Personally, the more power the better. I've cooked on woks via your average short propane burner for 2 years. I regularly used it for dinner for 1-3 people, but that usually means 1-4 dishes, so they are adequately sized to the burner. The burner was about 50K BTUs with a 16 inch wok, and would not add more food than your typical sized chinese dish. I'd caution against actually using the 22 inch wok on the flame. As others have stated on here, I think you would need a really serious (even more than the kahuna) burner to cook appropriately on a 22 inch wok - meaning you need both more power and a wider source of heat. The round bottom woks (typical of the normal carbon steel catonese woks) slope gently and you are able to control the heat reasonably well (i.e. reduce the heat or pull away for a few seconds). So I don't realistically think there is a thing as too much heat. Maybe I am missing something, but it looks like the Big Kahuna is available standalone here: http://www.amazon.com/Eastman-Outdoors-90411-Portable-Adjustable/dp/B003GISCDK/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1300136786&sr=8-1