—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Stock Pot Cooker | 12KW
95% Heat Goes Into the Pot
Gas burners waste over half their energy heating the air. This 12KW induction stock pot cooker sends 90% of electricity straight into the 50L barrel, so you pay to cook — not to warm your kitchen.
Simmering Costs Drop by Half
Full 12KW power is only needed to bring the pot to a boil. After that, the unit holds a steady simmer at under 2.4KW. A 12-hour bone broth batch costs around $3.60 in electricity — about 40% less than gas.
No Power Wasted When Idle
Remove the pot or finish cooking, and energy draw drops to zero instantly. There is no pilot light and no standby consumption — a hidden cost that gas stock pot burners accumulate 24 hours a day, 365 days a year.
Cooler Kitchen, Lower AC Spend
Less waste heat means your kitchen stays 5–10°C cooler than with gas. That lighter load on air conditioning can cut HVAC costs by up to 30%, saving money on a second utility bill you may not have considered.
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?
Clear Broths & Bone Stock
Beef marrow bones, pork knuckles, and chicken carcasses all need hours of low, steady heat. This 12KW induction stock pot cooker boils 50L quickly, then simmers at just 2.4KW for 8–24 hours — pulling rich flavor from bones while keeping electricity costs low.
Braised Meats & Stews
Oxtail, lamb shanks, and beef chuck cook best at a gentle, even temperature over several hours. Digital controls hold the exact heat level without boiling spikes, so the meat stays tender and energy is not wasted on unnecessary high-power surges.
Bulk Soups & Sauces
Pho broth, tonkotsu ramen stock, and tomato sauces need stable, low heat to avoid scorching and boil-off. Precise induction simmering reduces evaporation in the 50L barrel, meaning less water top-up, fewer reheating cycles, and lower energy use per batch.
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 much electricity does a 12KW induction stock pot use for a 12-hour simmer?
Only the first 20–30 minutes run at full 12KW to reach a boil. After that, the unit drops to about 2.4KW for simmering. A full 12-hour batch of 50L stock uses roughly 30–35 kWh, costing around $3.60–$4.20 at $0.12/kWh. That is about half the fuel cost of a gas stock pot burner running the same cycle.
Why does induction use less energy than gas for stock pot cooking?
Gas flames heat the air around the pot — about 60% of the energy never reaches the food. Induction creates heat directly inside the steel pot wall, so 95% of electricity becomes cooking heat. Over a long simmer, that difference saves a significant amount on every batch.
How much money can a restaurant save per year by switching to induction?
A kitchen running one 50L induction stock pot 12 hours a day, 6 days a week, typically saves $1,500–$2,000 per year on energy alone. Factor in eliminated pilot-light costs and lower AC bills from reduced kitchen heat, and annual savings often reach $2,500–$3,000. Most operators recoup the full equipment cost within 12–18 months.
Does this cooker stay at low power while simmering, or turn on and off?
It stays at low power. The built-in smart inverter smoothly adjusts output rather than switching between full power and off. During simmering, it holds a steady 1.8–2.4KW draw, keeping the 50L barrel at a stable temperature without power spikes or temperature swings.
Is 12KW powerful enough for a full 50-liter pot?
Yes. Because induction is 95% efficient, 12KW delivers nearly the same usable heat as a 100,000 BTU gas burner operating at 40% efficiency. It brings 50L of cold water to a boil in about 25–30 minutes, then shifts to low-power simmering. The 380V three-phase connection keeps output stable over long cooking runs.