For medium-sized restaurants, a 6-burner commercial range is often the backbone of the cookline. It provides enough burner capacity to support multi-pan cooking during rush without requiring the footprint, ventilation upgrades, or gas load of larger 8–10 burner systems.
Whether you operate a bistro, casual dining restaurant, catering kitchen, or fast-casual concept, the right 6-burner range impacts:
- Ticket speed
- Line flow
- Fuel efficiency
- Heat recovery
- Long-term reliability
In this guide, we break down:
- How to choose the right BTU output
- Open vs sealed burner tradeoffs
- Oven base configuration options
- Heavy-duty vs restaurant-duty builds
- The best models by use case
Why a 6-Burner Range Is the Sweet Spot for Medium Restaurants
A 6-burner commercial range balances output and footprint better than most alternatives. It provides enough parallel cooking capacity for real rush conditions without oversizing your hood system or gas infrastructure.
What 6 Burners Actually Enables During Service
With six burners, most kitchens can run:
- 2–3 active sauté pans
- 1–2 simmer/hold burners
- 1 dedicated high-output stockpot burner
This prevents the common “range bottleneck” that shows up fast with 4-burner setups — especially when your line is running sauté + sauce + stock at the same time.
Output Comparison: 4 vs 6 vs 8 Burners
| Range Size | Best For | What It Does Well | Common Limitation |
|---|---|---|---|
| 4 burners | Small cafés, low-volume kitchens | Compact footprint, lower utility demand | Bottlenecks when you need 3+ pans at once |
| 6 burners ✅ | Medium restaurants | Best output-per-inch ratio; supports real rush cooking | Requires smart layout + hood/clearance verification |
| 8+ burners | High-volume kitchens, large menus | Maximum parallel capacity | Higher hood CFM + gas/electrical demand; larger footprint |
Operator Scenario: Where 4 Burners Break Down
In a 120-seat casual restaurant running a 3-person hot line, 4-burner setups often stall during second seating when sauté and pasta fire simultaneously. Boiling water, holding sauce, and finishing proteins compete for space — and ticket times stretch.
Upgrading to 6 burners typically resolves this bottleneck without requiring a larger hood system.
Before you buy: Measure hood coverage and confirm your gas line capacity. A 6-burner range is efficient — but only if your utilities can support your planned burner output.
Real-World Volume Example
If you run 150–200 covers per night, your sauté station will likely cycle pans continuously during peak seating. In that scenario:
- Two burners may stay occupied for proteins
- One burner runs pasta or blanching
- One burner holds sauce or reductions
- Remaining burners rotate sides and finishing work
On a 4-burner range, this setup typically creates a stall during second seating. On a 6-burner range, cooks can maintain parallel production without bumping pans or waiting for heat recovery.
If two cooks share the range during peak, burner spacing and recovery speed become even more critical. Six burners allow clearer station splits — reducing cross-traffic and improving timing consistency.
What to Look for in a 6-Burner Commercial Range
A 6-burner range is a major capital purchase. Small specification differences directly affect:
- Heat recovery time
- Line flow during peak
- Utility load
- Maintenance workload
- Long-term durability
Below are the buying factors that matter most in real kitchens.
1) Burner Output (BTU) — Power vs. Practical Performance
Higher BTUs improve recovery time and boiling speed. But excessive output without proper hood capacity increases kitchen heat load and staff fatigue.
The goal isn’t maximum BTU — it’s the right BTU mix.
Recommended BTU Ranges by Concept
| Kitchen Type | Ideal BTU Per Burner | Why |
|---|---|---|
| Light sauté + sauces | 20,000–25,000 | Balanced output, manageable ambient heat |
| Casual dining | 25,000–30,000 ✅ | Strong recovery with good control |
| Steak / high-sear concepts | 30,000–35,000 ✅ | Faster searing, quicker pan recovery |
| Pasta-heavy kitchens | 2 high-output burners minimum | Prevent boil slowdowns during rush |
Rule of thumb:
Look for at least 2 high-BTU front burners and 1 true simmer burner. Front positioning matters for speed.
For reference, most 36" restaurant-duty ranges fall between 150,000–210,000 total BTU, while heavy-duty models often range from 200,000–260,000+ total BTU, depending on burner configuration.
