasoning.