Low-pressure propane burners regulate gas intake to about 6 ounces per square inch, whereas high-pressure burners regulate gas intake to between 1 and 60 pounds per square inch. The intake difference determines the burners' application: outdoor or indoor. Never use propane burners rated for outdoor use, such as camp stoves, indoors; camp stoves don't control gas intake and carbon monoxide emissions as precisely as indoor-rated burners.
When to Use High-Pressure
The only way to deal with wind, humidity and cold temperatures when cooking outdoors is with a high-pressure propane burner. High-pressure burners work simply: a high-pressure regulator lets more propane reach the burner, which turns it into a hotter flame. If you're cooking outdoors in inclement weather, go with a high-pressure burner.
When to Use Low-Pressure
If you live in an area that doesn't have access to a natural-gas pipeline network and prefer gas, a low-pressure propane stove is your best option. Hotels, restaurants and resorts on islands and in mountainous regions commonly use propane in their kitchens. Low-pressure propane burners also fuel smokehouses and some grills and griddles; the smokehouse shields and insulates the burner from the wind and cold, as does the steel housing in outdoor griddles.
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.