Thanks for the links. The really important issue for me after watching and thinking about what I would like may be beyond my means to achieve. I get the impression there are two basic kinds of wok burners, those for stock pots and gentler heating and ones that can be quickly cranked up to produce an intense jet like flame. The idea on the latter is that the flame will surround the outside of the wok and go over the upper lip igniting the volitized oils that are produced. This produces taste called wok he which I find to be the most amazing think about Chinese food prepared over such a burner to be hard or impossible t do on a home range. It is also probably not good for your health either.
To do that, if you watch Chinese pros in action, the wok is set in a cast iron ring that allows the flame to engulf the wok and the wok is manipulated against the ring tossing the food inside into the igniting vapors. To do that right would require a very stable platform. It would be nice, also, of course, to have the wok ring surrounded by a running water mote and a sink to wash the wok between dishes.
Fortunately, I enjoy watching and learning as much and maybe even more than doing.
With some Costco pork loin I did recently made my own version of Japanese garlic butter fried rice, carrots, eggs, peas, onions, garlic, ginger, sesame seeds and oil, grape seed oil, Shaoxing wine, butter, white pepper, and Sriracha sauce on the side for me. Got complemented for it so that was nice to hear. Wok has also gotten nice and black and shiny and easy to clean too.
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