A bain-marie holds food at serving temperature using a heated water bath. Gentle, indirect heat keeps sauces smooth and prevents food from drying or burning, which is why it is a standard in buffets, hotel kitchens and catering.
How it works
The unit has a water well heated by gas burners or an electric element. Food containers sit in the hot water, so heat is spread evenly and softly. This makes it ideal for holding rather than cooking.
Gas vs electric
| Gas | Electric | |
|---|---|---|
| Heat-up speed | Fast | Steady |
| Installation | Needs gas line and ventilation | Needs power only |
| Running cost | Often lower where gas is cheap | Depends on tariff |
Our Bain-Marie is available in gas and electric versions.
What to hold in a bain-marie
- Soups, sauces and gravies
- Rice, pasta and cooked vegetables
- Stews and curries for buffet service
Sizing tips
- Count the number of different dishes you serve at once
- Choose container sizes that match the dishes (full, half or third size)
- Leave room for refilling from the back
Complete the hot line
Pair the bain-marie with a gas range, stock pot stove and a work table. Read our gas vs electric range guide for fuel advice, or request a quote.
