Commercial Gas Wok Burners

Start with the number of burners. We offer single, double and triple burners, so you can cook one thing at a time or run several dishes at once.

Then the gas format, with models for either LPG (liquefied petroleum gas) or natural gas.

After that it is features. Waterless models do not need water to cook with, and chimney burners spread the heat around the wok more evenly.

If you want a hand narrowing it down, our support team will go through it with you.

Start with the gas you already have. We offer models for both LPG and natural gas, and that narrows the list straight away. If you already run a gas cooktop, getting set up with a wok is easier again.

Next, the space. Check the footprint of the models you are looking at, and leave room around the burner and for the gas connection.

Then the volume of food you need out at once. If stir fries are the main menu item, go larger. For high turnover, a double or triple wok burner lets you run several dishes at the same time.

Yes. A commercial wok burner runs hotter than a conventional oven range does, and the burner is shaped to take a round wok, so the heat goes up the sides of the pan instead of sitting under a flat base. That is the heat a stir fry needs.

The control is fine enough for more than stir fries. The same burner does fried rice with yesterday's rice out of the rice cooker, and it will deep fry.

Clean it between shifts. Clear any spilled food and oil from around the burners, because that is what builds up and stops it working properly. Check the flame failure protection is doing its job, and have the burners and the gas connection serviced when they need it.

Because of the heat an industrial wok burner generates, it can be more energy-intensive to run than an induction station. Newer gas models help with that. Waterless models, which we stock plenty of, use no water at all, which keeps running costs down. Chimney models spread the heat more evenly around the wok and lose less of it to the room.

Flame failure protection is the main one. It shuts the gas off if the flame goes out, which stops both the fire risk and the wasted gas. Past that, think about where the burner goes: properly ventilated, and on a stable footing so it cannot move or tip in use.

Gas gives you the flame rolling up the side of the wok, and that is the one thing induction does not reproduce. If the food has to come off the pan with char on it, gas is the answer.

Induction gives instant control, less radiant heat in the kitchen and no combustion products, and it is the option on a site with no gas connection — shopping centre tenancies and food courts are the usual cases. Our commercial induction wok burners cover that end of it. Gas puts far more heat into the room, so extraction and clearances matter more.

Yes. Gas work has to be done by a licensed fitter, and we can arrange installation through our installation partners. Enquire online once you have ordered the wok burner and we will set it up.

You will see commercial gas wok burner used for the same kind of equipment. The name changes with the supplier and the region, not the job it does. Compare models on capacity, construction and the specification on each product page, and check the full commercial gas woks range to see every option side by side.