Wok cookers

Wok Range – The Foundation of Asian Cuisine in Your Restaurant

A Wok range is not just another heating appliance – it is the absolute bedrock of any kitchen serving Chinese, Thai, or Vietnamese dishes. It enables cooking with the stir-fry technique (rapid frying in motion over very high heat), which is key to maintaining crisp vegetables, juicy meat, and the characteristic wok hei aroma. At Wammashop.pl, we offer both classic gas wok stool cookers and advanced induction wok cookers, as well as dedicated cookware from leading manufacturers: Bartscher, Sirman, Spring, and Hendi.

Types of Wok Ranges – Gas or Induction?

Choosing between gas and induction is the most common dilemma for chefs. Both solutions have undeniable advantages, and the decision depends on the venue's infrastructure and the chef's working style.

Gas Wok Ranges – The Classic Choice

A gas wok range is the traditional choice, guaranteeing the "live fire" so valued by Asian cuisine purists. A key feature of these devices is the specific burner design, which generates two rings of fire: a smaller one inside and a larger one outside. This construction perfectly embraces the round bottom of the wok, heating both the center and the walls of the vessel evenly. This ensures immediate thermal processing.

In the Wammashop.pl offer, we recommend proven models from Bartscher:

• Gas Wok Range, 2-burner (Bartscher 1052103) – high power and safety in a professional edition.
• Tabletop Gas Wok Range GWTH1 (Bartscher 1052303) – a compact, countertop model with a powerful burner, ideal where every centimeter counts.
• Gas Wok Range, 3-burner (Bartscher 1053103) – an extensive workstation for high-traffic venues.

Gas means simplicity, reliability, and low operating costs, and above all – working on a visible flame, which for many cooks is the essence of wok cooking.

Induction Wok Ranges – Precision and a Cool Kitchen

An induction wok range is a modern alternative that eliminates heat emission to the environment – only the bottom of the pan heats up. This is a huge advantage in small, stuffy kitchens. Induction offers surgical precision in temperature control and is easier to keep clean (no grates or nooks). Moreover, it does not require complex ventilation installation typically needed for gas.

Featured induction models from Spring and Sirman in our offer:

• Induction Plate IH 35 Wok (Sirman) – efficient device with 3.5 kW power.
• Freestanding Induction Unit 3.5 kW (Spring) – made of durable Schott Ceran glass.
• Induction Unit for Wok 3.5 kW (Spring) – specialized equipment designed strictly for profiled woks.
• Built-in Touch Screen Plate 2.5 kW (Spring) – touch control with a precise keep-warm function.
• Built-in Modules (Spring) – available in 2.5 kW and 1.0 kW versions, allowing for the creation of an integrated serving line.

Special Task Cookware – Pans and Woks

Even the best stove won't pass the test without the right cookware. In the case of induction, a ferromagnetic bottom is crucial. We offer a wide selection of professional woks matched to our devices.

Solutions by Bartscher

• Induction Wok Pan 3 kW US (105840) – universal vessel with high efficiency.
• Induction Wok Series (models from 30 cm to 70 cm) – from small auxiliary vessels (model 30/293) to massive woks for mass production (model 70/293).
• Induction Wok IW35 (105986) – compact set with precise control.
• Wok Pan Series 650 (115099) – solid construction made of 18/10 chrome-nickel steel with 5 kW power.

Proposal by Hendi

• Induction Wok 3500 Profi Line – 3500 W power at 230 V supply. Compact dimensions and durability dedicated to continuous work in gastronomy.

What to Look for Before Buying?

Equipment selection should result from the venue's real needs, not just catalog parameters. Before making a decision, analyze:

1. Utilities – do you have the appropriate power allocation (for induction) or efficient ventilation and gas installation?
2. Menu Scale – one burner is often too little; in a "fusion" type restaurant, 2- or 3-burner stations are standard.
3. Burner Power – for efficient service, we recommend devices with a minimum power of 3.5 kW to 5 kW. Weaker devices may not maintain temperature when a large amount of cold ingredients is added.
4. Ergonomics – a tabletop model works well in a small food truck, while freestanding devices or built-in units are better for large hotel kitchens.
5. Compatibility – for induction, ensure the plate's curvature matches your woks.

Why is Professional Equipment a Necessity?

A home stove or camping burner has no place in gastronomy focused on Asian cuisine. Investment in a professional wok station pays off through:

• Service Speed – immense power allows serving a dish in a few minutes.
• Consistency – specialized burners (both gas and induction coils) heat evenly, eliminating the risk of burning the dish in one place and undercooking in another.
• Durability – stainless steel and armored components withstand hours of work under load.