> Neapolitan pizza enthusiasts

Weirdly, the best "pizza appliance" I've found for this is the kamado, which I can get up to about 800 degrees without meaningfully damaging the gaskets (tho I expect it reduces their useful lifespans) - it shouldn't work, because the heat source is in the wrong spot, but it definitely does if you let it rip beforehand and then add the convector plate afterward

Easiest way to do that wok style cooking is outside. Otherwise it's many thousands of dollars for the range and the hood.

My solution was to buy a wok burner. Available online or at Asian restaurant supply stores, they come in propane and natural gas models. My particular one is rated at 130k BTUs. I never take it that high though.

There also exist induction wok burners. They are fitted to round bottom woks. I have no experience with them and assume they are expensive.

Curious how those would work. 100-150k BTUs would be 30k-41k watts, which is a) dramatically more than any of the ones I've seen out there, and b) would presumably deform a carbon steel wok pretty badly? Not sure.

The math definitely isn't as linear as I'd like to be, so I'm super curious to hear how well it works in the real world. Best of luck!