Wok Cookers & Stock Pot Burners

Hospitality Connect lists 84 wok cookers and stock pot burners for Chinese and Asian kitchens, covering single and multi-hole gas wok ranges, waterless wok cookers, wok tables, stock pot cookers and induction cooktops.

The first choice is the number of holes, which sets how many woks a cook can run at once, and that follows your menu and your peak covers. The second is fuel. Gas wok burners deliver the high, fast heat that stir-frying depends on, and need a gas connection and extraction. Induction wok cooktops put heat into the pan rather than the room, which suits a kitchen with limited ventilation. Waterless models drop the water trough, so there is less to plumb and clean. Stock pot burners sit lower and are built to carry a full pot rather than a wok.

Why buy wok cookers and stock-pot stoves from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Wok cookers and stock-pot stoves care and longevity

• Check fan motor and bearings quarterly: Convection fans run hot; failed bearings drop the air curtain and uneven cookers.
• Inspect door gaskets: Burnt or compressed gaskets bleed heat and waste 10–15% of energy per cycle.
• Clean cavity within 30 minutes of last use: Hot residue lifts cleanly; cold carbonised soil needs aggressive chemicals that damage seals.
• Test safety thermostats annually: High-limit cut-outs are the last line of defence and quietly fail.
• Calibrate display vs probe annually: A 10°C drift undermines bake consistency.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right wok cookers and stock-pot stoves to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.