How To Turn Your Stove into a Wok Burner You Can Do This!
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Date: 2020-05-20
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Comments and reviews: 10
tcphll
People saying this doesn't increase the BTUs of the stove are entirely missing the point. Here's an analogy that might help. Take a dry leaf outside on a hot summer day and hold it in the sunlight. What happens? Nothing. Now take a magnifying glass and concentrate a beam of sunlight onto that same leaf. What happens? It burns. Did the sun all of a sudden increase its output? Of course not. You just concentrated what output you were getting into a smaller area. This is the same idea as this wok burner. With a regular burner much of the heat generated is wasted heating the side of the pan and the air around the wok. This concentrates what heat IS generated by the burner to the bottom of the wok where it is actually usable.
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People saying this doesn't increase the BTUs of the stove are entirely missing the point. Here's an analogy that might help. Take a dry leaf outside on a hot summer day and hold it in the sunlight. What happens? Nothing. Now take a magnifying glass and concentrate a beam of sunlight onto that same leaf. What happens? It burns. Did the sun all of a sudden increase its output? Of course not. You just concentrated what output you were getting into a smaller area. This is the same idea as this wok burner. With a regular burner much of the heat generated is wasted heating the side of the pan and the air around the wok. This concentrates what heat IS generated by the burner to the bottom of the wok where it is actually usable.
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canlib
Removing the disc only concentrates the flame- the small btu output on a household kitchen stove is just a function of supply line pressure- usually stepped down to 1/4 psi from the residential service line outdoors. This can be overcome by using a propane tank(outdoors) where pressure is in the 100-200 psi range stepped down with a 5-30 psi regulator. Go online and take a look at all the 30 to 100 lp gas burners in the 50, 000-200, 000 btu range that can be set up in the back yard and will be the same as what commercial restaurants have with the big blue flame fire jets.
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Removing the disc only concentrates the flame- the small btu output on a household kitchen stove is just a function of supply line pressure- usually stepped down to 1/4 psi from the residential service line outdoors. This can be overcome by using a propane tank(outdoors) where pressure is in the 100-200 psi range stepped down with a 5-30 psi regulator. Go online and take a look at all the 30 to 100 lp gas burners in the 50, 000-200, 000 btu range that can be set up in the back yard and will be the same as what commercial restaurants have with the big blue flame fire jets.
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City
Something similar came with a wok that i purchased about 20+ years ago, it was meant to hold a curved wok steady so that it didn't wobble on the stove, AND to concentrate the flame more. The end result was a discolored stove from holding in too much heat inside of the unit. What I've personally found. Don't overload your wok for a typical American stove and it will work fine. It's when you overload too much food in the wok at one time that it can't get to the proper heat or maintain the heat and starts to boil food instead of searing it.
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Something similar came with a wok that i purchased about 20+ years ago, it was meant to hold a curved wok steady so that it didn't wobble on the stove, AND to concentrate the flame more. The end result was a discolored stove from holding in too much heat inside of the unit. What I've personally found. Don't overload your wok for a typical American stove and it will work fine. It's when you overload too much food in the wok at one time that it can't get to the proper heat or maintain the heat and starts to boil food instead of searing it.
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Alex
Having been raised in a Chinese restaurant and cooking, the issue isn't the concentration of heat, the issues are 1) Number of jet burners (wok range has thirty-two or more and home stove has about eight. 2) BTU (conventional stove is about 25K BTU where as a wok range is probably 100K BTU or more. But great vid on making due w/ what ya got at home. I'm sure that helps increase the surface temp greatly.
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Having been raised in a Chinese restaurant and cooking, the issue isn't the concentration of heat, the issues are 1) Number of jet burners (wok range has thirty-two or more and home stove has about eight. 2) BTU (conventional stove is about 25K BTU where as a wok range is probably 100K BTU or more. But great vid on making due w/ what ya got at home. I'm sure that helps increase the surface temp greatly.
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Al
This was painful to watch. If youre in no way mechanically inclined, PLEASE take a nail and start your vent holes by punching guide holes into your bowl before drilling it. Itll keep you from slipping and possibly impaling your hand. And if you have a dremel or an angle grinder please use that instead of tin snips. Youll get a cleaner cut and you wont risk cutting your hands whilst making and using it
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This was painful to watch. If youre in no way mechanically inclined, PLEASE take a nail and start your vent holes by punching guide holes into your bowl before drilling it. Itll keep you from slipping and possibly impaling your hand. And if you have a dremel or an angle grinder please use that instead of tin snips. Youll get a cleaner cut and you wont risk cutting your hands whilst making and using it
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Mike
Wouldn't work on my cooktop. I cut half the length off the legs of my gratings so the my pans rest just above the sharp blue tips of the flames where it is hottest. That's one of the first things you learn in intro high school chemistry. No wok burner required. I would prefer to actually have concave grating to properly support my traditional, fully rounded wok, but this works much better for now.
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Wouldn't work on my cooktop. I cut half the length off the legs of my gratings so the my pans rest just above the sharp blue tips of the flames where it is hottest. That's one of the first things you learn in intro high school chemistry. No wok burner required. I would prefer to actually have concave grating to properly support my traditional, fully rounded wok, but this works much better for now.
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Guest
Dude, this is a great hack and works well. Its easy to modify for your stove top. Dont let the morons stating the obvious about high temp burners deter you. Anybody knows a commercial wok burner will have much more heat, theyre missing the point. centering the heat you do have is the key. I did this with my Wolf range and it works great for small batch stir fry. Keep up the good work!
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Dude, this is a great hack and works well. Its easy to modify for your stove top. Dont let the morons stating the obvious about high temp burners deter you. Anybody knows a commercial wok burner will have much more heat, theyre missing the point. centering the heat you do have is the key. I did this with my Wolf range and it works great for small batch stir fry. Keep up the good work!
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CSLFiero
I don't know how this effects heat concentration BUT I'M DEFINITELY CERTAIN IS NOT ENOUGH CAUSE ELITISMYou guys realize wok burners work in exactly the same way, right? A high power 23k btu burner used only marginally less fuel. With the right ventilation, one might achieve efficiency high enough to be 9/10ths. Don't pretend like that won't cut it.
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I don't know how this effects heat concentration BUT I'M DEFINITELY CERTAIN IS NOT ENOUGH CAUSE ELITISMYou guys realize wok burners work in exactly the same way, right? A high power 23k btu burner used only marginally less fuel. With the right ventilation, one might achieve efficiency high enough to be 9/10ths. Don't pretend like that won't cut it.
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Chris
I don't know what US gas stoves are like, but here in the UK, a stove will have a large burner like he is cooking on, and at least one smaller burner. Place the wok on the smaller burner, at high heat, and the flame will be concentrated on the bottom of the wok, rather than going up the sides, like in his video. Simple, really.
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I don't know what US gas stoves are like, but here in the UK, a stove will have a large burner like he is cooking on, and at least one smaller burner. Place the wok on the smaller burner, at high heat, and the flame will be concentrated on the bottom of the wok, rather than going up the sides, like in his video. Simple, really.
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Josh
I love the comments raging about this being no replacement for a genuine wok burner, buying a higher BTU stove, wah wah wah. You can pretty much do this with any stainless steel bowl, and get an improvement. For 99% of the people wok-ing at home, that is probably a better option than buying a dedicated stove
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I love the comments raging about this being no replacement for a genuine wok burner, buying a higher BTU stove, wah wah wah. You can pretty much do this with any stainless steel bowl, and get an improvement. For 99% of the people wok-ing at home, that is probably a better option than buying a dedicated stove
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