Stainless steel commercial gas range with multiple burners and oven in a professional restaurant kitchen

Commercial Range Buying Guide: How to Choose the Right One for Your Kitchen

Lei Wang

The Heart of Every Professional Kitchen

A commercial range is the centerpiece of any restaurant kitchen. Whether you're running a high-volume steakhouse or a neighborhood bistro, selecting the right range directly impacts cooking speed, food quality, and kitchen efficiency. This guide covers everything you need to know before buying.

Gas vs. Electric vs. Induction

Gas Ranges

The industry standard for most restaurants. Gas ranges offer instant heat control, high BTU output, and lower operating costs in most regions. They work with all cookware types and are preferred by most professional chefs for their responsiveness.

Electric Ranges

Electric ranges provide consistent, even heat — ideal for baking and delicate cooking. They're easier to clean and don't require a gas line, making them a good option for locations where gas isn't available.

Induction Ranges

The fastest-growing category in commercial kitchens. Induction heats cookware directly via electromagnetic energy, offering precise temperature control, faster heat-up times, and superior energy efficiency. Requires induction-compatible cookware (magnetic base).

Range Sizes and Configurations

Close-up of commercial gas burners with blue flames on a stainless steel range in a professional restaurant kitchen

Commercial ranges are typically available in these widths:

  • 24" – Compact, ideal for small kitchens or as a secondary range
  • 36" – Mid-size, suits most small-to-medium restaurants
  • 48" – Popular for busy kitchens needing multiple cooking zones
  • 60" – High-volume operations, typically 6 burners + griddle or charbroiler

Burner Count and BTU Output

More burners mean more simultaneous cooking capacity. Standard commercial burners range from 25,000 to 35,000 BTU. High-performance burners can reach 45,000+ BTU for rapid boiling and wok cooking. Match BTU output to your menu demands — a soup-heavy menu needs high BTU; a pastry kitchen may prioritize even, lower heat.

Oven Base Options

  • Standard Oven – Conventional heat, good for roasting and baking
  • Convection Oven – Fan-circulated air for faster, more even cooking — recommended for most operations
  • Cabinet Base – Open storage shelf instead of an oven, useful for pot and pan storage
  • Refrigerated Base – Built-in refrigeration for ingredient access at the cooking line

Additional Features to Consider

  • Griddle or Charbroiler Sections – Integrated flat-top or grill sections save space and add versatility
  • Raised Flue Riser – Helps direct heat and grease away from the back of the range
  • Stainless Steel Construction – Standard for durability and NSF compliance
  • Pilot vs. Electronic Ignition – Electronic ignition is more energy-efficient

Ventilation Requirements

Every commercial range requires a commercial hood ventilation system above it. Ensure your hood is sized correctly — typically extending 6" beyond the range on all open sides. Check local fire codes and health department requirements before installation.

Budget Range

  • Entry-level (24–36"): $1,500 – $3,500
  • Mid-range (36–48"): $3,500 – $7,000
  • Heavy-duty (60"+): $7,000 – $15,000+

Purchasing from a restaurant equipment discount store can save you 20–40% compared to retail pricing. Browse our commercial ranges collection for the best deals.

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