The cost of a commercial induction cooktop in Singapore has two parts: the purchase price and the electricity it uses over its working life. The purchase price depends mainly on power rating, build, number of zones and whether the unit is portable or built for continuous service. The running cost depends on the tariff, the hours of use and how much of the time the unit runs at full power. For eligible businesses, the Energy Efficiency Grant (EEG) can reduce the purchase outlay for pre-approved equipment by up to 70%.
This guide sets out what drives the price of commercial induction cookers, how to calculate running cost at current tariffs, how commercial fryers compare when budgeting, and how to plan the full cost before ordering. Exact prices for our range are quoted per model, so the guide shows how to work out the figures rather than quoting estimates.
TL;DR
- Commercial induction price is set by power (typically 3,500W for a single portable unit and higher for built-in or wok ranges), build quality, number of zones and warranty terms.
- At the regulated Q3 2026 commercial tariff of 34.78 cents/kWh with GST, one 3,500W unit at full power uses about S$1.22 of electricity per hour.
- The EEG supports up to 70% of the cost of pre-approved energy-efficient equipment for qualifying SMEs, capped at S$30,000 per company in the Base Tier.
- Budget for installation, electrical load, cookware and warranty, not only the unit price.
- Fryers follow the same logic: capacity, power, gas or electric, and the number of tanks decide the price.
Table of Contents
- What a commercial induction cooktop costs in Singapore
- Factors that decide the price
- Running cost: what electricity adds
- The EEG grant and what it does to the net cost
- How much does a commercial fryer cost?
- Budgeting beyond the unit price
- Our perspective
- See the range and request a quotation
- FAQ
- Sources
What a commercial induction cooktop costs in Singapore
Commercial induction equipment is sold in several bands. Each band has a different price level, and the price rises with the power rating, the build and the number of cooking zones.
| Type | Typical use | What raises the price |
|---|---|---|
| Portable single-zone cooktop (around 3,500W) | Hawker stalls, small cafes, catering, buffet lines | Heavy-duty casing, sensor protection, warranty |
| Wok-style (concave) induction cooker | Zi char, Chinese kitchens, noodle stalls | Concave glass plate, higher wattage, cooling design |
| Heavy-duty or standing induction cooker | Restaurants with continuous service | Stainless steel body, higher power, longer duty cycle |
| Standing induction wok range | High-volume Chinese kitchens | Multiple zones, three-phase supply, ventilation |
The range you see online in Singapore is wide, from light-duty portable units to multi-zone ranges. A low sticker price often reflects a unit designed for intermittent use. A restaurant that runs the cooker through lunch and dinner service needs one rated for continuous duty. A cheaper unit that fails in its first year costs more than a correctly specified one.
For current prices on our range, see the Standing Induction Cooker, the Heavy Duty Kwali Induction and the Standing Induction Wok Range product pages.
Factors that decide the price
Power rating and number of zones
Power is the largest single driver. A 3,500W portable unit runs on a standard 13A socket circuit in many kitchens. Units above this rating, and most standing ranges, need a dedicated circuit and sometimes a three-phase supply. This changes the installation cost as well as the unit cost. The related guide on kitchen electrical load and EMA certification explains how to check your supply before ordering.
Build and duty cycle
Features that raise the price are a stainless steel housing, a better cooling system, overheat protection and a ceramic glass plate that tolerates heavy pots. These features determine how long the unit lasts under daily use. For a kitchen that cooks six to twelve hours a day, they matter more than the headline wattage.
Shape of the cooking surface
A flat plate suits stockpots, soup pots and frying pans. A concave plate suits woks, because it holds the wok against the coil. Wok-style units cost more than flat units of the same wattage because of the shaped glass and the coil design.
Warranty and after-sales support
Commercial units carry a shorter warranty than domestic appliances in many cases, so confirm the term, what it covers and whether local servicing is available. A supplier with a showroom in Singapore makes it easier to see the build quality and to arrange repairs.
