I am remodeling my kitchen and are looking into the Bluestar cooktops which include 22k BTU burner(s). I heard from someone today that the high heat of 22k BTU can/will damage my pots/pans over time. The person also noted that many restaurants dont even use 22k BTU and that it's more than needed. We cook a lot of dishes where we usually feel like our current (normal $400) stove is not performing well on heat (stir-frying, searing meets, etc).
Any thoughts on this matter? Will a Viking or other gas cooktop with 15 or 18K BTU work well for searing/stir frying? I have taken some cooking classes at a cooking school/restaurant (French Cul Institute, NYC) and really liked the way those cooktops performed, but dont know the BTU on those.
Feedback much appreciated!