The Range Is the Center of the Kitchen

The commercial range is the first appliance most people picture in a restaurant kitchen, and for good reason: it handles saute, pan frying, simmering, boiling, and oven work from one footprint. It is also one of the longest-lived purchases you will make — a well-maintained heavy-duty range can run for 20 years or more. That makes the gas-versus-electric decision, the size, and the configuration worth getting right the first time.

The good news is that ranges are heavily standardized. Sizes, burner counts, and BTU ranges follow predictable patterns, and full spec sheets for every major brand are on CookBidSpecs. Used ranges are also plentiful at restaurant equipment auctions, where heavy-duty gas ranges are among the best values in the industry.

Gas vs Electric: The Core Decision

Gas ranges are the default in American commercial kitchens. Burners are rated in BTU, typically 15,000 to 35,000 BTU per burner on restaurant-series models and higher on heavy-duty units. Gas gives you instant visual control of the flame, works through power outages, and is cheaper to run in most markets. The trade-offs: you need a gas line and a Type 1 exhaust hood, and gas ranges put a lot of heat into the kitchen.

Electric ranges run on 208V or 240V power, single or three phase. Cooktops come in coil, radiant, or induction styles, and the ovens heat very evenly. Electric is the right choice when gas is not available or when hood requirements are a problem, and induction tops are faster and more efficient than any gas burner. The trade-offs: higher utility cost in most regions, slower visual response on coil tops, and a need for dedicated electrical capacity.

There is no universal winner. The building's utilities, the menu, and the ventilation budget decide it. Check what is already in the building before you fall in love with a specific unit.

Sizes: 36, 48, and 60 Inches

Ranges are sold by width, and the standard sizes are predictable:

Heights run about 36 inches at the cooking surface, and depths run 30 to 36 inches, with heavy-duty models deeper. Measure your kitchen's aisles, doorways, and hood coverage before choosing.

Burners and BTU

Open burners are the standard for restaurant work — they are powerful, easy to clean, and give you the flame control chefs expect. Sealed burners contain spills and are easier to clean, but they are less common on heavy-duty equipment and generally deliver slightly less heat. Hot tops (a solid steel cooking surface) are for stockpots and high-volume simmering; they hold heat well but heat the kitchen and respond slowly. Griddle tops add flat-top cooking capacity for breakfast and short-order menus.

For menu planning, think about what each burner will do. A saute station wants high BTU (25,000 to 35,000) for fast work, while a stockpot station wants a steady, wide flame. Most operators do fine with a mix of standard burners and one or two high-output burners.

Oven Options: Standard vs Convection

Range ovens come in two flavors:

Many ranges ship with a standard oven under the cooktop, with convection available as an option. If your menu includes baked goods, a convection oven pays for itself in time and consistency.

Restaurant Series vs Heavy Duty

Manufacturers split ranges into two construction classes:

If you are open two meals a day with a moderate menu, restaurant series is usually enough. If you are doing three meals plus catering, buy heavy duty. Used heavy-duty ranges at auction are often the smartest purchase a new operator can make — they sell for a fraction of new and outlast restaurant-series units bought new.

Electric Range Details

Electric cooktops come as coil, radiant, or induction. Coil is the cheapest and most familiar; radiant is smooth and easier to clean; induction is the fastest and most efficient, heating the pan rather than the air, but it requires magnetic cookware and costs more. Electric ovens are known for even baking, which is why bakeries and pastry kitchens often prefer them. Confirm the voltage, phase, and amperage against your electrical service — a 208V three-phase range needs a very different hookup than a 240V single-phase one.

Ventilation and Clearance

Gas ranges require a Type 1 exhaust hood in virtually every jurisdiction, and electric ranges with griddles or broilers usually do too. Check the spec sheet for clearance from combustible surfaces, flue requirements, and the distance between the range and any fryer or other heat source. A range packed against a wall with no clearance is a fire hazard and a service nightmare.

Brands to Know

Vulcan, Garland, Imperial, Montague, and US Range are the names you will see on most spec sheets and auction lots. Vulcan and Garland are the most common in full-service kitchens; Imperial and Montague are strong mid-range options; US Range is a heavy-duty staple. All publish detailed spec sheets, and all are well represented on the used market.

New vs Used

A new heavy-duty range is a serious investment, which is why so many operators buy used. At auction, gas ranges frequently sell at a fraction of their new price. Before bidding, pull the model on CookBidSpecs and verify the width, burner configuration, BTU ratings, oven type, and gas or electrical hookup. At preview, check the grates for cracks, open the oven and inspect the door seals and interior, and confirm the gas valves move freely.

Range Buying Checklist

The right range is the one that matches your menu, your utilities, and your volume. Nail down the size and fuel type, and the rest of the specification falls into place.