Collection: Electric Cooktops

A bench-mount cooktop sits on an existing bench or stand, which suits tight cooking lines and staged fit-outs. A cabinet-base model is a self-contained unit standing at bench height with storage underneath, so it works as a complete section on its own.

Width determines how many cooking zones you get and therefore how many pots can run at once. Size it against your busiest service rather than your average, and check the width fits the cooking line with clearance for adjacent equipment.

A low-back model has a reduced rear upstand instead of a full splashback. That suits an island or a pass position where a tall back would block sightlines between the kitchen and the service area, or between two sides of a cooking line.

Electric cooktops suit venues with no gas connection, tenancies where gas appliances are not permitted and sites where running a gas service would be costly. They also avoid the gas-rated flue requirements that apply to gas cooking equipment.

Commercial electric cooktops usually need a dedicated hard-wired supply rather than a standard power point, and many require three phase. The requirement is stated per model, so check it against your switchboard capacity before ordering.