Asian Range

Commercial wok burners and gas wok ranges for Australian Asian kitchens — restaurants, takeaways, food courts and caterers running stir-fry, fried rice and high-heat noodle work all service. This range covers single, double and triple wok burners, waterless and water-cooled tops, and full freestanding wok ranges built to hold their heat through a back-to-back dinner rush. Need a wider cooking line-up? Browse our commercial cooking equipment, or compare flat-top heat in gas cooktops.

Who wok burners are for

If your menu lives on the wok, the burner under it sets the ceiling on what you can cook. A proper commercial burner throws far more heat than a domestic ring, and it recovers that heat fast between dishes — which is what lets a Chinese, Thai, Vietnamese or Malaysian kitchen turn out a wok of fried rice in under two minutes and keep doing it all night. Busy takeaways and food-court tenants lean on single and double burners to keep a tight line moving; full-service Asian restaurants and function caterers step up to triple-burner ranges so two or three chefs can work side by side through the rush. Char-forward menus often pair a wok range with a commercial chargrill on the same line.

What's in scope

Single, double and triple wok burners

The core decision is how many wok positions you need going at once. A single suits a small takeaway or a venue where wok dishes are a side act; a double covers most mid-size Asian kitchens; a triple lets a multi-chef line plate several dishes in parallel without a queue. Each position runs its own ring and control, so chefs hold independent heat across the bank.

Waterless vs water-cooled wok burners

Wok burners come two ways. Water-cooled tops run a thin trough of water across the cooktop to carry off the intense heat and steam, keeping the workspace cooler and the surface easier to wipe down — the traditional restaurant choice for long, hot services. Waterless burners skip the trough: they're simpler to install and maintain, with no water line to plumb, and they suit kitchens that want a cleaner setup or have tighter services. Both deliver the high output wok cooking needs; the call comes down to your ventilation, your install and how hard the burners run.

Gas wok ranges (LPG and natural gas)

A wok range is the freestanding unit — burners, cooktop, a stand and often a shelf or splashback — supplied for either natural gas or LPG so it drops into your existing connection. Ranges arrive ready to sit on the line, and most carry flame-failure protection so the gas cuts if a burner blows out. Confirm the gas type on each product page before you order.

Benchtop vs freestanding

Benchtop wok burners sit on an existing stainless bench and suit kitchens short on floor space or running a single position. Freestanding ranges bring their own stand at working height and are built for the volume and continuous heat of a dedicated wok line. Match the format to your floor plan and how central wok cooking is to the menu.

How to choose a wok burner in three steps

Specifying the right commercial wok burner comes down to three questions, in order.

Step 1 — How many woks at once?

Count the wok dishes plated at your peak, not across the day. One position handles a small or side-of-menu operation; two suits most everyday Asian kitchens; three lets multiple chefs work the same range through a full service. Buying short here is the most common regret — it bottlenecks the whole line at exactly the wrong moment.

Step 2 — Waterless or water-cooled, and which gas?

Decide on a water-cooled top if you want a cooler, easier-to-clean surface for long hot services, or waterless for a simpler install with no water line. Then match the gas: natural gas if your venue is plumbed for it, LPG if you're on bottles. Both are standard options across the range — pick what your kitchen is already set up for.

Step 3 — Check footprint, ventilation and connection

Measure the floor or bench space, then plan the exhaust. High-output wok burners produce serious heat and fumes, so they sit under a properly sized commercial canopy and mechanical exhaust — this is a compliance point in Australian commercial kitchens, not an optional extra. Confirm the gas connection and clearances against the spec sheet, and budget for a licensed gas fitter to commission the unit.

Popular picks: two solid starting points are the GasMax waterless single wok chimney burner (LPG) for a compact, low-maintenance single position, and the Goldstein two-wok range with dual-ring burners where you want a heavier-duty double set-up for a busy line.

Frequently asked questions

What is a commercial wok burner?

A commercial wok burner is a high-output gas ring shaped to cradle a round-bottomed wok, built to deliver far more heat than a standard cooktop burner. That extra heat is what lets a busy kitchen sear, stir-fry and toss at the temperatures Asian cooking depends on, then recover quickly for the next dish. They come as benchtop units or as part of a full freestanding wok range.

What's the difference between a waterless and a water-cooled wok burner?

A water-cooled wok burner runs a shallow film of water across the cooktop to absorb heat and steam, keeping the surface cooler and easier to clean during long services. A waterless burner has no water trough, which makes it simpler to install and maintain since there's no water line to plumb. Both produce the high heat wok cooking needs — the choice comes down to your install, ventilation and how continuously the burners run.

How many wok burners do I need?

Size by the number of wok dishes you plate at your busiest point, not your daily total. A single burner suits a small takeaway or a venue where wok dishes are occasional; a double covers most everyday Asian kitchens; a triple lets several chefs work the same range in parallel through a full restaurant service. It's better to allow one position more than you think you need than to bottleneck the line at peak.

Can I get a wok burner for natural gas or LPG?

Yes. Commercial wok burners and ranges are supplied for either natural gas or LPG, so the unit matches your venue's existing connection. Each product page lists the gas type, so check it before ordering and have a licensed gas fitter commission the unit to suit your supply.

Do wok burners need special ventilation?

They do. High-output wok burners generate substantial heat and combustion fumes, so they must sit under a correctly sized commercial exhaust canopy with mechanical ventilation — a requirement under Australian standards for commercial kitchens, not an optional upgrade. Factor the canopy and ducting into your fit-out and have the gas installation signed off by a licensed fitter.

What's the difference between a single, double and triple wok burner?

The number refers to how many wok positions the unit runs at once, each with its own ring and control. A single does one wok, a double two, and a triple three — letting one chef or several work side by side. More positions mean more output through the rush, a larger footprint and a higher price, so match the count to your peak demand and your available floor space.

Do you deliver wok burners across Australia?

Yes. Commercial Kitchen Store ships nationwide, and Australian-based phone support is available on 1300 111 901 if you need help sizing a wok burner or range to your kitchen. For cover details, see our warranty and service information.