slim wrote:

Peter Dy wrote:

"Frogleg" wrote in message
...
A question came up in rec.food.cooking with someone citing an 18,000
BTU gas burner used for stir-fry. I've often heard "home stoves can't
generate the heat necessary for 'proper' Chinese cooking." Yet, it
seems to me that the origin of stir-fry *must* be to quick-cook with a
minimal amount of fuel, and I'm picturing charcoal 'stoves' and very
compact arrangements aboard boats as in some TV cooking shows and
movies. Of course, one wants the pan quite hot, but not melted into
slag.

No such thing as charcoal stoves.

Sure there are...Or are you somehow tripping on the word 'stove'...?

Charcoal is the cheapest and most used fuel in my neck-of-the-woods.
They are used for cooking most grilled meats, bananas, vegetables, etc., but not
for stir-frying
My charcoal stove gets used almost every day. I love the taste of meat cooked this
way.