Wok Cooktop

A Wok cooktop is the main appliance in any Asian kitchen where wok dishes are the main category. High-power heating and the special burner design ensure the speed and authenticity that cannot be achieved with a standard stove.

Wok cooktop types and configurations

Professional Wok cooktops are available in several types to suit the needs and cooking volume of a restaurant. Single-burner Wok cooktop—a separate, compact Wok cooktop with one high-power gas burner; ideal for smaller restaurants or as an addition to an existing cooktop line. Double-burner Wok cooktop—two independent Wok heating zones in one appliance; the standard configuration for medium-sized Asian restaurants. Three-zone and multi-zone Wok cooktop block—three or more Wok burner blocks; designed for high-capacity kitchens with an intensive flow of wok dishes. Electric Wok cooktop—an electric heating element with a special Wok support shape; suitable for places where a gas connection is not available; lower maximum temperature. Also see Gas Stoves.

Technical parameters and power

The technical parameters of a Wok cooktop directly affect cooking speed and food quality. Gas power—10–30 kW per burner; significantly more than a standard gas stove 3–5 kW; a high-power Wok cooktop heats a wok pan in 30–60 seconds. Burner design—circular or quarter-circle shape; guide for the wok pan base; ensures flame contact with the entire surface of the wok pan base. Water supply system—professional Wok cooktops have an integrated cold water supply for cooling the wok pan between cooking cycles; enables faster changeover of cooking cycles. Stainless steel body—AISI 304 work surface; durable for high heat and intensive cleaning. Safety valve—gas safety shut-off with automatic cut-off in case of hazardous situations. Also see Electric Stoves.

Wok cooktop vs. standard gas stove in Asian cuisine

The differences between a Wok cooktop and a standard gas stove are significant in the context of authentic Asian cuisine. Power—Wok cooktop 10–30 kW vs. standard stove 3–5 kW; at least 3–6 times more powerful. Burner shape—Wok cooktop circular burner adapted to the spherical shape of a wok pan; a standard stove with a flat or star-shaped burner is unsuitable. Temperature range—the achievable wok pan temperature of a Wok cooktop is 250–400°C and higher; a standard stove does not exceed 250°C. Authentic wok flavour aroma—only a high-power Wok cooktop can produce that unique charred and caramelised flavour known to Asian cuisine enthusiasts. Also see Grills.

HoReCa usage scenarios

Chinese or pan-Asian restaurant—a Wok cooktop as the main cooking appliance in the wok dishes section; fast service and authentic flavour profile for stir-fry dishes. Asian street food restaurant—a Wok cooktop in a compact format for fast cooking with a high customer flow. Pan-Asian eatery with a variety of national dishes—a Wok cooktop as the standard cooking station for all Southeast Asian cuisine styles.

Frequently asked questions

Is a Wok cooktop only suitable for Asian cuisine? No—a high-power Wok cooktop is also useful for quick sautéing of vegetables, soups and other dishes that require fast heat. Contact BHS. See Fryers.

What gas connection is required for a Wok cooktop? Depends on the model—larger Wok cooktops require reinforced gas pipelines; consultation is needed before purchase.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.