Mains voltage in the UK is 230 Vac (50 Hz). 3200W/230 = 13.9A, rms. There is a bit of ambiguity with respect to the actual volt-amperes of what may be a fairly inductive load and whether this 3200W is the available power for transfer to the pan, or the actual mains load. Given the label I would assume that it is the drawn power. This gets us to the design of UK circuit breakers or even fuses. In the US, they have an actuation time vs. load. Also there is a requirement in our electrical code for not overloading circuits by more than 80%. This leads to my suggestion that the breaker or fuse be 20A, assuming that the wiring is at least 12 AWG between the outlet and the breaker box to allow this size breaker or fuse. (I understand that in the UK, fuses may also be found in the appliance plug, so that should be inspected.) There is also the consideration of in-rush power that the breaker has to tolerate, so operating the unit on a breaker close to its nominal draw risks unnecessary breaker resets. If I lived in the UK, and I didn't have a copy of the necessary code [BSA 666 perhaps? :-) ], I would consult with an electrician.

kooopons: BlueStar made a bunch of design changes for the currently shipping ranges (RCS V2, RNB V2, and Platinum) that addressed the problems found on some earlier models. These changes include modifications (or completely new design) of: oven door, oven floor, oven walls, convection fan blade, burner mounting rails, igniters, and visible sheet metal parts. They also moved to a new factory in Blandon, PA about a year ago with a bunch of new employees. Notice the lack of BlueStar complaints on GardenWeb in the last year or so.

Thanks Toronto Veternarian. Another advantge of a rounded bottom is that you can quick cook everything with super hot oil on the bottom, thus preserving the flavor. And then you can let the oil drain from the food on the sides. A wok with a small flat bottom can achieve the same thing as a rounded bottom wok,, but one with a flat bootom that exceeds 6 1/2" will necessarily have the sides be so steep that food will slide down. By the way, I would love to have someone who have used a 15,000 BTU butane burner and a 1,800 Watt induction burner compare the two for wok cooikng using a 6" diameter flat bottom carbon steel (or cast iron) wok.

Help! Looking for a 36” gas range. Professional style! Covid has affected lead times and we have a renovation starting in less than a month. I can hardly get my hands on a 36” professional style gas range within our budget. Any tips on how to find a good deal.. or return.. or something like that? ZLINE, Cosmo, Thor are within our price point, but almost impossible to find if it’s not the lowest line. If anyone has tips, or wants to sell theirs- let me know!