If you can cook, you can cook a curry on any heat source, but if your going to cook a 100 in 4hrs you need high output (btu/hr) burners. a simple fact.
I'll do a saucy curry like Madras, Vindaloo (which need high heat) in 6 or 7 Minutes and more complicated dishes on average 10 to 12 mins. thats cooking on a basic domestic gas hob burner of only 3kw.
SS is lucky to have a 4.5kw burner, on most domestic hobs you buy today, the biggist burner will be around 3kw, lots of them are less.
You just have to adapt your cooking technique to suit what you have at hand.
Saying that, It was a big difference for me, moving from a 5+kw down to a 3kw in my Dad's new kitchen, at first I had to check if it was even on.
All my video recipes are cooked on the same 3kw, in real time, and are genuine BIR at home.
But I'd much prefer to be using the 5kw in my own kitchen, because of the extra Btu power and control.
Some stats: approx
3kw burner rating (11.000 Btu/hr) output
4.5kw burner rating (16.000 Btu/hr) output
8.5kw burner rating (29.000 Btu/hr) output (open burner) BIR Kitchens
10kw burner rating (35.000 Btu/hr) output (open burner) BIR Kitchens
22kw burner rating (78.000 Btu/hr) output (open burner) Chinese Kitchens
N.B. Some BIR and Chinese burners are over 100,000 Btu/hr
The other point is the control of the heat, some people are saying you need constant heat, I don't quite get this, apart from the obvious.
It's more like you are constantly working and controlling the heat as you cook the dish.
High, Low, Medium, your in control, like changing gear as you drive your car.
I'm just glad I haven't had to adapt to cooking on electric or induction/magnetic
but I dare say I would manage.
cheers Chewy
