On 8/12/2014 1:40 AM, Cherry wrote:
>>> I did read it and frankly, "that charred kind of charcoal taste" has never been present in any fried rice I've ever eaten. Maybe he thinks burned rice is something to be proud of, but I don't.
>>
>> I admit that's a new one on me.
>>
>>
>>
>> Sometimes when you make fried rice there is a style that is a bit drier than others, and the grains show some wok sear to them.
>>
>> But not charcoal, sounds like someone was at a loss for the right words.
>>
>> Regardless you'll never get the BTUs from induction that you can from a
> commercial wok burner.
>
>> http://www.amazon.com/Imperial-Comme...N%3DB00E5N70YC
>>
>> Imperial Commercial Chinese Range 6 Burners 174" Wide With Slanted Wok
> Holder Nat Gas Model Icra-6
>>
>> Four burner types are available: Three-ring Burner 110,000 BTU/hr. (32 kw) Jet Burner 100,000 BTU/hr. (29 kw) Non-clogging Jet Burner 125,000
> BTU/hr. (37 kw) 32 Tip Jet Burner 160,000 BTU/hr.
>
> It is possible to buy induction woks. Bloody expensive mind!
>
> http://www.miele.co.uk/hobs/cs1223-1...ction-wok-183/
>
> Cherry
>
Gorgeous German engineering as always - but no specific BTU mention.

I'd be loathe to throw that into commercial use at any cost.

Still it's far cheaper than the one I linked to.