How to Buy Commercial Ovens：New vs Used, Gas vs Electric, Price & ROI
Buying a commercial oven is a long-term decision, not just a quick purchase. This guide walks you through
new vs used, gas vs electric, and how to think about price, running costs and return on investment so you can
choose an oven that supports your menu and your bottom line.
Commercial ovens sit at the center of many professional kitchens. Whether you run a bakery, café, coffee shop, restaurant, pizzeria, hotel kitchen or central production, the oven you choose will affect food quality, speed, energy usage and maintenance over many years.
This buying guide focuses on how to choose commercial ovens in a practical way. We look at new vs used equipment, gas vs electric models and how to think about price and ROI so you can make a decision that fits your concept, budget and growth plan.
This article is for owners, chefs and managers in:
- Bakeries, bakery cafés and pastry shops
- Coffee shops and dessert shops
- Restaurants, bistros and pizzerias
- Hotel and resort kitchens, catering and central kitchens
What Will You Learn Before You Buy a Commercial Oven?
Commercial ovens come in many forms：deck, convection, combi, rack ovens and more. On top of that, you need to decide whether to buy new or used, and whether gas or electric is better for your kitchen. In this guide, you will learn：
- How to compare new vs used commercial ovens for different business stages
- How gas vs electric commercial ovens differ in use, installation and running cost
- How to look at commercial oven price in terms of lifetime cost and ROI
- How to combine your menu, space and budget into a clear decision
You can use this structure as a checklist when speaking with equipment suppliers or comparing quotes.
How Should You Think About New vs Used and Gas vs Electric?
Before you look at specific models, it helps to frame the big decisions：new or used, and gas or electric. The table below gives a simple overview of how these choices affect a typical commercial oven purchase.
| Decision Area | Option | Key Advantages | Points to Review Carefully |
|---|---|---|---|
| New vs used commercial oven | New commercial oven | Typically offers the latest design and features, full manufacturer support and a clear starting point for maintenance and expected lifetime. |
Requires higher initial investment. You still need to check that capacity, power supply and dimensions match your kitchen plan. |
| Used commercial oven | Lower upfront price and useful for testing a new concept or adding backup capacity in a budget-sensitive project. | Condition, age and service history are essential to review. Installation, parts availability and remaining lifetime must be considered before purchase. |
|
| Gas vs electric commercial oven | Gas commercial oven | Often preferred where gas supply and ventilation are already planned. Many operators like the heat profile for certain baking and roasting applications. |
Gas connection, ventilation and safety requirements must be verified for your building. Running cost advantages or disadvantages depend on local energy prices. |
| Electric commercial oven | Often easier to install where electrical capacity is available. Temperature control is typically precise and integration with other electric equipment is straightforward. |
Requires suitable electrical supply and distribution. Long-term running cost also depends on your local electricity rates and how often the oven is used. |
Should You Buy a New or Used Commercial Oven?
Deciding between a new and a used commercial oven depends on your concept, risk tolerance and how long you plan to use the equipment. The table below summarizes typical scenarios.
| Scenario | New Commercial Oven – When It Fits | Used Commercial Oven – When It Fits |
|---|---|---|
| Opening a flagship restaurant, bakery or café | A new commercial oven helps ensure predictable performance, easier staff training and a clear maintenance plan from the start of your concept. |
A used oven might still work if it is in strong condition, but you need to be comfortable managing potential repairs while building your brand. |
| Testing a new menu or pop-up concept | New equipment is useful but not always essential if you are still experimenting and expect to change the setup later. | A used commercial oven can be a practical choice to test demand at lower upfront cost, provided you evaluate condition and installation requirements carefully. |
| Expanding an existing kitchen or adding backup capacity | A new oven aligns with a long-term upgrade strategy and can be specified to match existing production exactly. | A used oven can provide additional capacity at lower cost, especially if your main line already relies on newer equipment. |
If you consider a used commercial oven, always check：
- Visible condition inside and outside, including door seals and interior surfaces
- Service history and any known repairs or issues shared by the current owner or seller
- Compatibility with your gas or electric supply, ventilation and available space
Is a Gas or Electric Commercial Oven Better for Your Kitchen?
