Multi-burner ranges and flat-top griddles, gas or induction. A commercial induction range costs more up front and takes it back on extraction and air conditioning: no open flame means less heat thrown into a kitchen that is already too hot.
Four to six burners covers most hot lines, and this shelf carries both — tell us your menu and peak covers and we'll map the burner count to your dishes.
Gas is responsive and familiar for ranges and wok burners; electric suits griddles and clamshells, and a commercial induction cooktop runs cooler and more efficient but needs compatible pans.
A combined range with oven saves floor space, while a dedicated smooth or clamshell griddle suits high breakfast and burger volume — we'll match it to your menu.
A range and a cooker are the same machine under its US and UK names: burners on top, usually with an oven underneath. A hob — a cooktop in the US — is only the burner surface, with no oven, set into a counter or on a stand. Between models, what differs is burner count and power.
Commercial electric ranges and induction tops run cooler and are simpler to certify indoors; gas recovers faster on a wok ring or a stock pot. Most kitchens end up mixed — induction on the service line, gas where the heat has to be violent.
