Electrolux Newsroom Asia Pacific

Maximise your cooking with Maxiflame heat

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Professional chefs get the taste of “wok hei” in their food via cooking hobs whose flames can reach temperatures of up to 200oC.The Maxiflame hob is designed for professional performance, offering a flame that is about two times more powerful than the average cooking hob.

You may have the right ingredients, spices, condiments and the same recipes written by the professional chefs you’re hoping to emulate. Whydoes the result not quite taste the same?

One of the reasons may lie in the type of stove used.  Professional meals are usually prepared on stoves that are two  to three times more powerful than the typical home cooktop, which averages about 7,000BTU. BTU is a measurement of heat given off by the gas burner.

Precise heat control also plays an important part in cooking results – it’s why many professional chefs prefer professional gas hobs for wok cooking, as they can achieve precise temperatures instantaneously. Here is a quick look at how professional results are achieved with different cooking methods on a gas hob.

Stir Frying

One of the holy grails for fans of hawker, or street food in Asia is the replication of the “wok hei” flavour in dishes like char kway teow, fried rice and pad thai. “Wok hei” is best defined as the smoky, even burnt, flavour in food cooked in a well-seasoned wok.

Wok cooking

Photo credit: tjroscoe
Professional chefs get the taste of “wok hei” in their food via cooking hobs whose flames can reach temperatures of up to 200oC.

Popular belief holds that the flavour comes from using a well-seasoned wok that has retained the flavour of hundreds of dishes cooked in it previously. The flavour actually comes from caramelisation and the partial combustion of oil from charring and searing food in excess of 200oC, which not many home cooking hobs can achieve.

Flash Frying

Flash frying is the technique of frying food in very hot oil for a minimal amount of time, usually about one minute. Although similar to deep frying, flash fried food is cooked and removed from the oil so quickly that the ingredients do not soak up as much oil.

Flash frying is commonly used in Asian dishes that contain delicate or thin ingredients, such as eggplants, slices of meat and tofu. Like stir fries, flash frying requires very high, consistent heat of about 200oC.

Stewing

Stewing is usually used to make tough meat tender, and to bring out its flavour. In Asian stews, the meat is usually browned first, then the rest of the ingredients and liquids, such as vegetables, soy sauce, rice wine and spices are added with water.

Recognising the desire to replicate professional results at home, appliance manufacturers like Electrolux have created cooking hobs like the latest Maxiflame hob range for the consumer. Featuring a specially designed triple ring wok burner, the hob can reach 4.8KW, or 16,000BTU of heat, enough to replicate cooking conditions in a restaurant. Designed to spread the heat out evenly throughout the wok or pot, you can ensure that each stir fry and stew and is evenly cooked, even with large quantities of food.

maxiflame hob

The Maxiflame hob is designed for professional performance, offering a flame that is about two times more powerful than the average cooking hob.

The dual valve control allows chefs to control the intensity of the flame, as well as which rings in the burner is lit. The overall result is heat that can be customised and directed no matter how you choose to cook.

For a quick look at the cooking hob that meets the need for heat, take a look at this video:

Maxiflame

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