<snip>
> Chinese restaurants have large gas-fired burners. There is uually a large
> "plate" with a 6 inch hole into which the wok fits, with numerous gas
> burners underneath. This seems far hotter than you can obtain with a
> domestic gas cooktop.
>
> gtoomey

Yes indeed, i use to work in one but i now use a 5 ring burner on a high
pressure gas cylinder/tank, what you call butane in the states i believe. I
bought my burner in SE Asia, it's cheap about £10 each, no idea what that is
in US$. But like i said, if you're dependent on home/residential gas supply,
heat up the wok/fry pan really hot & smoking before adding your oil to coat
then begin stirfry. Do it in small portions if you're cooking for lots of
people. It works, believe me, 1000's of people & families in Asia do it. Not
everyone in Asia uses charcoal or the 5 ring burners that i do, it's only
for those who want to replicate the catering standards or style.

DC.