—— PRODUCT HIGHLIGHTS
Countertop Induction Built-in Wok Cooker | 8KW
Authentic Wok Hei, Powered by Induction
8KW concave coil targets the wok's curved center, reaching 300 °C+ to produce genuine smoky wok hei — no gas flame needed.
Drop-In Stability for Fearless High-Heat Tossing
Recessed into the counter, the wok sits locked in place. Full coil contact holds steady through every explosive stir-fry toss.
360° Curved Coil Wraps Heat Like a Gas Pit
Heat rises from base to sidewalls along the wok's curve, giving every ingredient even, intense searing — just like a fire wrap.
Restaurant Power in a 450 mm Compact Body
8KW, 380V three-phase in a 450×450 mm drop-in frame. Half the radiant heat of gas, same wok hei performance, smaller footprint.
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?
High-Heat Stir-Fry Dishes
Beef chow fun, kung pao chicken, char kway teow. The 8KW concave coil sears meat fast and chars noodles with clean wok hei.
Flash-Wok Vegetables
Bok choy, gai lan, snow peas. The locked-in wok stays steady mid-toss, so greens get a quick high-heat sear — crisp, not limp.
Dry-Wok Aromatics
Cumin lamb, dry-pot cauliflower, Sichuan green beans. Even 360° heat blooms spices and builds deep caramelized wok hei flavor.
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 InquiryHow does a built-in install create better wok hei than a freestanding cooker?
When the unit sits flush in the countertop, the wok drops into a shaped concave cradle and stays there. No rocking, no gaps. The 8KW induction coil keeps full contact with the curved pan through every toss, so heat builds faster and holds more evenly. That tight, unbroken connection is what produces strong, consistent wok hei — you simply cannot get the same seal from a unit sitting on top of a bench.
Can I still toss the wok after it is set into the counter?
Absolutely. The magnetic field extends 2–3 cm above the glass, so the wok keeps heating even when lifted mid-toss. You get the same fluid arm motion used over a gas flame. When the pan falls back, it re-seats in the concave cradle and instantly returns to full 8KW power. There is no delay and no reset — the cooking rhythm stays unbroken.
Is 8KW really enough to match a gas wok burner for wok hei?
Wok hei comes from surface temperature, not from flame itself. You need the wok above 300 °C. Gas loses around 60% of its heat to the air; induction puts roughly 95% into the pan. So 8KW of induction delivers more usable energy to the cooking surface than a much higher-rated gas burner. The concave coil spreads that energy across the entire wok curve for fast, even heat-up.
What cutout size and power supply does installation require?
You need a countertop opening for the 450 × 450 mm body, with 230 mm clearance below. The cooker runs on 380V three-phase — standard wiring in commercial kitchens. A qualified electrician should confirm breaker capacity before install. Once dropped in, the top sits flush with the counter for a clean look and easy wipe-down between services.
Why choose a concave drop-in over a flat induction hob for wok cooking?
A flat surface only touches the very tip of a round-bottom wok — poor contact, weak heat transfer, and zero chance of wok hei. This unit's concave coil follows the wok's curve from base to sidewall, heating the full surface evenly. Pair that with the drop-in mount that holds the pan centered, and you get the tight coil-to-steel fit needed for real, repeatable wok hei at commercial volume.