Commercial Restaurant Ranges for Professional Kitchens
A commercial restaurant range is the backbone of a working cook line. Designed for continuous service and heavy cookware, these units combine multiple burners and an oven base to support sautéing, boiling, simmering, roasting, and baking in one efficient footprint.
- Popular configurations: 4, 6, 8, and 10 burners
- Fuel options: natural gas, propane (LP), and electric
- Base choices: standard oven, convection oven, or storage
How to Choose the Right Restaurant Range
Choose your range based on the busiest hour in your kitchen. Burner count determines how many pans can run at once, while the oven base determines baking/roasting throughput. Confirm utilities and ventilation before ordering to avoid installation surprises.
- Burner count: 4 for compact kitchens, 6 for most restaurants, 8–10 for high volume
- Width: common sizes include 24", 36", 48", and 60"+
- Gas vs electric: gas is fast-response; electric is consistent and may suit certain installs
- Oven base: convection for higher output; standard for general use; storage when oven use is minimal
- Install check: hood/ventilation capacity, clearances, delivery access, licensed install
Gas vs Electric Restaurant Ranges
Gas ranges are a common choice for busy sauté stations because they respond quickly to heat changes. Electric ranges provide steady heat and can be a good fit where gas access is limited. The best option depends on your utilities, menu, and workflow.
Installation Checklist
- Confirm gas type (NG vs LP) or electrical requirements
- Verify ventilation/hood requirements and clearances
- Measure delivery access (doors, hallways, turns)
- Use licensed professionals for installation and compliance
Explore Related Commercial Cooking Equipment
- Commercial Griddles
- Commercial Radiant Charbroilers
- Gas Char Rock Broilers
- Commercial Fryers
- Commercial Convection Ovens
- Commercial Combi Ovens
- Commercial Gas Hot Plates
Frequently Asked Questions
Most restaurants choose a 6-burner range. Smaller kitchens often use 4 burners, while higher-volume operations may need 8–10 burners depending on service demand.
Gas offers fast temperature response and strong output. Electric provides consistent heat and may be preferred where gas infrastructure is limited.
Confirm ventilation/hood requirements, gas type (NG vs LP) or electrical needs, clearances, and delivery access. Commercial ranges should be installed by licensed professionals.