2) Open vs. Sealed Burners
Burner style impacts both performance and cleaning workload.
| Burner Type | Best For | Strength | Tradeoff |
|---|---|---|---|
| Open Burners ✅ | Sauté-heavy, high-volume kitchens | Faster recovery, higher max output | Requires daily cleaning |
| Sealed Burners | Low-to-mid volume kitchens | Easier wipe-down, contained spills | Slightly slower recovery |
Operator insight: Most busy restaurants choose open burners because recovery speed directly affects ticket times.
If sauté is your bottleneck station, open burners typically win.
3) Burner Mix (Why All 6 Identical Burners Isn’t Ideal)
Many kitchens underperform because they buy six identical high-output burners.
High heat is valuable — but precision matters.
Ideal Mixed Configuration
- 2–3 high-output burners (searing, rapid boil)
- 2 mid-range burners (daily sauté workhorses)
- 1 dedicated simmer burner (sauces, reductions, finishing)
Why it matters:
- Simmer stability prevents scorching and waste
- Not every station needs 30,000+ BTUs
- Mixed profiles improve workflow flexibility
Balanced heat distribution supports both speed and control.
4) Oven Base Configuration
The base determines whether your range is just a cooktop — or a multifunction hub.
| Base Type | Best For | Advantage |
|---|---|---|
| Standard Oven Base ✅ | Most restaurants | Versatile roasting, finishing, holding |
| Convection Base | Higher-output kitchens | Faster, more even cooking |
| Cabinet Base | Kitchens with separate ovens | Storage space + lower cost |
| Griddle Combo | Brunch, burger, breakfast concepts | Integrated flat-top saves space |
If space is limited and you lack standalone ovens, a 6-burner with oven base can replace multiple pieces of equipment.
That improves both footprint efficiency and installation simplicity.
5) Heavy-Duty vs. Restaurant-Duty
Not all commercial ranges are built equally.
Heavy-Duty Models Typically Include
- Higher per-burner BTU output
- Thicker stainless steel body
- Heavier cast iron grates
- Stronger internal components
- Better sustained recovery under load
Many heavy-duty ranges also feature thicker cast iron grates (often 1" or more in thickness), which improve heat retention and pan stability during continuous sauté work.
They cost more — but in high-turn kitchens, they protect:
- Speed
- Recovery stability
- Long-term uptime
If your line runs nonstop during peak service, heavy-duty models usually justify the investment.
Common Buying Mistakes to Avoid
1) Oversizing BTU Without Ventilation Capacity
Higher BTU output improves recovery — but only if your hood system can manage the heat load.
Heavy-duty 36" ranges commonly total 180,000–260,000 BTU, while standard-duty models often fall between 150,000–210,000 BTU. Increasing total output may require stronger exhaust CFM and proper make-up air planning.
Buying more power without confirming hood capacity can lead to:
- Excess ambient heat
- Staff fatigue
- Failed inspections
- Reduced equipment lifespan
2) Buying Six Identical High-BTU Burners
More power isn’t always better. Kitchens benefit from a mixed burner profile that supports both searing and simmer control.
3) Ignoring Floor Load in Older Builds
Some heavy-duty ranges use thicker steel and reinforced frames. In older buildings or mezzanine kitchens, confirming floor support capacity is a small but smart precaution.
Quick Picks by Kitchen Type
| Concept | Recommended Setup |
|---|---|
| Bistro | 6-burner + convection oven |
| Casual dining | 6-burner + standard oven |
| Fast casual | Heavy-duty 36" 6-burner |
| Catering prep | 6-burner + convection + optional stock pot range |
| Breakfast / brunch | 6-burner + griddle combo |
| Pasta-heavy | 6-burner + 2 high-output burners + stock pot add-on |
Operator Checklist Before Purchase
- Confirm hood CFM rating supports total BTU load
- Verify gas line capacity (especially for 30K+ BTU models)
- Measure clearances and aisle spacing
- Confirm oven base interior capacity (full-size sheet pans?)
- Review warranty length on burners + grates
While requirements vary by local code, many 36" high-BTU ranges require significantly higher exhaust CFM than lighter-duty models. Always confirm hood performance matches your planned total BTU output.
Top 6-Burner Ranges for Medium-Sized Restaurants
Available at RestaurantSupply.com
For medium-sized restaurants, a 6-burner commercial range is often the centerpiece of the cookline. The models below are selected based on performance, durability, recovery speed, oven versatility, and suitability for medium-volume service.
