Well here' s my thoughts on this.
Hoods. These are a major limitation. Too many btus on your burners? You will need serious hood performance. Most of these solutions are too large or cumbersome for a home kitchen environment. You don't want to burn your home down so you will be limited in btu capacity.
How many BTUs are enough? IMO the more the merrier. More BTUs give you options that lower btu's wqon't allow you to do.
Simmering capability - as mentioned already, lower simmering capacity is a big plus. I also find that you can go even lower using cast iron or enamelled cast iron pans. 3k-5k works well here. If you need even lower btus effectively, a bit of refractory brick below the pan will help.
I'm a big fan of laser thermometers. They have come down quite a bit. Get something that can easily measure up to 1000 degrees F quickly. You can learn SO much about managing btus when you are measuring what you do.
My approach? Get the largest hood you can --- the great outdoors. No fire hazards, no bills, no repairs, no greas buildup. How big of a burner can you use? As big as you want. In my case I have two 320,000 BTU burners and several other burners from about 60k btu on up. One caveat - make sure that the jets in your burner are correct for the gas you use. I use propane burners. The largest burners are composed of an array of 32 jets, each 10k btu. I can use these for everything from making pizza ovens, giant wok burner stations etc. Using refractory tiles and measuring surface temperatures, I can measure 700 degrees on the surface while the bottom surface being hit by the flame is 1000 to 1100 degrees F. Using several of the burners I can use this setup with large [South African] cast iron Potjie pots to deep fry 25 pound turkeys in peanut oil, etc.With excess btu capacity heating up large pots of oil is VERY fast. Tuna tataki or burgers can be cooked during a tv commercial
Cooking with a wok is a treat. At higher heats, cooking oil will ignite just like cooking sherry. You need to have all ingredients ready to go. You can sear the outside of a steak while the inside is still raw (great heat differentials). You have enough heat to cause cast iron pans and grills to SAG - all the heat you want.
Pizza oven's - no problem. I don't recommend pizza be cooked much past 500 degrees surface temperature. Tandori oven cooking is also no problem either. 700 degree nans ...
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Ken