Understanding the Different Types of Ranges for Restaurants

When purchasing commercial restaurant equipment, choosing the right cooking range is crucial—it's more than just a stove. The type of range you select can dramatically impact efficiency, menu versatility, food quality, and overall workflow. In this article, we’ll explore the main types of ranges, explain how they work, identify their ideal applications, and offer guidance on what types of restaurants need each one. Whether you're sourcing brand‑new or used restaurant equipment, or dealing with local suppliers like restaurant supply Fort Worth, this guide will help you make an informed choice.

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1. Gas Ranges

Function & Operation:
Gas ranges use natural gas (or propane) burners for direct flame cooking. Heat is responsive and easy to adjust.

Key Advantages:

• Fast heat control and recovery

• Even heat for sautéing, boiling, and searing

• Lower operational costs in regions where gas is cheaper

Best For:

• High‑volume kitchens demanding precise temperature control

• Restaurants with heavy stovetop needs (e.g., steakhouses, diners, fine‑dining)

• Chefs preferring flame‑based techniques like flambé or wok cooking

Ideal Restaurant Types:

• Steakhouses: need high heat for searing

• Asian Wok‑based kitchens: need quick, intense heat

• Diners & fast‑casual chains: rely on speed and flexibility

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2. Electric Ranges (Flat‑Top / Solid or Coil)

Function & Operation:
Electric ranges use electricity to heat coils or flat tops (griddles). Flat‑top (smooth) surfaces enable versatile cooking directly on the surface.

Key Advantages:

• Easy to clean (especially solid‑top)

• Even cooking surface ideal for pancakes, burgers, eggs, quesadillas

• Safe and uniform temperature distribution

Best For:

• Restaurants focusing on grill‑style items or breakfast fare

• Quick‑serve and fast‑casual setups

Ideal Restaurant Types:

• Breakfast houses / cafés: constant pancakes and eggs

• Burger joints: flat‑top grill perfect for burger assembly

• Quesadilla / taco stands: open‑top cooking despite smaller footprint

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3. Combination Ranges (Combo)

Function & Operation:
Combo ranges provide both gas burner tops and a built‑in oven (gas or electric). Some may include griddle sections.

Key Advantages:

• Multi‑functional: sauté, bake, roast, griddle in one unit

• Saves kitchen footprint and capital costs

• Versatile across menu needs

Best For:

• Compact kitchens needing a single multipurpose unit

• Full‑service restaurants offering diverse menu items

Ideal Restaurant Types:

• Bistros / trattorias: varied Italian fare—searing, roasting, baking

• Hotel & catering kitchens: need flexibility in small spaces

• Ghost kitchens / delivery‑only setups: efficient footprint, multiple functions

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4. Convection Oven Ranges

Function & Operation:
These ranges combine burners with a convection oven—fan‑assisted heat circulation for even baking.

Key Advantages:

• Faster, more uniform baking or roasting

• Reduced energy use and shorter cook times

• Better for delicate baking → pastries, breads, roasts

Best For:

• Bakeries doubling as café kitchens

• Restaurants with frequent baking/roasting needs

Ideal Restaurant Types:

• Patisseries / bakeries with breakfast menus

• Resto‑bakeries: breads, pastries, savory baked dishes

• Fine‑dining kitchens: roasts and delicate pastries

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5. Induction Ranges

Function & Operation:
Induction uses electromagnetic coils to heat cookware directly—cookware must be induction‑compatible.

Key Advantages:

• Extremely fast heating and precise control

• Cool surfaces → safer for small, busy kitchens

• Energy efficient and easy to clean

Best For:

• High‑tech kitchens where precision temperature is key

• Restaurants emphasizing safety and energy savings

Ideal Restaurant Types:

• Modern fine‑dining: sous‑vide‑style precision, finishing, sauces

• Urban ghost kitchens: safety-conscious, low‑emission environments

• Health‑forward or eco‑friendly spots: energy‑efficient cooking

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6. Drop‑In / Modular Ranges

Function & Operation:
These are modular cooking tops (gas, electric, or induction) designed to be built into custom counters.

Key Advantages:

• Tailored kitchen layouts and workstations

• Mix and match: burners, griddle, charbroiler, pasta cooker

Best For:

• Kitchens with defined service zones (e.g., grill station, sauce station)

• Restaurants optimizing flow and ergonomics

Ideal Restaurant Types:

• Large full‑service restaurants: separate cooking zones

• Fine‑dining / tasting menu kitchens: specialized stations

• Caterers: customizable layouts for prep consistency

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7. Wok Ranges and High‑Heat Specialty Ranges

Function & Operation:
Specialty ranges with high BTU burners, circular openings, or even oxygen‑enhanced combustion for wok cooking.

Key Advantages:

• Extremely high heat for fast wok searing

• Keeps flame focused at wok base—ideal for stir‑fry

• Built for durability under intense use

Best For:

• High‑volume Asian kitchens

• Restaurants offering live‑flame wok cooking

Ideal Restaurant Types:

• Chinese / Southeast Asian street‑food vendors

• High‑end Asian‑fusion spots: high‑heat searing and showmanship

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Choosing the Right Range: What to Consider

1. Menu Demands: Do you cook a lot of stir‑fry? Bake bread? Sauté, roast, grill? Choose the range matching your methods.

2. Kitchen Layout & Footprint: Combo and modular ranges help small kitchens. Convection units optimize volume.

3. Energy Source: Gas is traditional for most kitchens; induction and electric are cleaner and may suit cities with strict codes.

4. Budget & Sourcing: Buying used restaurant equipment can cut cost—but inspect condition (power, controls, wear).

5. Local Suppliers: Search “restaurant supply Fort Worth” or your local area to find dealers with options, parts, and service.

6. Long‑Term ROI: Consider maintenance, energy use, and versatility—not just upfront price.

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