Electric ranges pair a radiant, solid-plate or ceramic cooktop with an electric oven beneath. They are specified where there is no gas connection, or where a venue has committed to an all-electric kitchen.
Hospitality Connect supplies 600mm, 900mm and 1200mm electric ranges with static and convection ovens, on leg stands, cabinet bases and refrigerated bases.
Notes
Three-phase supply: Nearly all commercial electric ranges require 415V three-phase. Confirm board capacity before ordering — upgrades take weeks.
Recovery: Slower than gas on the hob, more even in the oven.
Ambient heat: Lower than gas, which matters in enclosed kitchens.
