Induction / Infrared Cookings

Q: Can I use induction where gas isn't available?

Yes — that's one of the main reasons venues choose induction. Food trucks, market stalls, demonstration counters, function rooms and high-rise sites without a gas supply can all cook at commercial pace on induction, provided the electrical supply matches the unit's rating.

Commercial induction and infrared cooktops for Australian restaurants, cafés, food trucks and catering kitchens — flameless benchtop and freestanding cookers that deliver instant, precisely controlled heat without a gas connection. The range runs from compact plug-in hobs through to three-phase induction woks, sitting alongside the rest of our commercial cooking equipment. If you're fitting out a counter line more broadly, our benchtop cooking equipment covers the rest of the bench.

Who induction cooktops are for

Induction earns its place wherever an open flame is impractical or off the table entirely. Food trucks and mobile caterers run induction because it works anywhere there's power and nothing is alight while driving between jobs. Front-of-house and demonstration counters use it because the glass stays relatively cool and there's no flame next to customers. Venues in high-rise buildings, shopping centres and function spaces without a gas supply use it because it's the only practical way to cook at commercial pace. And plenty of kitchens that could run gas choose induction anyway — the energy goes into the pan rather than the air around it, which trims power bills and keeps the kitchen cooler through summer service.

What's in scope

Benchtop induction hobs and plates

Single and double ceramic-glass hobs with touch controls and adjustable power levels — the workhorses for cafés, market stalls, buffet stations and extra burner capacity at peak. Most compact units plug into a standard outlet; higher-output models step up to a 15-amp socket.

Induction woks

Curved induction surfaces built for wok burners' traditional territory — stir-fry heat without the flame. Single- and double-bowl units go up to three-phase commercial output. Cooking a full Asian menu? See the gas-fired waterless and duckbill burners in our Asian range as well.

Infrared cooktops

Infrared cookers heat through the ceramic glass with radiant elements rather than a magnetic field, so they work with any flat-based pot or pan — no cookware change required. They're the pick when you want flameless benchtop cooking but your existing pans aren't induction-compatible.

High-output induction cookers and ranges

Heavy-duty countertop induction cookers from brands like Dipo and Anvil, built for continuous service in high-volume kitchens — some with temperature probes for precise holding and repeatable results.

How to choose an induction cooktop in three steps

Three questions sort this category out quickly, in order.

Step 1 — Match the format to your menu

A flat hob suits sauces, pans and pots; an induction wok is the only way to stir-fry properly on induction; a high-output cooker or range earns its keep when the unit runs all service, every service. Count how many pans you need going at once — that decides single, double or multiple units.

Step 2 — Check your power supply

Compact hobs around 2–2.4 kW run off a standard 10-amp outlet — no electrical work needed. Units around 3–3.5 kW typically need a 15-amp socket, and high-volume induction woks and ranges step up to three-phase power, which means an electrician before delivery day. Match the unit to the supply you actually have, especially in a food truck or hired venue.

Step 3 — Check your cookware

Induction only heats pans with a ferrous (magnetic) base — if a magnet sticks to the bottom, it'll work. Cast iron and induction-rated stainless steel are fine; plain aluminium and copper aren't. If replacing cookware isn't on the cards, choose an infrared unit instead and keep the pans you've got.

Still weighing induction against gas? Our buyer's guide to induction cooking — energy efficient, fast and safe walks through running costs, speed and safety in more detail. If gas is the right call for your venue, browse commercial gas cooktops instead.

Popular picks: two proven starting points are the Woodson single induction hob — a 10-amp unit that plugs straight into a standard outlet — and the Benchstar IW500 ceramic induction wok for flameless stir-fry at commercial pace.

Frequently asked questions

What is a commercial induction cooktop?

A commercial induction cooktop is a flameless electric cooker that uses a magnetic field to heat the pan directly rather than heating an element or burner first. The result is near-instant response, precise temperature control and a cooking surface that stays cooler than gas or conventional electric — built to run through full commercial service, not home-kitchen duty cycles.

What's the difference between induction and infrared cooking?

Induction generates heat in the pan itself via a magnetic field, so it needs cookware with a ferrous base. Infrared heats radiant elements under the ceramic glass and transfers that heat to whatever sits on top, so it works with any flat-based pot or pan. Induction is faster and more efficient; infrared is more forgiving on cookware.

Do I need special pans for an induction cooktop?

Yes — induction only works with cookware that has a magnetic base, such as cast iron or induction-rated stainless steel. The quick test: if a fridge magnet sticks firmly to the bottom of the pan, it'll work. Plain aluminium and copper pans won't heat unless they have a bonded magnetic base.

Is induction cheaper to run than gas?

Induction transfers most of its energy directly into the pan, while a gas flame loses a large share of its heat to the air around the pot. Less wasted heat means lower energy use per dish and a cooler kitchen, which also eases the load on your extraction and air conditioning. Actual savings depend on your menu, volume and local energy prices.

What power supply does a commercial induction cooktop need?

Compact benchtop hobs up to around 2.4 kW run off a standard 10-amp outlet. Higher-output units in the 3–3.5 kW range generally need a dedicated 15-amp socket, and heavy-duty induction woks and multi-zone ranges step up to three-phase power installed by a licensed electrician. Check the spec sheet on each product page before you order.

Can I use induction where gas isn't available?

Yes — that's one of the main reasons venues choose it. Food trucks, market stalls, demonstration counters, function rooms and high-rise sites without a gas supply can all cook at commercial pace on induction, provided the electrical supply matches the unit's rating.

Do you deliver induction cooktops across Australia?

Yes. Commercial Kitchen Store ships nationwide, and Australian-based phone support is available on 1300 111 901 if you need help matching a unit to your power supply or menu. For cover details, see our warranty and service information.