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For better stir-frying they built in a restaurant wok.

For better stir-frying, they built in a restaurant work

In search of the perfect stir-fry, Darice and Paul Koo installed this built-in wok unit when they remodeled their kitchen.

Outfitted with an electronic ignition system, the restaurant-style cooker heats quickly to give off a searing 25,000 BTUs--twice the heat produced by a conventional stovetop burner. Vegetables cook faster, so they retain their crispness and color.

The Koos bought their gas-fired unit from a restaurant supply for about $950. You may have to look around to find a source in your area; check the yellow pages under Restaurant Equipment & Supplies.

To install, the Koos scaled the hole in their countertop to fit the housing's 19 5/8- by 22 1/2- by 11-inch dimensions, leaving an extra 3 inches below to accommodate a 3/4-inch gas line. A 7/8-inch flange around the counter supports the 40-pound unit. For easy cleanup, all exposed surfaces are made of heavy-gauge stainless steel.

The wok sits atop a heavy stainless steel cylinder. The burner mounted below heats the pan bottom and the cylinder so the wok heats evenly all over. A 3-inch airspace insulates the housing from the hot cylinder.

Manufacturers recommend installing a powerful exhaust fan over the wok unit to vent odors and oily vapors--a good idea when stir-frying over very high heat. The Koos chose one (with hood) that pulls 1,000 cubic feet of air a minute.

Photo: Self-contained wok unit drops into counter between range and wall oven. When wok is not in use, stainless steel top folds down for additional work surface

Photo: Tiny twin prongs tilt wok forward so excess heat escapes out back, away from the cook
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Publication:Sunset
Date:Apr 1, 1988
Words:282
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