What to Look for When Buying a Commercial Gas Range
Commercial ranges are kitchen equipment staples that enable operators to bake, fry, simmer, roast, and more. Before making a purchase, you'll need to consider your cooktop configuration, base type, expected use, gas source, and ventilation needs.
What is a Gas Range?
Gas ranges are pieces of cookline equipment featuring cooktops and bases that typically contain ovens. Commercial ranges are similar in design to residential ranges but offer a higher BTU output, more durable construction, multiple cooktop and base options, and backsplashes with raised shelves.
Types of Gas Range
Gas ranges differ by size, cooktop, and base style. Learn about how to use each commercial range size and style in our Learning Center.
- Range Widths: 24, 36, 48, 60, and 72 inches wide
- Cooktop Styles: Burners, griddles, charbroilers, hot tops, french tops, combination
- Base Styles: Standard oven, space-saving oven, convection oven, storage, modular
5 Key Considerations for Commercial Gas Ranges
Choosing the right commercial gas range requires matching size, cooking features, and fixtures to your kitchen’s workflow and capacity. Before purchasing, consider these five questions to find the best fit for your operation:
- What cooktop configuration do I need?
- What type of base works best?
- Do I need a heavy-duty or restaurant range?
- Will my range run on LP or natural gas?
- How will I ventilate my range safely and efficiently?
1. Commercial Range Top Options
A commercial gas cooktop can include many different configurations, including burners, griddles, charbroilers, hot tops, french tops, or a combination of multiple tops. Each cooktop cooking surface has different uses and separate heating zones. Other heating methods, such as electricity and induction, may also be used on certain cooktop styles.
| Cooktop Style | Description | Typical Uses |
|---|---|---|
| Burners | Open or covered flames for general cooking with pots and pans | Boiling, frying, sautéing, simmering |
| Charbroilers | Burners covered by grates for direct grilling | Grilling meats, seafood, vegetables |
| Griddles | Flat, heated surface for cooking directly on metal | Breakfast foods, diced vegetables, marinated meats |
| Hot Tops/French Tops | Solid, flat surface with heat gradient for pots and saucepans | Heating multiple sauces and soups, warming dishes |
| Combination Tops | Two or more cooktops built into one range | Simultaneously cook a soup or sauce and grill meat or vegetables |
2. What Type of Commercial Range Base Do I Need?
In addition to various cooktop configurations, commercial ranges feature different types of bases, including ovens, cabinets, modular models, and more. Oven bases come in standard, convection, or space-saver designs.
Standard Ovens
Conventional ovens use burners in the cavity to heat food, operating by heating from the bottom and broiling with radiant heat from the top.
Best Used For:
- Baking casseroles, breads, and desserts
- Broiling meats, seafood, and vegetables
- General-purpose cooking in most commercial kitchens
Convection Oven
Using a fan inside the oven cavity, convection ovens bake food by circulating heated air around the product, which cooks items quicker and more evenly.
Best Used For:
- Browning meats with a crisp bark
- Roasting vegetables evenly
- Baking cookies, pastries, and crusts
Space-Saver Oven
Narrower than standard ovens, space-saver ovens are ideal for use in kitchens working with limited space. These 20-inch-wide ovens are perfect for baking in smaller quantities; however, you can't fit full-size pans inside of them.
Best Used For:
- Baking or roasting in small kitchens
- Positioned side-by-side for baking different items
Cabinet or Storage
Storage bases provide space for cookware and other items. These bases are best for restaurants needing extra storage that already have standalone or stacked ovens.
Best Used For:
- Convenient access to cookware
- Spice, seasoning, or dry ingredient storage
Modular
Some ranges are simply a cooktop on solid feet. These models fit custom cooklines or can sit on a countertop, equipment stand, or other compatible appliance.
Best Used For:
- Custom modular cookline setups
- Countertop use next to prep area
3. Do You Need a Heavy-Duty or Restaurant Range?
Heavy duty ranges offer greater durability and, typically, a higher BTU output. When choosing between heavy-duty and restaurant gas ranges, consider your kitchen’s service volume and range usage.
- Built for nonstop, high-volume cooking
- Can connect multiple units to a common gas source in battery lines
- Ideal for cafeterias, hospitals, and large operations with more than 150 seats
- Designed for lower-volume, daily use
- Affordable and compact
- Best for cafes, food trucks, and small restaurants with less than 150 seats
4. Natural Gas vs Propane Ranges
Gas ranges typically use one of two types of fuel: liquid propane and natural gas. The best option depends on availability and your kitchen’s utility setup, and some ranges can even accommodate both fuel types with a conversion kit.
Liquid Propane (LP):
- Stored in an on-site tank connected to the range by piping
- Denser than air, produces a higher BTU output per volume of gas
- Ideal for locations without natural gas service
- Tanks must be refilled or replaced periodically
Natural Gas (NG):
- Supplied through municipal pipelines directly to your facility
- Lighter than air and requires more gas volume for burning
- Requires inspected hookups and regulators for safe operation
- Best for permanent installations with a consistent gas supply
5. How To Vent A Commercial Gas Range
Commercial gas ranges must be installed under hoods for the proper ventilation needed to remove excess heat, filter grease-laden vapors, protect indoor air quality, and minimize fire risks. Hoods are available in vented or ventless designs, but be sure to check your local codes before purchasing a ventless unit. Virtually every range will require a type 1 hood because they cook with grease.
Vented hoods:
- Remove grease-laden vapors, fumes, and smoke through ducts to the outside of the building
- Can remove large amounts of heated air
- Provide standard ventilation required in all states
- Take in and filter grease-heavy air to circulate it back into the kitchen
- Doesn't require extensive duct work but cannot move as much air as vented models
- Prohibited in some states
Which Are the Best Professional Gas Ranges You Can Get?
Your conclusions to the above steps can determine the best commercial range for you. Once you've decided on your cooktop and base and confirmed your cooking needs, fuel, and ventilation system, you're ready to find your ideal range.
Best Commercial Gas Ranges at KaTom:
- MoTak 6 Burner Range with Griddle/Broiler and Two Standard Ovens: Excels at versatile cooking tasks
- Vulcan 6 Burner Gas Range with Full Oven: Standard size for heavy-duty service
- Southbend 6 Burner Gas Range with Standard Oven: Simple setup and maintenance
Shop Commercial Gas Ranges at KaTom
KaTom offers a complete lineup of commercial gas ranges at competitive prices. Whether you need a full-size heavy-duty model with multiple cooktops and ovens or a 36-inch range with standard features, you can find the model that best fits your cooking and service style at KaTom.
