—— PRODUCT HIGHLIGHTS
Countertop Induction Four Burners | 3.5KW*4
90%–95% Thermal Efficiency, Near-Zero Waste
Heat goes straight into the pan, not the air. Over 90% of electricity becomes cooking heat — gas stoves only manage around 40%–55%.
Slash Energy Bills 30%–50% vs Gas
Four independent 3.5 kW burners on 220V single-phase. No pilot flame, no idle burn. You only pay for the energy that actually cooks food.
Lowest Running Cost in Its Class
Minimal waste heat means lower HVAC loads too. Direct and indirect savings combined make this the cheapest multi-burner unit to operate daily.
SS304 Steel Keeps Efficiency Intact for Years
Heavy-gauge stainless steel won't warp or corrode, so internal coils stay aligned and efficiency stays at 90%+ through years of heavy use.
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, beef stir-fry, vegetables, pad thai — each burner hits wok heat in seconds using up to 50% less energy than a gas flame. Fast, hot, efficient.
Soups & Braised Foods
Bone broth, braised pork, curry, stew — long simmering at precise low heat with 90%+ efficiency. Hours of cooking, a fraction of the gas bill.
Boiled & Blanched Items
Pasta, dumplings, seafood, noodle soup — water boils faster than gas and costs less per liter. Saves real time and money every service rush.
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 90%–95% efficiency actually save me money?
Gas flames heat the air as much as the pot — wasting 45%–60% of fuel. This cooktop sends energy straight into the cookware. You use roughly half the energy per dish. Over a full service day with multiple burners running, that difference shows up clearly on your monthly utility bill.
Can all four burners run at full 3.5 kW at once?
Yes. All four zones run simultaneously on a single 220V phase, totaling about 14 kW. Make sure your electrical panel supports the load. Even at full output, hourly energy cost stays far below an equivalent gas range because almost nothing is lost as waste heat.
How much will I actually save each month vs gas?
Most commercial kitchens report 30%–50% lower cooking energy costs after switching. For a restaurant running four burners 8–12 hours a day, that means saving several hundred dollars monthly. Less waste heat also reduces air conditioning costs — a bonus most operators don't expect.
Why does SS304 steel matter for long-term savings?
Cheap metals warp from repeated heating and cooling. Warped panels shift the induction coils inside, which drops efficiency over time. SS304 holds its shape, so the unit performs at rated efficiency year after year — your savings don't fade as the equipment ages.
Is induction actually faster than gas?
Yes. No heat is lost to the surrounding air, so water boils quicker and pans reach target temperature sooner. Faster cooking means each burner runs fewer minutes per dish — which saves additional energy beyond what the efficiency rating alone suggests.