Wok Burner, Top View
I never thought you could get a wok burner that was too hot. I found out the hard way when I broke in my new wok burner (130Mj) by trying to make Char Kway Teow. Everything got burnt within 10 seconds! I think it will take more experimentation to learn how to utilize the high heat (subsequent attempts to make Hokkien Char have been very successful with help from my mum).
After the CKT disaster, I decided to give Kangkong a try. It should be harder to burn due to more generous usage of oil and there are only a few ingredients to make up the recipe - no fumbling around and wasting time whilst things are getting burnt.