Commercial Ranges

76 products

Commercial ranges and burners for every part of the line: 24", 36" and 60" gas restaurant ranges from Garland (G-Series and SunFire X-Series), U.S. Range (U-Series) and Quest, plus countertop hot plates, stock pot ranges, induction ranges and portable butane stoves from Vollrath, Wells, Waring, Imperial, Eurodib, Chef Master and Iwatani.

This collection sits in Cooking Equipment. If you only need countertop units, countertop ranges narrows the list to hot plates, induction and portable burners.

Types of commercial ranges

  • Restaurant ranges: Floor models in 24", 36" and 60" widths with open burners, or burners plus a 24" or 36" griddle section; many are offered with casters.
  • Countertop hot plates: Gas and electric hot plates (2 to 6 burners) from Garland, Vollrath Cayenne, Wells and Waring for counters and equipment stands.
  • Stock pot ranges: Low, heavy-duty burners from Imperial and Quest for large stock pots and braising.
  • Induction ranges: Vollrath Mirage and Eurodib single and double induction units for front-of-house cooking, catering and sites with limited gas.
  • Portable butane stoves: Chef Master, Iwatani, Sterno and Hollowick stoves for catering, buffets and tableside cooking.

What to consider when choosing a commercial range

  • Width and top layout: Pick the width your line allows, then the top: all burners, or burners plus a griddle. A 60" range can combine 6 burners with a 24" griddle or 4 burners with a 36" griddle.
  • Gas type and elevation: Listings specify natural gas, propane (LP) and high-elevation versions. Order the version that matches your supply.
  • Oven base or storage: Ranges with oven bases add baking and roasting in the same footprint; consider a separate convection oven if you bake in volume.
  • Induction vs gas: Induction heats the pan directly, keeps the kitchen cooler and needs no gas line, but needs induction-ready cookware.
  • Mobility: Casters make it easier to pull a range out for cleaning; confirm your gas connector and restraint suit a mobile unit.

Commercial range FAQs

What size commercial range do I need?

A 36" six-burner range covers many small and mid-size kitchens. Busier lines often choose a 60" range with a griddle section, while 24" ranges suit tight spaces or secondary stations.

Is a countertop hot plate a good alternative to a full range?

Yes, when floor space is limited or you need extra burners. Pair it with an equipment stand and a separate oven if you need oven capacity.

Do induction ranges work with all cookware?

No. Induction needs magnetic cookware such as cast iron or induction-ready stainless steel. Check the base of your pans before switching.

Prefer to talk it through? Find a Russell Hendrix representative.