Energy efficiency and grant eligibility
Some induction models are on the pre-approved equipment list for the EEG. Whether a model is eligible changes the net cost to the business, sometimes by more than any other factor. This is covered in the grant section below.
Running cost: what electricity adds
Induction transfers heat directly to the pot, so less energy is lost to the surrounding air than with open flame. The running cost is calculated from the power drawn and the tariff.
The regulated commercial tariff for Q3 2026 (July to September) is 31.91 cents/kWh before GST, or 34.78 cents with GST, a 17% increase on the previous quarter. Regional reporting also shows commercial rates rising 25% between February and May 2026. Tariffs are reviewed every quarter, so check the current figure before you calculate.
A worked example
The calculation is power in kilowatts multiplied by hours of use multiplied by the tariff.
- A 3,500W unit is 3.5 kW.
- At 34.78 cents/kWh, one hour at full power costs 3.5 × 0.3478 = about S$1.22.
- A kitchen using the unit at full power for 8 hours a day, 26 days a month, uses 728 kWh. At the same tariff this is about S$253 a month.
In real service, the cooker does not run at full power for the whole shift. Induction cycles power up and down with the setting, so the actual draw is usually lower. Treat the figure above as the upper bound for one unit and measure your own use after installation.
How this compares with gas and with older electric units
The unit cost is only half of the comparison. Gas has its own price, ventilation load and heat in the kitchen, which raises air-conditioning costs. Our guide on induction versus gas cookers in commercial kitchens goes through the comparison by menu type and kitchen layout.
We design our energy-efficient range to reduce electricity use in commercial kitchens, and we state savings of up to 40% on electricity bills as our own claim for qualifying equipment. Your actual savings depend on the equipment you replace, your menu and your hours of operation.
The EEG grant and what it does to the net cost
The Energy Efficiency Grant is run by Singapore’s National Environment Agency (NEA). It co-funds pre-approved energy-efficient equipment. The Base Tier supports up to 70% of the cost for SMEs and up to 30% for non-SMEs, with a cap of S$30,000 per company. The scheme has been extended to 31 March 2028, according to the NEA page.
For a food business, the practical steps are:
- Check that your company meets the eligibility criteria on the NEA page, including local shareholding and turnover limits.
- Choose equipment that appears on the pre-approved list for your sector.
- Apply for the grant before you commit to the purchase. Check the NEA page for the sequence the scheme requires.
- Keep the quotation, invoice and installation records for the claim.
As an example of the arithmetic, a unit with a net purchase price of S$1,000 and 70% support leaves S$300 for the business to pay, subject to the grant terms and the approved cost basis. Confirm each model’s eligibility before ordering. Our guides on claiming up to S$30,000 and cutting restaurant energy bills and on EEG equipment support through energy audits set out the process in more detail.
How much does a commercial fryer cost?
A commercial fryer is priced on the same principles as an induction cooker, with capacity added as the main variable. The questions to settle are:
- Fuel type: electric fryers need a sufficient electrical supply. Gas fryers need a gas connection and ventilation. The wrong choice can force a refit later, which is covered in our guide to gas versus electric fryers.
- Tank capacity and number of tanks: a single 6-litre tank suits a small stall. Twin tanks of 10 to 20 litres suit restaurants frying different foods at the same time.
- Power: a higher kilowatt rating recovers oil temperature faster after loading food, which helps when volumes are high.
- Build: stainless steel tanks, thermostats with safety cut-outs and an easy drain system affect both price and daily upkeep.
- Grant eligibility: pre-approved energy-efficient fryers can qualify for EEG support.
For fryers as for induction cookers, price is best compared as total cost over the equipment’s life: purchase, installation, oil use, electricity or gas, cleaning and servicing. Ask for a quotation based on your menu and volume.
