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MAX Induction 3500W Cook & Hold Reconfigurable Wok Induction Range with Primo Wok Pan, Int'l

MAX Induction 3500 Watt Wok Range w/ Concave Top with 8216-60/34 Primo! Wok Pan
Includes 8216-60/34 Primo Wok Pan
CEE-7/7 16A Schuko | 5.4 kg
Recongifurable with detachable control panel
20 Settings | 110°F - 400°F / 43°C - 204°C
14.6”W x 19.1”D x 5.7”H
FCC, ETL, ETL-Sanitation to NSF-4, CETL, UL 197

$2,069.00

SKU

SM-353WCR-6

Spring USA’s Countertop (Reconfigurable or Built-In) Wok Induction Range is a heating unit for product cooking. The Cook & Hold 3500 Watt Wok Range w/Concave Top includes 8216-60/34 Primo Wok Pan and features a brushed stainless steel body and detachable control panel for built-in applications. Each range includes our exclusive SmartScan® technology with over/under voltage protection, pan size and pan type recognition, and large LED power/temp display.

Construction & Performance Features:
• Hemispherical shaped coil & tempered,
black, smoked glass surface
• Tempered, smoked black glass faceplate
• 100% silicone rubber protective top seal
• Non-skid, non-scratch footing/base
• 7’ power cord with CEE 7/7 Schuko Plug
• Removable mesh air filter
• Simple, solid state controls
• Power ON/OFF heavy duty knob
• Power ON/Pan-Present indicator lights

Two (2) functions - ‘Cook’ or ‘Temp’ mode
• ‘Cook’/’Temp’ mode touch pad control
• ‘Cook’/’Temp’ mode indicator lights
• Simple, knob-set thermostat control
• Lighted temperature indicator
• Power level 1-20 in ‘Cook’ mode
• Temperature range 110°F-400°F (43°C204°C) in ‘Temp’ mode

Specifications

Dimensions: 19.1" L x 14.6" W x 5.7" H
Electrical: 3500 W, 208-240 V, 14.6 amps, 60 Hz
Max Temperature: 204°C (400°F)
Plug: CEE7/7 Schuko
Certifications: FCC, ETL, ETL-Sanitation to NSF-4, CETL, UL 197
Wattage: 3500W
Application: Cook & Hold

Product Attachments

Q&A

What is the benefit of the concave top surface for wok cooking?

What truly sets this range apart is its concave (bowl-shaped) induction surface, specifically designed to replicate the dynamics of traditional gas-fired wok stations.

Traditional wok cooking relies on round-bottom pans, which allow food to move between intense heat at the base and cooler zones along the sides. Achieving wok hei – the signature smoky, seared flavor – requires extreme heat and rapid responsiveness. Unlike flat induction surfaces that concentrate heat only at the base, the MAX Induction’s hemispherical coil paired with a concave glass top wraps heat around the sides of the wok. The recessed design naturally stabilizes the wok and maintains full contact for efficient energy transfer.