Many Cantonese restaurant chefs advise me to install a wok burner, even in my home, to procure wok hei 鑊氣. But "commercial wok burners blazes at over 100,000 BTU/hr!" "[A] wok burner can deliver up to [...] 200,000 BTU/h of thermal power."
But are these chefs wrong? Because HOME wok burners discharge merely ≤ 35K BTU, too little to be a "professional wok burner (which would likely require expensive ventilation upgrades for use indoors)"!
What can a ≤ 35K BTU wok burner accomplish, that a gas burner or electric induction cooktop can't ? What's exclusive to a ≤ 35K BTU wok burner ?