Each recommendation aligns with a specific operational need — heavy sauté lines, modular kitchens, breakfast-heavy concepts, or facilities without gas access.
1) Heavy-Duty Gas 36" Range
Type intro: This is the classic restaurant workhorse: open burners for fast recovery and pan-to-pan sauté speed, plus an oven base for finishing and holding — ideal when your hot line needs to do a lot in one footprint.
Vulcan — V6B36S Heavy-Duty Gas Range (36", 6 Open Burners + Standard Oven Base)
Best for: Medium-to-high volume kitchens that need fast recovery plus oven versatility in a single 36" footprint.
The Vulcan V6B36S is a heavy-duty 36" gas range built for sustained service, pairing a six-burner open-top with a standard oven base. It’s a “sauté + finish” backbone: fast recovery on the cooktop, plus an oven underneath for roasting, finishing, and holding during peak.
Why It Works on the Line
Open burners recover quickly as pans cycle on and off — a major advantage for sauté-heavy stations. The oven base adds capacity without increasing footprint, helping your station fire and finish without extra steps.
Operational Highlights (V6B36S)
| Feature | What it does | Why it matters in service |
|---|---|---|
| 6 open burners | High-output cooktop for rapid heating | Better pace during rushes |
| Cast iron grates | Stable cookware support + heat retention | Better pan stability for nonstop sauté |
| Standard oven base | Adds roasting/finishing/holding | More station versatility in one footprint |
Pros and Cons
| Pros | Operational benefit | Cons | Operational tradeoff |
|---|---|---|---|
| Fast recovery + throughput | Keeps sauté stations moving | Requires gas + ventilation planning | Install constraints can affect total cost |
| Cooktop + oven in one | Fewer bottlenecks, better flow | High-output tops need discipline | More grease/crumb management and routine cleaning |
How to decide: Choose this if your sauté station is the bottleneck and you want a true heavy-duty 36" range that pairs open-burner recovery with an oven base for finishing/holding.
Shop Vulcan 6-Burner Ranges (RestaurantSupply.com)
View Vulcan V6B36S
2) Heavy-Duty Gas 36" Range (Rugged Alternative)
If your kitchen runs big pans, hard sears, and constant pan movement, this style prioritizes frame rigidity and grate stability — because “how it feels under load” matters as much as output.
Imperial — IHR-6 Series Heavy-Duty Gas Range (36", 6 Open Burners)
Best for: Operators who prioritize rugged construction, pan stability, and long-term durability — especially on sauté-heavy stations.
Imperial’s IHR-6 line is built for demanding commercial use with a six open-burner cooktop and service-first construction. The open-burner layout supports consistent recovery in high-turn kitchens.
Why It Works for Peak-Rush Sauté
When you’re cycling heat constantly with larger pans, grate stability and frame rigidity matter. Open burners help maintain recovery under continuous pan movement.
Operational Highlights (IHR-6)
| Feature | What it does | Why it matters in service |
|---|---|---|
| 6 open burners | High-heat sauté and searing format | Better recovery for peak-throughput cooking |
| Cast iron “S” grates (listed) | Strong cookware support | Helps prevent rocking/sliding with larger pans |
| Heavy-duty commercial build | Built for daily wear | Better long-term durability under sustained use |
Pros and Cons
| Pros | Operational benefit | Cons | Operational tradeoff |
|---|---|---|---|
| Rugged, stability-forward design | More confidence with big cookware | Open tops take upkeep | More routine cleaning around burners |
| Peak-rush friendly recovery | Faster sauté pacing | Gas/vent planning required | Installation requirements apply |
How to decide: Choose this if your priority is pan stability and long-term rugged durability, especially for sauté and searing under peak loads.
3) Commercial Electric 36" Range
Electric ranges are the go-to when gas isn’t available or your facility is standardized on electric. Look for sealed elements for spill control and an oven base to keep your workflow “range-like” without adding another appliance.
Garland — SS686 Series Electric Range (36", 6 Sealed Elements + Standard Oven)
Best for: Operations without gas hookups — or facilities standardized on electric infrastructure that still need full cooktop + oven capability.
The Garland SS686_240/60/1 is a 36" commercial electric range with six sealed high-performance elements and a standard oven base. It’s designed for service environments where electric is the requirement, while keeping a familiar range-and-oven workflow in a standard footprint.
