In a fuel heated wok, the idea as you likely know is to have a hot pool or film of oil at the bottom and cooler sides to pull the material toward. (My induction wok necessarily heats a band-like area just above the bottom, so in that sense is imperfect.) If a gas burner gets larger in diameter to deal with the higher gas flow, it will tend to heat more of the wok bottom, somewhat changing the intention for wok heating unless the wok grows proprotionately. Burners that produce a "jet" that is concentrated would be more optimal, I think, but I don't think the jet type would be approved for interior residential kitchens.

I haven't seen the Wolf, but if the burner is huge in area, it will heat differently from the tail-gate high flow burners.

Again I emphasize that wok (oil) temperature does the work, but this work is only achieved if wok oil temperature "recovery" rate equals the rate of heat moving into the quantity of food in the wok. Higher BTU, total food completed faster; lower BTU, total food completed slower, for the same caramelization.

Also, the larger the wok the closer one has to be to Popeye physique to flip food by shaking the wok. (The induction wok isn't suited to flipping, so food motion with a wood paddle and quick changes in heat control setting achieve most of that effect.) So the smaller wok with the jet burner is easier to control than a larger wok over a larger burner. Asian restaurant burners use a knee control for flame height. I am unclear what the flame front diameter is from these units, not having seen one close up.

I think that there are some wok related threads here that may be searched out, and perhaps any follow-up questions might be answered by the original thread protagonists. Just keep in mind the scale of the cooking that you envision.

I have to jump in a discussion on wok burner and show off my final setup on my bluestar burner mod for wokking :D

Takes up less room than the wolf burner and even though it is sized for 22K, I think it is mroe efficient for wokking as it is super concentrated to the center of the wok (at least this is the best config I found so far. And yes, the stacked cast iron bowl is not a mistake. It actually works better with that extra offset. I am looking to buy a study stainless wok ring so I can get one grate back LOL)

DISCLAIMER: THIS IS NOT RECOMMENDED BY MANUFACTURER. I DID IT AT MY OWN RISK AND I DO NOT SUGGEST ANYONE DOING IT UNLESS THEY KNOW EXACTLY WHAT THEY ARE DOING AND IS WILLING TO ASSUME THE RISK OF ANY DAMAGE AND LOSS.

Sorry so late. I decided on going with the 36” wok burner but I am still waiting for construction to start. In the meantime, for those interested this is what the burner looked like in the showroom.

Thanks for the pics. We ended up with the 48 inch wolf. Also construction is yet to start (in few months, still waiting to finish the plans and then permits). It looks impressive, even in 36 inches

@strikeraj I'm not sure I understood what you did there. Can you please elaborate?

That is quite the jet you got going there @strikeraj. :)

@larazb please visit my thread that has the detail of the mod process :)

@HU-421393675 I am happy with this jet that I have dropped my outdoor wokking idea. Main problem with that is there is no easy access to water and drain at the back...... and Winter is cold in Canada LOL

please keep us all updated on the performance once install is done. There is very little information about the Wolf Wok products on the internet. Im at the edge of my seat! :D

Will do @Alex Chen

Yeah, @HU-421393675 Also want to know about ventilation more.

@Andrea Silva me too. I won't install mine until the fall

Wannabe ventilation mavens: Please read the linked at the third message above Greenheck Guide for background principles, and the "Hood FAQ" thread here for more residentially oriented information. There are many threads on particular hood questions that may be searched for, and don't forget that MUA is a requirement at these flow rates, and should also be reviewed via a parallel search.

any update @HU-421393675

@Alex Chen construction will start this summer. Not sure when they will get to the kitchen but when they do I will be sure to post an update. :)

We are in the process of remodeling our kitchen and looking for a 48" range top that is favorable to Indian cooking. I would love to have either a cast iron or a non-stick griddle to make Indian crapes, but Wolf's griddle surface is rolled iron and I do not think my dosa will ever come out of it. I am very much in love with their 48" wolf range top with wok burner. but, not sure if the BTU going to be too much for our 13' x 15' kitchen. will help me with Indian cooking? Any suggestions?

