HOTness: what makes a gas burner hot? what makes a wok hot?
For a person who enjoys stir-frying in a wok (but NOT looking for anything over 22,000 btu), what kind of burner would give the best performance?
In what circumstances would a 17,000 or 18,000 btu burner outperform a 20,000 or 22,000 burner? I have no scientific background or knowledge. Please help me understand!
Factors affecting temperature:
- height of grates
- tri-ring burners (not just a gimmick?)
- size of burner ring
- open vs closed burner? (what does this even mean?)
- build quality of knob mechanisms (possible that burner can't reach maximum BTU output due to build quality?)
- build quality of burner "innards"
Tri-ring burners probably distribute heat more evenly than conventional burners...But are they hotter? How do you know?
Is it possible to install lower grates on a low-BTU gas burner in order to achieve the same higher temperatures of a high-BTU burner?