Concave vs Flat Commercial Induction Cookers

Commercial induction is valued for cost saving and eco performance in canteens and commissaries. Besides common flat hobs, concave models exist. What is the difference? CHINENG explains.

Different shape

1. Concave: recessed heating surface.

2. Flat: planar heating plate.

Different heated area

1. Concave: larger wrap around the wok for more even heat; keeps induction coupling during traditional tossing.

2. Flat: only the pan bottom contacts—weaker for Chinese stir-fry, better for western flat cookware.

Different pros and cons

1. Concave: more even stir-fry heat; harder/expensive glass replacement, tougher cleaning, round-bottom cookware only with diameter limits.

2. Flat: easy to clean and accepts most pans; heating limited to one face, weaker wok performance.

Summary: choose concave for traditional Chinese cooking, flat for western methods, or mixed units for both.