@Prabha Raman a 48” rangetop will certainly be the centerpiece of your sized kitchen. The biggest riddle for you will be getting adequate enough ventilation and makeup air though. The wok burner is a beast. But you can always lower the heat on any of the burners so your dosa doesn’t burn. You can also buy a non-wolf griddle/pan that suits your purpose. Alternatively, you could always buy a stand alone electric griddle. I would love the 48” but have to settle for the 36” because of counter space.

@OP Did you end up finishing your kitchen reno? Did you use the range top wok burner yet? Do you love it? I'm also in the process of planning a kitchen reno and am really stuck between getting the 48" range top with wok burner or a dual fuel range so I don't have to consider wall ovens. I wish they had a wok burner option for their dual fuel ranges. I can barely find much information on the new wolf wok burners and was wondering how people who got it liked using it.

My renovation will be a while longer but should be done by Feb. I will have pictures of the range in use then. But when it is installed I will share pics sooner.

I'm also came across this model. This appears to be the most powerful residential burner in the market. Currently the showroom in my area is closed so I can't get to see it in person. As for ventilation, the total BTU output of the wok burner model is not greater than other Wolf models, for example, the 36" model with a work burner has a total output of 64000 btu, compare to the 6 burner model, which has over 90k BTU total output. So ventilation may not be the top concern. Currently have a less powerful cooktop with 6 burners and > 80000 btu. With a Pacific 800 cfm range hood, and all 6 burners push to the max, there's no hot air escaping even when I run below the max setting.

From the picture I can see the wok is elevated from the cooking surface. Just wondering if the bottom of the wok is sitting at the hottest point of the flame. At the end, it would be nice to see someone actually using this burner and provide feedback.

Hi Tom. From what I remember, the bottom of a rounded wok will dip lower into the grate. Will add photos of it in use this coming spring. Maybe others have it already installed and can share pics too. :)

Here are photos and videos from when I was at the showroom https://jacylnstudios.smugmug.com/Appliances/Wolf-wok-burner/n-VZDXhJ 

@HU-180251369187: I get a 404 on your link.

@Tom Y: The CFM per BTUh ventilation requirements scaling rule was an experience-based approach used for commercial cooking hood selection given commercial hoods and commercial cooking appliances. The Greenheck method of scaling based on air velocity is in my view more directly related to the phenomena of interest and capable of being extrapolated to residential configurations. I would not choose a residential hood system based on less than 90 CFM per square foot of hood entry aperture for hot oil cooking, and if one throws in a significantly higher BTUh burner doing wok cooking where the plume velocity may be higher than normal, I would argue for even higher velocities. (CFM/sq. ft. = ft/min)

I would further argue, based on @opaone's experience with his quasi-commercial configuration, along with hood functional design principles, that in order for a lower CFM to be effective, one has to go with a hood with a large reservoir below the baffles to average the plume flow over all the baffle assemblies that are high up in the hood.

Thanks Kaseki. Here is another link https://jacylnstudios.smugmug.com/Appliances/Wolf-wok-burner/n-VZDXhJ

Reading through the entire thread and now I have a better understanding of @kaseki 's recommendation. Going back to the specs of my range hood, it's actually 1000 CFM, and this is a filter-free, baffle-free design with a little bit of canopy. I also have a fairly straight and short pipe to direct the smoke to the roof. SO, the actual CFM for my hood should be close to 1000cfm, and it's comparable to other hoods with baffle rated at 1500 CFM. That probably explains why there's no hot air escape even when I have all burners running, and of course, I was just running the burners without cooking anything. So this is not a push-to-the-limit load test for the hood, but I'm happy with what I have. I usually cook 1-2 dishes at the same time, and I have tried Korean BBQ as well.

I agree that the aerodynamics is complicated and the dimensions and canopy design can significantly impact the efficiency of the range hood. That is one reason why I like the Wolf burner - the wok will be sitting right below one of the fans of my range hood. So minimum air pulling is needed.

