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Countertop Induction & Hot Plates

Commercial Induction Cookers & Hot Plates in Toronto & Canada

Phoenix Food Equipment's Countertop Induction & Hot Plates collection covers portable cooking equipment for tableside service, buffet lines, and stations that need cooking power without a fixed range. Winco's EIC, EICS, and EIDS Series cover single-burner countertop and drop-in induction cookers from 1800W to 3400W, and Midea's MIC1800F and Iwatani's IWA-1800 round out the single-burner induction lineup with pan-sensing safety features. For higher output, Eurodib's SWI3500 and multi-zone CCI2351PH/CCI4351PH induction cookers scale from 3500W up to 14,000W across four cooking zones, and Waring's WIH800 step-up double induction burner elevates the rear zone for cooking two dishes at once. For traditional coil and cast-iron hot plates, Waring's WEB300 and WDB600, Nemco's 6310 and 6311 Series, Alpha's AHPL-2, and APW Wyott's SEHPS offer single to four-burner setups from 1300W to 5700W. Whether you're cooking tableside in Toronto, running a buffet station in Mississauga, or catering right here in Vaughan, we ship commercial induction cookers and hot plates across the GTA — Aurora and Ajax included — and nationwide across Canada.

Frequently Asked Questions

Common questions from operators buying this kind of equipment.

What's the difference between an induction cooker and a regular electric hot plate?

An induction cooker heats cookware directly through electromagnetism — the glass surface itself stays relatively cool, and the pot or pan only gets hot once magnetic induction cookware is placed on it, which is why most induction units in this collection, like Winco's EIC Series and Eurodib's CCI Series, include pan-sensing so the burner won't run without cookware in place. A traditional electric hot plate, like Nemco's 6310 Series or Waring's WEB300 and WDB600, uses a cast-iron or coil element that heats up directly and stays hot to the touch, working with any pot or pan you already have. Induction is generally faster to heat and cooler to run since the surface itself isn't the heat source, while a standard hot plate is more forgiving on cookware and doesn't require anything special in the kitchen.

Do I need special cookware for an induction cooktop?

Yes — induction cooking only works with cookware that's magnetic, since the burner heats the pot or pan directly through the induction coil rather than heating the surface itself. Cast iron and most stainless steel pots and pans work fine, but aluminum, copper, and glass cookware won't heat at all unless it has a magnetic base built in. A simple way to check any pot you already have: if a magnet sticks to the bottom, it'll work on an induction burner. Eurodib's CCI Series specifies compatible pan diameters from 5.5" to 11", and most induction units in this collection have similar sizing requirements, so it's worth checking your existing cookware against the specs before switching a station over to induction.

How many watts do I need for a commercial countertop induction cooker?

Wattage needs come down to how much and how fast you're cooking. A single 1800W burner, like Winco's EIC-400E or Midea's MIC1800F, handles a simmer up to a rolling boil and suits tableside service or a single cooking station. Stepping up to 3400-3500W, like Winco's EICS-34 or Eurodib's SWI3500, gives faster heat-up and more headroom for larger pans. For a busy buffet line or catering operation running multiple dishes at once, Eurodib's CCI2351PH (7000W across two zones) or CCI4351PH (14,000W across four zones) let you run several pots simultaneously from one unit. Higher wattage units also draw more amperage, so it's worth confirming your outlet or circuit can handle a 240V multi-zone cooker before ordering.