Plates

Commercial cooking plates include the core stove types used for cooking, heating, and finishing food in professional kitchens. This category covers gas stoves, electric stoves, induction cookers, infrared cookers, and wok stoves, with some gas models also identified with an oven. These are distinct cooking approaches rather than interchangeable product names: gas, electric, induction, infrared, and wok equipment should be considered according to the cooking method and menu tasks planned for the station.

Induction models are represented in different configurations, including standard cookers and a dedicated induction wok cooker, while gas stove examples range across several model designs. When specifying a stove, begin with the preferred energy type and the cookware or cooking format required. A wok-focused station serves a different role from a general-purpose cooker, and an oven-equipped gas stove combines additional cooking functionality in one listed unit.

Review each model’s product details for its stated electrical or gas requirements, configuration, and dimensions before assigning it to a kitchen layout. For multi-station kitchens, selecting complementary stove types can separate everyday pot and pan work, wok preparation, and other heat-based tasks. The category also supports comparison of equipment by operating format before narrowing the selection to an individual model.