Restaurant Ranges

A restaurant range, also called a commercial stove, industrial stove, or commercial cooktop, is the workhorse of the hot line. The same appliance handles sautéing, stir-frying, braising, searing, and oven roasting in one footprint. "Range," "stove," "industrial stove," and "cooktop" all refer to the same category of equipment in commercial foodservice, the words are interchangeable. The right unit will run 12+ hours a day for a decade. The wrong one will eat parts budget, hold up tickets at peak service, and need replacement in five years.

This pillar covers what a commercial range or stove actually is, the configurations available, how to size it for your menu and volume, what to look for in build quality, and where each type fits on a working cookline. If you're ready to shop, the commercial range and stove collection has every size and fuel option in stock.

What a Commercial Range or Stove Is, and Isn't

A commercial gas range (or commercial gas stove, same thing) is a freestanding cooking platform with open burners on top and usually a standard or convection oven below. Width runs 24 to 60 inches. Burner count runs 2 to 10. Most include one or two ovens in the base; some replace burners with a flat griddle, a charbroiler, or a raised broiler. Commercial ranges are built for sustained high-heat service: heavy gauge stainless steel, cast iron grates, manifold-fed cast iron or stainless burners, and BTU outputs 2-4x what a residential stove produces.

A commercial range is not a residential stove with a stainless skin. Residential ranges top out around 18,000 BTU per burner. Commercial open burners run 25,000 to 32,000 BTU. The cookline difference is recovery: a residential stove cooks fine for a family of four but stalls when you load it with a full sauté pan of cold protein. A commercial range recovers in seconds.

A commercial range or stove is also not a charbroiler or a griddle. Charbroilers grill with grates over radiants or rocks. Griddles cook on a flat steel surface. Ranges have open burners that put live flame directly under your pan, which is what makes them the most versatile single appliance in the cookline.

Range, Stove, Cooktop, Industrial Stove: Same Equipment, Different Words

Equipment buyers search a half-dozen different terms for the same appliance. Here's the plain-language map:

• Commercial range is the industry-standard term used by manufacturers, distributors, and equipment specs. Refers to the full appliance: burners on top, oven below.
• Commercial stove is the everyday term most operators use in conversation. Same appliance.
• Industrial stove is sometimes used for heavy-duty commercial units. Same appliance. There is no separate "industrial" product category, the term is interchangeable with commercial stove and refers to the same NSF-rated commercial-grade equipment.
• Commercial cooktop / restaurant cooktop / commercial stove top technically refers to just the top surface (burners only, no oven), but in casual use buyers often mean the full range. Pure cooktops without an oven do exist as standalone countertop units, see the all-griddle configurations below.
• Restaurant stove / restaurant range / restaurant gas stove / stove restaurant are the same appliance, framed by venue. A commercial unit installed in a restaurant.
• Commercial kitchen stove / commercial kitchen range / commercial gas stove for restaurant are the same appliance with extra qualifier words.
• Commercial burner / commercial gas burner / commercial burner stove / commercial burners typically refer to the open-flame top section of a range, sometimes used to describe the whole appliance. Same equipment.
• Commercial range oven / range oven / commercial oven range / commercial stove and oven / commercial gas stove and oven / stove oven restaurant / gas commercial oven / industrial stove and oven all describe a range with its under-oven, which is the standard configuration. Inverted word orders show up constantly in search but refer to the same appliance.
• Commercial cooking range / commercial cooker / commercial range with griddle / commercial stove with griddle are conversational synonyms. A "cooker" or "cooking range" is a range. A range with griddle is a combination range.
• Professional stove / professional gas stove / professional kitchen ranges / professional ovens are marketing terms for the same NSF-rated commercial equipment.
• Industrial range / industrial gas stove / industrial stoves / industrial kitchen stove / industrial gas ovens are the same commercial-grade units. "Industrial" is a synonym, not a separate product category.
• Commercial grade stove / commercial grade oven emphasize NSF/ETL certification and heavy-gauge construction. All Atosa AGR ranges are commercial grade.
• Commercial range for home / commercial ranges for the home describe operators or enthusiast home cooks installing a commercial unit in a residential setting. This is possible in some jurisdictions with proper ventilation, gas line, and clearances. Most residential codes require modifications. Check with your AHJ first.
• Best commercial ranges / restaurant stove for sale / commercial stove for restaurant are buyer-intent phrases. They all point to the same appliance category, sized to your operation.

