Commercial ranges is great helper in modern kitchen. Choosing between electric and gas commercial ranges is a critical decision for restaurant owners and kitchen managers in 2025. Both options offer unique advantages, depending on your menu, budget, and kitchen setup. Here’s a breakdown to help you decide.
Heat and Performance
Gas ranges, like those from Cooking Performance Group, deliver instant heat with open flames, offering precise control for searing steaks or simmering sauces. With BTU outputs often exceeding 30,000 per burner, they recover heat quickly during peak hours—ideal for high-volume kitchens. Electric ranges, such as those from Avantco, use smooth-top or coil elements, providing consistent, even heat. They excel at baking or delicate cooking (e.g., melting chocolate), though heat-up and recovery times are slower, typically 5-10 minutes longer than gas.
Installation and Cost
Gas ranges require a gas line and proper ventilation, adding initial setup costs (That would be free if can do it by ourselves). However, they're more energy-efficient, with operating costs around 30-50% lower than electric, depending on local gas prices. Electric ranges need only a high-voltage outlet (e.g., 220V), simplifying installation but increasing electricity bills. Upfront costs for electric models are often lower, but long-term expenses can rise in regions with high electricity rates.
Maintenance and Durability
Stainless steel Gas ranges have more moving parts (e.g., burners, valves), making them prone to wear and requiring regular cleaning to prevent grease buildup. Electric ranges, with fewer components, are easier to clean—wipe down the smooth surface—and often last longer with proper care. However, damaged elements can be costlier to replace than gas burner repairs.
Space and Versatility
Gas ranges suit kitchens with existing gas infrastructure, offering a traditional, versatile cooking experience. Electric ranges are better for compact or modern setups, like food trucks, where gas lines are impractical. Some hybrid models combine both, though they're pricier.
Final Thoughts
Choose gas for speed and control if your menu demands intense cooking and you have gas access. Opt for electric if you prioritize ease of use, lower upfront costs, or lack gas infrastructure. Assess your kitchen's needs, budget, and energy costs to find the right fit—ensuring efficiency and quality in your commercial kitchen.
