The range is the center of most restaurant lines. It is also one of the biggest single purchases you will make, so it pays to get the configuration right the first time. Here is how to choose a commercial gas range for your menu and space.
1. Start with width
Commercial ranges are sold by width: 24", 36", 48" and 60" are the common sizes. Each 12 inches of cooktop typically holds two open burners, so a 24" range has 4 burners, a 36" has 6 and a 60" has 10. Measure the space under your hood first, then leave room for the side clearances listed in the manual.
2. Pick the top: burners, griddle or both
- All burners suit sauté-heavy menus, soups and sauces.
- Burners plus griddle (for example, 6 burners with a 24" griddle on a 60" range) lets one station handle eggs, pancakes or burgers alongside pots and pans.
- Full griddle top works for breakfast and burger concepts that rarely use open burners.
Griddle sections come with manual or thermostatic controls. Thermostatic griddles hold a set temperature, which helps consistency; see our griddle buying guide for more.
3. Standard oven or convection oven underneath
Most ranges include an oven base. A standard (static) oven is simple and fine for roasting and holding. A convection oven base adds a fan that moves hot air for faster, more even baking, which is useful if you bake or roast in volume. Wider ranges often have two ovens. If you need more baking capacity than a range oven offers, look at a full-size convection oven.
4. BTUs: what the numbers mean
Burner output is listed in BTU per hour. Open burners on the ranges we carry are typically rated around 25,000 to 30,000 BTU each, and total range output can exceed 300,000 BTU on a 60" model. Higher output means faster boils and searing, but your gas supply and meter must be able to deliver it. Ask your gas installer to confirm the line size before you order.
5. Natural gas or propane (LP)
Ranges are built for natural gas (NG) or liquid propane (LP). Many models are listed as NG/LP or come in separate NG and LP versions. Order the one that matches your supply, or confirm that a conversion kit is included. Using the wrong gas type is unsafe and can void the warranty.
6. Stock pot ranges and hot plates
If you cook large batches of stock, pasta water or crab boils, a low stock pot range with high-BTU burners is safer and faster than lifting heavy pots onto a standard range. Countertop gas hot plates add burners where you don't need an oven.
7. Hood, clearances and installation
Gas ranges must go under a commercial exhaust hood and be installed by a licensed professional to local code. Check the clearance to combustible walls in the manual, and plan for a gas shut-off valve and flexible connector with a restraining cable if the range is on casters.
Quick checklist
- Width fits under the hood with side clearances
- Top layout matches the menu: burners, griddle or both
- Standard or convection oven base
- Gas supply can deliver total BTU
- NG or LP version ordered correctly
- Licensed installer and hood confirmed
Compare models from IKON, Saba and Migali in our commercial ranges and stoves collection, or see Atosa gas ranges. Not sure which configuration fits? Call us at 646-651-9580 or request a free kitchen plan.