The range is the heart of your kitchen. For complementary equipment, see our guides on commercial ovens and commercial fryers. Every hot dish passes through it. A bad range slows down your line, produces inconsistent food, and drives up your gas bill. A good range is a workhorse that runs for 15-20 years with basic maintenance. The difference in price between a bad range and a good one is $2,000-5,000. The difference in performance is the difference between a profitable restaurant and a kitchen that can't keep up.
I've seen restaurants buy a cheap 6-burner range from a restaurant supply store for $1,800. Within 6 months, two burners wouldn't stay lit, the oven temperature fluctuated 50 degrees, and the pilot lights kept going out. They replaced it with a $4,200 Vulcan. Their cook times became consistent. Their gas bill dropped 15% because the new range was more efficient. The cheap range cost them more in lost productivity and wasted food than the price difference.
Industry Data & Sources:
Energy Star provides efficiency ratings and buying guides for commercial kitchen equipment.
NSF International certifies commercial foodservice equipment for safety and sanitation standards.
Gas vs Electric vs Induction Range: Quick Comparison
| Feature | Gas | Electric | Induction |
|---|---|---|---|
| Heat source | Open flame | Coil/smooth-top elements | Magnetic field |
| Heat-up speed | Instant | 2-4 minutes | 90 seconds to boil water |
| Temperature control | Excellent (visual flame) | Good | Excellent (digital precision) |
| Energy efficiency | 40-50% | 70-80% | 85-90% |
| 6-burner cost | $2,500-$5,000 | $2,000-$4,000 | $6,000-$12,000 |
| Installation | Gas line + Type I hood | Electrical circuit | Panel upgrade may be needed |
| Cookware required | Any | Any | Magnetic stainless steel or cast iron |
| Works without power | Yes (burners only) | No | No |
| Best for | Most professional kitchens | Electric-only buildings, low volume | High-efficiency, precise cooking |
Types of Commercial Ranges
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Gas Ranges
The standard in professional kitchens. Open burners with visible flame. Instant heat adjustment. Works during power outages. Preferred by chefs for precise temperature control.
Pros: instant heat, precise control, works without electricity (burners, not ovens), lower operating cost in most markets, familiar to every cook.
Cons: requires gas line and ventilation hood, produces ambient heat (your kitchen will be hot), harder to clean than electric, less energy-efficient (only 40-50% of energy goes into the food).
Electric Ranges
Coil or smooth-top heating elements. Less common in professional kitchens but gaining traction in specific applications.
Pros: no gas line required, no open flame (safer, lower insurance in some cases), easier to clean (smooth tops), more energy-efficient (70-80% of energy goes into the food).
Cons: slower heat adjustment, doesn't work during power outages, higher operating cost in markets with expensive electricity, less familiar to most cooks.
Induction Ranges
Magnetic induction heats the pan directly, not the cooking surface. The fastest, most efficient, and most expensive option.
Pros: fastest heating (water boils in 90 seconds), most energy-efficient (85-90%), cool cooking surface (only the pan gets hot), precise temperature control, safer (no open flame, no hot surface).
Cons: requires induction-compatible cookware (magnetic stainless steel or cast iron), most expensive upfront (2-3x gas), requires significant electrical infrastructure (may need panel upgrade), doesn't work during power outages, less familiar to most cooks.
Gas Range Configurations
Burner Count
4 burners: Small cafes, food trucks, prep kitchens. 6 burners: Standard for most independent restaurants. 8 burners: High-volume restaurants, banquet kitchens. 10 burners: Very high volume, institutional kitchens.
Burner Types
Open burners: The standard. Flame directly contacts the cookware. Best for sauteing and rapid boiling. Most common configuration.
Griddle top: A flat steel plate over the burners. Best for high-volume breakfast, burgers, and anything that needs a flat cooking surface. Can be half griddle, half open burners.
French top: A solid steel plate with concentric heat zones. Hottest in the center, cooler at the edges. Best for sauces, stocks, and gentle cooking. Common in French and fine dining kitchens.
Oven Configuration
Standard oven: Below the range. Gas or electric. Good for roasting, baking, and holding. Convection oven: Fan circulates hot air. Cooks faster and more evenly. Worth the upgrade. Cabinet base: No oven, just storage underneath. For kitchens with separate deck ovens.
Size
Standard widths: 24", 36", 48", 60", 72". Standard depth: 32-34" (plus 6-8" for the back shelf/flu riser). Standard height: 36-38" to the cooking surface (with adjustable legs).
Measure your space before ordering. Include clearance for: the gas line connection (rear), the ventilation hood (above), aisle space in front (36-48" minimum), side clearance from walls and other equipment.
BTU Requirements
Burner BTU Ratings
Simmer burner: 5,000-10,000 BTU. For sauces, stocks, and gentle cooking. Standard burner: 20,000-30,000 BTU. For general sauteing and cooking. Power burner: 30,000-40,000 BTU. For rapid boiling, wok cooking, and high-heat searing.
A 6-burner range typically has: 2 power burners (front), 2 standard burners (middle), 2 simmer burners (rear). This gives you flexibility for different cooking tasks.
