median energy input rate / food items / metal / gas-open burner / Steel cooking chambers / electricity / energy balance / energy consumption / reported energy efficiencies / gas valve / butane gas / unpublished energy consumption data / heavy-gauge steel / gas chamber / metal tips / ventilation systems / energy performance / peanut oil / heavy-duty food service applications / fiberglass / natural gas / projected annual energy consumption / Energy input rates / high-efficiency gas wok burner / annual energy consumption calculation / metal pan / rear food trough / gas woks / measured daily energy consumption / splattered food / gas valves / Energy inputs / food strainer / average energy consumption rate / input energy / Energy input ranges / food / energy / /
NaturalFeature
West Coast / East Coast / /
Organization
American Society for Testing and Materials / Culinary Institute of America / /
Person
Chiu Chow Chop Suey / Chop Suey / Chiu Chow / Van Nostrand Reinhold / /
6 Chinese (Wok) Ranges Introduction Ethnic menus are hot—Chinese, Vietnamese and Thai! As for equipment, the hottest thing—literally—is the Chinese range.1 Chinese ranges also are finding their way into more non-tr