—— PRODUCT HIGHLIGHTS
Floor Induction Wok Cooker With Sink | 15KW
Wok Hei Needs Heat, Not Fire
Wok hei forms when oil vaporizes on steel above 300°C. That is a heat reaction, not a flame reaction. This 15KW induction wok cooker hits 300°C faster than gas — with 95% energy going directly into the wok.
Blind Tests Confirm the Flavor
At East Restaurant in Auckland, chefs switched to induction and ran blind tastings. Result: the induction dishes showed stronger char flavor. Diners noticed no difference. Customer complaints about taste: zero.
Stay Hot While Tossing the Wok
The concave coil projects a magnetic field 3–5 cm above the surface. Chefs toss freely — the wok stays heated mid-air. A 2-second lift drops only ~15°C, and full power snaps back on contact.
Already Working in Real Kitchens
East Restaurant (Sudima Hotel, Auckland) replaced gas with induction across all services. Stir-fry, steaming, breakfast — all on one induction wok station with sink. Service speed rose 15–20%.
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 Seared Proteins
Beef, prawns, chicken and squid sear properly only above 300°C. This floor induction wok cooker holds that temperature even when cold ingredients hit the pan — so meat caramelizes instead of steaming.
Flash-Fired Vegetables
Choy sum, bean sprouts and snow peas stay crisp because induction produces dry heat. Gas burners release moisture from combustion. No steam means bright color, firm texture, and clean wok hei char.
Smoky Noodles and Fried Rice
Char kway teow and fried rice need constant 300°C contact for charred edges without sticking. Instant heat recovery after every toss keeps the surface at searing point throughout the entire cook.
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 this induction wok cooker produce real wok hei without a gas flame?
Yes. Wok hei is created by the Maillard reaction and oil vaporization — both triggered by temperature, not flame. This 15KW unit heats the wok past 300°C with 95% efficiency. In blind tests, diners consistently cannot tell induction stir-fry from gas-cooked dishes. The "gas taste" people associate with wok cooking is actually combustion residue, not wok hei.
Does heat cut off when the chef tosses the wok?
Not in practice. The concave coil's magnetic field reaches 3–5 cm above the surface, so the wok stays powered during normal tossing. The controller holds power in standby during micro-lifts and restores full output on contact. A 2–3 second toss drops about 15°C — same as gas — but induction recovers that heat in 2 seconds versus 5 on a gas burner.
Is there real restaurant proof that induction matches gas for wok hei?
Yes. East Restaurant at Sudima Hotel in Auckland converted from gas to induction in 2024. Head Chef Marsden ran blind tastings and found induction produced stronger char caramelisation. Customer complaints: zero. Service speed improved 15–20%. The team now uses induction for all daily cooking.
How long does it take gas-trained chefs to adjust?
One to two weeks. The key change is using a sliding toss — keeping the rear of the wok near the surface while shaking — instead of a high vertical lift. This keeps magnetic contact and reduces wrist strain. Chef Marsden confirmed that once his team tried it, they preferred induction.
Is 15KW powerful enough for explosive Bao Chao stir-fry?
Yes. At 90–95% efficiency, 15KW induction delivers more usable heat to the wok than a higher-rated gas burner running at 50% efficiency. The concave coil heats the bottom and walls evenly. Recovery to 300°C after each toss takes seconds. For larger-scale operations, 20KW and 30KW models are also available.