Commercial cooktops power the W4 hot line, delivering fast heat, strong recovery and stable simmering so chefs
can maintain control through peak service.
KW supplies gas and electric commercial cooktops engineered for Australian kitchens and matched to your menu, utilities and
cookline layout.
Engineering Guide: Commercial Cooktops for W4 Hot Zones
A commercial cooktop is the core equipment in the W4 cookline — the hottest, busiest and highest-risk zone in any professional kitchen. Temperatures often reach 35–55 °C, with constant movement, open flames and heavy heat loads. Selecting the right cooktop prevents bottlenecks, temperature drop and service delays.
W-Zone Workflow & Placement
- W4 – Cookline (primary): All open burners, griddles, hotplates and stockpot work.
- W3 – Prep Zone: Light pan work and sauce tasks that feed into the line.
- W5 – Pass / Service: End-of-line burners used for finishing and rapid reheating.
Cooktop Power Levels (MJ/h) & Heat Recovery
Heat output matters — but heat recovery matters more. A professional commercial cooktop must maintain boil even when all burners are loaded.
- 20–28 MJ/h: Sauces, small pans, light-duty work.
- 28–35 MJ/h: Core restaurant sauté and pan cooking.
- 35–45 MJ/h: Large pots, soup kettles, and rapid boiling.
- 45–90+ MJ/h: High-output wok and stockpot burners.
- Simmer stability: Gas valves must allow low-flame control without flame-outs.
- Heat recovery: Determines whether the line collapses during peak service.
Burner Engineering, Spacing & Stability
- Heavy cast-iron trivets: Provide stability for large pots and distribute weight evenly.
- Reversible trivets: Flat for pans, recessed for woks (some cooktops include both).
- Burner spacing: Prevents pan collisions, splashes and handling injuries during busy service.
- Open-frame bases: Improve cleanability and reduce grease accumulation.
Gas vs Electric Commercial Cooktops
- Gas cooktops: High-output flame and instant response. Perfect for sauté, wok and rapid boiling.
- Electric cooktops: Even, stable heat; ideal for sites with limited gas or lighter cooking styles.
- Gas line capacity: Total MJ/h load must match supply pressure and regulator sizing.
- Electric supply: Confirm phase, amperage and loading for commercial use.
Asian Wok Stations vs Standard Cooktops
- Asian wok burners: 90–130 MJ/h, very strong thermal plume, highest canopy demand.
- Standard cooktops: 28–45 MJ/h. Not suitable for wok hei or ultra-high heat tasks.
- Incorrect substitution: Using a standard cooktop as a wok station causes smoke spill, uneven heat and slower service.
Ventilation Coupling: Cooktops + Canopy
Every commercial cooktop must match the canopy above it. Mismatched airflow leads to smoke spill, heat accumulation and fire risk.
- Higher MJ/h → higher extraction.
- Wok stations: Push heat outward; need deep canopies and strong capture velocity.
- Stockpots: Produce vertical plumes requiring direct capture.
- Crossdrafts: Open doors or fans can lift flames and destabilise burners.
Flame Diagnostics (Safety & Performance)
- Blue flame: Correct gas–air mixture.
- Yellow flame: Blocked injector, low pressure or poor mixing. Increases soot.
- Red/orange flame: Fuel impurities or residue on burner ports.
- Flame lifting: Excessive airflow or canopy drafts.
- Flame blow-out: Dangerous; must be protected by flame failure devices.
Fitout Mistakes (Common & Costly)
- Using all high-output burners: Difficult simmer control and unnecessary gas use.
- Cooktops beside fridges: Heat spillover damages refrigeration and causes temp drift.
- No stockpot station: Heavy pots on standard-height cooktops risk injury.
- Weak castors under heavy cooktops: Causes collapse or instability.
- Under-sized gas lines: Weak flames, slow boil times, struggling service.
Types of Commercial Cooktops
- Combination Cooktops: Mixed burners and/or griddle plates for flexible menus.
- Cooktops on Stand: Free-standing burner sections with storage underneath.
- Cooktops with Ovens: Two major functions in one compact footprint.
- Counter-Top Cooktops: Compact units for cafés, kiosks and food trucks.
- Stockpot Cookers: Low-height, high-output stations for large pots and volume boiling.
Shop Commercial Cooktop Categories
FAQ – Commercial Cooktops
How much MJ/h do I need?
28–35 MJ/h suits most pan work. 35–45 MJ/h is ideal for large pots. Wok stations require 90–130 MJ/h.
Why does my gas flame turn yellow?
Yellow flame means poor air–gas mixing, blocked injectors or pressure issues. It increases soot and reduces efficiency.
Can I use domestic cooktops in a commercial kitchen?
No. They don’t meet AS/NZS 5601, lack flame failure protection and cannot handle commercial duty cycles.
Need help planning your W4 cookline? Call 1300 001 366 for menu-matched commercial cooktop advice.
Specs validated by KW Commercial Kitchen.