Stalgast Induction Wok 5 kW for Professional Kitchens

An induction wok transfers energy directly into the base of a ferrous pan, heating the contents without a flame or a traditional hob. A high-frequency electromagnetic field creates eddy currents in the pan, turning it into the heat source. This method concentrates the heat where the food is, cutting energy waste and giving the operator instant control over the cooking temperature. The absence of open flames or exposed elements keeps the kitchen cooler and safer, while the induction process itself leaves no residue on the burner surface, reducing cleaning time. The sequence begins by placing a compatible wok or pan on the 290 mm stainless steel burner. The utensil recognition system detects the pan and activates the field; if no pan is present, the unit stays off. A knob sets the power level, and the work parameters display shows the current setting. The residual heat indicator warns when the burner surface is still hot after use, even though the induction field has stopped. Adjustable feet allow the unit to be levelled on uneven worktops, preventing spills and ensuring stable operation. Construction centres on a single induction burner housed in a stainless steel frame. The front panel is laser-engraved for durability and clarity, while the automatic overheating protection system cuts power if the unit exceeds safe temperatures. The 25 L volume refers to the capacity of a standard wok that fits the burner, providing ample space for stir-frying, deep-frying or braising large batches. A 5 kW power rating requires a dedicated 400 V three-phase circuit, the standard supply for professional catering equipment. The footprint of 400 mm depth, 700 mm width and 850 mm height fits into most commercial kitchen layouts, taking the space of a single worktop appliance. The weight, though not specified, is typical for induction units of this power, allowing it to be moved with a trolley but not carried by hand. The seamless stainless steel surface and sloped edges let grease and food residue slide off without trapping, so the wok station stays hygienic between service rushes. The stainless steel burner and front panel can be wiped down with a damp cloth and a mild detergent; the absence of open flames or exposed elements means no carbon deposits or baked-on grease. The adjustable feet should be checked periodically to ensure they remain secure and level. The single-piece induction coil and sealed control panel are designed to be wiped down in place after every shift without tools or downtime. The catalogue places this model in the induction range, alongside other single and multi-burner units for professional use.