Commercial Ranges Explained: Features, Types & What to Buy

Key Takeaways

• Commercial ranges are designed for high-volume use in professional kitchens and offer greater durability, power, and flexibility than residential stoves.
• Top features include burner power (up to 80,000+ BTUs), cooktop configurations (griddle, charbroiler, French top), oven base types, and ignition systems.
• Types of ranges vary by application: restaurant-grade (medium-duty), heavy-duty, electric, induction, and specialty ranges like wok or stockpot models.
• Proper configuration of burners, base type, and surface options is essential to support your menu and workflow.
• Installation and ventilation are critical for safety and compliance; local codes should be reviewed before purchase.
• Leading brands include Vulcan, Garland, and Atosa; selection should be based on cooking needs, service availability, and durability.
• Regular maintenance ensures longevity and safety; daily cleaning and scheduled inspections are essential.
• Common pitfalls include under-sizing, poor ventilation planning, and choosing a unit without considering long-term energy or repair costs.
• In a professional kitchen, the commercial range is more than just another appliance — it's the central cooking hub where nearly every hot dish begins. From boiling and sautéing to baking and grilling, the range supports a wide variety of cooking methods in one powerful unit.

But not all commercial ranges are created equal. The wrong unit can bottleneck your workflow, consume excess energy, or fail to meet the demands of a busy service. The right range, however, can increase kitchen efficiency, improve food quality, and reduce operational costs.

This guide provides a complete breakdown of commercial ranges — including types, features, configurations, brand comparisons, and buying considerations — to help chefs, restaurateurs, and kitchen managers make the best possible equipment choice for their specific needs.

Why a Commercial Range Is Essential in Professional Foodservice

Commercial ranges aren’t just bigger stoves—they’re purpose-built production tools designed to keep kitchens fast, consistent, and profitable under constant pressure.

1. High-Volume Efficiency

A commercial range is designed for constant service—breakfast, lunch, dinner, and late-night—without losing performance.

Handles:

• Large catering orders
• Banquets and group service
• Extended rush periods

Unlike light-duty equipment, commercial ranges maintain output hour after hour, which keeps service flowing and prevents backups on the line.

Why It Matters

2. Reduced Cookline Footprint

Commercial ranges consolidate multiple cooking functions into one appliance, freeing valuable floor space.

What One Range Replaces

Footprint Comparison

Result: cleaner layouts, shorter steps, and lower build-out costs—especially important in urban kitchens and retrofits.

3. Consistent Results Across Shifts

Professional kitchens rely on repeatability, not individual heroics.

Commercial ranges deliver:

• Standardized burner output
• Predictable oven temperatures
• Durable controls that don’t drift over time

This ensures the same dish looks and tastes the same regardless of:

• Who’s cooking
• What time it’s served
• How large the batch is

Especially Critical For:

• Multi-unit restaurant groups
• Hotels and institutional foodservice
• Brand-driven concepts

Consistency protects reputation and reduces food waste.

4. Reliability During Rush Periods

Rush periods stress equipment harder than any other time.

Commercial ranges are designed to handle:

• Multiple heavy pans loaded at once
• Frequent oven door openings
• Continuous burner cycling

What Makes the Difference

Where Commercial Ranges Are Used

Commercial ranges are among the most versatile appliances in foodservice, which is why they appear across nearly every kitchen format—from fine dining restaurants to mobile and institutional operations.

Primary Use Cases

Types of Commercial Ranges – Which Fits You Best?

Commercial ranges fall into several major categories based on construction quality, intended workload, and operational environment. Understanding these differences ensures you select a range tailored to your volume, menu style, and utility availability.

1. Restaurant (Medium-Duty) Commercial Ranges

Restaurant ranges—often called medium-duty ranges—are the most widely used commercial ranges in foodservice. They’re designed to deliver reliable daily performance without the cost, weight, or over-engineering of heavy-duty models.

These ranges are ideal for kitchens with steady but not nonstop production, where flexibility and footprint matter as much as durability.

What Defines a Restaurant (Medium-Duty) Range

Pros: Why Restaurant Ranges Are So Popular

Cons: Important Limitations to Understand

Restaurant ranges are durable—but they are not built to be punished nonstop.

Best-Fit Operations (Where They Excel)

Rule of thumb:
If your burners are not running at full output for multiple shifts every day, a restaurant range is usually the right choice.

