What is Wok Range?
The WOK series is a unit of cooking specially designed for use with a round bottom WOK and to ensure high heat levels necessary for many Asian cooking styles. One of the WOK distinguishing elements is the cooking surface, which often appears to be a flat metal counter with holes that cut it into it, so the Wok base sits under the surface, exposed to heat sources. The burners in the range primarily use gas as fuel, as it can quickly and efficiently heat the wok to high temperatures, although there are some induction models that work with electricity. Commercial and home versions of range are produced, and commercial versions are often made to look more like standard cooking stations with multiple openings for many WOKS spread over the surface. Some freestanding and ranges of deformation provide all the advantages of the WOK range and at the same time reduce the overall track of the unit in the kitchen.
Two WOK cooking elements help determine how WOK is designed. The first is the shape of the wok itself - usually roundedWithout a flat bottom that would allow its location on a flat surface. This means that the series must have either round opening or an increased round ring over the burner to allow the wok to sit safely on the hob. One advantage of using WOK on a specially designed series is that when the burner is opened, a free seal is placed, which prevents large amounts of heat from leakage.
The second element of WOK cooking is a frequent demand for high heat. When it is designed for certain Asian cooking styles, the WOK series is able to generate much more heat than many standard ranges. This means that some ranges have water -cooled surfaces to prevent the entire unit from being too hot. Heat can also lead to designs that have a more feasible space around the Wok, so the pan can be freely moved from one area to another to better control cooking.
valuable element on a freestanding or commercial wok line is a lever for control of heat, pedal or switch on the ground orat the knee level. This is useful in many cases, because the chef that uses WOK often has kitchen utensils in one hand and wok or prepared ingredients in the other, and leave no hand freely adjust the high cooking temperature. Instead, the chef can use foot pedals on the floor or control the knee handle to increase or reduce the amount of heat produced.
WOK home versions are available but may require some special considerations. Units can produce much more heat than traditional domestic range, so that proper ventilation and will must be available. The gas flow into the house must also be high enough to maintain a large amount of the required burners.