Commercial Electric Ranges & Stoves

Commercial Electric Stoves: What You Need to Know

Commercial electric ranges can do everything gas ranges can do while potentially saving money on utilities. These cooking powerhouses can be found with a variety of cooking elements, including griddles, hot tops, and standard calrod elements. Commercial electric stoves can also be purchased with add-ons such as salamander broilers and cheesemelters to make the electric restaurant range a versatile centerpiece for any commercial kitchen. Operators choose electric ranges over gas options for a handful of reasons: First, commercial electric stoves are easier to move since you don't need to disconnect gas lines. Second, electricity is cheaper than gas in many areas of the country. Lastly, electric ranges may not require as extensive a vent system as gas ranges, which can save certain operations a lot of money.

Ventless ranges provide significant cooking power without requiring a vent to capture flammable gases and grease vapors. Not every restaurant can utilize a ventless range, but if you can, the money you'll save not installing a hood is significant. Local regulations will determine which ventless ranges and what type of menu you can use without needing a hood, but any reduction in hood size and strength can save you a lot of capital.

The three main types of commercial electric stove configuration are elements, hot tops, and griddles. Coiled elements can heat pots, pans, and other cookware and are the standard style on residential stoves, so all chefs will be familiar with them. Hot tops enable cooks to set varying temperature zones on the flat cooking surface, creating cooking gradients for precise control. Griddle tops are flat tops that enable food to be cooked directly on the heating surface – good for eggs, steaks, burgers, and more.

Common Questions About Commercial Electric Ranges

How do you clean a commercial electric range?

Regular maintenance and cleaning are vital in getting the most value out of your commercial electric range. After a busy day, we can be tempted to leave cleaning until the morning, but most commercial electric ranges are easiest to clean while they're still warm. Wiping down the cooking surface with appropriate, non-abrasive cleaning chemicals, emptying the crumb tray, and using soft cleaning cloths can all help you keep your electric range running at maximum efficiency for as long as possible. For more information about cleaning electric ranges, consult our range cleaning guide.

Do I need a griddle?

The inclusion of a griddle can greatly enhance the usefulness of your electric commercial range throughout the day because they're great for cooking everything from breakfast foods, such as eggs and pancakes, to dinner dishes, such as shrimp and steak. A griddle is a broad, flat surface typically made of steel that's heated from below. Food is cooked directly on the griddle surface, so there's no need for pots or pans, which should never be used on a griddle. These are equipped with a grease trough along the front to capture liquids and scraps from cooking and splashguards on their sides to prevent potentially dangerous splatter from harming surrounding surfaces.

Which type of element should I get?

The most affordable option for a commercial electric cooktop is the coiled calrod element. These are identical to the ones you'll find on many electric residential ranges, which means they're familiar to novice cooks. However, these aren't as durable as the alternative element style covered below. They're also open, enabling spills and crumbs to fall into the well, where they may create smoke as they burn, and can be very difficult to clean. These elements are fine for light-duty and infrequent usage.

The most common element on commercial electric ranges is a solid, flat disc called a sealed element. These are typically made of stainless steel – known for its efficient transfer of heat – or cast iron. The latter is prized for being durable and for its heat-retention capacity, which means it holds temperatures better during cooking. Chefs prefer these because their closed design prevents food and spills from falling into the burner. It's also easier to move pans across them, and they're built for more heavy-duty use. While they're more rugged than their coiled kin, if the element needs replacing, that task is more difficult and costly with this type.

Should I get a hot top?

Hot tops on commercial electric stoves are similar to a griddle in appearance and construction, with a smooth, flat top made of metal. Unlike a griddle, they're made to be used with cookware, and most manufacturers recommend against cooking food directly on them. The entire surface is heated, so you're not restricted as to where you place your cookware – if it fits, it cooks. This provides flexibility for using any size cookware and optimizes the cooktop for maximum surface area. The downside here is that these are not as energy efficient as elements since you're heating the entire area rather than just a small circle. This drawback is especially magnified if you only heat one or two items at once, so these units are best reserved for high-volume kitchens. The heating elements in a hot top also have to heat the cooking surface before they can heat the pot or pan, compounding their inefficiency.

Commercial Electric Range Additions

Do I need a salamander broiler?