If you're shopping and seeing all these terms in different listings, you're not missing anything. They're the same equipment. Buy by configuration (burner count, oven count, fuel, dimensions), not by the marketing word in the title.

Range Configurations

All-Burner Ranges with Oven

The standard commercial range. Open burners on top, full oven below. Available in:

• 4-burner / 24-inch with one standard oven (Atosa AGR-4B). Total output approximately 155,000 BTU. Right for low-volume operations, food trucks, prep stations, and tight cooklines.
• 6-burner / 36-inch with one standard oven (Atosa AGR-6B). Total output approximately 219,000 BTU. The most common size on independent restaurant cooklines.
• 8-burner / 48-inch with two ovens (Atosa AGR-8B). Total output approximately 304,000 BTU. Mid-volume to high-volume operations needing more burner real estate and double oven capacity.
• 10-burner / 60-inch with two ovens (Atosa AGR-10B). Total output approximately 374,000 BTU. High-volume cooklines, banquet ops, and any kitchen running multiple stations off the same range.

Combination Ranges (Burners + Griddle)

Half-and-half ranges replace some burners with a flat griddle plate. Common for breakfast lines, burger joints, and any operation that needs to run both sauté and griddle service from one footprint. Configurations:

• 2 burners + 24-inch griddle (Atosa AGR-2B24GR right-side griddle, AGR-2B24GL left-side griddle)
• 4 burners + 36-inch griddle (Atosa AGR-4B36GR)
• 6 burners + 24-inch griddle (Atosa AGR-6B24GR-NG)
• 6 burners + 24-inch griddle + raised broiler (Atosa AGR-6B24RGB) for operations needing burner, griddle, and salamander broiler in one 60-inch footprint.

Atosa combination ranges use a 3/4-inch thick polished steel griddle plate. The thickness acts as a thermal battery, slower to preheat than a thin griddle but holding a stable surface temperature when cold product hits the plate. That's what keeps cooking consistent through a high-volume rush.

Full Griddle Ranges

All-griddle configurations with no burners, oven below. For operations doing exclusively griddle service (breakfast, smash burgers, teppanyaki-style):

• 24-inch griddle range (Atosa AGR-24G)
• 36-inch griddle range (Atosa AGR-36G)

How to Size a Range for Your Operation

Sizing comes down to four inputs: cover count at peak, menu breadth, station count, and cookline space.

Cover count at peak. A trained cook can run roughly 30-50 covers per hour off six burners. If your peak hour hits 100 covers across multiple proteins, you need more burner real estate, either an 8-burner range or a 6-burner plus a separate griddle or charbroiler.

Menu breadth. A focused menu (3-5 entrees, all built off similar techniques) needs less burner count than a broad menu (12+ entrees with sautés, stocks, sauces, and braises running concurrently). Broad menus need 6 burners minimum, often 8-10 with a separate sauce station.

Station count. If one cook owns the range, 4-6 burners is usually right. If two cooks share it (sauté + grill or sauté + garde manger), 6-8 burners gives each cook real estate without elbow conflict. Three cooks on one range needs 10 burners or a second range.

Cookline space. Measure your hood width first. Every commercial gas range needs a Type I (grease) hood with fire suppression rated for the unit's BTU output. The hood is the constraint, not the floor. A 60-inch range needs at least a 72-inch hood with 6-inch overhang on each side per most codes. Verify against your local AHJ.

Open Burners vs Sealed vs Star Burners

Three burner styles dominate commercial ranges. The Atosa AGR line uses cast iron open burners exclusively, which is the right choice for most independent restaurant cooklines.

Open burners. Cast iron burner heads with visible flame, no sealed top. Maximum heat transfer, easy to clean, easy to repair. Drippings can fall into the burner pan but the pan is removable and washable. This is the workhorse commercial design. Atosa AGR ranges are all open burner with a lift-off burner head design, the head removes by hand without tools for daily cleaning and access to the gas orifice.

