Why do chef’s run water on a wok range?

I came across this excellent post on how to season a wok on Reddit. A classic Reddit post (that appears to have been cross-posted from TikTok). As is internet tradition, one of the top commenters was confused by the wok range and let us all know. A threaded conversation ensued. The last comment from a Redditor in particular shared a delightful video from Chef Wang that explains a bit about how ranges operate. Obviously, it get’s blazingly hot. So, it’s absolutely essential there’s running water on (or nearby) wok ranges:

> i don’t understand both the seasoning process and the setup of this kitchen

>> The wok burners produce a tremendous amount of heat required for proper wok cooking, the water cools the cooktop top, but the cooktop also contains a drain so the wok can be cleaned quickly (water is used only to maintain the wok seasoning), as well quick as access to water to use in cooking.

>>> As explained and demonstrated by chef Wang here on what happens if you don’t have the flowing water: https://youtu.be/uTSsXQ-9bnQ