Why It Works for Electric-Only Facilities
Sealed elements simplify spill control and cleanup — often a big win in compliance-heavy kitchens. You still get a full oven underneath for roasting and holding without adding another appliance.
Operational Highlights (SS686_240/60/1)
| Feature | What it does | Why it matters in service |
|---|---|---|
| 6 sealed elements | Electric cooktop with contained spill zones | Easier cleanup and control in regulated settings |
| Standard oven base | Roasting/finishing/holding | Maintains full station versatility |
| Commercial stainless construction | Built for foodservice use | Better durability for daily operation |
Pros and Cons
| Pros | Operational benefit | Cons | Operational tradeoff |
|---|---|---|---|
| Solves the “no gas” constraint | Full range + oven on electric | Electrical requirements matter | Verify voltage/phase/amps before ordering |
| Sealed top spill control | Easier sanitation and cleanup | Different heat response than gas | Minor technique adjustment for some cooks |
How to decide: Choose this if you need a 36" electric 6-element range with an oven and want a sealed top for easier cleanup in compliance-heavy environments.
4) 6-Burner + Griddle Combo Range
Type intro: Combo ranges are built for multi-zone cooking in one footprint — open burners for sauté/simmer + an integrated griddle for breakfast items, burgers, and sandwich production (with an oven base underneath for finishing/holding).
Atosa — AGR-6B24GR Gas Range (6 Open Burners + 24" Griddle + Oven, 60")
Best for: Breakfast and brunch concepts that need burners + a dedicated griddle zone (without adding a separate griddle).
The Atosa AGR-6B24GR is a 60" combination range that pairs six 32,000 BTU open burners with a 24" polished steel griddle (3/4" thick) and an oven base — ideal when your menu needs both sauté power and griddle throughput in one station.
Why It Works for Brunch Service
You get true “two-station” capability: eggs, pancakes, and burgers live on the griddle while sauté, sauces, and sides stay moving on open burners — reducing cross-traffic during peak.
Operational Highlights (AGR-6B24GR)
| Feature | What it does | Why it matters in service |
|---|---|---|
| 6 open burners | High-heat sauté/sear/simmer zones | Faster recovery for rush cooking |
| 24" griddle plate (polished steel) | Dedicated flat-top surface | Breakfast + burgers/sandwich flow without a separate griddle |
| Oven base | Adds baking/finishing/holding capacity | Keeps more production in one footprint |
| 60" combo footprint | Consolidates equipment | More capability without adding another appliance |
Pros and Cons
| Pros | Operational benefit | Cons | Operational tradeoff |
|---|---|---|---|
| Multi-zone cooking in one unit | Great for brunch pacing | Larger than a 36" range | Needs more line space |
| Dedicated griddle throughput | Keeps breakfast items moving | Griddle requires daily scrape-down | Cleanup discipline matters |
| Oven included | Finishing/holding flexibility | Heat output + grease management | Ventilation + routine cleaning required |
How to decide: Choose this if your menu needs a real griddle lane (eggs, pancakes, burgers) and you still need open-burner sauté power in the same station.
Browse griddle combination ranges (RestaurantSupply.com)
View Atosa AGR-6B24GR (RestaurantSupply.com)
5) Range-Only (Open Base) 36" Range
Type intro: Open-base ranges are for kitchens that already have oven capacity (convection/combi/deck). You maximize stovetop throughput, keep under-range access easy, and gain simple storage space.
US Range (Garland) — U-Series U36-6S Gas Range (36", 6 Open Burners, Open Storage Base)
Best for: Kitchens with separate convection/combi ovens that want more cooktop capacity and a modular line setup.
The US Range U36-6S is a 36" gas range with six 32,000 BTU open burners and a storage (open) base — a strong pick when you want more burner capacity without paying for (or maintaining) an oven you don’t need.
Why It Works for Modular Cooklines
If your ovens are already covered elsewhere, an open base keeps the station simpler, improves under-range access for cleaning, and supports fast, sauté-heavy throughput.