In general, it's a good idea to have an oversized hood to improve the chimney effect - it's more efficient to have the hot exhaust direct towards the blower rather than using a powerful blower to draw the air into the hood. In any case, it's good to have some extra capacity for smoke extraction.

The bottom line is, the hood needs to be able to draw more exhaust than what cooking can produce, and the design needs to meet the code. In case if the style of cooking produces more smoke than usual, then extra CFM will be needed.

In your analysis, @Tom Y, the estimate of the rated 1000 CFM being close to the actual CFM with a short duct with no bends is OK so long as there is no pressure drop due to the make-up air path. Total pressure drop is the path from cooktop to outside and back to the cooktop.

Yes, baffles have a significant pressure loss, but not enough to make the factor of 2/3. Duct bends, hood and duct transitions, a smidgen for a silencer, and imperfectly pressure-balanced MUA make up the rest of the loss.

This is such a useful discussion. We are in the process of planning our kitchen relocation. I am in love with the Wolfe wok and would appreciate any feedback on the maintenance (cleaning and do/ donts) from you so who are now using it ὤF

Fwiw we're planning on planting the 48" range cooktop in the center of an 108" x 54" Island and a Ventahood island exhaust hood.

A few more delays but will be up and running in my kitchen in May. The wok burner has been ordered though. Waiting on cabinets and counters. Will share my feedback soon. BTW, if you did’t know this already, the minimum wok size for the Wolf wok burner is 14”. The max is 18”. I am going to go wok shopping this weekend and check out the lion dance parade while I am at it. Happy lunar new year everyone!

@OP Happy New Year! So excited to see how the wok burner will work for you 🙂

@HU-421393675 I got my wok from Costco business center. They are cheap but have been going on for 7 years already

There was a thread here that I can't presently find that mentioned a wok source, I think in SF. It had a web presence when I looked it up sometime in the past, but I can't think of the name. Sorry.

Thanks for sharing your experience and all your great tips Tom! That’s too bad that the grate bubbles and chips off with high heat. But it is great to hear that you can still get enough heat to not have watery stir fries. Can’t wait for your (potential) future video. I will share my experience too in a few months. Thanks again Tom. And thanks everyone for your wok source suggestions.

Thank you @Tom Y!

A video would be awesome but at least can you show a few pictures of the flame at both high and low setting? There is not really that many flame profile picture online so it would be really helpful!

Thank you so much for sharing Tom Y! It’s encouraging me more and more to choose this burner for our kitchen reno. Our local subzero showroom is renovating so hopefully they’ll have this burner on display so I can see it in person.

Also, @OP sorry if this question is prying, but I want to ask; are you going through issues with your reno? It seems like it kept getting delayed. I’m wondering if it’s because getting materials/appliances are delayed significantly due to “supply chain issues”. I’m worried if I will be going through the same issues and how optimistic I should be about completing a 500sq ft kitchen project before next winter.

@chi My reno was initially delayed because of contractor availability to get a foundation in for an extension. Once that went in things progressed steadier. But I was still subject to delays with supply chain, delivery, contractor availability, snow, and covid. With the exception of my kitchen appliances and ventilation, all my other fixtures and finishes have been pretty modest. Even with the conscious choice to only select what is readily available (or with short lead times) and to minimize customization where possible, delays with shipping was and continues to remain inevitable. So construction never completely stopped, just slowed down here and there until additional supplies came in or other contractors became available to do their part. My house is luckily nearing the finish line. If you secure good contractors, have your supplies ordered, and limit your scope your project should run much faster than mine did. Contractors are a hot commodity right now because everybody is staying put and renovating due to the housing market being insane and more people working from home. Good luck with your kitchen reno!

