—— PRODUCT HIGHLIGHTS
Floor Induction Wok Cooker With Sink | 20KW
One Wok Replaces Multiple Kitchen Machines
Stir-fry, deep-fry, steam, braise, and boil on one 20KW induction wok. Fewer devices, lower cost, more free space.
Switch Cooking Methods Instantly, Same Burner
Multi-level power lets chefs jump from searing stir-fry to gentle braising in seconds — no extra equipment required.
Integrated Sink Speeds Up Every Transition
Rinse the wok between tasks on the spot. Faster switching, cleaner prep, and tighter ticket times during peak service.
Made for High-Variety Asian Menus
Built for Chinese and fusion kitchens that need to stir-fry, fry, steam, braise, and boil from one compact wok station.
Basic Specification
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How To Operate This Machine
Step 1
Place your commercial induction cooker in position and connect the power cable based on the required voltage. Make sure all wiring is done correctly before turning on the unit.
Step 2
Once powered on, place your induction cookware on the commercial induction cooker, prepare your ingredients, and get ready to start cooking.
Step 3
Turn the knob from 0 to your desired setting to begin cooking. During the cooking process, simply adjust the knob between levels 1 to 8 to control the heat output to your needs.
Step 4
Once cooking complete,then turn the knob back to 0 to power off the unit. Wipe down and clean the surface of your commercial induction cooker to keep it in top condition.
6-Step Quality Checking of this Machine | Every Unit
Every testing machine shown below is physically present in our factory — no fabrication.
PERFORMANCE
Dust-free PCB assembly
- Every board built in a sealed cleanroom, no dust or grease particles get trapped under components — eliminates 40% short-circuit failures compare to competitors.
Electric Heating Constant Temperature Drying Oven
- Bakes out all moisture from PCBs before soldering — boards that skip this step blister and crack under high-power heat within months.
Electric Heating Constant Temperature Incubator
- Every board is heat-aged for hours to force weak solder joints to fail in our lab, not in your kitchen after installation.
Constant Temperature and Humidity Test Chamber
- Simulates years of steam and humidity from a real commercial kitchen to verify no board corrosion or short circuits develop over time.
Salt Spray Test Chamber
- Tests every metal part and connector against aggressive corrosive vapor — the same oils, acids, and moisture your cooker faces daily in a commercial kitchen environment.
Thermal Shock Test Chamber
- Mimics the hundreds of rapid heat-up / cool-down cycles your cooker endures every single day, cracking any weak solder joint before it ever ships.
What Food Can You Cook With It?
Stir-Fried & Pan-Fried Dishes
Beef chow fun, fried rice, and dumplings need fast, fierce heat. This 20KW induction wok reaches searing temperature in seconds for true wok hei.
Deep-Fried & Braised Dishes
Spring rolls, wontons, and braised pork demand stable oil heat or a long slow simmer. Precise power control handles both with one wok.
Steamed & Boiled Dishes
Steamed fish, dim sum, ramen, and pho need steady steam or a strong rolling boil. The 20KW output keeps heat consistent with no drops.
FAQs
Frequently Asked Questions
Most People Curious
We've gathered the most common questions buyers ask before placing their first order — browse through and find the answers that matter most to you.
Submit Your InquiryCan one induction wok really stir-fry, deep-fry, steam, braise, and boil?
Yes. At full power, this 20KW commercial induction wok cooker delivers the searing heat needed for stir-frying and flash frying. Turn it down and it holds a gentle, steady temperature for braising and steaming. It also brings large pots of broth or water to a rolling boil quickly. One wok station does what used to take a fryer, a steamer, and a stockpot burner — saving both equipment cost and kitchen space.
How does the built-in sink actually help during service?
When chefs switch from deep-frying to steaming on the same wok, leftover oil causes flavor crossover. The integrated sink lets them rinse in place — no walking to a wash station. During a busy dinner rush, that saves 20–30 seconds per switch. Over a full shift, it adds up to faster ticket times and better food hygiene across every cooking method.
Do I really need 20KW if I mostly stir-fry and make soup?
High power is about recovery, not just speed. Drop cold food into hot oil and the temperature falls fast — 20KW brings it back almost instantly, so fried items come out crispier. For soups and noodles, it boils large volumes of water much faster than lower-powered units. Even for stir-frying, the extra headroom keeps the wok hot under heavy loads and prevents food from steaming instead of searing.
Can chefs still toss the wok like they do on gas?
Yes. The concave induction coil matches a round-bottom wok and heats the bottom and sides evenly. A built-in pan sensor detects when the wok lifts during tossing — it pauses heating and restarts the moment the wok lands back. Chefs keep the same tossing technique they already use, with the added benefits of precise control and no open flame.
Which restaurants benefit most from this multi-method induction wok?
Any kitchen whose menu spans multiple Asian cooking styles. Chinese restaurants, dim sum houses, ramen shops, hotpot kitchens, Southeast Asian eateries, and fusion concepts all fit. If your menu mixes stir-fried mains, fried appetizers, braised meats, steamed seafood, and soup dishes, this floor standing induction wok cooker with sink handles all of them from one station — compact, efficient, and cost-effective.