Kitchen Ranges

A commercial range is usually the single most expensive, hardest-to-move piece of equipment in the kitchen, so getting the fuel type, style and size right the first time matters more here than almost anywhere else in the build. This guide walks through the decisions that actually change which range fits your kitchen – not a spec sheet, a way to narrow the field before you start comparing models.

Gas, Electric, or Both?

Gas ranges heat up fast, recover quickly after a pan goes on, and give cooks instant visual feedback on flame level – which is why most high-volume line kitchens run gas. They need a gas line sized for the BTU load and, in almost every jurisdiction, a Type I hood above them.

Electric ranges heat more evenly across the cooking surface and don’t need a gas hookup, which makes them useful in a building where running a gas line isn’t practical or allowed. The trade-off is slower temperature recovery when a large pot goes on cold, and a higher amp draw that your electrical panel needs to support.

A growing number of kitchens run both – gas for the line, electric or induction for a finishing or prep station – rather than treating it as an all-or-nothing choice.

Choosing a Range Style

Ranges come in three basic footprints, and the right one depends on whether the range stands alone or joins a built-in cook line.

Sizing a Range to Your Menu

Burner count and oven capacity should follow your busiest hour, not your average day. A menu built around saute and stockpot work needs more open burners; a menu built around baked or roasted items needs oven capacity more than burner count. Count how many items are typically in motion on the range at once during service, then size to that number plus a margin – not to the full menu.

Range width follows from that count: a 6-burner range gives more simultaneous capacity than a 4-burner, but only helps if your kitchen actually runs that many pans at once. An oversized range just burns fuel and floor space without adding real throughput.

Ventilation and Utility Requirements

Most commercial ranges require a Type I exhaust hood – check with your local authority having jurisdiction (AHJ) before you buy, since hood, fire-suppression and makeup-air requirements vary by municipality and are not optional line items. A gas range needs a gas line sized to its BTU rating; an electric range needs a dedicated circuit sized to its amp draw. Confirm both against your building’s actual service before committing to a model, not after it arrives.

Common Mistakes to Avoid

• Sizing the range to the full menu instead of the busiest realistic hour
• Choosing a slide-in or drop-in style before confirming what sits on either side of it
• Assuming an existing gas line or electrical circuit can support a larger replacement range without checking the load
• Skipping the hood/ventilation conversation with your local AHJ until after the range is ordered

Cleaning and Maintenance

Grates, burner caps and drip trays on a gas range should come off and clean separately – models that make this fast save real labor over a year of daily service. Electric ranges with a solid or French-plate top need a scraper and degreaser rather than submersion cleaning. Either way, a range that’s easy to break down for cleaning gets cleaned properly more often, which extends its working life more than almost any other single factor.

Warranty and Buying Used

New commercial ranges carry the manufacturer’s own warranty – coverage terms vary by brand, so confirm what’s covered and for how long before you order. Husky Select pre-owned equipment carries a separate 30-day Husky warranty on top of whatever life is left in the unit. See Husky’s full warranty terms for how manufacturer coverage and Husky’s own coverage work together.