Stand next to a busy wok station during Friday service and you understand the brief immediately: the roar of the burner, flame climbing the sides of the wok, a chef tossing fried rice every few seconds and plating a stir-fry in under two minutes. A commercial wok burner is built for that kind of high heat, and nothing else in a commercial kitchen does the job quite the same way.
It is also one of the more complicated pieces of cooking equipment to buy. Burner type, waterless or water-cooled tables, how many holes you need, natural gas or LPG, whether induction makes sense for your site, and how much extraction the wok station needs all change the result, the running costs and the installation bill.
This guide covers each decision in plain terms for Australian restaurant and takeaway kitchens. It deliberately avoids quoting burner output figures that would not apply to the model you end up buying; check the specification plate and data sheet of any unit you shortlist.
Why a Commercial Wok Burner Is Different From a Normal Gas Burner
Wok cooking relies on intense, concentrated heat under a round-bottomed wok. Food is seared fast, tossed constantly and kept moving so it cooks evenly without stewing in its own steam. That smoky, slightly charred flavour chefs call wok hei comes from very high-heat cooking, oil and food meeting flame at the lip of the pan.
A standard cooktop ring is designed to heat a flat-bottomed pot evenly. It spreads a moderate flame across a wide area and cannot deliver the focused output a wok needs. A dedicated wok burner sits in a recessed ring that cradles the wok, directs a high-output flame at its base and lets the heat travel up the sides. That is why authentic Chinese wok cooking and Asian stir-fries at volume need a dedicated wok cooker rather than a general-purpose range top.
Commercial units also differ from the outdoor or camping wok burners sold for backyard use. Those are built for occasional cooking outdoors, not for an enclosed commercial kitchen with a canopy, a certified gas installation and eight hours of continuous use.
Chimney Burner vs Duckbill Burner
The two most common burner designs in Australian commercial woks are the chimney burner and the duckbill burner. Both can produce excellent results; they behave differently, and chefs often have a strong preference.
Chimney burner
A chimney burner pushes its flame up through a central column, producing a concentrated, vertical heat focused on the base of the wok. Chefs who like a tight, intense hot spot for searing and fast stir-frying tend to favour it. It is a common choice for general Chinese and Asian menus.
Duckbill burner
A duckbill burner uses a set of jet nozzles arranged around the ring, named for the flattened shape of the jets. The flame spreads more widely and climbs the sides of the wok, giving a broader area of high heat with that familiar roar. Some chefs prefer it for larger woks and high-volume tossing.
| Feature | Chimney burner | Duckbill burner |
|---|---|---|
| Flame pattern | Concentrated column under the wok base | Wider spread from multiple jets, climbing the wok sides |
| Heat focus | Tight hot spot | Broader heated area |
| Typical preference | Searing, fast stir-fry, general Asian menus | Larger woks, heavy tossing, high-volume cooking |
| Noise | Generally quieter | Often louder, the classic wok roar |
| Choosing tip | Ask your chef which they trained on | Ask your chef which they trained on |
The table describes general behaviour, not a ranking. Output varies widely between models within each type, so compare the rated output on the data sheet and, wherever possible, let the chef who will use it every day cook on one first.
Waterless vs Water-Cooled Wok Tables
Traditional wok tables are water-cooled. Water runs across the cooktop deck during service to keep the stainless steel surface from overheating and to wash food debris and oil towards a drain. A swivel tap over each hole lets the chef fill and rinse the wok between dishes.
The drawback is water use. A traditional water-cooled table can run water for the whole service, which adds to water bills, puts extra load on grease traps and suits some sites poorly. A waterless wok table uses insulation and air gaps to keep the deck cool without a constant water flow. Most still keep a tap for rinsing the wok, but the continuous flow across the top is gone.
Waterless designs are increasingly common in new Australian fit-outs because they are cheaper to run and easier to clean, with a dry deck and a removable drip tray rather than a wet surface. Some chefs trained on water-cooled tables still prefer them, so it is worth a conversation before you order.
Single Burner or Multiple Holes: Sizing Your Wok Station
Commercial wok tables are usually sold with one, two or three holes, with some larger configurations available. The number you need comes down to throughput and how many chefs work the wok station at peak.
| Configuration | Suits | Considerations |
|---|---|---|
| Single burner | Cafes, pubs or restaurants with a few wok dishes; compact kitchens | One wok at a time; a single-burner unit is the easiest to fit under an existing canopy |
| Two holes | Dedicated Asian restaurants and takeaways with steady demand | Two dishes at once, or one wok plus a stock pot or steamer |
| Three holes or more | High-volume Chinese restaurants and busy takeaways | Needs a long canopy, a larger gas supply and space for several chefs |
Many tables also offer side burners or pot stands for stocks, sauces and steaming. A separate pot stand keeps a large stock pot off the main wok hole, which is a better use of a high-output burner. Plan the whole station: wok holes, side burners, the swivel tap, and bench space for ingredients and plating.
Build quality matters at this end of the kitchen. Look for heavy stainless steel tops, a strong trivet or ring for the wok, and a removable drip tray. Our comparison of stainless steel vs aluminium in the commercial kitchen explains why stainless steel is the standard for high-heat equipment. Most chefs pair the burner with a carbon steel wok, which heats fast and seasons well.
