On 10/2/2021 at 9:51 AM, KennethT said:... I don't think I've ever stir fried at a power level greater than what it calls 1200W. Any more than that and things burn before you can move your hand from the control panel and lift your wok scoop.
Interesting. Makes me wonder about old-school commercial wok burners. How many of those 100K+ BTUs are actually making it into the pan?
Edited to add: 100,000 btu/hr (typical for a Chinese restaurant) is equal to about 30,000 watts. I'm guessing an induction burner this powerful would turn a wok into a glowing puddle of steel juice in just a couple of seconds.
