Commercial Gas Ranges and Gas Stoves: How to Choose the Best Model for Your Restaurant Kitchen
The commercial gas range or gas stove is often the heart of a restaurant kitchen. The number of burners, type of oven base and layout on the cookline affect how quickly your team can move from prep to service and how smoothly they handle busy periods.
This buying guide explains key gas range configurations, compares open burners and hot tops, and shows how to match models to your menu, staffing and kitchen space so you can choose equipment that fits the way you actually work.
Who should read this commercial gas range and gas stove guide?
This guide is for foodservice operators planning or upgrading commercial gas ranges and gas stoves, including:
- Independent restaurants and bistros designing or refreshing a compact cookline.
- Hotel and banquet kitchens that need flexible ranges to support varied menus.
- Casual dining and quick service brands standardising cooklines across multiple locations.
- Catering and central production kitchens preparing sauces, stocks and bulk dishes.
- School, corporate and healthcare kitchens providing consistent meals on set schedules.
If you are comparing different commercial gas range and gas stove layouts and wondering which one really fits your kitchen, this article gives you a structured way to plan the decision.
What is a commercial gas range and how does it support your menu?
A commercial gas range or gas stove provides one or more gas burners on top and, in many cases, an oven compartment below. It is designed for regular, daily use in professional kitchens where cooking is done to order or in batches.
The range is typically placed on the cookline alongside fryers, griddles and other equipment, forming a sequence of stations that chefs use during service. Choosing the right mix of burners and oven bases helps you keep pans moving while managing roasting, baking and finishing tasks.
What types of commercial gas ranges and gas stoves are commonly used?
Gas ranges and stoves come in several configurations. Understanding the main types helps you match equipment to your kitchen size and cooking style.
| Equipment type | Typical use and location | Key characteristics |
|---|---|---|
| Open burner gas range with oven base | General-purpose cookline workhorse for sautéing, boiling and pan cooking, with an oven below for roasting or finishing dishes. | Multiple open burners on top, typically in pairs, with a full-size oven compartment underneath. Common in restaurant and hotel kitchens. |
| Hot top or solid top gas range | Kitchens that simmer sauces, stocks and large pans, where pans are moved around across a continuous hot cooking surface. | Solid cooking surface heated by burners underneath. Allows flexible placement of pans and gentle temperature variation across the plate, used according to the product guidance. |
| Countertop gas stove or hob | Smaller kitchens, snack bars or satellite sites where a compact burner unit is needed on an existing counter or stand. | Burner-only unit without an oven base. Often paired with separate ovens or other equipment depending on the kitchen plan. |
What are the key components of a commercial gas range or gas stove?
Understanding the main components of commercial gas ranges and gas stoves helps you evaluate models and discuss options with your equipment supplier and gas installer.
| Burners or hot tops | Burners provide direct flame to pans, while hot tops provide a continuous heated surface. The number, arrangement and type of burners or plates influence how many pans you can use at once and how flexibly you can move them. |
|---|---|
| Oven base (where provided) | Many ranges have an oven compartment under the burners. The internal arrangement of shelves, tray supports and control panel layout affects how you use the oven for roasting, baking or holding dishes, following the product instructions. |
| Controls and front panel | Control knobs and indicators allow chefs to adjust flame or surface heat and, where applicable, oven settings. Clearly labelled controls make it easier to train staff to use the range as described in the operating instructions. |
| Body, supports and splash areas | The outer body, pan supports and splash zones around burners must be robust and arranged so that cleaning can follow the guidance given for the equipment. Consider how these parts fit with adjacent cookline units. |
How many burners and which layout does your restaurant kitchen need?
Deciding how many burners or hot top sections you need on your commercial gas range or gas stove starts with your menu and service pattern. The aim is to support peak times without creating unused capacity that takes space on the line.
| Key questions to ask |
|
|---|---|
| Why burner layout matters | Realistic estimates of pan usage help you decide whether you need a compact 4-burner configuration, a 6‑ or 8‑burner configuration, or a combination of open burners and hot tops to handle different tasks efficiently. |
| Typical examples |
|
Should you choose open burners, hot tops, or a combination on your gas range?