Natural Gas or LPG Wok Burners
Gas wok burners are available for natural gas or LPG, and the two are not interchangeable without conversion. Order the unit for the gas type at your site; if you are unsure, check your meter or ask your gas fitter before you order.
Any gas appliance in a commercial kitchen must be installed by a licensed gas fitter, and gas installations in Australia are governed by AS/NZS 5601. Your installer will confirm that the supply pipe and meter can deliver enough gas for the whole kitchen running at once, because a multi-hole wok table is often the biggest gas load on site. If the supply is undersized, flames will drop when every burner is lit, exactly when you need them most. Budget for the installation, compliance certificate and any supply upgrade alongside the price of the commercial gas wok itself.
Commercial Induction Woks
Commercial induction woks are the main alternative to gas. Instead of a flame, a curved induction coil under a ceramic bowl heats the wok directly through magnetic induction. The benefits are real:
- No open flame. Far less heat is released into the kitchen, so the line is cooler and more comfortable for chefs.
- Precise temperature control. Power can be adjusted quickly and repeatably.
- Easy to clean. A smooth ceramic surface with no burner ports or flame shields to scrub.
- Useful where gas is restricted. Some sites cannot easily add gas capacity.
The trade-offs are cost and power. A commercial induction wok is a significant investment, needs a compatible induction-ready wok, and typically requires a substantial electrical supply, often three-phase. Check the specification before you buy and have an electrician confirm your switchboard can carry the load. Our guide to commercial kitchen power requirements explains what to check.
Some chefs feel induction does not deliver the same wok hei as an open flame, because there is no flame at the lip of the pan. Others are happy with the results and value the cooler kitchen. If you are weighing gas against induction across the whole kitchen, read our full comparison of gas vs induction commercial cooktops.
Exhaust, Canopy and Ventilation for a Wok Station
A gas wok burner produces a great deal of heat, steam, smoke and grease-laden vapour. It needs an appropriately sized commercial exhaust canopy, and wok stations usually need more extraction capacity than general cooking lines. Requirements come from the National Construction Code, the relevant Australian Standards and your local council, and your ventilation contractor or certifier should design the system for your exact equipment.
Points to raise early:
- Size the canopy for the full length of the wok table, with adequate overhang.
- Allow for make-up air, so the kitchen is not starved of air when extraction runs at full speed.
- Plan regular cleaning of filters and ductwork, because grease build-up above a wok is a real fire risk.
- Induction reduces heat and combustion products, but cooking still produces steam and grease vapour that need extracting.
Our guide to commercial exhaust canopy sizing walks through the calculation and the questions to ask your contractor.
Choosing the Right Wok Burner for Your Kitchen
Before you upgrade or buy, work through this checklist:
- Menu and volume. How many wok dishes at peak, and how many chefs on the station?
- Burner type. Chimney or duckbill: ask the chef who will cook on it.
- Water. Waterless to save water and simplify cleaning, or water-cooled if your team prefers it.
- Configuration. Single wok, two or three holes, plus side burners or a pot stand.
- Fuel and power. Natural gas or LPG with a supply check, or induction with an electrical check.
- Ventilation. Confirm the canopy can handle the new unit before delivery.
- Service. Ask about local parts and service support for burners, jets and controls.
Compare the full range of commercial woks, see what else a busy Asian kitchen needs in our Asian restaurant equipment collection, or browse all commercial cooking equipment to plan the rest of your line.
Frequently Asked Questions
What is the difference between waterless and water-cooled wok burners?
A water-cooled wok table runs water across the cooktop deck during service to keep the surface cool and wash debris to a drain. A waterless wok table uses insulation and air gaps to keep the deck cool without that constant flow, which saves water and makes cleaning simpler. Both usually keep a swivel tap for rinsing the wok between dishes.
Do I need a licensed installer for a wok burner?
Yes. Any gas appliance in an Australian commercial kitchen must be installed by a licensed gas fitter, and gas installations are governed by AS/NZS 5601. The installer will also check that your gas supply and meter can carry the extra load. An induction wok needs a licensed electrician to confirm the electrical supply and connect it.
Do wok burners run on natural gas or LPG?
Commercial wok burners are made for natural gas or LPG, and a unit set up for one cannot be used on the other without conversion by a qualified gas fitter. Order the version that matches the gas supply at your site. If you are unsure which you have, ask your gas fitter before placing the order.
How many wok burners do I need?
Base it on peak volume and the number of chefs on the wok station. A single burner suits a venue with a few wok dishes on the menu. Two holes suit most dedicated Asian restaurants and takeaways, and three or more suit high-volume kitchens. Add side burners or a pot stand for stocks and steaming so the main wok holes stay free.
What ventilation does a wok burner need?
A wok burner needs a properly sized commercial exhaust canopy covering the full length of the wok table, with enough extraction for the heat, smoke and grease vapour it produces, plus make-up air. Requirements come from the National Construction Code, Australian Standards and your council, so have a ventilation contractor design the system for your exact equipment.
