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Sep 9, 2010 07:51 AM

Can I use a wok on the side-burner of my new gas grill?

My regular stove has a ceramic cooktop--pointless to even try a wok. But my new grill has a side-burner that supposedly produces 13,000 BTU. Is that enough to justify getting a wok? The pdf manual simply notes that a pot over 6 quarts might be too heavy.

I live just across the Bay from the Wok Shop in Chinatown, so no problem getting the equipment.

Thanks for any insights.

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  1. Most full burners (wolf range for example) are rated at 16,000 BTUs. Try a steel frying pan first, let it heat up and if you are pleased with the cooking rate , intensity, then get a wok.

    1. Six qt capacity...Are you really going to stir fry 6 qts of stuff?!!! I too have a ceramic cooktop and use my wok on my grill sideburner. Works great. Discolored on the outside from the flames, but it doesn't bother me. Splatter and such stays outside too

      4 Replies
      1. re: Gatogrande

        No, of course not...just that that was all the guidance I had about the thing's capacity. It's sitting, assembled, at OSH waiting for me to borrow a friend's truck to pick it up. I see the Wok Shop has a 10 inch model available, which I suppose is relatively small; on the web I've seen much higher numbers than 13,000 btu mentioned as "minimum" wok requirements, but they do seem to indicate the smaller the wok, the lower the required minimum heat.

        Thanks for sharing your experience; I'm reassured by it! Outside discoloration doesn't worry me! ;-)

        1. re: kleine mocha

          I think that if you can get a higher thermal power source, then it is great, but so are many things in life. I also want to earn $500 000 a year, but I don't. I think 13 000 btu is good. Most Chinese people in China do not have 13 000 btu stove, and I am sure they can still stir fry. (China is short on energy)

          It is kinda of true that a smaller wok requires less thermal power, but really, it is smaller amount of food requires less thermal power. So if you are going to stir fry in small amount, why get a wok bigger than necessary.


          1. re: Chemicalkinetics

            Thanks, CK. Good point. It's not like I'm that crazy to stir-fry, I just miss my old gas stove in so many ways! Discovered also during a day-long cooking of about 9 Indian dishes that there's a lot to be said for an outside burner. When you are prepping a shrimp dish you definitely don't want overcooked and the person doing the appetizers needs the stove, too, for deep fat fried goodies--well, it gets to be kind of a fustercluck.

            But drowning as I am lucky to be in red peppers, tomatoes, zucchini and eggplant, it would sure be nice to be able to do a proper stir-fry. If anyone is interested I will report back--the grill was less then $230 and for other frustrated cooks w/electric stoves might be a handy accessory, especially in places like CA where the weather is suitable to outdoor cooking pretty much all year. I'm probably picking it up on Sunday.

            1. re: kleine mocha

              Yes, please, do report back! We have a side burner on our grill and I never thought about using a wok on it, so I'll be interested to hear the results.