Commercial Range Buying Guide: Gas vs. Electric

Gas or electric?

• Gas gives instant, visible heat control and fast recovery under load — the traditional choice for high-volume cooking. It needs a gas line and produces more ambient heat.
• Electric offers even, consistent surface heat and is often easier to install where gas is unavailable. Confirm you have the amperage and voltage (many units are 208/240V three-phase).
• Check what your building already supplies before you fall in love with a spec sheet.

Match BTUs and burners to your menu

Burner output is measured in BTUs — higher numbers mean faster boil and better recovery when you drop cold product into a hot pan. A six-burner range around 30,000+ BTU per burner suits a busy line; a smaller operation may do fine with four. Consider a range with a standard or convection oven base to reclaim floor space.

Ventilation and clearance

Commercial ranges must sit under a properly sized Type I hood, and local code dictates clearance to combustible walls. Measure your hood footprint and required standoffs before ordering, and confirm the range depth clears your aisle.

Build quality

Look for heavy-gauge stainless construction, cast-iron grates and burners that can be lifted out for cleaning, and a manufacturer warranty of at least a year parts and labor. These are the parts that take daily abuse on the line.