Oven BTU Ratings
Standard gas oven: 30,000-45,000 BTU. Convection oven: 35,000-50,000 BTU. Higher BTU means faster preheat and better temperature recovery when the door is opened.
Total Gas Load
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Add up the BTU ratings of all burners and ovens. This is your total connected gas load. Your gas line must be sized to handle this load plus all other gas equipment (fryers, griddles, broilers). A typical 6-burner range with a standard oven requires 150,000-200,000 BTU total.
Top Brands
Vulcan
The industry standard. Made in the USA. Available in every configuration imaginable. Parts are easy to find. Every repair technician knows how to fix a Vulcan. Price: $3,500-8,000 for a 6-burner. The Toyota Camry of ranges. Not exciting. Just works. Forever.
Garland
Slightly more premium than Vulcan. Better fit and finish. The Starfire burner system is excellent. Popular in high-end restaurants. Price: $4,000-9,000 for a 6-burner.
Southbend
Good value. Solid performance. Less expensive than Vulcan and Garland. Popular in independent restaurants and chains. Price: $2,800-6,000 for a 6-burner.
BlueStar
Premium. Hand-built. Available in custom colors. The Salamander broiler option is excellent. Popular in open kitchens where appearance matters. Price: $5,000-12,000 for a 6-burner.
Imperial
Budget-friendly. Decent quality for the price. Parts can be harder to find. Good for low-volume applications. Price: $2,000-4,000 for a 6-burner.
Installation Costs
Gas Line
If a gas line doesn't exist at the range location: $1,500-4,000 to run a new line from the main. If a gas line exists but needs modification: $500-1,500. The gas line must be sized for the total BTU load. An undersized gas line starves your equipment and creates a safety hazard.
Ventilation Hood
Required for gas ranges. Type I hood (for grease and smoke): $3,000-8,000 installed. The hood must extend 6" beyond the range on all sides. The exhaust fan must move enough CFM (cubic feet per minute) to capture all smoke and grease. A typical 6-burner range requires 1,200-1,800 CFM.
Fire Suppression
Required by code for gas cooking equipment. Ansul system: $3,000-6,000 installed. Includes nozzles over the range, fryer, and any other cooking equipment. Must be inspected semi-annually.
Electrical
Gas ranges need minimal electricity (for lights, igniters, and convection fans). 120V, 15-20 amp circuit. Electric and induction ranges need significant power. Induction: 208-240V, 50-60 amp circuit per range. May require a panel upgrade ($2,000-5,000).
Total Installation Budget
Gas range + installation: $8,000-20,000 (range $3,500-8,000 + gas line $1,500-4,000 + hood $3,000-8,000 + fire suppression $3,000-6,000). Electric range + installation: $5,000-12,000 (range $2,000-5,000 + electrical $1,500-4,000 + hood $1,500-3,000). Induction range + installation: $12,000-30,000 (range $6,000-15,000 + electrical $3,000-8,000 + hood $1,500-3,000 + panel upgrade $2,000-5,000).
New vs Used
When to Buy New
You're opening a new restaurant and want warranty coverage. You need a specific configuration that's hard to find used. You have the budget and want the reliability. You're in a jurisdiction that requires NSF certification (most used ranges lose their NSF label).
When to Buy Used
You're on a tight budget. You're replacing an existing range and can wait for the right deal. You have a relationship with a restaurant equipment repair technician who can inspect before you buy. You're comfortable with some cosmetic wear.
Used gas ranges: $800-2,500 for a 6-burner. Check: all burners light and stay lit, oven holds temperature (bring an oven thermometer), no rust on the frame or legs, gas valves turn smoothly, oven door seals properly.
Where to Buy Used
Restaurant auctions (local and online at BidSpotter and Auction Nation), restaurant supply stores (many sell refurbished equipment with a short warranty), Craigslist and Facebook Marketplace (highest risk, lowest price), restaurant closures (contact a local restaurant broker and ask about upcoming closures).
FAQ
Do I need a range with a convection oven? Yes, if you bake or roast regularly. Convection cooks 25-30% faster and more evenly. The upgrade cost is $500-1,000. Worth it for most restaurants. Skip it if you have separate convection ovens.
How long does a commercial range last? 15-20 years with proper maintenance. Gas valves may need replacement at 10-12 years. Oven thermostats may need replacement at 8-10 years. The steel body should last indefinitely.
What maintenance does a range need? Daily: clean burner grates and drip trays. Weekly: clean burner heads (remove and soak in degreaser). Monthly: calibrate oven thermostat (check with an oven thermometer). Annually: professional service (clean gas valves, check gas pressure, inspect safety systems).
Can I install a commercial range in a residential kitchen? No. Commercial ranges require: commercial ventilation hood with fire suppression, commercial gas line sizing, fire-rated wall clearance (typically 6-12" from combustible walls), NSF-approved flooring. Residential building codes don't allow commercial cooking equipment.
Need more equipment? See our Essential Restaurant Equipment List and Commercial Oven Buying Guide.
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