Ranges

Gas ranges are often preferred for responsive heat control and high-output cooking, while electric ranges can be a good fit for kitchens without gas service or operations that prefer electric equipment. The best choice depends on your utilities, cooking style, installation requirements, and local code.

The right burner count depends on your menu and service volume. Smaller kitchens may only need a 2- or 4-burner range, while higher-volume restaurants may need 6, 8, 10, or more burners to support multiple pots, pans, sauces, and sauté items at once.

A standard oven uses traditional radiant heat, while a convection oven uses a fan to circulate hot air throughout the oven cavity. Convection oven bases can help cook more evenly and may reduce cook times for some menu items.

Yes. Many commercial ranges are available with griddle sections, charbroiler sections, hot tops, or mixed cooking surfaces. These configurations are helpful for kitchens that need burgers, pancakes, eggs, steaks, sandwiches, or other high-volume items from the same cooking line.

Most commercial ranges require installation under a proper ventilation hood, but requirements vary by equipment type, fuel source, and local code. Always confirm ventilation requirements before purchasing or installing a commercial range.