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A comment on We can do better than “same, but electric”. Parent comment

Re:We can do better than “same, but electric” by UncleMeat on Tuesday March 29, 2022 @03:45PM (#30847446)
The winning strategy for serious wok cooking is an outdoor propane burner. Basically no indoor range has the heat output you actually want for the restaurant-style wok cooking.
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Re:We can do better than “same, but electric” by EricE on Tuesday March 29, 2022 @04:09PM (#30847737)
Also if you are performing true restaurant style wok cooking you doubly want to be outdoors for the offgassing/smoke. Restaurants have hoods that are paired with make-up air systems. That 600CFM (being generous!) "hood" built into your over the range microwave is NOT going to be able to keep up with normal cooking, let alone real wok cooking!

The lack of adequate kitchen ventilation is pretty underrated by most people. Picked up a WYND Halo indoor air quality monitor out of general curiosity and was astonished at just how quickly indoor air can sour when cooking if you don't have adequate ventilation.

I cook a lot more outdoors than I used to now!

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Re:We can do better than “same, but electric” by JJMcJ on Thursday March 31, 2022 @04:29PM (#30871865)
Similar issues for blackened food not such a big fashion now.

Ordinary domestic kitchens did not have the ventilation to do it properly.

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