Gas cooktops - does one really need 15K BTUs?



On Sat, 20 Aug 2005 17:49:09 -0700, sf <[email protected]> wrote:

>On Sat, 20 Aug 2005 17:44:22 -0700, sf wrote:
>
>> On Sat, 20 Aug 2005 23:15:40 GMT, TammyM wrote:
>> >
>> > What's OG edging?
>> >
>>
>> I dunno....
>>
>speaking of edges.... here's more
>http://www.mnvalleygranite.com/profiles.html

The above link has the Ogee that I have. It's either the small or
Taylor Ogee.

Debra
 
"sf" <[email protected]> wrote in message
news:[email protected]...

> >
> > True if you exclude wok stir fry. If you include stir fry dishes the
amount
> > of food that you can fry at once (ie the number of serves of a dish you
can
> > put on the table at once) depends directly on the power of the burner.
> >
> And the size of the wok.

And the strength of your wrist :)

David
 
In article <[email protected]>,
[email protected] (TammyM) wrote:

> I'm really
> thinking that huge fire power would not be used sufficient to warrant
> the extra expense. I'm probably going to spend every penny saved
> (plus quite a few pennies on top of that!) an over-the-cooktop
> microwave (with vent) AND on my new countertops.

You don't have to spend a minor fortune to get some high-powered
burners. Electrolux (under the Frigidaire and Sears' Kenmore brands)
sells a stove with a continuous grate and a 16K/12K/9K/5K sealed
burner configuration for well under US$1000. I have one and think
it's some pretty good bang for the buck. I know Lowe's carries the
Frigidaire model; other places selling Frigidaire (including Sears)
might also.

I also would suggest re-thinking the over-the-cooktop microwave.
They've come down in price significantly over the last few years,
but they're still _way_ more expensive than an equivalent countertop
microwave, some of them are fairly limited in capacity, and the
exhaust hoods built into them typically are not strong enough to do
a good job ventilating, especially for high-output gas ranges. You
might want to consider, instead, building a shelf over the cooktop.
On the shelf goes a countertop microwave; under the shelf goes a
range hood that's got the goods to ventilate properly.

sd
 
Bock wrote:
> Sadly, it is never the burner, it is what one does with the burners!
> From an electric stove to gas as recently as 3 years ago, it sure is
> nice. It is an average GE gas stove. The trick to duplicating good
> Chinese food from the restaurants is not the amount of heat but the
> magic of ingredients go into the "fire" that you are able to duplciate
> the flavour of the dish.
>
>


In the case of a wok the burner output is a key part to get a good
result. Read about "wok hee" which is the flavor imparted by a hot wok.
 
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