—— PRODUCT HIGHLIGHTS
Countertop Induction Flat and Wok Cooker | 5KW*2
No Hot Spots on the Entire Pan Surface
Both zones use a wide induction coil that heats the full pan bottom at once—center and edges reach the same temperature, every time.
Flat Zone and Wok Zone, Both Heated Evenly
The flat side spreads heat under flat-bottomed pans; the concave side wraps heat around a round-bottom wok. Both stay uniform.
Dual 5kW Power with Same Performance
Each burner runs on its own 5kW generator. Using both at full power causes no heat loss or uneven output on either side.
No More "Hot Center, Cold Edge" from Gas
Gas flames heat only a narrow ring under the pan. This induction cooker heats the entire base, so food browns the same everywhere.
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 Dishes
Fried rice, noodles, and vegetables sear at the same rate across the whole wok—no burnt center, no undercooked edges, just even results.
Pan-Seared Proteins
Steaks, fish, and shrimp form a uniform crust on the flat zone. Edge-to-edge heat means no light spots, no dark patches.
Simmered Soups & Sauces
Broths, curries, and reductions cook steadily without scorching at the bottom center. Balanced heat, less stirring needed.
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 this cooker heat the pan so evenly?
Each zone has a wide induction coil that creates a magnetic field across the full pan bottom. Instead of heating one spot like a gas flame, the entire base becomes the heat source at once. This removes hot spots and keeps temperature consistent from center to edge.
Do both zones stay even when running together?
Yes. The flat zone and wok zone each have their own 5kW power module. They do not share power, so running both at full output has no effect on heating performance. Each side keeps its full, even temperature independently.
How is this better than a gas wok burner for even heat?
Gas sends flame to a small area under the wok, which can leave the center 50–80 °C hotter than the rim. This induction wok zone shapes its magnetic field to match the curve of the wok, so the entire bottom heats at the same level. Food cooks evenly without constant tossing.
What pans work best for even heating on this unit?
On the flat zone, use induction-ready stainless steel or cast iron pans at least 30 cm wide. On the wok zone, use a magnetic round-bottom wok. When the cookware matches the zone shape and is fully induction-compatible, heat transfers evenly across the entire cooking surface
Is the heating still even at low power settings?
Yes. The induction field covers the same full area at any power level—low, medium, or max 5kW. Only the heat intensity changes, not the coverage. A sauce simmers evenly at low power the same way a stir-fry sears evenly at high power.