A salamander broiler is a versatile cooking piece that can be used for everything from finishing dishes to cooking steaks. They are also used for heating fajita platters to create that sizzling presentation and for holding foods that have already been cooked, though lighter-duty tasks are better suited for a commercial electric cheesemelter. Salamanders, which come loaded with powerful burners typically offering tens of thousands of BTUs each, are usually mounted on a flue riser or wall above the range, though they can also be standalone units.

What does a commercial electric cheesemelter do?

Though sometimes thought of as a low-powered salamander, the functions of the two pieces are vastly different. A cheesemelter is meant for lighter-duty jobs, including, as the name implies, melting cheese as a finishing touch on dishes such as burritos and lasagna. Like the salamander, cheesemelters can be mounted on a riser or the wall and can also stand alone on a counter. These units typically have a single, lower-powered element in the top of the unit, so heat is only applied from above.

What oven options are available?

The most basic of the commercial electric range ovens is the standard or conventional oven, which has an element at the bottom of the cooking chamber. Since these provide heat from the bottom and there's no way to spread it through the cabinet, the heat tends to be uneven, and cooking time is slower than with their convection kin.

Because of that contrast, the convection oven is the most popular cooking base for these ranges. These use a fan to move the heated air in the cavity around, which can cut cooking times significantly. They're preferred by chefs for most jobs around the kitchen, but any serious usage will necessitate a standalone oven. If you'll be using your range oven for lighter items, such as soufflés, look for a convection base with a two-speed fan; if the unit is cranking at full blast, the fan can scatter the batter before it sets.

A rarer option for these units is the warmer oven, a cabinet sometimes containing a low-powered element and other times simply warmed by the residual heat from the cooktop. These keep dishes at serving temperatures rather than actually cooking them. They can be handy during a rush, when your cooks may need to keep one diner's dish hot as their tablemate's food is prepared. However, if you want to prepare food in advance of a rush and hold it, you'll do better to opt for a separate holding oven. Those provide more room and don't require cooks working on the rangetop to move every time you need to access them.

The final oven option is the space-saver oven, which is a narrow version of the standard oven. They're sometimes used to squeeze an oven into a smaller range or are paired to provide two cavities in one mid-sized range. These are fine for most conventional oven work, but keep in mind that they may not accommodate larger food pans, with only select models capable of holding a full-size food pan. Additionally, these present the same problems of inconsistent heating and slower cooking times as other standard ovens.

Of course, you might opt for a storage base unit that offers room for commonly needed items such as pots, pans, and ingredients rather than additional cooking space. These can be a great option for budget-limited kitchens and in establishments where a separate oven provides the needed baking and roasting capabilities.

What are the advantages of commercial electric ranges?

Electric ranges are more easily relocated than gas models since there's no need to disconnect and move gas lines. While we typically recommend casters for most large equipment because they enable cleaning under the unit, they are especially helpful if you think you'll need to move the unit. These units also typically have lighter ventilation hood requirements. Some jurisdictions may actually let you use a ventless range as long as you have the right space and menu.

If you cook at higher altitudes, which typically means anything higher than 2,500 feet above sea level, an electric restaurant range may be a better option for you. That's because gas ranges have to be modified at the factory for operation at those elevations, while their electric cousins don't. Additionally, electric may be more efficient at high elevations since gas doesn't burn as profusely at higher altitudes due to the decrease of oxygen in the air.

If you only need to do very limited cooking or if you're facing serious space constraints, you may want to consider a commercial electric burner, or hot plate, as an alternative. These also provide flexibility in location since they can easily be picked up and moved around your kitchen or facility as needed. You can't do that with a full-size commercial electric stove.

Advantages of Commercial Electric Ranges

Easy Relocation: The lack of gas connections make it easier to move the unit as required, especially when equipped with casters.

Lower Ventilation Requirements: Commercial electric ranges often require less extensive venting systems compared to gas models, helping save costs on installation and ongoing maintenance.

Cost Effective: In many areas, electricity is more affordable than gas, offering long-term savings on utility bills.

Ideal for High Altitudes: Electric ranges operate efficiently without needing modifications, making them a better option for kitchens at altitudes more than 2,500 feet above sea level.

Versatile and Compact Options: Electric burners and hot plates offer flexibility in location and can be moved easily, making them ideal for small kitchens or limited cooking tasks.