Commercial cooking ranges are the backbone of a hot line — the burners and ovens a kitchen fires from open to close. This category covers open-burner gas ranges in the common 4- and 6-burner widths, along with electric convection ovens that add even, high-volume baking to the same station. Together they cover most of what a kitchen cooks to order, from searing and simmering on the burners to roasting and baking below. Everything in this category is sized and specified for daily commercial use rather than light-duty service.
What to look for
Choosing a range starts with width and burner count: size the burners to how many pans run at once during peak service, and leave headroom so the line does not back up. Fuel type matters too — gas gives instant, responsive heat, while electric convection ovens hold an even temperature for baking. Confirm the gas or electrical supply and the exhaust hood before ordering, since a range is only as good as the utilities feeding it and the ventilation carrying heat away.
Think about how the range shares the line, too. Open burners give a cook direct, responsive heat and let pans move freely across the surface, while the oven below doubles as roasting and holding space during prep. Kitchens that bake in volume often pair a range with a dedicated convection oven so the burners stay free for à la minute cooking.
Sizing and installation
Before ordering, confirm the utilities and ventilation the line will need. Gas ranges require a dedicated gas line sized for the full burner-and-oven load, while electric convection ovens need the correct voltage and phase — often 208–240V three-phase. Every cooking line sits under a Type I exhaust hood, so plan the hood and make-up air alongside the equipment. Leave clearance for gas connections and oven doors, and level each unit on its adjustable legs so doors close and pans sit flat.
Featured cooking ranges
The ranges and ovens below cover the common configurations, from compact café lines to busy full-service kitchens:
- 6-Burner Commercial Gas Range
- 4-Burner Commercial Gas Range
- Single-Deck Convection Oven
- Double-Deck Convection Oven
Whether a kitchen needs a compact four-burner range or a stacked double-deck oven, sizing the cooking equipment to real service volume is the decision that pays off every shift. Browse the ranges and ovens above to match burner count, oven capacity, and footprint to the line you are building. Each product page lists full specifications, dimensions, and installation requirements to help you match the equipment to your space.