Why this wok earns its place
A wok in a professional kitchen is a workhorse. This one's a full 36 cm across the top and built in stainless steel, so it can live on high heat and handle the constant motion, the splashing, the repeated hard washing that comes with volume service. The rounded base and flared sides are the wok shape for a reason: it funnels flames up the side in a gas kitchen, concentrates heat at the base on induction, and lets you toss and move ingredients without fighting the pan.
Because it's engineered for induction, it'll work equally well on gas, electric or induction hobs — no compromise on responsiveness or heat transfer. A full-size wok on induction often feels sluggish, but this one's built with that in mind. The 2 kg weight (before you add ingredients) is about right — light enough to control with one hand when you're moving through a fast service, heavy enough to hold temperature and not distort on high heat.
Stainless steel means it won't impart flavour, won't degrade with acids like tomatoes or vinegar, and ages well through thousands of services. The finish is clean and durable. For a kitchen doing volume stir-fry — Asian fusion, Thai, Vietnamese, high-output wok-centric menu — this is the pan you order.
