In today’s fast-paced commercial kitchens, time is money—and control is everything. Whether you're running a mobile food truck, catering high-volume events, or managing a high-end restaurant, your cooking equipment needs to be precise, portable, and powerful. That's where commercial induction cooktops shine.
Unlike traditional gas or electric stoves, induction cooktops use electromagnetic energy to heat pots and pans directly. This not only speeds up cooking times but also offers better temperature control and energy efficiency—vital for any chef who needs consistency in high-pressure environments.
But not all commercial induction cooktops are created equal.
Key specs like wattage, temperature range, build quality, and portability can make or break your experience. In this guide, we compare three of the most talked-about commercial models:
-
The VBGK 14-Inch Portable Induction Cooktop – a mobile kitchen’s best friend.
-
The Duxtop Professional 1800W – built for chefs who demand precision.
-
The VEVOR Commercial Induction Cooktop – rugged and reliable for heavy-duty use.
Whether you’re searching for a portable commercial cooktop, heavy-duty induction stove, or precision temperature control, this guide breaks it all down to help you choose the best fit for your kitchen.
Best Commercial Induction Cooktop
VBGK 14-inch 1800W: Ultra-Portable Power
If mobility and speed are non-negotiables, the VBGK 14-inch 1800W Commercial Induction Cooktop delivers. Weighing only 12 lbs, this single-burner unit is ideal for caterers, food trucks, and mobile kitchens.
-
Wattage: 1800W
-
Temperature Range: 140°F–450°F
-
Weight: 12 lbs
-
Standout Features: Compact frame, touch controls, child lock, fast heating
Its minimalist, lightweight design makes it easy to pack and transport between events, while the 1800W power offers a quick boil and strong sear—ideal for batch cooking on the go.
Duxtop Professional 1800W: Precision with a Professional Touch
When control is the top priority, the Duxtop Professional 1800W Commercial Cooktop is hard to beat. Built with chefs in mind, this stainless steel unit allows temperature adjustments in 1°F increments—a feature prized for delicate sauces, chocolate work, and sous vide.
-
Wattage: 1800W
-
Temperature Range: 100°F–460°F
-
Weight: 20 lbs
-
Standout Features: Auto-pan detection, digital control panel, NSF-certified
This model balances performance with safety and includes a built-in timer, automatic shut-off, and a commercial-grade stainless steel shell that resists corrosion and kitchen abuse.
VEVOR Commercial: Rugged and Ready for Searing
The VEVOR Commercial Induction Cooktop is built like a tank. With a cast iron shell, higher temperature capacity, and 10 power levels, it’s ideal for grill stations, cast iron cookware, and high-heat searing.
-
Wattage: 1800W
-
Temperature Range: 140°F–460°F
-
Weight: 25 lbs
-
Standout Features: Durable cast iron housing, LED display, overheating protection
Though it’s heavier, this model can take a beating and still deliver consistent heat—great for open-kitchen formats or heavy use during dinner rushes.
Spec Comparison Table
| Model | Wattage | Temp Range | Weight | Best For |
|---|---|---|---|---|
| VBGK Portable | 1800W | 140°F–450°F | 12 lbs | Food trucks, catering |
| Duxtop Pro | 1800W | 100°F–460°F | 20 lbs | Precision simmering |
| VEVOR Commercial | 1800W | 140°F–460°F | 25 lbs | High-heat searing |
Cooking Scenarios: Real Kitchen Use Cases
Mobile Kitchens & Food Trucks: VBGK’s Lightweight Mobility
If you’re hauling gear between events or cooking in tight mobile kitchen setups, every pound counts. The VBGK Portable Commercial Induction Cooktop makes life easier with its compact design and minimal setup time. Just plug it in, set your desired temp, and go.
Great for:
-
On-the-go sautéing
-
Outdoor catering gigs
-
Quick boiling or reheating
-
Light-duty commercial cooking
The lightweight design doesn’t mean you’re sacrificing performance either—it can bring water to a boil in under 90 seconds.
Delicate Sauces & Sous Vide: Duxtop’s Precision Engineering
In fine dining or gourmet catering, precision makes the dish. The Duxtop Professional’s 1°F increments let chefs fine-tune every simmer and sauce. It’s ideal for:
-
Hollandaise, béarnaise, and other temperature-sensitive sauces
-
Sous vide using an induction-safe pot
-
Chocolate melting without scorching
The built-in auto-pan detection also means the cooktop shuts off when the pan is removed, preventing accidents and saving energy during busy prep.
Grill Stations & Heavy Pans: VEVOR’s Cast Iron Brawn
Need to handle cast iron or carbon steel cookware? Go with VEVOR. Its cast iron shell adds stability and heat retention, allowing it to stand up to:
-
12-inch cast iron skillets
-
High-heat searing of proteins
-
Stir-frying in carbon steel woks
In open kitchen stations or buffet lines where durability matters, VEVOR handles the heat and the hustle.
Pros & Cons
VBGK Portable
✅ Ultra-light and compact
✅ Fast heat-up time
✅ Great for travel and pop-up kitchens
❌ No timer function
❌ Limited to medium-duty use
Duxtop Professional
✅ Precision temp control (1°F increments)
✅ NSF-certified and built for commercial use
✅ Stainless steel design resists kitchen wear
❌ Slightly heavier and bulkier
❌ Surface can scratch with rough use
VEVOR Commercial
✅ Extremely durable, cast iron housing
✅ High-temp capacity and wide range
✅ Best for long-duration or heavy cookware
❌ Heavy and not ideal for mobile use
❌ Less modern design, basic interface
FAQ: Commercial Induction Cooktops
Which model has the widest temperature range?
The Duxtop Professional wins here, offering a 100°F–460°F range. This gives chefs maximum control for low-temp tasks like tempering chocolate or slow cooking sous vide.
Is 1800W enough for commercial use?
Yes—1800W is standard for single-burner commercial induction cooktops. It’s powerful enough to boil water quickly, sear meats, and stir-fry veggies, especially when paired with induction-ready pans. For most catering or line-cook applications, 1800W is more than sufficient.
If you need more than one burner, consider pairing two units side-by-side or upgrading to a dual-zone induction setup.
What cookware works with these cooktops?
Induction requires ferromagnetic cookware—think stainless steel, cast iron, or induction-compatible aluminum pans. A simple magnet test on your pan’s base will tell you if it’s compatible.
Which one should I choose?
-
Choose VBGK for mobility: Ideal for food trucks, pop-ups, and event catering.
-
Choose Duxtop for precision: Great for professional chefs, bakeries, and anyone needing fine temperature control.
-
Choose VEVOR for durability: Best for heavy pots, cast iron, and long cooking shifts.
Final Thoughts: What Matters Most?
Whether you’re catering a wedding, running a bistro, or managing a food truck, your choice of commercial induction cooktop should reflect your kitchen’s workflow and intensity.
-
Need to move fast and light? The VBGK is your go-to.
-
Demand surgical control over every degree? Opt for Duxtop.
-
Cooking in cast iron daily and want something tough? Pick the VEVOR.
All three units deliver reliable 1800W power, but your kitchen’s environment and cooking style will determine which one becomes your MVP