Fast 2-Burner Commercial Induction Cooktop

Two 3.5kW zones work independently on one station. One chef runs both at once — sear on the left, sauce on the right — and finishes two dishes in the time one burner takes for one. During a lunch or dinner rush, that parallel workflow means shorter ticket times and more tables turned per hour.

Gas heats the air around the pan first. Induction skips that step — it sends electromagnetic energy straight into the metal, converting over 90% into usable heat. The result: water boils sooner, pans reach sear temperature almost immediately, and recovery after adding cold food is near-instant. Over a full service, those saved seconds add up to dozens more dishes out the door.

Every dish that gets sent back for a re-fire costs double the time and stalls the tickets behind it. Gas flames drift with pressure and airflow, so results vary. This cooktop locks each zone to a set heat level electronically — no drift, no guesswork. Plates come out right the first time, and your line keeps moving forward instead of circling back.

Yes. The AT-CTPII-003 puts out a combined 7kW through an SS304 stainless steel body rated for professional foodservice under HS code 8419810000. It runs on standard 220V single-phase power, so there is no need for a three-phase electrical upgrade. It is designed for the constant heat cycling of busy restaurants, hotel banquets, catering events, and high-volume food stalls.

Two full-power zones in under 0.38m² means you get double the cooking output in roughly half the counter space of two standalone units. That freed-up area becomes room for another prep station or another cooktop. In tight setups like food trucks, cloud kitchens, or small dining operations, more cooking power per square meter directly means more meals sold per shift.