I recently got a wok and seem to have a heat problem. I can’t seem to get it hot enough. I have a gas stove and use propane as my fuel. With the burner grate and wok base ring in place the bottom of the wok is approximately 2 inches above the center of the burner but the flames themselves don’t touch the wok. Without the grate the bottom of the wok touches the center of the burner so won’t stay in place…
Any ideas on how to increase the heat?
Alton Brown used a propane burner designed for a turkey fryer on one show. He’s also used a chimminy charcoal starter.
I just set the assertion on the stove grate and it stays put. Depends on stove design I guess. You’ll never get it as hot as in a restaurant though, those burners are huge.
Can’t edit, assertion should be wok. Damn autocorrect.
Coincidentally, I just bought a carbon steel wok. I have an electric range, so I’m not even going to bother using it indoors. I’ll be using it over charcoal like J. Kenji’s method 4 here.
This was an extremely helpful link. And I do happen to have a turkey fryer. I guess my wok cooking will have to be a warm weather occasion.
Thanks.
for me, I think I’d end up using it outside simply because of the potential smoke. I live in a lower unit condo and the “vent” hood above my range isn’t piped outside.