Commercial Gas Ranges & Stoves

Many chefs prefer professional gas ranges in their kitchens, though this is only possible when that space is equipped with propane or natural gas connections. Most units can only be heated by one gas type but some are convertible, meaning they can be converted in the field before installation to be compatible with the other gas type. In addition to knowing whether a professional gas stove runs off propane or natural gas, they are available in dozens of configuration options; factors such as menu items and available space can help determine which configuration is required.

A stovetop comprised of two or more burners mounted above an oven may be seen as the default configuration for a commercial gas range, but even this combination is available in several variations. The largest commercial gas stoves offer as many as 10 burners, and the oven bases can be convection ovens or space-saving options that aren't as wide as a standard oven. Restaurant operators can also choose to pair burners with auxiliary cooking equipment – including charbroilers, griddles, and specialty cooktops – or have no burners at all.

This wide selection of range configurations ensures line cooks have the equipment they need to keep up with daily production demands and provides operators with economical and premium options. Industrial gas stoves, or heavy-duty units, may carry a higher upfront cost but are better suited to commercial kitchens in healthcare institutions, educational facilities, government buildings, and other high-volume foodservice operations. Our gas stove buyers' guide provides more information on purchasing the best unit for your commercial kitchen.