Re:New York City bans natural gas in new buildings
by toofy on Sunday December 26, 2021 @12:08AM
(#29689902)
i wonder if this type of niche use case would be best served by an lp gas tank type situation rather than outfitting an entire building with gas piping.
my guess is, most people in most cooking situations would never need restaurant grade stove tops. but like we do now, us nerds with nerdy niche cases will figure out how to do it for ourselves with elaborate projects :p
Re:New York City bans natural gas in new buildings
by AmericanChopper on Sunday December 26, 2021 @08:03AM
(#29692075)
That might seem niche from a Eurocentric perspective, but a gas burner is probably the most ubiquitous cooking appliance around the world. A lot of the worlds cuisine has been developed around cooking on top of one.
Re:New York City bans natural gas in new buildings
by tekknik on Monday December 27, 2021 @05:47AM
(#29701336)
Sure, but high BTU (restaurant grade)? Most people are going to have a learning curve as they burn food trying to get used to the insane heat output.
Re:New York City bans natural gas in new buildings
by seattle_spring on Saturday December 25, 2021 @07:42PM
(#29688521)
Wow, TIL. All of my stir-fridays have been a lie.
A typical 2500W electric burner is equivalent to about 8,500 BTU/hr.
The biggest gas burner on my decent Samsung range is 22,000 BTU/hr.
A high end wok jet ring burner typically found in restaurants (or in some people's homes who like to stir fry) can reach 160,000 BTU/hr.
You can't really get wok hei (https://en.wikipedia.org/wiki/Wok#Wok_hei) without that amount of heat and proper preparation & cooking technique.