Because all home kitchens have a stove and virtually everyone over the age of three or four can operate one, the range in a restaurant kitchen is frequently the least well thought-out purchase. Fact is: The single most widely used piece of commercial cooking equipment is the range top. And, with the elaborate array of options and special configurations available today, it is also the most versatile.

The three common types of fuel used to fire your range are electricity, natural gas and liquid propane. Professional chef’s and novice cooks will argue the merits and pitfalls of each. A competent cook can adapt so; select the fuel type which is most economical both from the installation standpoint and, in continuing operation.

Restaurant grade ranges are typically sized on 24”, 36”, 48” and 60” frames; all with a 30” front to back depth. Heavy Duty or Hotel series ranges have a 36” to 38” front to back depth. Range tops may be configured with burners, ribbed or flat griddles, or a combination. In the Hotel series options also include hot top and graduated hot top styles. Specialty appliances for ethnic cooking styles such as wok ranges and taco ranges as well as custom featured stoves with convection oven, broiler or refrigerated bases are widely available. For simmering and boiling in large vessels, stock pot and candy ranges with lower, larger burners meet the need.