+
wrongasian | Jan 10, 202001:00 AM     1

Hello foodies. I'm shopping for an outdoor grill and/or wok unit and most seem to come at 10,000btu's while several more heavy duty outputs at 54,000btu's, advertised.

There seem to be a majority of companies that make 10,000btu units which tend to be nicer in terms of design and branding. It's also smaller to make it more packable for transport. The 54,000btu ones are larger and usually much heavier as stationary units.

I'd like to ask the community, what will 54,000btu offer cooks differently than a 10,000btu unit can other than cooking some foods quicker? And, are there any recipes that require a higher temperature to cook with; other than wok cooking?

Pro style home ranges offer around 15,000 to 25,000btu's. I discovered that my home range unit operate between 7,000 to 10,000btu while home ovens are around 16,000-17,000btu's.

54,000btu burners remind me of restaurant wok style burners but I believe those can run upwards of 100,000btu's. Thank you.

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

7 Helpful Produce Subscriptions You Should Know About
Food News

7 Helpful Produce Subscriptions You Should Know About

by Amy Schulman | As Americans hunker down in their homes to practice social distancing, you may be wondering how you...

These Bright Kitchen Accessories Are Perfect For Spring
Shop

These Bright Kitchen Accessories Are Perfect For Spring

by Brittany Loggins | The change of seasons, no matter what else is going on, always makes us want to freshen things up...

Find Comfort in This Korean Spicy Silken Tofu Soup
Food News

Find Comfort in This Korean Spicy Silken Tofu Soup

by James Park | Spicy silken tofu soup, often called soondubu jjigae, is one of the most beloved soups in Korean cuisine...

Pasta Grannies Is the Heartwarming YouTube Channel We All Need Right Now
Table Talk Podcast

Pasta Grannies Is the Heartwarming YouTube Channel We All Need Right Now

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.