Collection: Cooktops

Cooktops are bench-mounted cooking surfaces — gas burners, electric ceramic, or induction — without an oven below. The right cooktop matches your bench height, electrical capacity and the kind of cooking you do (high-flame wok versus controlled simmer). Hospitality Connect stocks Blue Seal Evolution, Baron and B and S — covering 2 to 8 burner gas, electric ceramic glass and induction cook tops in 600mm to 1200mm widths.

Types of commercial cooktops

• Gas burner cook tops: 2 to 8 burner configurations. Workhorse for most kitchens.
• Electric ceramic glass: Sealed surface, easy clean, slower response than gas — suits bakeries and pastry sections.
• Induction cook tops (2, 4 zone): Fastest response, most efficient, no ambient heat — best for ergonomic kitchens and front-of-house cooking stations.
• Combination burners + grill plate: B&S two-burner-plus-grill saves bench width when grill work is part of the menu.
• Solid top (boiling top): Heat-zoned plate for stockpots and slow simmer.

Sizing your cookline

Bench-model cooktops sit on stainless benches at 900mm working height. Free-standing units stand at 850mm with a built-in undershelf. Match cooktop width to the cookline modules — 600, 900, 1200mm. Don't undersize for a future menu; adding a burner later means re-doing the gas lines.

Gas versus electric versus induction

• Gas: Visual flame feedback, fastest response, instant off. Requires gas install and canopy.
• Electric ceramic: No gas required, slower response, residual heat. Suits bakery and pastry.
• Induction: Best efficiency, instant control, no ambient heat. Pots must be ferromagnetic — not all aluminium will work.

Installation considerations

Gas needs a registered fitter, sized canopy and gas booster on commercial-grade demand. Electric and induction need 3-phase for anything above 5kW. Bench-mounted units need clearance behind the unit for ventilation — don't push them tight to a wall.

Pair cooktops with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

All standard SKUs in this collection ship from our Melbourne warehouse, with freight to most metropolitan areas in 1–3 business days. Heavy and oversized items are dispatched on tail-lift trucks for ground-level delivery. We coordinate dispatch around your install date so equipment arrives when the kitchen is ready for it, not weeks ahead when it sits in the way. Trade accounts get consolidated freight pricing across multiple line items.

Build the cookline with griddles, char grills, deep fryers and the right stove range with oven.

Why buy cooktops from Hospitality Connect

• Blue Seal, Baron, B&S authorised: Direct distribution with local warranty cover.
• Trade pricing on cookline packages: Cooktop plus the rest of the cookline at project pricing.
• Australian-owned showroom: Compare burner output and induction zone control in person.
• Replacement burner heads and elements: Don't replace a cooktop over a single failed component.
• Service network introductions: Authorised gas and electrical trades for install.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Cooktop care and longevity

• Clean burner heads weekly: Carbon build-up causes uneven flame; soak and brush clean.
• Don't drag cast iron on ceramic glass: Glass scratches; lift pots, don't slide.
• Keep induction surfaces clear of metal: Foreign objects on the surface scratch the glass and trigger overheat shutoffs.
• Inspect gas hoses every 6 months: Replace flex hoses before they perish.
• Calibrate induction zones annually: Power output drifts; annual service restores rated kW.

Need help choosing? Talk to us

Send menu and venue type and we'll spec a cooktop that matches your throughput. Trade accounts come with project pricing.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.