On 8/12/14, 12:20 AM, Mayo wrote:

> Regardless you'll never get the BTUs from induction that you can from a
> commercial wok burner.

That is true, which is why so many home cooks wind up using the burner
from an outdoor turkey fryer as their heat source.

One of our pleasant discoveries upon moving to Florida is a Pei Wei
Asian Diner located a mile or so from our tennis club. (If you don't
know it, Pei Wei is owned by P.F. Chang.) Their rice bowls and other
dishes are first-rate. We eat there regularly, at least once a week. In
particular, the Pei Wei Spicy and Sesame sauced dishes are terrific.

But my point in mentioning them is that they have a tiny counter, with
only four seats, right next to the small open "kitchen." The "kitchen"
has a cold station, and three hot stations, each with two woks. The wok
burners are spectacular -- they must be at least 100Kbtu each, with
flames shooting up about a foot whenever the wok is removed.

Dishes are cranked out in around 90 seconds each; cleaning is done by
sloshing a ladle or two of water from a huge stock pot behind the hot
station for about two seconds, and dumping. It's a great show!

I would love to get my hands on one of their woks, just to closely
examine the built-up finish.

Their Web site says they have 190 locations. If there's one near you, I
highly recommend trying it.

-- Larry