Gas Ranges

A commercial gas range is a floor-standing cooking unit that combines gas open burners on top with an oven underneath. It gives a kitchen both stovetop and oven capacity in one footprint, and is the backbone of most restaurant, pub and club cooking lines.

A static oven heats without a fan, so heat rises and radiates, which suits roasting and slow cooking. A convection oven circulates hot air with a fan, giving faster and more even results across several shelves at the same time.

Count the pots and pans running at the same time during your busiest service, then allow one burner of headroom. Burner count is tied to the width of the range, so a wider unit gives more burners but takes more of the cooking line.

Measure the cooking line the range has to sit in, not just the unit itself, and allow clearance for the modules either side and for the oven door to open fully. Width is the constraint in most kitchens, since depth is usually fixed by the bench run.

Hospitality Connect lists 385 commercial gas ranges with ovens, with Waldorf, Goldstein and Blue Seal making up most of the collection. All are floor-standing units combining open burners with an oven, delivered Australia-wide at trade pricing.