Gas Cooktops

A commercial gas cooktop is an open burner cooking top built for continuous service in a professional kitchen. It runs higher burner outputs than a domestic hob and is made from heavy gauge steel so it withstands constant pans, spills and cleaning.

A benchtop gas cooktop sits on an existing bench or stand and suits limited space or a secondary cooking point. A cabinet base model is freestanding with storage or an oven below, and works better as the main cooking suite in a permanent kitchen.

Burner count should follow the number of pans running at peak service, not the size of the room. Count the dishes cooked to order at the busiest hour, allow one burner each, then add capacity for stocks and sauces that sit on the heat.

Gas cooktops are supplied configured for either natural gas or LPG. The two run at different pressures and use different injectors, so a unit must be ordered for, or converted to, the gas supply at the site by a licensed gasfitter.

A gas cooktop has open burners with trivets, giving direct flame to pots and pans. A gas hot plate, or griddle, has a solid steel cooking surface heated from below and is used for eggs, steaks and other food cooked directly on the plate.