Choosing between gas and electric is one of the first decisions in kitchen planning. Both work well; the right answer depends on your menu, your utilities and your local rules.
Where gas wins
- Instant, visible flame and fast response when you turn the heat up or down
- Works with any cookware, including round-bottom woks
- Often lower running cost where gas is inexpensive
Our Gas Range and Gas Range with Oven cover most restaurant needs, and the Gas Wok Range delivers the strong flame that wok cooking requires.
Where electric wins
- No open flame, which can simplify safety approvals in some buildings
- Even, steady heat that is good for holding and slow cooking
- No gas line required
Beyond the burners
Think about the full line: a flat-top griddle for breakfast and burgers, a stock pot stove for large volumes, and a bain-marie for holding food at serving temperature.
Installation checklist
- Confirm gas type, pressure and connection size
- Check electrical supply if you choose electric or need ignition
- Size the exhaust hood and make-up air for the whole line
- Leave clear working space around the equipment
Explore all cooking equipment or send us your menu and utilities for a recommendation.