Sealed burners. Burner sealed against the cooktop surface so drippings can't enter. Easier surface cleaning, slightly lower heat output than open burners of the same BTU rating because the seal restricts air flow. Common on European-style ranges and some upscale commercial brands. Less common on workhorse cooklines.

Star burners. Star-pattern burner heads that distribute flame outward in points. Produces more even flame coverage under the pan, slightly less concentrated heat at the center. Generally a premium feature on higher-end ranges. Not the right pick if your menu depends on intense center heat for searing.

Natural Gas vs Propane

The decision is usually made by your gas supply, not preference.

Natural gas (NG). Piped supply, lower per-BTU cost, no tank management. The default for any operation with city gas service. Commercial NG manifold pressure runs 4" W.C. (water column).

Propane (LP). Tank or piped supply, higher per-BTU cost, requires tank logistics or a propane line. The right choice for operations without natural gas service: food trucks, rural locations, mobile catering, popups. Commercial LP manifold pressure runs 10" W.C. and requires a different orifice size than NG.

Atosa ships every AGR model in both fuel configurations. Order the fuel type matching your supply. Field conversion is technically possible but voids warranty on most units. See the propane conversion guide for the full procedure if you must convert in the field.

Shop by fuel type:

• Natural gas ranges
• Propane ranges

What to Look For in Build Quality

Burner BTU. 25,000 to 32,000 BTU per burner is the commercial standard. The Atosa AGR-4B runs 32,000 BTU per burner, which gives you searing power that residential ranges can't match. Below 25,000 BTU you're in light-duty territory.

Cast iron grates. Reversible cast iron grates that drop in and lift out for cleaning. Cast iron stores heat and gives your pan a stable cooking platform. Avoid stamped steel grates, they warp and don't hold pans steady.

Manifold construction. Heavy-gauge brass manifold with separate gas valves per burner. Brass resists corrosion from grease vapor and condensation. Cheap manifolds use plated zinc that corrodes within 2-3 years.

Standing pilot vs electronic ignition. Standing pilot (continuously lit small flame) is the commercial default, simple and reliable. Electronic ignition exists on some models but adds failure points. Most independent operators prefer standing pilot for simplicity. Atosa AGR ranges use standing pilots.

Anti-tilt brackets. Commercial code in most jurisdictions requires an anti-tilt bracket that secures the back of the range to the wall or floor. This prevents the unit from tipping forward when a cook pulls a heavy stockpot off the rear burner. The bracket comes with most Atosa AGR units; verify your install includes it.

Flame failure protection on burners and oven. A flame failure device (sometimes called a FFD or safety valve) automatically shuts off the gas if a burner or pilot is extinguished by a draft, boilover, or fuel interruption. Required code on commercial gas ovens. Atosa builds this in at the oven pilot.

Oven burner BTU. Commercial oven burners run 30,000 to 35,000 BTU. The Atosa standard oven burner is 30,000 BTU, which gets the cavity to 350°F in 8-10 minutes and recovers fast under heavy load.

Stainless steel construction. Look for 304 or 430 grade stainless on the front, sides, and top. 304 is more corrosion-resistant in salt and grease environments. Galvanized or painted steel on the sides is a cost-cutting signal, walk away.

Adjustable legs. Commercial ranges need 6-inch adjustable legs to level on uneven kitchen floors and clear the unit for cleaning underneath. Some operations use casters instead, which lets you roll the unit out for deep cleaning quarterly.

NSF and ETL certification. NSF sanitation rating is required for most jurisdictions. ETL Listed certifies electrical and gas safety. Atosa AGR ranges carry both.

Ovens Below the Burners

Almost every commercial range under 60 inches includes one full-size oven in the base. Larger units (48-inch, 60-inch) include two ovens.

Standard oven. Convection-free, gas burner at the bottom of the cavity. Holds a full sheet pan (18" x 26"). Workhorse for baking, roasting, braising, and holding. Standard Atosa oven runs 30,000 BTU and is thermostatically controlled from 175°F to 550°F. High-density fiberglass insulation in the floor, sides, and door retains heat and reduces radiated heat into the cookline.

