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This question might be Off-Topic, due to the gas involvement, although it is equipment related, but I'll see what people think.

I have a gas stove top, and I like to cook with a wok. But the gas deflectors that are used to make the nice 'ring' of gas for flat bottoms pans mean the heat source is dissipated for my wok, and when I have worked in chinese restaurants in the past they generally have a single ruddy great flame in the middle that their woks go over.

Could I remove the deflectors and just burn the gas coming directly from the hole underneath so I got the single large flame under my wok that I'm after?

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I've never heard of anyone trying this. I think its very unlikely though. Those gas deflectors are actually specially designed to pull in the appropriate amount of atmospheric air for a proper flame. This is why the flame you see is so blue and has very little orange.

I'd look into seeing if there is some way to get a replacement deflector that is better suited for wok cooking.

You could also do what Alton Brown does and use the bottom half of a turkey deep fryer, outside preferably, and not over any pipes or electrical wiring or gravel.

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