Commercial Restaurant Ranges & Stoves

Set up your line with ranges that match your menu and rhythm. Choose open burners for fast heat changes or hot tops and griddles for steady surface work. Add ovens below for roasting and finishing, or keep the base refrigerated nearby to shorten steps. Countertop ranges and stock pot burners address satellite stations and large batches. Wok ranges focus intense heat at the bowl, and induction tops give precise control with a cooler kitchen. Confirm gas or electric service, ventilation, and clearances before install, and size the cooktop by daily pan count and turning needs. Pay attention to knob style, pilot type, and cleanup details like crumb trays or grease gutters. Related categories that often come up in range planning include kitchen ventilation, gas connectors & hoses, and commercial ovens for complementary baking tasks.