Recommended Products:

1. Garland X36-6R — 36″ Gas Restaurant Range with 6 Burners (≈213,000 BTU)

Best Mid-Duty 36″ Range for Everyday Line Cooking in Moderate-Volume Kitchens

⭐ Ratings: Burner Power: 4/5 | Build Durability: 4/5 | Line Versatility: 4.5/5 | Value: 4.5/5

Product Link

The Garland X36-6R is a solid, medium-duty 36″ restaurant range that covers the essentials: six open-top burners plus a standard oven below. It’s a dependable workhorse for sauté, simmer, boil, and sauce work—ideal for kitchens that need reliable daily output without stepping into heavy-duty price tiers.

Why It Works for Moderate Service Kitchens

A 6-burner range is often the “main engine” of the hot line. This model gives you enough burner real estate to run multiple pans at once while still keeping the footprint compact—making it easy to build an efficient station around the range and oven.

Operational Highlights 

Pros and Cons

How to Decide If It’s Right for You

Choose this if you need a practical 6-burner range for steady daily service—especially for sauté-driven menus. If you’re running nonstop high-volume production or need heavier cast components, a heavy-duty line series may deliver better long-term ROI.

2. General GR6-36NG — 36″ Gas Range with 6 Burners (210,000 BTU)

Best Value 36″ 6-Burner Range for Reliable Restaurant-Grade Performance

⭐ Ratings: Burner Power: 4/5 | Reliability: 4/5 | Ease of Use: 4.5/5 | Value: 5/5

Product Link

The General GR6-36NG is a straightforward restaurant-grade 36″ range built for moderate service kitchens that need consistent burner performance and dependable day-to-day reliability. With 210,000 BTU total output, it’s a strong value pick for operators who want capability without overspending.

Why It Works for Practical, Moderate-Volume Cooking

This is the kind of range that supports the core of a menu: boiling pasta, sautéing proteins, simmering sauces, and running multiple pans at once. It’s especially well-suited to kitchens that want a dependable range for steady service rather than extreme, all-day high-output production.

Operational Highlights

Pros and Cons

How to Decide If It’s Right for You

Choose this if you want a cost-effective 36″ 6-burner range for moderate service with dependable output. If your kitchen is consistently running max burners all day (and the oven is heavily used), consider a heavier-duty series for longer-term durability.

2. Heavy-Duty (Institutional-Grade) Commercial Ranges

Built for nonstop production and extreme workloads

Heavy-duty ranges represent the highest tier of commercial range construction. They’re engineered for kitchens where the range operates 12–18 hours per day, across multiple shifts, with burners frequently running at or near maximum output.

These units are the backbone of large-scale production kitchens, designed to withstand continuous high-BTU cooking, oversized cookware, and demanding workflows without degrading over time. Many models integrate into battery-style suites, creating seamless, unified cooklines in hotels, casinos, hospitals, and banquet facilities.

Pros: Why Heavy-Duty Ranges Dominate High-Volume Kitchens

1. High Throughput Capability

Heavy-duty ranges are built to perform at full output continuously.

Performance advantages include:

• Sustained burner performance at maximum BTU—even with all burners firing
• Fast heat recovery for nonstop sauté, boil, and sear work
• Support for large stockpots (20–40 qt and larger)
• Reinforced burners that maintain stable flame patterns through hundreds of weekly heat cycles

Unlike lighter-duty ranges, heavy-duty models do not fluctuate as volume increases.

2. Exceptional Construction Quality

These components are designed to outlast standard restaurant ranges in punishing environments.

3. Modular, Battery-Style Configurations

A defining feature of heavy-duty ranges is suite compatibility.

Battery-style benefits:

• Interlocking panels create seamless, gap-free cooklines
• Mix burners, griddles, charbroilers, French tops, hot tops, and ovens
• Shared gas, electrical, and venting systems
• Uniform working height improves chef movement and ergonomics

This makes heavy-duty ranges ideal for kitchens that scale production or expand stations over time.

Cons: Tradeoffs to Plan For

Heavy-duty ranges reward long-term use—but they must be planned correctly.

Recommended Products

 

1. Garland C36-6R — Heavy-Duty 36″ Gas Range with 6 Burners (6 × 35,000 BTU; ≈250,000 BTU total)

Best Heavy-Duty 6-Burner Range for High-Output Lines and All-Day Production

⭐ Ratings: Burner Power: 5/5 | Build Durability: 5/5 | Line Versatility: 4.5/5 | Value: 4/5

Product Link

The Garland C36-6R is a true heavy-duty workhorse built for kitchens that run hot all day. With six high-output 35,000 BTU burners (about 250,000 BTU total), it’s designed for fast boil times, aggressive sautéing, and strong recovery when multiple burners are firing during peak service.

