Commercial Kitchen Company supplies commercial wok burners and induction wok cookers for Chinese restaurants, yum cha kitchens, noodle bars, and any venue running high-heat Asian cooking. From single-hole bench burners to multi-burner wok ranges, the right unit delivers the fierce, controllable heat that proper wok hei demands — shift after shift.
Our range spans high-output gas wok burners from Luus and Cobra, plus induction woks from Waldorf. See them working side-by-side at our Gold Coast showroom and Brisbane showroom, with 35 years of experience specifying Asian cooking lines behind every recommendation.
Delivery, installation arrangement, gas connection, and ventilation consultation can be quoted alongside the equipment, and SilverChef finance is available on eligible equipment. Browse the range below, or call our team on 1300 CKC 000 to talk specifications.
Showing 49–51 of 51 resultsSorted by popularity
Wok cooking lives and dies on heat. A commercial wok burner has to throw far more energy than a standard cooktop ring, then let the chef pull it back instantly. The key decisions are fuel type, burner type, number of wok holes, and how the deck is cooled.
High-output gas wok burners give the visible flame and rapid response chefs rely on for wok hei. Output is substantial — burners in this range are commonly rated from about 95MJ up to 145MJ each, far above a standard cooktop ring. Induction woks, such as the Waldorf 800 Series, use a round induction zone under a ceramic glass wok hole, typically 3.5kW or 5kW, with automatic pan detection that switches the zone off when the wok is lifted. They heat quickly, put far less waste heat into the room, and remove the open flame — which suits venues without gas reticulation or with tight ventilation. Many busy kitchens run both.
Gas wok burners come in distinct styles and they are not interchangeable in feel. Chimney burners deliver a broad, enveloping flame up the sides of the wok. Duckbill burners concentrate a fiercer, more directed flame and are usually the higher-output option. Air-blast burners force air into the gas stream for maximum heat in a heavy-duty roast or stir-fry section. Ring size matters too — wok holes are commonly around 333mm or 405mm, so match the ring to the woks your kitchen actually uses.
Match the number of wok holes to your service. A single-hole bench burner suits a small kitchen or a dedicated noodle station; two and three-hole wok ranges keep a high-volume yum cha or banquet line moving, and open burners or centre and side pot positions can be combined with wok holes on the same unit. Bench, leg-stand and cabinet-base configurations let you fit the unit to your bench layout.
For gas models, confirm burner output and your gas type (natural gas or LPG) and supply pressure before ordering — wok burners draw hard, so the gas line has to keep up. Gas installation work must meet AS/NZS 5601, and our team can quote gas connection arrangement alongside the unit.
The gas wok burners we stock use waterless decks with air-gap cooling rather than the older water-cooled deck design, so there is no constant water trickle to run and no dedicated deck drain to plumb. They are typically supplied with a front trough and a folding water arm for washdown, and pressed stainless tops for a clean cleardown. Induction woks remove the question entirely. Either way, confirm what water access the unit expects before you finalise your layout.
Wok cooking produces intense heat and vapour and must sit under appropriate canopy exhaust. If you are planning or reworking an Asian cooking line, our commercial kitchen fitout team can advise on ventilation and layout.
We stock gas wok burners from Luus and Cobra, and induction woks from Waldorf. Talk to us about the right configuration for your kitchen.
A commercial wok burner is a high-output cooking unit built for wok cooking in restaurants and takeaways. Gas models throw far more heat than a standard cooktop ring for proper wok hei; induction woks deliver fast, efficient heat without a flame.
Gas wok burners give visible flame and instant response chefs prefer for stir-fry and wok hei. Induction woks heat faster, use less energy, keep the kitchen cooler, and need no gas connection — ideal where gas or ventilation is limited. Many kitchens run both.
Commercial gas wok burners draw hard — single burners commonly run 30MJ or more. Confirm the burner MJ rating, your gas type (natural gas or LPG), and supply pressure before ordering so the gas line can keep up. Our team can advise.
Match wok holes to your service volume. A single-hole bench burner suits a small kitchen or a dedicated noodle station; multi-burner wok ranges keep high-volume yum cha and banquet lines moving. Bench, leg-stand and cabinet-base options are available.
Yes. Wok cooking produces intense heat and vapour and must sit under appropriate canopy exhaust. Gas models often also need a water-cooled deck with a drain. Our team can advise on ventilation and layout as part of a kitchen fitout.
Yes — SilverChef finance (Rent-Try-Buy, lease and hire purchase) is available on every wok burner and induction wok we supply, and we deliver Australia-wide from our Brisbane and Gold Coast base.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
