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Commercial Restaurant Ranges and Gas Stoves
Chef Mart Restaurant Supply carries commercial restaurant ranges for restaurants, cafés, caterers, commissaries, schools, and other Houston foodservice operations. Compare commercial gas ranges with open burners, griddle tops, standard ovens, and convection oven bases in natural gas and liquid propane configurations.
Shop models in popular 24-inch, 36-inch, 48-inch, and 60-inch widths from brands such as Migali, Royal Range, and Wolf. Visit our Houston showroom to compare specifications, confirm current availability, and get help choosing a restaurant range that fits your menu, cooking line, utilities, and production volume.
How to Choose the Right Commercial Restaurant Range
A commercial restaurant range combines multiple cooking functions in one footprint. Depending on the configuration, your kitchen can boil, sauté, simmer, sear, griddle, bake, and roast from the same piece of equipment.
Before ordering, compare these essential factors:
- - Menu and production volume: Consider how many dishes your team must prepare during peak service and which cooking methods are used most often.
- - Width and burner count: Compact 24-inch ranges commonly provide four burners, while 36-inch, 48-inch, and 60-inch units offer more burners or combination cooking surfaces.
- - Top configuration: Choose open burners for pots, pans, sautéing, and boiling. Select a burner-and-griddle combination when the menu also includes eggs, burgers, pancakes, sandwiches, or other flat-top items.
- - Oven base: A standard oven works well for general roasting and baking. A convection oven circulates heated air faster, more even cooking across multiple racks.
- - Fuel type: Confirm whether the building supplies natural gas or liquid propane. Order the range in thecorrect factory configuration rather than assuming it can be converted later.
- - Heat output: Compare total and per-burner BTU ratings with your menu and cooking volume. Higher output can shorten heating and recovery times, but it must match the kitchen’s gas supply and ventilation capacity.
- - Kitchen footprint: Measure the range width, depth, height, backsplash, required clearances, and complete delivery path. Check how it will align with adjoining fryers, griddles, ovens, and workstations.
- - Ventilation and utilities: Confirm hood coverage, fire-suppression requirements, gas-line capacity, electrical connections, shutoff placement, and local installation requirements before delivery.
- - Commercial certification: Review the product specification sheet for applicable sanitation and safety listings required by your operation or local authority.
Not sure which configuration fits your cooking line? Call
Chef Mart with your menu, available space, and utility information. Our team
can help you compare suitable commercial restaurant ranges before you buy.
Commercial Ranges for Different Foodservice Operations
- - Full-service restaurants: Open-burner ranges support boiling, sautéing, simmering, and sauce preparation, while the oven base handles roasting and baking.
- - Diners and breakfast kitchens: Burner-and-griddle combinations let cooks prepare eggs, pancakes, breakfast meats, and stovetop dishes without using two separate appliances.
- - Cafés and smaller kitchens: A 24-in/ch or 36-inch commercial range provides essential cooking capacity without taking over a compact line.
- - Caterers and commissaries: Wider ranges with additional burners help teams manage large stockpots, sauces, sides, and batch preparation during high-volume production.
- - Schools and institutional kitchens: Multi-burner ranges provide flexible cooking capacity for changing menus and large meal periods.
- - New restaurant buildouts: A properly selected range can combine several cooking functions and make better use of the available hood and production-line space.
Why Houston Restaurants Buy Ranges From Chef Mart
A commercial range must match more than the available floor space. Ordering the wrong fuel type, burner configuration, gas connection, or oven base can delay an opening and create expensive installation problems.
Chef Mart gives Houston restaurant owners a local buying option with:
Our team can review how the range fits with your hood, gas supply, cooking line, and surrounding equipment. When additional project support is required, explore our commercial kitchen installation services.
You receive practical assistance from a Houston restaurant equipment supplier instead of relying only on online product photos and call-center recommendations.
Which Type of Commercial Range Is Right for Your Kitchen?
Chef Mart offers restaurant ranges in several practical configurations:
- - Open-burner range with standard oven: A versatile option for boiling, sautéing, simmering, roasting, and general baking.
- - Open-burner range with convection oven: Suitable for kitchens that need stovetop capacity plus more consistent airflow and multi-rack oven cooking.
- - Burner-and-griddle combination range: Combines open burners with a flat cooking surface for a menu requiring both cookware and griddle preparation.
- - Full-griddle range with oven: Provides a large flat-top surface above an oven base for breakfast operations, diners, cafés, and burger concepts.
- - Natural gas restaurant range: Designed for kitchens connected to an approved natural-gas supply.
- - Liquid propane restaurant range: Factory-configured for operations using an approved LP gas supply.
A combination range can save line space, but a dedicated commercial griddle, charbroiler, or convection oven
may provide better capacity when one cooking method accounts for a large shareof your menu.
Commercial Restaurant Range FAQs
Base the range size on your menu, peak order volume, available hood space, and the number of cooks using the station. A compact operation may work efficiently with a 24-inch or 36-inch model. Higher-volume kitchens may need a 48-inch or 60-inch range with more burners or a combination top.
Count how many pots and pans are normally used at the same time during your busiest service period. Four burners may be enough for a small café or limited menu. Six, eight, or ten burners provide more capacity for full-service and high-volume kitchens.
Choose the fuel configuration that matches the approved gas supply at your location. Natural-gas and propane equipment use different components and operating pressures. Confirm the fuel type before ordering and have the equipment
connected by a qualified professional.
A standard oven uses stationary heat and is suitable for general baking and roasting. A convection oven uses a fan to circulate heated air, which can improve temperature consistency and cooking speed. The better choice depends on the food being prepared and how heavily the oven will be
used.
A combination range saves space and gives one station access to burners, a griddle, and an oven. A separate griddle usually provides more flat-top cooking area and may be better for kitchens producing a high volume of breakfast foods, burgers, sandwiches, or grilled items.
Most commercial gas ranges used for grease-producing cooking require an approved Type I exhaust hood and fire-suppression system.
Requirements depend on the equipment, menu, building, and local authority. Verify ventilation and permit requirements before purchasing or changing the
cooking line.
Chef Mart provides regional delivery and can coordinate restaurant-range installation for eligible projects. The site must be evaluated for equipment access, hood coverage, gas-line capacity, electrical needs, clearances, and other installation requirements.
Pricing depends on width, burner count, top configuration, oven type, fuel source, construction, brand, and included features. Review the complete project cost, including delivery, installation, utility work, ventilation requirements, and lead time, rather than comparing equipment prices alone.
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