Why It Works for Heavy Commercial Use

When a range is the backbone of the line, “good enough” burner power turns into slow tickets. High-output burners help maintain heat when pans are constantly coming on and off, and a rugged build holds up better to daily wear, cleaning, and high-temp cooking.

Operational Highlights

Pros and Cons

How to Decide If It’s Right for You

Choose this if you routinely run multiple burners at high heat and need a range that won’t feel “soft” under pressure. If your menu relies heavily on griddle cooking, a range/griddle combo may be more efficient than a 6-burner-only layout.

2. Koolmore KM-CRG36-LP — 36″ Commercial Range with 2 Burners + Griddle + Oven

Best Range/Griddle Combo for Mixed Menus Needing Both Open-Top and Flat-Top Output

⭐ Ratings: Menu Flexibility: 5/5 | Griddle Utility: 5/5 | Build Durability: 4/5 | Value: 4.5/5

Product Link

The Koolmore KM-CRG36-LP combines two burners, a griddle section, and an oven base in one 36″ footprint—making it a strong choice for heavy-service kitchens that need both saucepan cooking and flat-top production without adding another piece of equipment.

Why It Works for Mixed Menus

If your menu needs both a couple of open-top burners (sauces, sides, boiling) and steady griddle output (breakfast, burgers, sandwiches, quesadillas), this layout keeps everything in one station. That can improve line flow and reduce equipment crowding.

Operational Highlights

Pros and Cons

How to Decide If It’s Right for You

Choose this if the griddle is a daily workhorse (breakfast, sandwiches, smash burgers) and you only need a couple of burners for support tasks. If your kitchen regularly needs 4–6 burners going at once, the Garland 6-burner heavy-duty range will keep your line moving better.

3. Electric & Induction Ranges

Best for gas-restricted buildings, precision cooking, and safety-first operations

Many kitchens choose electric or induction ranges because gas is restricted (by code or policy), ventilation is limited, or the building can’t support gas retrofits. These ranges are especially common in institutions, high-rises, eco-focused facilities, and precision stations, where safety and control matter more than maximum flame power.

Both use electricity—but they behave very differently.

Electric Ranges (Resistance Heat)

Electric ranges heat cookware using resistive elements (coils, solid plates, or beneath ceramic-glass). They’re valued for steady output and straightforward building compatibility.

Electric Pros (Benefits Table)

Induction Ranges (Electromagnetic Heating)

Induction heats the cookware directly, not the surface—making it the fastest, most efficient, and most controllable option.

Induction Pros (Benefits Table)

Best For (Where Electric/Induction Win)

Recommended Products

4. Specialty Ranges

Purpose-built tools for cuisines, workflows, and extreme-volume tasks

Specialty ranges are designed for applications that standard restaurant or heavy-duty ranges cannot perform well—or at all. Most professional kitchens use them in combination with general-purpose ranges to improve speed, authenticity, ergonomics, and throughput.

Wok Ranges

Unmatched power for authentic stir-fry cooking

Best For

• Chinese, Thai, Vietnamese, Korean restaurants
• High-volume stir-fry stations
• Concepts where wok hei (charred aroma) defines the food

Why It Matters

Stockpot Ranges

Built for massive volume and heavy weight

Best For

• Pho, ramen, soup, sauce production
• Catering and commissary kitchens
• Hotels and institutions

Why It Matters

Modular Combination Ranges

Build your cookline around your workflow

Best For

• Hotels and resorts
• Large or expanding kitchens
• Chef-driven operations

Why It Matters

European-Style Cooking Suites

The crown jewel of professional kitchens

Best For

• Michelin-star restaurants
• Luxury hotels & resorts
• Culinary academies

Why It Matters

These suites are as much culinary infrastructure as cooking equipment.

Plancha Ranges

Precision searing without flame or grates

Best For

• Spanish & Latin concepts
• Seafood-focused menus
• Fine-dining tasting kitchens
• High-speed brunch operations

Why It Matters

Plancha vs Griddle vs Charbroiler

Teppanyaki / Hibachi Ranges

Cooking as performance

Best For

• Japanese teppanyaki restaurants
• Hibachi live cooking
• Hotel buffets and action stations

Why It Matters

Salamanders & Cheesemelters

Precision finishing from above

Best For

• Steakhouse finishing
• Gratins and cheese melting
• Rapid browning and glazing

Why It Matters

How to Buy: Step-By-Step Commercial Range Buying Guide

This section walks buyers through a structured, logical decision-making process, ensuring they choose the right commercial range for their menu, volume, space, and budget. Each step now includes expanded descriptions to support professional, operations-focused buyers.