Both open burners and hot tops are widely used on commercial gas stoves. The best choice depends on how often you move pans and how many large pots you use.
| Open burners | Provide direct flame and quick response for sautéing, boiling and pan frying. Chefs can adjust heat at each burner individually. Suitable for à la carte service where different dishes are cooked at the same time on separate burners. |
|---|---|
| Hot tops or solid tops | Provide a continuous surface heated by burners underneath. Pans can be moved around to different temperature zones, which can be helpful for simmering sauces or holding dishes. Heat distribution and recommended usage are described in the equipment documentation. |
| Combined setups | Some kitchens combine open burner sections with hot tops or use separate units side by side. This allows intense heat for pan cooking on one part of the line and more gentle, flexible heating on another part. |
What features and controls should you look for in commercial gas ranges?
Practical design details on commercial gas ranges and gas stoves influence daily use, cleaning time and how easily new chefs learn the line.
| Control layout and markings | Check that burner and oven controls are clearly labelled and grouped logically. Intuitive layouts help chefs quickly understand which knob controls which burner or oven function, following the guidelines in the operating instructions. |
|---|---|
| Pan supports and surface design | Consider how pans sit on the supports and how easily they can be moved. Smooth, well-designed supports make it easier for staff to handle multiple pans and clean up spills according to the equipment guidance. |
| Cleaning access and removable parts | Review how burner components, trivets and drip areas are removed and cleaned. Easy access and clear instructions help your team follow daily and periodic cleaning routines without guesswork. |
How should you plan layout and gas connection for your cookline?
The position of your commercial gas range or gas stove on the cookline affects safety, workflow and the way chefs communicate during service. Planning this layout with your designer and gas professional is an essential step.
| Position on the cookline | Place the range where it logically fits between prep, frying and finishing stations. Many kitchens position gas ranges near sauce and sauté stations so dishes can move smoothly from pan to pass. |
|---|---|
| Gas supply and connection planning | Work with qualified gas professionals to confirm supply, connection type and any required shut-off arrangements. Plan the position of the range so gas connections can be made and accessed as described in the installation guidance for the equipment and local requirements. |
| Space around the range | Allow enough space for chefs to move safely with pans, for oven doors to open fully and for cleaning access around and behind the unit in accordance with the equipment instructions and your kitchen plan. |
Frequently asked questions about commercial gas ranges and gas stoves
Is one commercial gas range enough for my restaurant kitchen?
One commercial gas range can be enough for smaller restaurants and cafés with focused menus and moderate volume. Larger operations or kitchens with multiple cooklines may choose more than one range or additional gas stoves to support different stations, depending on their menu and service pattern.
Should I choose a gas range with an oven base or separate burners and ovens?
A gas range with an oven base saves space by combining burners and an oven in one footprint, which suits compact kitchens. In larger kitchens, some operators prefer separate burner sections and dedicated ovens to give more flexibility in equipment placement and load sharing across the line. Your choice should align with your menu, available space and wider kitchen layout.
How can I help different chefs use the gas range consistently?
Consistency comes from clear station plans and simple guidance. Define which burners or hot top zones are used for which tasks and note any preferred heat settings for common dishes, based on your own tests and the range documentation. Short written guides at each station support new team members during busy services.
How should I plan daily and periodic cleaning for gas ranges and stoves?
Cleaning routines should follow the instructions provided for each commercial gas range or gas stove. Many kitchens plan daily wipe-downs and cleaning of accessible parts, plus regular deeper cleaning where burner components, supports and panels are removed and cleaned as described in the equipment guidance. Checklists for each shift help ensure routines are followed consistently.
How can you move forward and choose the right gas range for your kitchen?
Choosing commercial gas ranges and gas stoves becomes easier once you map your menu, peak service times, number of pans in use and kitchen layout. From there, you can decide how many burners you need, whether you want an oven base and how your cookline should be arranged.
Working with an equipment supplier and qualified gas professionals helps you compare range configurations, discuss installation requirements and design a gas cooking line that supports both current operations and future menu ideas.
With a well-chosen commercial gas range and gas stove setup, your restaurant kitchen can cook more efficiently, keep service organised and give chefs a reliable platform to deliver the dishes your guests come back for.