Thanks for the explanation! I feel like everything you mentioned seems to be about expected nowadays. We were extremely lucky and actually finished major renovations to our house right before covid and only had the kitchen remaining. And I’m just really itching to get it done. Most of it is planned out except my decision on the major appliances. We are doing custom cabinetery made in Canada and the lead time on that right now is 16 weeks which I feel is very reasonable considering everything. Back in early October we had ordered a custom 3-seat sofa that was being made in South Carolina and the current estimated delivery is mid-March which is insane! Anyway, sorry for the change in subject. Really looking forward to seeing how you enjoy your new kitchen especially the wok burner! I’m hoping that my local showroom reopens soon so I can check it out and get my reno moving along.

So many delays but in the final stretch. I have yet to use the burner because the countertop and vent hasn’t been installed yet. But fingers crossed soon.

Thanks for giving us an update! I’m so excited to hear about your experience with it. We finally decided on the 4 burner with wok for our reno. I hope we’ll both love our burners bc so much anticipation has been building up for it haha…

It has taken way too long to get my renovation completed. But here it is. I can finally cook on my wok burner. I have yet to test its full potential because I am a hot mess trying to sort through boxes after over a year. But I will update with gamasot and wok cooking sometime over the holidays. The burners, however, are working as expected for a gas range with regular pot and pan cookware (example picture cooking spaghetti as a test run). I will note that the square cover had a small rust spot; there was a defect or ding found in its ceramic coating along one of the edges. Wolf evaluated it and will have it replaced for free; but if this happens to you, make sure you report it right away as there is a limited decorative warranty period.

Congratulations on your kitchen completion! It looks wonderful so happy you finally get to enjoy it. We're starting our kitchen renovation some time after Thanksgiving depending on lead time of supplies and appliances. The burner has been ordered and we're expecting it in February, but there's a chance it'll be here earlier. Please let us know your experience with it when wokking :)

Thanks @Chi. I can’t wait to hear about your experiences as well! Good luck with your renovation!

Congrats! Time to bring out a round bottom wok. For the grate that is on the big burner make sure it’s not over heated or the coating may bubble.

Thanks @Tom Y for the warning of high heat causing the coating of the grate to bubble and chip off. I guess I will have to season my wok outside first and then use it on the Wolf wok burner. Can’t wait to see your pics and videos as well!

I read this thread religously the past year while I waited for mine to be delivered. Took about 11 months. Just got delievered, not hooked up yet. Can some people link the hood vents they use? I ordered a baffle 1150 CFM. Not installed yet so I can still change out if needed. Thanks!

Congrats @BRADLEY TRINH! For my 36" 3-burner I had a Best 42" Stainless Pro Style Hood (# WP28M42SB), 10" Round 1200 CFM (#IQ12), and 10" Universal Automatic Make-Up Air Damper (#MD10TU) installed. Can't wait to see your final setup. Your cabinets look great already!

Finally got ours installed last week and we’re at the last steps of the renovation. Except our fridge and freezer won’t be expected until Feb 2024 yikes. Going to be using the burners real soon, so excited. Hope you guys are enjoying yours.

Congrats @Chi. Looks like a great setup!

Been using for a few months now and love it. Can‘t believe I even contemplated buying the griddle option. One advice I wish I would have taken more serious is to get a hood that is bigger than the range. I got a 48 inch hood and when cooking on the burners sometimes my smoke alarm goes off. Luckily for smokier cooking I use the wok which the hood does great. Also a slight issue I have is my burner grates are slightly uneven. Anyone else have that issue? Overall would buy again.

That is a cool ledge you have in your cooking setup. I don’t have the uneven grates, but I also only have the 3 burner setup because of space. I love my wok burner as well. When I am not using a wok, however, it is a little tough for those vertically challenged to see into pots because of its further distance away and raised height. It also kills me when I am trying to transfer pasta from a stockpot on the wok burner directly to a pot of sauce on a regular burner; a piece of me dies when a noodle slips and singes into the range. Gah. lol.

I love the wok burner too and definitely recommend it to people on the fence. I've only used it a handful of times, but the cooking experience and dishes we made are just *chefs kiss*. I think one section of my burner grates are uneven too, but I feel like I've only noticed it more with smaller sauce pans because they don't seem to sit "still", never truly investigated it though. Glad to hear you guys are enjoying yours!