The wok is a powered kitchen tool that ever cooks dreams of. The one problem is trying to replicate restaurant quality BTU power that American ranges just don’t have. Even high-end gas ranges only get up to around 20,000 BTUs of heat output while the commercial ranges used in Chinese restaurants range from 80,000-100,000 BTUs.
Turkey fryer bases can be used as a substitute, a Bayou Classic High Pressure outdoor cooker ranges from 55,000 (with a 10 PSI regulator) to 180,000 BTUs, but I don’t recommend this for amateurs unless you are equipped to avoid getting burned.
The photo and video are taken at Mandarin Oriental’s Chinese kitchen in Tokyo, a professional kitchen, professional chefs, and is one star Chinese food restaurant and are not the Bayou model.