Bock wrote:
> Sadly, it is never the burner, it is what one does with the burners!
> From an electric stove to gas as recently as 3 years ago, it sure is
> nice. It is an average GE gas stove. The trick to duplicating good
> Chinese food from the restaurants is not the amount of heat but the
> magic of ingredients go into the "fire" that you are able to duplciate
> the flavour of the dish.

Actually it's everything... a million BTUs won't help with poor cooking
skills and crappy recipes, but for proper stir frying high heat with
*rapid recovery* is absolutely essential... even the best oriental chef
will turn out little more than wimpy stews without the BTUs, so it IS
the burner too.

Those who claim to turn out great stir frys on their wimpy stove tops
are fooling themselve but they're not fooling me... even 1500BTUs isn't
close to enough unless you do stir fry one cup at a time. I can
prepare a lot of good Chinese dishes with my ordinary stove top (chow
mein, all sorts of soups, shrimp in lobster sauce etc.) but not stir
fry... can't do fried rice without at least 30,000BTUs... okay,
with 1500BTUs you can make one cup at a time. Trying to stir fry with
only 15,000BTUs is like trying to toast a marshmallow with a match.

Anyone going to spend big bucks for any conventional stove because they
think it will do wok cooking is doing mental masturbation.

Sheldon