“It’s all about achieving Wok Hei (pronounced “hay”), the almost indescribable flavor that is the defining quality of great wok cooking. Intense Maillard reactions on food surfaces combine with the partial breakdown of cooking oil at extremely high temperatures to produce these potent flavor compounds. The chemistry only works, however if the burner has enough power to bring the surface of the wok to peak temperatures well above the boiling point of water. Driving off the water (as steam) takes a tremendous amount of energy.

Most of the foods we stir release prodigious amounts of water as they begin to cook. The water quenches the heat of the wok until it has evaporated away. An underpowered burner will allow the juices to build up in the pan, and the food will stew rather than stir-fry.

The resulting collection of aromas and tastes bears little resemblance to Wok Hei. This is the reason that domestic burners, or even Western style professional burners, cannot reproduce the flavor of a true wok stir-fry. It’s not your wok: it’s the heat source. America has been stew-frying rather than stir-frying.” – Modernist Cuisine Vol 2, p. 48-57, author – Nathan Myhrvold, 2012 James Beard Award/Cookbook of the Year.