12kW Floor Induction Wok Cooker with Sink

Each level locks a fixed wattage — Level 1 sits at roughly 1.5KW, Level 8 at full 12KW. Gas valves shift with supply pressure and regulator wear, so “medium heat” is never truly the same twice. On this cooker, choosing Level 5 today and Level 5 next month gives identical output. The LED screen confirms your setting the moment you tap it, removing all ambiguity from heat management.

It can. At Level 8 the full 12KW heats an iron wok past 450 °C in about two minutes — well above the temperature where Maillard browning and oil vaporization create that smoky, charred flavor. Because induction runs at 90–95% efficiency versus roughly 30–35% for gas, almost all energy goes into the wok itself rather than the air around it, so high temperature holds steady even during fast tossing.

The answer is simple: same number, same heat, everywhere. If your corporate recipe reads “Level 7, 2 minutes,” every unit in every city follows that instruction with no drift from chef habit, gas pressure, or equipment age. Headquarters writes one digital SOP, and every branch executes it exactly — which is how franchise brands protect dish quality at scale.

Very. The screen shows a single number from 1 to 8. Tap to raise or lower it; the LED updates immediately. There are no sub-menus or hidden modes. Most new hires operate the panel confidently within one shift — a sharp contrast to the weeks of practice needed to judge gas flame color and height by eye. For chains with frequent staff turnover, that speed matters.

No. The sink sits in its own section of the L1800×W1100mm body, physically separated from the induction coil and control board. Water flow does not touch or interfere with the electromagnetic heating circuit, so power output and temperature accuracy stay unaffected. The layout simply gives the chef a rinse point within arm’s reach — useful during service without ever leaving the station.