Gas and electric commercial ovens can both produce excellent results. The better choice depends on your local energy situation, building infrastructure and preferred cooking style.
| Aspect | Gas Commercial Oven – Considerations | Electric Commercial Oven – Considerations |
|---|---|---|
| Installation & utilities | Requires suitable gas connection and correct ventilation. Ideal where gas infrastructure is already in place and approved for commercial kitchen use. | Requires sufficient electrical capacity and appropriate wiring. Often easier in buildings set up for electric-heavy commercial kitchens. |
| Heat control & performance | Many chefs appreciate gas heat characteristics for certain cooking methods. As with any oven, performance will depend on specific design and model. |
Electric ovens often provide very precise temperature control and can be integrated easily with digital controls and preset programs. |
| Running cost factors | Long-term cost depends on local gas pricing, how many hours per day the oven runs and how well the oven is maintained over time. | Long-term cost depends on electricity rates, usage pattern and how efficiently the oven retains heat during service. |
| Kitchen type & concept | Often found in restaurants, bakeries and pizzerias where gas is already used for other equipment and ventilation is designed accordingly. |
Common in cafés, pastry shops, hotels and central kitchens that rely heavily on electric equipment and need flexible installation. |
When you compare gas vs electric commercial ovens, it can be helpful to speak with your building manager or contractor to understand your real connection options before finalizing a decision.
How Should You Look at Commercial Oven Price and ROI?
The price of a commercial oven is only one part of the financial picture. A useful way to evaluate options is to think about total cost of ownership and how the oven supports your menu, speed and labor efficiency.
| Cost or Value Area | What to Consider Before Buying | How It Affects ROI |
|---|---|---|
| Purchase price | Compare quotes for similar capacity and features. Check what is included：basic accessories, delivery and standard installation scope defined in writing. | Lower price helps your budget, but an oven that frequently interrupts service or limits your menu can reduce revenue and guest satisfaction. |
| Energy use over time | Consider how many hours per day the oven will run and talk with your energy provider about typical gas or electricity costs in your area for commercial kitchens. | More efficient ovens can help control running cost over the lifetime of the equipment, especially in high-volume operations. |
| Maintenance and downtime | Discuss service options, typical spare parts availability and recommended maintenance routines with your supplier or installer. |
Planned maintenance and good initial installation can help reduce unexpected interruptions and protect your revenue during busy periods. |
| Menu fit and capacity | Make sure the oven type and size match your core menu items and highest expected service volume. Assess tray capacity, chamber size and loading style. |
An oven that supports high-quality results and fast service for your best-selling items can contribute strongly to long-term ROI. |
When you compare commercial oven prices, it can help to think in terms of how many meals, breads or pastries the oven will support over its expected life and how reliably it can do that job.
What Type of Commercial Oven Fits Your Business Best?
While this guide focuses on how to buy commercial ovens from a financial and practical angle, you still need to match oven type to your core menu. The table below gives examples of how different operations often choose their main oven type.
| Operation Type | Typical Menu Focus | Commercial Oven Approach |
|---|---|---|
| Bakery or bakery café | Daily bread, rolls, croissants, pastries and some cakes, often baked on-site. | Deck ovens for bread and pizza-style items, plus convection ovens for pastries and cakes. Gas or electric selected based on building infrastructure and concept. |
| Coffee shop or dessert shop | Cookies, muffins, brownies, small cakes and reheated or finished pastries. | One or more compact convection ovens, usually electric, sized for frequent small-batch baking and reheating. |
| Restaurant or bistro | Mixed menu with roasted items, baked dishes and often some in-house bread or dessert items. | Convection or combi-style commercial ovens, gas or electric depending on the existing kitchen layout and energy plan. |
| Hotel, resort or central kitchen | Breakfast, banquets, room service, bread and pastry production supporting several outlets or locations. | Larger deck or rack ovens for bread and pastries, and additional convection ovens for varied dishes across the menu. |
Once you know which oven type fits your concept, you can apply the new vs used and gas vs electric thinking from earlier sections to refine your purchase.
What Checklist Should You Use Before Buying a Commercial Oven?
A simple checklist can help you organize your thoughts and avoid missing critical details when you compare quotes or talk with suppliers.
| Checklist Item | What to Confirm |
|---|---|
| Menu and capacity fit | Does the oven type and size match your core menu and peak service times? How many trays and batches per hour do you realistically need? |
| New vs used decision | Are you prioritizing long-term stability or lower upfront cost? Have you checked the condition of any used oven in person or via detailed information? |
| Gas vs electric feasibility | Which energy source is practical in your building? Are appropriate connections and ventilation already planned or easy to arrange? |
| Space and layout | Can the oven be delivered and positioned without structural issues? Do you have enough room for doors to open, for staff to move and for racks or trolleys if needed? |
| Installation and service plan | Who will install the oven and how will service be handled after start-up? Do you understand recommended maintenance to keep performance stable? |
Having answers to these questions before you sign any agreement will make your commercial oven purchase more predictable and aligned with your business goals.
Ready to Choose the Right Commercial Oven for Your Kitchen?
If you want support comparing new vs used options, gas vs electric models and how different commercial ovens will fit your menu and layout, our team can help. Share your concept, estimated volume and available space to receive a tailored oven recommendation and quotation.
