Caterlite
Caterlite CM352-A 2kW Induction Cooktop – Portable Electric Cooker
295 × 370 × 45mm
$163.89$219.90
In Stock
Catering Equipment
A commercial induction cooktop puts instant, precise heat straight into the pan and keeps the surrounding bench cool, with no open flame. The range spans benchtop single and multi-zone units, induction woks, and freestanding induction ranges with ovens for full cooking lines. Confirm your pans are induction-compatible and check the site's electrical capacity, then choose the format that fits how the station is worked.
190 results
295 × 370 × 45mm
340 × 440 × 122mm
330 × 383 × 66mm
339 × 430 × 119mm
340 × 430 × 135mm
440 × 540 × 122mm
338 × 418 × 84mm
327 × 420 × 100mm
396 × 509 × 188mm
900 × 805 × 1130mm
450 × 805 × 1130mm
900 × 812 × 1085mm
450 × 805 × 570mm
900 × 812 × 1085mm
450 × 805 × 470mm
450 × 812 × 525mm
450 × 812 × 1085mm
450 × 812 × 525mm
450 × 812 × 1085mm
450 × 812 × 525mm
450 × 812 × 1085mm
450 × 812 × 525mm
450 × 865 × 1085mm
450 × 812 × 525mm
450 × 812 × 1085mm
450 × 812 × 525mm
450 × 812 × 1085mm
900 × 812 × 525mm
900 × 812 × 1085mm
900 × 812 × 525mm
900 × 812 × 525mm
900 × 812 × 1085mm
900 × 812 × 525mm
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial induction cookers that fits your budget, venue type and compliance needs.
Standards & Compliance
Before comparing commercial cookers, confirm the number of zones that must run simultaneously, the available electrical supply and phase, and whether existing pans are induction compatible. Check the bench depth and any required ventilation clearance for the format chosen.
Look at how the control is protected against spills, how the glass surface is supported at the edges, and whether the unit can be serviced without removing the bench. Induction surfaces are the part that fails first in a busy kitchen, so how a surface is replaced matters when specifying for a line rather than a demonstration bench.
FAQ
Single-phase suits small venues; three-phase suits high-output kitchens.
Induction reacts instantly and maintains consistent cooking temperatures.
Blocked vents or high ambient heat can trigger thermal derating.
Clean vents and filters regularly to maintain airflow.
Match your electrical supply, menu style and power density.
Usually yes — cooktop, hob, stove, plate and burner are different words for the same technology in different bodies. What differs is the number of zones, the power per zone and whether the unit is portable, benchtop or built into a range.
Only if they are ferrous. Hold a magnet to the base: if it holds firmly the pan will heat, and if it does not the pan will not work regardless of quality. Check the whole batterie before ordering, because replacing pans can exceed the cost of the equipment.
Enough to carry every zone at rated power at once, not the average draw. Confirm the circuit rating and whether the site is single or three phase before selecting a multi-zone unit, and check the requirement with an electrician at specification stage.
No. In a combined unit the hob surface is induction and the oven cavity is heated conventionally. Compare the hob on zones and power and the oven on capacity separately, because they are specified on different criteria.
Why KW
KW can help match induction format, zone count and electrical requirement to a kitchen's line and supply, then check pan compatibility before anything is ordered. For practical advice on specifying commercial induction equipment, call KW on 1300 001 366.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
| Kitchen Type | Electrical | Menu Style | Recommended Power | Induction Type |
|---|---|---|---|---|
| Café / Small Venue | 10A–15A | Light meals | 2–3kW/zone | Benchtop single-zone |
| Restaurant Line | 20A–32A | Mixed menu | 3.5–5kW/zone | Multi-zone cooker |
| Asian / Wok | 32A / 3-phase | High heat | 5kW+/zone | Induction wok |
| Hotel / Banquet | 20A–32A | Bulk cooking | 3.5–5kW/zone | High-power double zone |
| Catering | 10A–15A | Portable service | 2–3kW/zone | Compact induction |
Score 3 or more “yes” answers → Induction is a strong fit for your kitchen.
A cooktop, hob, stove, range or plate may all be the same technology in a different body. Work from how many pans must be heated at once and where the operator stands, then choose the format that puts those zones in the right place. A portable single plate and a four-zone cooktop solve different problems.
Induction transfers energy into ferrous cookware only. Test the pans a kitchen already owns with a magnet: if it does not hold, that pan will not heat. Where a batterie must be replaced, count that cost alongside the equipment rather than discovering it at commissioning.
Each zone draws its rated power as soon as it is used, so a multi-zone unit at full output needs a supply sized for the total rather than for typical use. Confirm the circuit rating and whether the site is single or three phase before selecting, and involve the electrician at specification rather than at installation.
Where a unit combines a hob with an oven, only the hob surface is induction; the oven cavity is heated conventionally. The two parts are specified on different criteria, so compare the hob on zones and power and the oven on capacity and heat distribution rather than treating the unit as one decision.
| Format | Typical use |
|---|---|
| Benchtop induction cooktop | Single stations, front-of-house cooking and adding capacity without gas |
| Induction wok | Stir-fry service on electric-only sites |
| Freestanding induction range with oven | Replacing a gas range at the centre of the cooking line |