45,000 BTU Burner Overkill?
I bought a 45K BTU burner specifically for cooking with a wok, but I’ve been having a frustrating experience with it. It feels like it gets too hot, especially concentrated at the bottom of the wok. It heats up incredibly fast, and the surface of my food seems to burn before the inside is actually cooked through — this has happened with both chicken and eggs.
The seasoning/non-stick performance of the wok seems good (I was able to slide an egg around while it was cooking), so I don’t think that’s the issue. I’m wondering if the burner is simply too powerful for home cooking.
Would it actually be easier to cook with a lower BTU burner? I feel like this thing has two settings: “nuclear” and “off” 😂. How are folks cooking with these burners? Is there a way to better control / evenly distribute the heat, or is a less powerful burner the better move?