Commercial Electric Ranges & Stoves
Run an electric cook line on French tops, hot tops, griddles, and oven bases, no gas needed!
Brand
Type
Range Top Configuration
Burners
Base Type
Ovens
Griddle Size
Width
Depth
Height
Wattage
Volts
Phase
10 French Plate Electric Restaurant Range, 2 Standard Ovens, 33 kW
$13,725.00Ā /ea
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4 French Plate Burner Electric Restaurant Range, 1 Space Saver Oven, 13.6 kW
$2,796.50Ā /ea
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6 French Plate Burner Electric Restaurant Range, 1 Standard Oven, 18.2 kW
$3,850.00Ā /ea
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Helpful Resources
Best Commercial Electric Ranges
An electric range does a gas range's work with no gas line behind it. Where gas service is unavailable, costly to bring in, or banned by the building, it still holds a full cook line for hotels, institutional and healthcare kitchens, ghost kitchens, and tenants in all-electric buildings.
The assortment splits into restaurant ranges for daily service and heavy duty ranges for continuous production, and the range top configuration matters more than the burner count. French tops and hot tops dominate here, alone or paired with a griddle.
We feature top-quality brands such as Garland, Imperial Range, Lang Manufacturing, Serv-Ware, and Vulcan, and strive to provide the most competitive prices available.
Benefits of Commercial Electric Ranges & Stoves
Electric cooking puts steady heat under the pan with no open flame, which clears fire codes and ventilation limits a flame cannot. Next to commercial gas ranges, an electric stove needs no gas plumbing and no pilot, so the install question is the voltage and phase at the wall.
Solid French tops and hot tops also hold heat across the whole surface rather than firing at one point, so cooks slide pots between hotter and cooler zones through service.
What to Look for in a Commercial Electric Range
Check the top surface, the base, and the electrical service:
- Range top configuration: French top for even all-over heat, hot top for heavy pot work, a griddle for short-order cooking, or combinations.
- Burner or element count: two to four on smaller units, five to eight mid-size, ten to twelve on the largest.
- Base type: a standard oven for roasting, a convection oven for faster and more even baking, a space saver oven for tight lines, or an enclosed base.
- Restaurant or heavy duty: restaurant ranges suit daily service, heavy duty ranges handle continuous output.
- Voltage and phase: units run at 208, 240, 440 or 480 volts in single or three phase, and must match the building.
- Width: from 12 to 24 inch units up to full 60 to 72 inch ranges, so measure the line.
Where the line needs only a burner or two, countertop electric burners and hot plates cover the same work.
Shop Commercial Electric Ranges Today
Compare electric stoves by top configuration, base, and electrical service and build a full cook line with no gas at all. Induction cooktops and ranges are worth a look too.