BTU (British Thermal Unit) measures heat output — 1 BTU is the energy needed to raise 1 pound of water by 1°F. For stoves, higher BTU means more powerful burners, translating to faster heating and higher cooking temperatures. A typical home gas stove burner ranges from 5,000 to 18,000 BTU, while professional kitchens may use 25,000+ BTU burners for rapid boiling and wok cooking.

Check the owner's manual, the specification label under the cooktop, or the manufacturer's website. Most gas stoves list BTU ratings per burner on a metal plate near the gas connection. If unavailable, most standard home gas burners are 7,000–12,000 BTU, while power burners can reach 15,000–18,000 BTU.

Gas Mark is a temperature scale used primarily on British and Commonwealth ovens (Gas Mark 1–9, corresponding to 275°F–475°F). BTU measures burner input power, not temperature directly. Our tool bridges the two by estimating the cooking temperature a given BTU burner can achieve, then mapping it to the closest Gas Mark for easy cross-reference.

This tool provides estimates. Actual pan temperature depends on many factors: pan material and thickness, food quantity, ambient temperature, and stove efficiency. The estimates assume typical conditions with a standard pan on a properly functioning burner. Use these values as a guideline rather than precise measurements.

Induction stoves use electromagnetic fields to heat the pan directly, achieving ~85–90% energy efficiency. Gas stoves lose significant heat to the surrounding air (only ~40–50% efficiency), while electric coil stoves are around 70–75% efficient. This means an induction burner rated at the same BTU-equivalent wattage will deliver more usable heat to your food.

For a proper sear, you want a burner in the 15,000–20,000 BTU range (gas stove) to achieve pan temperatures of 450–550°F. This creates the Maillard reaction for a deep brown crust. If your burner is less powerful, preheat the pan longer and work in small batches to avoid cooling the pan.

Traditional wok cooking (wok hei) requires 20,000–30,000+ BTU for the intense heat that creates the signature smoky flavor. Most home gas stoves max out at 15,000–18,000 BTU on their largest burner. You can still achieve good results by cooking in small batches and ensuring your wok is thoroughly preheated.

They measure different things — BTU is burner input power, while Gas Mark is an oven cavity temperature setting. Our tool estimates the pan temperature a given BTU can achieve and shows the equivalent Gas Mark that matches that temperature. This is useful for understanding heat intensity, but oven and stovetop cooking are fundamentally different.

Standard home gas stoves typically have: small simmer burner (3,000–5,000 BTU), medium burners (7,000–10,000 BTU), and a large power burner (12,000–18,000 BTU). Premium home ranges may feature a 20,000+ BTU ultra-high burner. Electric and induction equivalents use wattage: roughly 1,200W–3,700W, where 1 BTU/hr ≈ 0.293 watts.

At higher altitudes, lower air pressure reduces the boiling point of water (about 2°F per 1,000 ft). Gas burners also produce slightly less heat due to thinner air affecting combustion. You may need to increase burner output slightly and extend cooking times when above 3,000 ft elevation.