Step 1: Assess Your Volume & Menu

Understanding your kitchen’s production demands allows you to select the correct range size, top configuration, and BTU output.

• Estimate peak dish output
   Determine how many plates your kitchen must produce during lunch or dinner rush. High-volume kitchens require more burners, stronger BTUs, or larger griddle surface area.
  
• Identify dominant cooking methods
   If most dishes require sautéing, you need more open burners; if your menu is grill-heavy, a charbroiler top or high-BTU burners are critical.
  
• Match equipment to menu categories
   Breakfast menus favor griddles, steakhouses rely on high-flame burners, and fine-dining kitchens may need French tops for sauce work.
  
• Consider specialized tasks
   Large stock production may require a stockpot range, while Asian menus benefit from wok options.
  

Step 2: Choose Your Power Source

Your utility setup defines the type of range you can safely and efficiently install.

• Gas: Immediate heat, visual control, strong searing
   Gas flames respond instantly to control changes and are preferred for sauté, wok cooking, and searing.
  
• Electric: Cleaner operation and easier installation
   Requires only correct voltage; ideal for buildings without gas lines.
  
• Induction: Fastest and most efficient heating method
   Heat is transferred directly to cookware, offering speed and energy savings.
  
• Check local utility availability
   Verify access to natural gas or LPG and whether your building supports high-voltage electrical equipment.
  
• Confirm compatibility and conversions
   Some ranges must be factory-configured for specific fuel types; others require official conversion kits.
  

Step 3: Determine Size & Fit

Selecting the correct size ensures proper workflow, compliance, and efficiency.

• Measure the equipment footprint
   Account for width, depth, height, and clearance around walls or equipment.
  
• Understand standard commercial widths
   36” is the most common, while 48”–60” are best for high-volume kitchens; 12”–24” units work for small kiosks or stations.
  
• Plan for staff movement
   Ensure cooks have space to work around the range without crowding, especially during peak hours.
  
• Match hood size and ventilation capacity
   Hoods typically extend 6” beyond each side of the equipment and require airflow sized to total BTUs.
  
• Consider cleaning access
   Ranges should have rear access (via casters) for thorough maintenance.
  

Step 4: Select Top & Base Configuration

Your cooking surface configuration determines how efficiently your kitchen operates.

Top Options:

• Open Burners
   Best for sautéing, boiling, frying, and general-purpose cooking—high versatility.
  
• Griddle Surface
   Smooth steel surface for breakfast, sandwiches, burgers, onions, and batch cooking.
  
• Hot Top
   Flat heated plate allowing multiple pots with different temperature zones.
  
• French Top
   Multi-zone circular rings—excellent for simmering and fine-dining technique.
  
• Charbroiler Section
   Adds indoor grilling capability with flame contact and sear marks.
  
• Combination Tops
   Mix-and-match layouts (e.g., 4 burners + 24” griddle) cater to diverse menus.
  

Base Options: 

• Standard Oven
   Traditional radiant heat for roasting and daily baking.
  
• Convection Oven
   Fan-assisted air circulation for faster, more consistent cooking results.
  
• Storage Base
   Additional pan or utensil storage when oven use is low.
  
• Refrigerated Chef Base
   Keeps meats, seafood, and prep ingredients directly under the cooking line.
  

Step 5: Install & Ventilation Requirements

Correct installation ensures safety, compliance, and optimal performance.

• Verify gas line size, pressure, and type
   Gas supply must match manufacturer specs for safe operation.
  
• Check electrical requirements
   Electric and induction ranges require specific voltage and amperage.
  
• Confirm hood dimensions and airflow
   The ventilation system must remove grease-laden vapors efficiently.
  
• Follow NFPA & IMC codes
   National Fire Protection Association and International Mechanical Code set ventilation guidelines.
  
• Plan for maintenance access
   Casters, rear gas hose access, and removable panels simplify servicing.
  

Step 6: Budget & Lifecycle Costs

Look beyond the purchase price to understand long-term financial impact.

• Energy use (gas vs electric)
   Operating cost varies depending on your region’s utility rates.
  
• Maintenance & parts
   Durable, high-BTU ranges generally require more frequent service.
  
• Expected lifespan
   Heavy-duty ranges last longer in high-volume kitchens.
  
• Downtime cost
   Equipment failure can halt production; choose brands with strong service networks.
  
• Installation and ventilation upgrades
   These can add significant cost—include them in the budget review.
  

Step 7: Maintenance & Care

Proper upkeep increases safety and extends equipment lifespan.

