Commercial Wok Burners & Stock Pot Cookers

Why a wok burner is not a big cooktop ring

A commercial wok burner delivers several times the output of a normal ring and throws the flame up the sides of the wok rather than at the base. That is what makes wok hei possible and what a standard cooktop physically cannot do. Output is the first spec to compare, and it is the one that decides whether the kitchen can cook the menu.

Waterless or water-cooled

Traditional wok ranges run a water trough over the top to keep the deck cool and wash spills away. Waterless designs insulate instead — no plumbing, no constant water use, less steam in the kitchen, and a much lower running cost. They cost more to buy. In a tenancy where water and ventilation are tight, waterless usually wins.

Single hole, double hole, and what the line needs

Count the wok stations you actually run at once, then add the stock pot rings separately — a stock pot burner is a low, wide, high-output ring designed to carry a full pot, not a wok. Most Asian kitchens need both, and putting a stock pot on a wok ring is how you end up with an unstable pot at head height.

Ventilation is not optional here

Wok cooking produces the heaviest plume in any commercial kitchen. Size the canopy to the wok range specifically — see commercial rangehoods and canopies. For the rest of the hot line, see cooktops, griddles and chargrills.

Prices shown are ex-GST trade rates. Every unit is checked before it leaves us — which is why we don't promise same-day on everything. Sydney metro is next day; we deliver Australia-wide, and we service what we sell.