Operational Highlights (U36-6S)
| Feature | What it does | Why it matters in service |
|---|---|---|
| 6 open burners (32,000 BTU each listed) | High heat + quick recovery | Better peak sauté pace |
| Open storage base | Under-range storage/access | Easier cleaning + useful staging space |
| Cast iron top & ring grates (listed) | Strong pan support | Better stability for heavy cookware |
| 36" footprint | Standard line width | Easy to slot into modular setups |
Pros and Cons
| Pros | Operational benefit | Cons | Operational tradeoff |
|---|---|---|---|
| Maximizes cooktop capacity | More burners per linear foot | No oven | You must have separate oven capacity |
| Open base access | Easier cleaning/serviceability | Less enclosed storage | Items are exposed vs. cabinet base |
| Strong burner throughput | Better for rush sauté | Gas/vent planning required | Installation requirements apply |
How to decide: Choose this if you need more burners, your oven needs are handled elsewhere, and you want a cleaner, modular cookline.
Explore open-base 6-burner ranges (RestaurantSupply.com)
View US Range U36-6S (RestaurantSupply.com)
6) Add-On Capacity: Gas Stock Pot Ranges
Type intro: Stock pot ranges are the “pressure relief valve” for your main line — high-BTU burners built for big pots (pasta, stock, soups, sauces). They keep massive boils off your 36" range so sauté stations don’t get hijacked by a stockpot.
Gas Stock Pot Ranges (Category)
Best for: Pasta-heavy concepts, catering, and batch-prep kitchens that need fast boil recovery and dedicated large-pot capacity.
Why Consider a Stock Pot Range
Stock pot ranges are designed around high-BTU output (often 60,000+ BTU and higher) to push faster recovery for large-volume boiling and simmering, keeping your main range free for sauté and finishing.
Operational Highlights (Stock Pot Ranges)
| Feature | What it does | Why it matters in service |
|---|---|---|
| High-BTU burners | Faster heat-up and recovery | Keeps pasta/stock/soup production moving |
| Dedicated large-pot station | Removes big pots from the main range | Frees burners for sauté during peak |
| Simple, purpose-built format | Focused on boiling/simmering | Better workflow separation for prep kitchens |
| Multiple burner-count options | 1–2+ burner configurations | Match capacity to your volume |
Pros and Cons
| Pros | Operational benefit | Cons | Operational tradeoff |
|---|---|---|---|
| Relieves your main range | Keeps sauté stations available | Another gas appliance | Space + ventilation planning required |
| Fast boil recovery | Better for pasta and batch prep | Not multi-purpose | It’s a dedicated “big pot” tool |
| Better workflow separation | More consistent station roles | Cleaning still required | Boilovers/drips need routine attention |
How to decide: Add a stock pot range if big pots regularly hijack your 6-burner line — or if prep (soups/sauces/pasta water) competes with service cooking.
Shop Gas Stock Pot Ranges (RestaurantSupply.com)
Example product (high-output single burner)
Frequently Asked Questions
How wide is a 6-burner commercial range?
Most 6-burner commercial ranges are 36 inches wide, but griddle or combo configurations can run larger — often 48 to 60 inches depending on the layout.
How many BTUs should a 6-burner range have?
Total output commonly falls between 150,000 and 260,000 BTUs, depending on each burner’s rating and whether the unit is standard- or heavy-duty.
Is heavy-duty worth the extra cost?
It can be — especially for kitchens that cook continuously during peak periods. Heavy-duty ranges typically offer better heat recovery, sturdier construction, and longer service life, which may reduce downtime and repairs over time.
Do I need a specific hood size for a 6-burner range?
Ventilation should be sized to match the range’s total BTU output and local code requirements. Higher-BTU heavy-duty models often require stronger exhaust capacity and make-up air planning.
How long should a commercial range last?
With consistent cleaning and routine maintenance, a quality commercial range can last 10+ years in many medium-volume operations.
Final Takeaway
A 6-burner commercial range is a strong “sweet spot” for many medium-size restaurants. It delivers the burner capacity needed to keep up during rushes while staying manageable in terms of footprint, utilities, and ventilation demands.
To choose the right model, consider:
- Peak service volume
- Menu style and cooking techniques
- Burner configuration needs
- Oven base requirements
- Ventilation capacity
Size your range for your busiest hour — not your slowest shift — and you’ll protect ticket times, cooking consistency, and long-term equipment value. Commercial ranges are long-term capital investments. Matching burner output, ventilation capacity, and workflow needs upfront prevents expensive retrofits later.
Ready to find the right 6-burner range for your kitchen?
Shop 6-burner commercial ranges at RestaurantSupply.com to compare sizes, BTU output, and configurations across trusted brands — plus get fast shipping and expert support to help you choose the best fit for your lineup and ventilation setup.
