Why doesn’t home cooked Chinese food taste the same as that made in a Chinese restaurant?

Let us assume that your cooking talents and ingredients match those of a professional Chinese chef, your stir-fried food can’t have the same intense colour, elegant flavour, and crisp texture. A difference in the heat power available to you explains the disparity. The thermal heat produced by a home gas burner is half as that in a restaurant as the burner itself is much larger. The higher heat more effectively seals in the juices of the ingredients and therefore helps lock in flavour and nutrients. Just as important, since fewer of the internal juices in the cooking food emerge, the pan sauce clings better to the food, making the dish more appetizing. A crisper texture results because the higher heat firms the surface of the food before the interior becomes over cooked. The higher heat more effectively retains the colour of the vegetables too. 

The gas range in a restaurant is quite different from the home gas burner. The restaurant stove has much more gas to burn because the gas line that supplies the fuel to the burner is much larger in diameter. Moreover the heating unit itself consists of many concentric burner rings whereas the normal gas burner has only one ring. The restaurant burner apparatus is normally several times wider too.