Collection: Electric Cooking Equipment

Electric cooking equipment covers the full hot-line replacement for venues without gas — induction ranges, electric solid tops, electric griddles, fryers, bain maries, salamanders and pasta cookers. Hospitality Connect stocks the trade range from Goldstein, Cookrite, Anvil, Apuro and Roband — configured for AU 240V single-phase, 415V three-phase and PE-certified for council compliance.

Types of electric cooking equipment

• Electric ranges (induction or radiant): 4-, 6- and 8-zone hot-line replacements; induction is faster and more efficient, radiant is cheaper and pan-agnostic.
• Electric griddles and grill plates: Smooth-top, ribbed and split-surface for breakfast, burger and steak service.
• Electric deep fryers: 5L, 10L, 18L and twin-tank units; faster oil recovery than gas in many cases.
• Electric bain maries: Wet and dry-bath with thermostatic control for service holding.
• Electric pasta cookers and noodle stations: Dedicated pasta and noodle cookers — see noodles & pasta cookers.

Sizing for the venue

Electric hot lines are common in shopping-centre venues, food courts and high-rise restaurants without gas connections. Power demand scales — a 6-zone induction range pulls 32–45kW peak; budget three-phase supply for a full hot line. Plan an electrician's site survey before specifying equipment; many older buildings need a board upgrade. Lower BTU than gas means slightly slower wok and stockpot work; induction recovers faster than gas for pan-by-pan cooking.

Installation and operating notes

• Three-phase supply: Most full electric hot lines need three-phase 415V; confirm with the electrician before equipment delivery.
• Canopy and extraction: Type I canopy is mandatory over open frying and griddle work; council-certified install.
• Power factor and demand: Energy provider may charge demand tariffs above 100kVA; staggered start sequencing reduces peak draw.
• Backup contingency: An induction-only kitchen loses service in a power outage — plan a portable LPG burner for emergency hot service.
• Cleaning chemicals: Don't use chlorinated cleaners on electric griddles — pits the chrome plating.

Electrical capacity is the binding constraint for most electric kitchen fitouts. A full electric hot line including 6-zone induction range, twin-tank fryer, double-convection oven, salamander and bain marie can demand 80–120kW of three-phase load — beyond what older buildings supply. Engage an electrical engineer at the design stage; board upgrades typically take 4–8 weeks and cost $5–25k depending on access. Demand tariffs above 100kVA can add $300–600 per month to the running cost; plan staggered start sequencing or peak-shedding to keep tariff bands optimal.

Pair with

Build out the line with induction cooktops, convection oven, salamander open toaster and food heat lamps.

Why buy electric cooking equipment from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Electric cooking equipment care and longevity

• Check fan motor and bearings quarterly: Convection fans run hot; failed bearings drop the air curtain and uneven cookers.
• Inspect door gaskets: Burnt or compressed gaskets bleed heat and waste 10–15% of energy per cycle.
• Clean cavity within 30 minutes of last use: Hot residue lifts cleanly; cold carbonised soil needs aggressive chemicals that damage seals.
• Test safety thermostats annually: High-limit cut-outs are the last line of defence and quietly fail.
• Calibrate display vs probe annually: A 10°C drift undermines bake consistency.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right electric cooking equipment to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.