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I have never tried it but when I googled wok burners (thinking to find a standalone high-output gas hob), I found this article about a wok ring called the "WokMon" on Serious Eats and had to post it here: A couple months ago I was approached by Glen Lee, an inventor who claimed to have an ingenious new device for cooking in a wok at home. Seemed to me ...


0

the temp chart listed above is a good foundation to understanding the rate at which the material, in this case water, is being heated up. over-cooking food is all too common and has a high probability of creating carcinogens. with water there is theoretically minimal chance of such mutations. a slow ramp up thermally helps to cook evenly an reduce the ...



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