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Tabletop wok burner?

mmmcqueen | Dec 1, 201009:57 AM

I got a great new cast iron wok and love it. I first used it at my parents house during the holidays on their blazingly hot commercial stovetop. Worked like a champ. My gas stove here in Denver... not so much.

I attempted a stir-fry last night and alas my stove wasn't up to the task. I added the ingredients slowly so as to minimize cooling of the wok but to no avail. The wok still ended up cooling too much and I ended up with a somewhat soggy dull dish. Had I added ingredients any slower I would have overcooked the early ingredients while some were left out.

I have to accept, as is often suggested here, that my stove just doesn't get hot enough to keep the wok blazing. While buying my wok at the Wok Shop in San Francisco I saw a small tabletop stove. It was a single burner powered by butane cylinders. These stoves seem to be rated around 7,000 btu

I have found several similar burners locally and online and am thinking about getting one. Have any of you tried such burners? If so, were they hot enough? Were they significantly hotter than your home stove?

Thanks in advance!

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