You have a lot to think about. If you’re wanting to cook a lot in a wok, id go with the type of gas burner with the little tank linked above. I don’t like how woks cook on induction but YMMV. I have 2 for larger parties. I haven’t had to change a bottle during a single meal - but I can’t really say how long a tank lasts - can only say that it has never seemed unreasonably fast.
Side note - you probably know that most soy sauces have gluten, so if you’re cooking Asian to avoid gluten just be sure to check labels.
I have two gas portable burners, both from Iwanti. 35FW and EPR-A. http://www.iwatani.com/cp/stoves/35fw/ http://www.iwatani.com/cp/stoves/ecopremium/
I bought them because I have a smooth radiant glass stove top at my current rental and it is simply not working for wok cooking. The round bottom wok simply won’t heat up and frankly it can cost damage to the radiant glass stove over time. Others have mentioned as such: “… The simple and straightforward one line answer is you can’t use traditional **round bottom wok on glass stovetop…” https://cookwarereview.net/wok-on-glass-top-stove
Both are great. 35FW is a bit heavier and feel more study and it is a 15,000 BTU stove. Pretty powerful for a portable stove which is what I want. I can say for sure it is more powerful than the gas range at my last rental place. Although quiet powerful, like most gas stove, the ring of fire increases as the gas power increases which means a lot of heat is not captured by the pots and pans. I then bought the EPR-A. EPR-A is less powerful with a 10,000 BTU output, and feel a little less sturdy. However, the 10,000 BTU flame is concentrated in the center, so it is a more efficient use of energy. That being said, it also mean the heat is more concentrated, so it will be hotter at the center of your cookware. For wok, this is perfect. I can say for sure that my wok heat up faster and hotter with this ERP-A (10,000 BTU) than the 35FW (15,000 BTU).
In parallel with this discussion is one on converting boats to electric (induction) cooking. I simply cannot wrap my head around replacing functioning gas cooking with induction, especially when doing so means giving up gimbals. The latter isn’t a factor for terrestrial cooking of course, unless you plan to cook during earthquakes or mud slides.
grin Cooking on a moving platform brings its own challenges. There are nuances. Having a cutting board that fits on the top of the cooker is a big help for prep. Since the oven door has weight that affects the balance. I have found, most unpleasantly, that it actually pays to lock the gimbal before removing things that are hot and bubbly such as lasagna. sigh Otherwise you run a good chance of ending up with hot food all over the floor and yourself.
