Finding the best wok burner isnt just about BTUs or Watts. Updated with a review of the WOKIt third generation and an electric induction burner.
This post is an update from my original article “Wok burners, WOKits, BTUs and Wok Hei” which has proven to be a rather popular read. The article talked about the important of flame pattern and then walked through a number of different burner designs I have experienced over the years. Since I wrote that article, Ive been lucky enough to get my hands on a couple of new gadgets:
I thought Id post a review of these wok burners to see how they stack up against the best previously – the Gen2 WOKIt.
Because induction wok burners work with round-bottomed woks, they can give you high heat and excellent temperature control up the sides of the pan, which you can’t really get from a flat-bottomed wok on a traditional induction cooktop.
Change in jet burner design and alignment
Internally, the gas plumbing is no longer copper with compression fittings bent into an octagon but welded stainless steel in a square. Im told this makes things much easier to manufacture and align and has the side benefit that it will also help the device get regulatory approvals in future markets like the USA that dont permit copper pipe and compression fittings to be used for gas.
With the change in burner ring comes a change in flame pattern, illustrated here:
The Gen2 WOKIt aligns 8 jet burners creating a vortex to draw air into the flames and focus them at the centre of the wok. The Gen3 sticks with 8 jets but instead aligns them such that the flames impinge in two levels. Two jets meet at 90 degrees in each corner, combining into one much larger jet shooting towards the centre. The four larger jets then smash into each other in the middle, resulting in a column of fire that shoots straight up from the middle of the burner bowl.
Improvement in wok ring assembly
The wok ring assembly in the new model is very different. Although its slightly taller, which is a little less visually appealing, it is a substantial improvement in cooking performance. It actually insets the wok within the rings a little bit, allowing more flame (and thus heat) to come in contact with the wok, and less with the outer ring.
Those who have cooked on the older WOKIt will be used to the upper burner ring glowing red after intense cooking sessions. This doesnt happen with the new ring, and instead the heat energy is passed to the wok. This also creates a less abrupt temperature gradient.
The flame pattern is perfect. Here is a picture of my 15.5 inch cast iron wok just heating up empty:
The red hot part literally glows right at the bottom. The extremely hot ring is still so hot its stripped off the seasoning. The Hot section is still hot enough that any residual oil has burned off. This is exactly what you see when the blower-assisted 50,000W burners in restaurants in Hong Kong heat up their woks, although they are admittedly bigger and heat even faster.
I dont have such a picture for the Gen2, but it has a much more sudden temperature drop outside the Extremely Hot ring, such that one would only see two rings rather than three unless holding the wok up a bit.
This is still the best domestic wok burner Ive seen on the market!
On high heat cooking, the Gen3 WOKIt is actually better to cook with than the Gen2. On the Gen2, I would often hold the wok forward to let flames pass better without hitting the ring, but with the Gen3 theres no need to do so. The new model has an even better temperature gradient, is more efficient, and the fit and finish feels better.
In terms of niggles, the older burner design is slightly more even on the lowest heat setting, creating 8 small hotspots rather than four larger ones. At the end of the day this barely matters since we dont buy wok burners for cooking on the lowest possible setting: Most of the time is spent either off (pilot only, when seasoning or adding things to the wok) or full power (stir frying). The other minor niggle would be that the knob is also no longer in the middle, meaning I have to criss-cross my hands to change the setting since Im right handed; perhaps I could have ordered it the other way round.
Overall, though, based on my experience the Gen3 is definitely a Buy, and overall a worthwhile improvement over the Gen2. I wouldnt however upgrade my Gen2 unit in London with a Gen3 since the former still works so incredibly well.
The Best Wok Burner (More BTUs ≠ Better Stir-Fries) | Kenji’s Cooking Show
FAQ
Is wok burner good?
What is the benefit of a wok burner?
What is the difference between a gas burner and a wok burner?
Do you need a special burner for a wok?
Is a wok burner good for cooking?
Overall, this outdoor wok burner is great for wok cooking. The heat concentration is right below the bottom of the wok; it can hold round-bottom woks of different sizes — from 14 inches to 24 inches; the 200,000 BTU is sufficiently powerful for wok dishes and other uses. That’s enough power for commercial use.
Which outdoor burner is best for wok cooking?
This is why in testing, it was found that the least powerful outdoor burners were the best for wok cooking, with an output of 160k BTU/hr, whereas burners with 200k BTU/hr were too powerful. It is also important to note that the type of burner design can affect the efficiency of the burner power for wok cooking.
Do outdoor wok burners give out?
As with any type of outdoor cooking appliance, opting for quality construction is always key. This sentiment rings true especially for outdoor wok burners. When swirling or tossing a wok over an open flame… You shouldn’t have to worry that your entire burner is going to give out.
Are electric wok burners better than gas burners?
Electric wok burners are less common and are powered by electricity. They are easier to use and maintain, but they do not produce as much heat as gas burners. Some popular brands of wok burners include Eastman Outdoors, King Kooker, and GasOne.