Improving a cooking flame

[john70t]

Seen a "turbine afterburner" pic of a gas stove on steroids which is quite intriguing.

A wok burner ring is cheap and concentrates a weak flame.
However the holes in this design let out heat. Maybe they should be smaller and at the top of the ring?
The total limitation factor is going to be gas flow, but maybe the BTU's can be improved..

Here's one no-slip hack:


There are also some ring designs which seem to be an improvement vs the open sides.


On a similar tangent I've seen videos of some neat DIY brick wood-burning stoves with clay or cement used as a finish. They seem to burn well with little wood used.
A Vietnamese guy created an integrated low spot hole for a wok and boiler to sit in which was pretty trick. Only took him an hour or two to make. The main element is a good insulated combustion zone, combined with a top exhaust stack to carry smoke and induce more air draw for a hotter flame.

The same principle can be used for 'smokeless' fire pit rings. I think these can be double-walled. It draws in air at the bottom holes but also creates a secondary burn zone above. I was thinking why not add a pyramid-shaped metal top with a hole for a wok and cook outside with wood? This seems like a much greater improvement in efficiency than just a simple open fire pit. There is some engineering and perfection needed to improve this wheel!

https://www.kurtz-bros.com/Lume-Smokeless-Fire-Pit-Ring-36R