Commercial Electric Range

Choose electric if you want steady, even heat and do not have gas lines in your kitchen. Electric ranges are easier to install and keep kitchen temperatures more stable. Gas is better for open-flame control, but electric works well when consistency matters more.

Pick a size that fits your space and your busiest service times. Smaller kitchens often use 24 inch electric ranges. Busier kitchens usually need 36 inch ranges with enough burners or griddle surface to keep up during rush hours.

Yes. Heavy-duty electric ranges are built for continuous use. When sized correctly, models from manufacturers like Vulcan and Imperial can handle busy service without issue, even during long peak periods.

Electric ranges come with options like French plates, hot tops, smooth tops, induction zones, and built-in griddles. The right choice depends on how you cook, how fast you need heat, and how complex your menu is.

Yes. Induction ranges are electric and heat cookware directly using magnetic energy. They heat quickly, use less energy, and work well in tight kitchens or front-of-house cooking areas.

Electric ranges need dedicated electrical supply, commonly 208V, 240V, or 480V. Always confirm your available power before buying to avoid delays or electrical upgrades later.

Professional kitchens often choose brands like Vulcan, Imperial, Garland, Omcan, and Waring. These brands are built to handle daily commercial use and consistent workloads.