Yeah my actual stove is a cheap induction but the wok burner is from a place that shut down. It’s converted to propane from natural gas and I have to use it outside. It’s pretty wild, it burns through a tank pretty fast and runs like 150,000 btu. I can fill a 16” wok with cool water and on full blast it’ll boil it in under a minute

I’ve been working on Chinese and Japanese cooking for the past year since. I still suck though. The technique is challenging but it’s fun and even when you’re bad the results are tasty. And it’s awesome to make vegan Chinese food that’s not just “general tsos tofu that’s sickeningly sweet and has 2” of breading or steamed bean curd in brown sauce with veg”