what type of burner do you use?
If you have a gas burner that can accommodate it, I'd go for a round bottom style. No need to get fancy - I got my two at Cash n Carry (or whatever it's called now) and they've served me very well for years.
Just my take as I haven't tried it: But I can't see it working the same. The thing with woks is you want heat directly all the way up the sides, and you can really only get that with flame.
With an induction and a flat bottom, I'm sure it'd be a good cooking pan you can dial in, but when...
It would probably depend on the model. We have one and it isn't even close to enough. You'll want to find something with probably at minimum like 50,000 BTU if you can.
My Bosch range has 20,000 BTU on the wok burner, which gets us by if we don't overload the wok. The outdoor burner is for...
It's a fishery I keep threatening to learn. I've gone a couple times in the last two years. Hopefully can try some more this year when the opportunity arises. It's actually a pretty interesting one.
A good way around that is an outdoor propane burner like a turkey fryer. I run one of those on the back patio too. But yeah, stove heat isn't even close to enough for most wok dishes.
Woks are how we do most our cooking. We specifically chose our stove because it has a high BTU wok cradle in the middle.
Really, we cook just about anything in it since we don't do much for big slabs of meat (about the only thing that doesn't go well in a wok). Looks like yours is a fancier...
That's the problem for me... in WA, I'd mostly go when things were closed, which was often. In OR, things don't really close... so if I have the time, I'm fishing.
Because the average consumer will get the line and turn it in to a rats nest trying to put it on his reel unless it's on a spool. The manufacturers would rather do it this way but the market keeps pushing them to ship with the spools.