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Commercial Induction Wok Burners

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A commercial induction wok burner delivers the concentrated heat wok cooking needs without an open flame, which suits indoor sites, shopping centres and kitchens where gas is not available.

Induction wok burners use a dished zone that couples with a round-bottomed wok, so heat goes into the pan rather than the room. See commercial gas woks and commercial induction cooking.

Pricing a wok station? Get a quote and we will compare induction and gas.

These are the top FAQs for Commercial Induction Wok Burners

Can induction match a gas wok burner?

It puts high, controllable heat straight into the pan, with no gas connection to arrange. Gas recovers faster under heavy load, and the flame rolling up the side of a wok is something induction does not reproduce.

What wok do I need?

An induction-compatible wok that matches the dished zone. A standard carbon steel wok may not couple properly.

See commercial wok pans.

What electrical supply does it need?

Check the requirement on the product page before you buy. Larger units often need three-phase or a dedicated circuit, and finding that out after delivery is an expensive delay.

Our installation partner can confirm what your site can support.

Does it need extraction?

Commercial cooking equipment generally needs extraction over it, and the requirement is set locally rather than by the appliance.

See commercial kitchen exhaust hoods.

Why choose induction in a wok kitchen?

Less radiant heat, no combustion products and instant control. Wok stations are the hottest place in most kitchens.

How is it cleaned?

Wipe the surface once cool. There are no burners or trivets to strip down.

See cooking equipment cleaners.