I'm shopping for a new stove. We've got gas plumbing in place and no
240V in place, so we're looking for an all-gas range with dual ovens
and a decently high-power burner.

I stir-fry a lot, so a real high-power burner would be nice, but I'm not
interested in $4k stoves -- and I can't find any with above 20,000
BTU/hr burners anyway (I can find commercial stoves taking bigger gas
lines, and I can find dedicated Wok burners to connect to a gas line or
propane tank, but I don't have room for that). I can find 17,000 BTU/hr
burners on $1k stoves.

Has anybody ever tested the actual heat transferred to a pot of water on
their stove? How did the measured BTU/hr compare to the rating? Many
online articles suggest the rating is about 2x the actual. I can't look
up the rating on my old stove, it's a Magic Chef from perhaps the 1950s,
or even older. (I measured the heating on my old stove as about 3950
BTU/hr, which is compatible with the articles suggesting a rating of 2x
the practical measure, since 8,000 BTU/hr is at the low end of modern
"ordinary" burners.)

Does anybody have experience with the LG line of stoves? They're
relatively new, and might be at the point in the curve where they're
still offering aggressive pricing to build reputation, but have already
learned to make a decent produce. Maybe. There's a model that's about
perfect for my requirements, high-power burner plus dual ovens, that's
selling locally right at $1000.
--
David Dyer-Bennet, ; http://dd-b.net/
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