Category 1K–10K/mo searches
Commercial Ranges
Open-burner and hot-top ranges, stock-pot ranges, and countertop hot plates — the core of the hot line.
16 models from 1 brand in our reference · independent, not a store.
Which size is right?
"Range" spans several formats — pick by burner count and what sits under the burners:
| Countertop hot plate (12″–24″) | 1–4 burners for a prep station or small kitchen. |
| Stock-pot range | A low, heavy single burner built to hold a full stock pot — stocks, sauces, big-batch cooking. |
| 36″–60″ range | 4–10 open burners, often with a standard or convection oven base. |
Health-department & code relevance
Ranges cook, so the code focus is the Type I hood above and clearance to combustible walls. NSF listing covers the cleanability of grates, drip trays, and the burner box.
Common questions
How many burners do I need?
Rule of thumb: one burner per simultaneous sauté/boil task at peak. A small line runs 4; a busy full-service kitchen 6–10. Add a stock-pot range if you hold stocks or sauces all day.
What is a stock-pot range?
A short, very sturdy single- or double-burner unit at a low working height so a tall, heavy stock pot is easy to fill and stir. It frees your main range burners for service.
Related categories
Where to buy
These are sold through independent dealers — we don't sell equipment.
Find dealers near you