Budgeting beyond the unit price
The first-year cost of an induction cooker includes more than the invoice. Use the following checklist when you budget.
| Cost item | What to confirm |
|---|---|
| Unit price | Model, power, warranty term |
| Electrical work | Whether the circuit can carry the load; whether an upgrade is needed |
| Induction-compatible cookware | Pots and woks with a magnetic base, sized for the plate |
| Ventilation and cooling | Whether the existing hood and layout still suit the new equipment |
| Installation and delivery | Who delivers, installs and tests the equipment |
| Running cost | Hours per day multiplied by kilowatts multiplied by tariff |
| Maintenance and spares | Local servicing, availability of replacement parts |
| Grant processing | Time and paperwork for the EEG application |
If you are fitting out a new kitchen, place the induction cooker in the context of the whole equipment list. Our restaurant equipment cost guide for Singapore sets out a startup budget, and the kitchen equipment ROI guide shows how to calculate payback with the grant included.
Matching the unit to the kitchen
- Hawker stall or small cafe: one or two portable 3,500W units, a standard circuit and induction-compatible pots.
- Zi char or Chinese restaurant: wok-style or standing wok ranges, a dedicated supply and a ventilation check.
- Caterer: portable units for buffet lines and onsite cooking, with a check on the power available at each venue.
- Food manufacturer: larger, continuous-duty units, with an energy audit to size the supply. See our guide to commercial kitchen energy audits.
Our perspective
We supply commercial kitchen equipment to Singapore food businesses, and the question we hear most is how much an induction cooker costs. The honest answer is that the unit price is a small part of the decision. The grant, the electrical supply and the hours of daily use decide whether the purchase pays back.
We recommend that a business choose energy-efficient equipment first, because the grant can cover up to 70% of the cost of pre-approved models, and because lower electricity use matters more each time the tariff rises. Our range of induction cookers, fryers, warmers and refrigeration is selected with this in mind, and we guide customers through the grant process.
Our showroom lets you see the build of each unit, from the glass plate to the housing, before you order. Bring your menu, your operating hours and your electrical details, and we will help you specify equipment that fits the kitchen.
David
See the range and request a quotation
We sell commercial induction cookers, fryers, food warmers, refrigeration, stainless steel furniture and other kitchen equipment for restaurants, caterers and food manufacturers, online and from our Singapore showroom. Prices are quoted per model, and we can tell you which products are suitable for grant support.
Browse the full equipment collections or the Standing Induction Cooker page to start your selection.
FAQ
How much does a commercial induction cooktop cost in Singapore?
The price depends on power, build, number of zones and warranty. Portable 3,500W units are at the lower end, and standing wok ranges are at the higher end. Prices for our models are listed on each product page or quoted on request.
How much electricity does a commercial induction cooker use?
A 3,500W unit draws 3.5 kWh for each hour at full power. At the Q3 2026 commercial tariff of 34.78 cents/kWh including GST, this is about S$1.22 an hour. Actual use is lower when the cooker cycles at medium settings.
Can a commercial induction cooker qualify for a grant?
Some energy-efficient models are on the pre-approved list for the NEA’s Energy Efficiency Grant, which supports up to 70% of cost for qualifying SMEs. Eligibility depends on both the company and the equipment, so confirm the model before you purchase. We can advise on which of our products apply.
How much does a commercial fryer cost?
Fryer prices vary with tank capacity, number of tanks, power, fuel type and build quality. A single-tank unit for a small stall costs less than a twin-tank restaurant unit. Request a quotation based on your menu and volume.
What else should I budget for besides the cooker?
Include electrical work, induction-compatible cookware, ventilation, delivery, installation and servicing. Add the running cost, calculated from kilowatts, hours and tariff. Our startup budget guide lists these items for a full kitchen.
Sources
- NEA Energy Efficiency Grant
- Data Center Energy 2026: Electricity Prices in 126 Markets
- Indo-Pacific Power Sector Shows Resilience Amid Energy Crunch