Flame failure safety. Every Atosa oven includes a flame failure safety device on the pilot. If the pilot is extinguished by a draft or a fuel interruption, the safety valve closes automatically and shuts gas off to the oven burner. This is required code on commercial gas ovens and Atosa builds it in.

Convection oven. Adds a fan that circulates hot air for even cooking. Better for high-volume baking and roasting. Atosa doesn't currently offer convection in the AGR line, you'd need a separate countertop or freestanding convection oven for that.

Double-stacked ovens. 48-inch and 60-inch ranges include two full ovens side by side. Lets you run two temperature zones simultaneously, useful for operations doing both baking and braising.

Installation Requirements

Every commercial gas range needs:

• Type I grease hood with fire suppression, sized to cover the unit plus 6 inches on each side per most local code
• Gas supply sized for total BTU load: 4" W.C. for NG, 10" W.C. for LP, with appropriate manifold pressure
• Clearance from combustibles: typically 6 inches minimum on sides and back per the unit spec sheet
• Floor or stand rated for the unit weight (Atosa AGR-6B runs roughly 410 lbs, AGR-10B runs over 650 lbs)
• Gas shut-off valve accessible upstream of the unit
• Flexible gas connector rated for commercial use, with quick-disconnect for cleaning access
• Gas regulator matched to fuel type (NG or LP). The regulator is shipped with the unit. Installing an LP regulator on a NG supply, or vice versa, produces yellow lazy flames, sooting, and incomplete combustion. Verify the regulator stamp before commissioning.
• Anti-tilt bracket securing the back of the range to the wall or floor per most local code
• Hood airflow typically 150-300 CFM per linear foot of hood, sized to the BTU load of the equipment under it. Your hood vendor calculates this; have the spec on hand.

Gas pressure note. Manifold pressure (downstream of the regulator at the burner manifold) is 4" W.C. for NG and 10" W.C. for LP on Atosa units. Supply pressure (upstream of the regulator) is higher, typically 6-9" W.C. for NG and 11-14" W.C. for LP. The supply line into the building must deliver at least the supply-pressure spec under full load; the regulator drops it to manifold spec at the unit. If supply pressure sags when multiple appliances fire, the gas line is undersized.

Always verify against your local AHJ requirements before purchase.

Maintenance That Extends Service Life

Ten minutes of cleaning at the end of every shift prevents hours of downtime and expensive service calls. Clogged burner ports alone can reduce effective BTU output by up to 30%.

Daily. Wipe down burners, grates, and exterior with a mild detergent. Avoid chloride-based cleaners on stainless steel, chloride attacks the passive oxide layer and pits the surface over time. Empty the drip pan. Brush off burner port debris with a wire brush. Check pilot flames are steady blue (yellow or orange flame signals an air-to-gas mixture problem that needs immediate attention).

Weekly. Pull grates and burner caps, soak in degreaser, scrub. Inspect burner ports for blockage and clean with a wire if needed. Re-season cast iron grates after cleaning: dry thoroughly, apply a thin layer of food-grade oil, run a low flame underneath for 15 minutes. This restores the protective oxidation barrier and prevents rust. Clean the oven cavity.

Monthly. Pull burner pans, deep clean. Inspect manifold and gas connections for grease buildup. Test each burner valve for smooth operation. Inspect oven door gasket for cracks, brittleness, or compression loss; replace if heat escapes from the top or sides of a closed door.

Quarterly. Full degrease including underneath the unit if on casters. Have a qualified technician verify manifold gas pressure with a manometer (4" W.C. for NG, 10" W.C. for LP), calibrate the oven thermostat against an oven thermometer (±5°F tolerance), and leak-check all internal gas connections with soap solution or an electronic leak detector.

Annually. Professional inspection and gas pressure verification. Replace any worn gaskets or valve stems.