• Daily cleaning tasks
   Remove food debris, grease, and buildup from burners, griddles, and oven interiors.
  
• Weekly deep-cleaning tasks
   Soak grates, clean drip pans, inspect burner ports.
  
• Seasonal inspections
   Calibrate thermostat, test ignition systems, inspect gas lines.
  
• Ventilation maintenance
   Clean hood filters regularly to prevent grease fires.
  
• Service logging
  Tracking maintenance helps with compliance and warranty claims.

Common Mistakes to Avoid When Choosing a Commercial Range

Avoiding these pitfalls ensures you select the right equipment for your menu and kitchen workflow.

1. Choosing Based Only on Budget

A lower-priced range may struggle during peak service if it doesn’t match your menu demands. Underpowered equipment slows production and reduces food quality.

2. Ignoring Ventilation & Clearance Requirements

Improper ventilation can cause overheating, grease accumulation, safety hazards, and code compliance issues. Always plan ventilation alongside your equipment layout—not after.

3. Overlooking Local Service & Parts Availability

Even the best equipment needs service. Choosing a brand with poor regional support can lead to long downtime and higher repair costs.

4. Underestimating Energy & Maintenance Costs

High-BTU burners consume more fuel. Factor in long-term operational costs, especially for high-volume kitchens or restaurants with extended operating hours.

5. Poor Workflow Planning

Placing ranges too far from prep, refrigeration, or plating slows the line and reduces output during peak times. A well-designed kitchen significantly improves speed and consistency.

Frequently Asked Questions (FAQs)

What is the difference between a commercial range and a residential range?

A commercial range is built for higher output, heavier usage, more robust construction, higher BTU or higher voltage, and often demands more rigorous installation (ventilation, gas connections, clearances). Residential ranges are for lighter daily usage and simpler installation.

Can I install a commercial range in a home kitchen?

Technically possible—but you must ensure your home wiring/gas supply can meet the appliance load, ventilation and clearance meet code, noise/heat are acceptable, and manufacturer warranty still applies. Many residential settings cannot accommodate the size or heat output comfortably.

How many burners do I need?

It depends on your menu and simultaneous cooking tasks. If you often sear meat, sauté vegetables, boil sauces and grill burgers at the same time, you’ll need more burners (8‑12+). For simpler menus, 4‑6 might suffice. Also consider other surfaces (griddle, charbroiler) which may substitute some burners.

What is a French top and when should I use one?

A French top is a flat cooking surface with concentric rings: it’s hottest at the centre and cooler toward the edges. Ideal for kitchens that need to move pots from high to low heat easily (e.g., sauces, multi‑pot cooking) and for continuous simmering tasks.

Is induction a good option for commercial ranges?

Yes—especially if you want high energy‑efficiency, rapid response, and less ambient heat in the kitchen. However: it requires magnetic cookware (e.g., stainless steel or cast iron), might have higher initial cost, and your kitchen electrical supply must support the load.

How much space should I allocate for ventilation above a commercial range?

A good rule of thumb: the hood should extend at least 6″ (≈15 cm) beyond each side of the range to ensure proper exhaust capture. Clearances from combustibles and local building/fire codes must be followed. 

What about maintenance costs and lifecycle?

Higher‑duty units cost more upfront but may cost less per hour of use in high‑volume settings due to durability and fewer breakdowns. Always factor in energy consumption (e.g., BTU output vs dish volume), parts/repair availability locally, warranty and expected lifespan.

Conclusion

Choosing the right commercial range involves evaluating performance, durability, ventilation needs, workflow compatibility, and long-term maintenance requirements. From heavy-duty brands like Vulcan and Garland to value-driven options like American Range and Atosa, each manufacturer offers strengths suited to different kitchen environments. Proper installation, ergonomic layout decisions, and proactive upkeep are essential for maximizing efficiency and extending the lifespan of your equipment. By understanding your menu, volume, and space requirements—and avoiding common purchasing mistakes—you can invest confidently in a range that supports smooth service and consistent food quality.

Get the Right Commercial Range for Your Kitchen

At RestaurantSupply.com, we carry the full spectrum of commercial ranges—from high-performance, heavy-duty units to affordable models perfect for cafés and small foodservice operations. Our team of equipment specialists can guide you through sizing, BTU selection, ventilation compatibility, and workflow planning to ensure you make the best choice for your kitchen. Whether you’re outfitting a new restaurant or upgrading your existing line, we provide competitive pricing, fast shipping, and expert support every step of the way. Explore our extensive selection today and build a kitchen designed for efficiency, safety, and long-term success.