—— PRODUCT HIGHLIGHTS
Floor Commercial Induction Large Wok Cooker | 10KW
Curved Copper Coil Fits the Wok Arc
The copper induction coil is wound along the concave ceramic bowl, matching the natural curve of a round-bottom wok. This keeps the air gap tight and consistent, so electromagnetic energy transfers evenly across the entire pan surface.
360° Surround Heat Simulates Gas Flame
Instead of heating only the bottom, the concave coil wraps the lower hemisphere of the wok. Bottom and sidewalls reach temperature together, replicating the wraparound flame coverage of a commercial gas wok burner.
No More Hot Center, Cold Edges
Flat induction hobs focus all power on one small contact point, scorching the center while sides stay cool. The curved coil spreads 10kW across the full cooking area, delivering the uniform sear that stir-frying demands.
Up to 95% Energy Transfer Efficiency
The wok nests inside the concave bowl, staying deep within the magnetic field. This minimizes electromagnetic leakage and converts nearly all input power into cooking heat — faster recovery, lower electricity cost.
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-Fried Dishes
Beef chow fun, egg fried rice, and kung pao chicken need explosive heat on every surface the food touches. The 360° concave coil keeps the sidewalls as hot as the base, so ingredients sear the moment they are tossed — the key to real wok hei.
Deep-Fried & Pan-Seared Proteins
Salt-and-pepper prawns, crispy pork belly, and pan-seared fish fillets rely on steady oil temperature. Surround heating from the curved coil removes cold zones, giving each piece a uniform golden crust without burning the center.
Sauce-Based Braised & Tossed Dishes
Mapo tofu, sweet-and-sour pork, and curry stir-fry need heat on the walls to reduce sauce fast and glaze evenly. The concave coil heats the full wok profile, so liquid thickens uniformly instead of scorching at the bottom.
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 concave coil heat a wok differently from a flat induction cooktop?
A flat hob only contacts the small apex of a round-bottom wok, concentrating all energy in one spot. The concave coil follows the wok's curve, keeping a uniform gap across the entire lower hemisphere. This delivers 360° surround heating — bottom and sidewalls heat together, eliminating the burnt-center-cold-edge problem that flat surfaces cause.
Can this induction wok cooker produce authentic wok hei?
Yes. The concave coil puts peak magnetic flux right where oil pools at the base, so oil hits smoke point almost instantly. When food is tossed upward, the heated sidewalls maintain searing temperature through the full arc. Chefs transitioning from gas report the same smoky flavor and crisp texture without open flame.
Why does 360° heating matter for commercial kitchens?
Dropping cold ingredients crashes wok temperature. On a flat hob, only the bottom recovers. With concave surround heating the entire lower wok acts as a heat reservoir — food meets hot steel everywhere, keeping the sear intact during rapid batch cooking. Throughput stays high and dish quality stays consistent.
How does cookware detection work on a fixed-pot induction wok?
Much more. A round wok on a flat surface loses significant energy to magnetic leakage — efficiency drops to around 70%. The concave bowl nests the wok inside the coil's field, trapping the electromagnetic energy and raising transfer efficiency to 90–95%. That means faster heat-up and lower electricity bills.
What wok size fits this concave induction cooker?
This unit has a 600mm concave ceramic bowl (23L capacity). Standard commercial round-bottom woks between 560mm and 620mm sit naturally in the curved nest for full 360° coverage. The concave shape also locks the wok in place laterally, reducing sliding during high-heat tossing.