Commercial Cooktops

95 products

About commercial cooktops

Commercial cooktops are the open-heat cooking surfaces of a professional kitchen, used for searing, sauteing, grilling and griddling at the line. This collection brings together griddles, charbroilers and commercial stove burners in gas and electric models, from brands such as Vollrath, Waring, Star, Holman and Iwatani.

Types you will find in this collection

  • Griddles: flat-top surfaces for breakfast items, burgers, sandwiches and sauteed foods, in gas and electric.
  • Charbroilers: open grates for grill marks and a char-grilled flavour, often with adjustable plates and individual burner controls.
  • Stove burners and hot plates: portable or built-in burners for adding heat to a bench or secondary station.

How to choose

  • Match the fuel to what your building supplies: natural gas, propane or electric.
  • Pick the width from the line space you have; wider surfaces give more cooking area but need more room and ventilation.
  • Think about the menu: griddles suit flat foods, charbroilers suit grilled items, and burners suit pots and pans.
  • Confirm electrical, gas and ventilation requirements with the manufacturer and a qualified installer before purchase.

Plan the whole cookline

Choosing one piece of equipment is easier when you see how it fits the full line. Our cooking equipment buying guides walk through matching equipment to your menu, fuel type, line width and utilities, and each includes a quick picker that reads live products from this store. Choose the guide closest to your operation:

Related categories: commercial ranges, commercial grills, broilers, countertop ranges and commercial fryers.

Prefer to talk it through? Find a Russell Hendrix representative for help specifying a cooking line.

Need help narrowing the category?

If you are comparing griddles, charbroilers and burners, or planning a full cookline, a Russell Hendrix representative can help narrow the options.

Frequently asked questions

What is a commercial cooktop?

A commercial cooktop is a heated cooking surface built for professional kitchens. The category includes griddles, charbroilers and stove burners.

What is the difference between a griddle and a charbroiler?

A griddle has a flat cooking surface for foods that need even contact heat, while a charbroiler has grates that give grill marks and a char-grilled taste.

Should I choose gas or electric?

It depends on the utilities in your space and the kitchen setup. Gas is common on busy lines, while electric can suit locations without a gas supply. Confirm requirements with your installer.

Where can I find detailed specifications?

Dimensions, power requirements and configuration details are listed on each product page.