I do suppose it would depend on what you're cooking....
This is about all the lump, centered, that is needed to get fry oil up to 350~380 for a good, medium deep fry....
Really screamin' hot, for "wokking"....I guess the Vortex could be a good plan......might not need to go too, too over the top with the smaller Gourmet system woks?
Stir fry, for me, is usually not an extremely hi-heat ordeal either.....
(keeping it warmed on an 18" next door)
Some flame from the lump & Stubb's....plenty hot......
Containing heat can help in some situations....
I watch those guys when we go to Mongolian BBQ or the like & see the order & timing of how they do things.....that stuff might be more important than excessive heat.......