Electric Ranges

A commercial electric range combines an electric cooktop with an oven in the base, in a single freestanding unit at bench height. It gives a kitchen boiling, simmering and frying capacity on top with roasting or baking capacity underneath.

A static oven heats from elements without a fan, giving gentle radiant heat that suits roasting and holding. A convection oven circulates hot air with a fan, so it bakes more evenly, cooks faster and recovers temperature more quickly after the door opens.

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

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

Commercial electric ranges typically require a dedicated hard-wired supply rather than a standard power point, and many are three-phase. The requirement is listed per model, so check it against your site's switchboard capacity before ordering.