On Wed, 15 Nov 2006 18:49:21 GMT, "JoeSpareBedroom"
> wrote:

>"VegA" > wrote in message
.. .
>> On Wed, 15 Nov 2006 10:16:01 -0600, Omelet >
>> wrote:
>>
>>>In article >,
>>> "JoeSpareBedroom" > wrote:
>>>
>>>> "Andy" <q> wrote in message ...
>>>> > jay said...
>>>> >
>>>> >> On Wed, 15 Nov 2006 08:33:53 -0600, Andy wrote:
>>>> >>
>>>> >>> Do I need a flat bottomed wok or what? How hot does a wok need to
>>>> >>> get
>>>> >>> to do stir-frying?
>>>> >>>
>>>> >>> Andy
>>>> >>
>>>> >> I don't like flat bottoms period! Guangdong
>>>> >>
>>>> >> Get a traditionally shaped one and put it directly on the burner.
>>>> >> The
>>>> >> ring can help to stabilize it but you don't really need it. Turn on
>>>> >> the burner with wok in place.. and go smoke one.. then come back in
>>>> >> and cook.
>>>> >
>>>> >
>>>> > I LIKE this guy for some reason!
>>>> >
>>>> > Thanks,
>>>> >
>>>> > Andy
>>>>
>>>> The only problem with a round bottom and no ring/collar is that the
>>>> thing's
>>>> going to be a bit unstable, sort of like you, Andy. Then, you'll be
>>>> posting
>>>> messages here, asking if you should go to the hospital for 3rd degree
>>>> burns.
>>>>
>>>> Use the ring.
>>>
>>><lol>
>>>
>>>Mom used to cook with a regular wok on an electric burner all the time...
>>>We had to quit tho' when we got the glass top.
>>>
>>>One of her last Christmas gifts was an electric wok that she'd requested.
>>>She never did get to use it. :-(
>>
>> Electric woks should be banned.
>>
>> Wok cooking is high consistant heat.
>>
>> Your stove, electric or gas, can NOT get as hot as a chinese stove.
>> Sure you can still use your wok on either. I have and still doo.
>> Chinese resturants have 10 inch gas pipes just for their wok stoves.
>
>10 inch pipes? Do you mean burners?
>
Special ansel system and everything. Built in faucet system and
everything.

No. I mean pipes.

Fire departments hate them. Some places you can't go over 4 in. pipes.
So they cheat and have the burner jets opened up.