Modular Ranges and Add-Ons

Most commercial ranges are modular, meaning you can pair the base range with auxiliary equipment to extend the cookline without a full kitchen redesign. Common add-ons:

• Salamander broiler. Mounts above the range on a backshelf bracket. Direct overhead radiant heat for finishing dishes: melting cheese on French onion soup, toasting open-face sandwiches, browning the top of a casserole, glazing fish skin.
• Cheesemelter. Lighter-duty cousin of the salamander. Lower BTU, faster recovery, optimized for melting cheese on plated dishes during pickup.
• Refrigerated chef base. Substitutes the equipment stand under a countertop range with a low-profile refrigerator. Turns dead floor space into prep storage for proteins, sauces, and mise en place at the station.
• Raised broiler bar. Some Atosa AGR combination ranges include an integrated raised broiler (the AGR-6B24RGB packs 6 burners, 24-inch griddle, and a raised broiler into one 60-inch footprint), eliminating the need for a separate salamander.
• Equipment stand or undershelf. Stainless stand with under-shelf for storing sheet pans, sauté pans, and prep tools beneath a countertop range or hot plate.

Cookline Layout Examples

Match the range to your hot-line footprint. Common configurations for a 10-foot cookline:

• One 60-inch range (Atosa AGR-10B, 10 burners, 2 ovens) plus 60 inches of complementary equipment (griddle, charbroiler, or fryer bank). Best for menus with one dominant cooking method.
• Two 36-inch ranges (Atosa AGR-6B each) plus 48 inches of specialty equipment. Best for menus with parallel sauté and roast stations running simultaneously.
• One 48-inch range (Atosa AGR-8B) plus a 36-inch range (AGR-6B) plus 36 inches of specialty equipment. Best for menus that mix high-volume sauté with a dedicated finishing or breakfast station.

Leave breathing room between stations. A 6-inch gap between adjacent units gives line cooks room to maneuver during service and access for cleaning.

Range vs Convection Oven, Dual Fuel, Open vs Sealed

Convection oven option. A convection oven moves hot air with a fan, cooking up to 25% faster than a standard oven. Drop your recipe by 25°F when converting (a 375°F recipe runs at 350°F in convection) and start checking doneness about two-thirds of the way through the original time. Great for bread, pastries, sheet-pan vegetables, and anything needing consistent browning. Most operations pair an Atosa range with a separate countertop or freestanding convection oven rather than relying on a convection-equipped range.

Open burner vs sealed burner. Open burners (the Atosa AGR standard) put live flame directly under the pan with the highest BTU output, up to 32,000 BTU per burner. They give chefs visual flame feedback and the most heat for searing, wok work, and stir-frying. Spills can drop into the burner assembly, so they need more attention during cleaning. Sealed burners are fused to the cooktop surface and prevent spills from entering the unit. They are easier to clean but typically deliver 21,000 to 30,000 BTU, slightly less than open burners.

Dual fuel option. A dual fuel range combines gas burners on top (instant flame response, high BTU) with an electric oven below (drier, more even baking heat). Bakers and operations running a lot of bread, pastry, or precision desserts often prefer the electric oven. Dual fuel ranges are a separate product category from the Atosa AGR line (which is all-gas top and bottom); special order if needed.

Electric and induction options. Some operations specify electric or induction ranges instead of gas. Induction is the most energy-efficient option (85-90% of energy reaches the pan vs about 40% for gas), runs cool to the touch (only the pan heats up), and requires ferromagnetic cookware (cast iron, magnetic stainless steel). Cookware test: a magnet sticks firmly to the pan bottom. Aluminum, copper, and glass do not work. The Atosa AGR line covers natural gas and propane only; induction is a separate category.

Common Range Failure Modes

Yellow lazy flame on a burner. Indicates orifice or venturi blockage, low manifold pressure, or wrong gas conversion (NG orifice on a propane supply or vice versa). Clean the orifice. If yellow flame persists, verify fuel type matches the unit configuration and have a tech check manifold pressure.

Flames lifting off the burner ports with a roaring sound. Opposite of yellow flame: indicates manifold pressure is too high. Have a tech verify pressure against spec (4" W.C. for NG, 10" W.C. for LP) and adjust the regulator if needed. Running with high pressure wastes gas and damages burners.

Uneven flame around a burner ring. Carbon or grease blocking some ports. Clean ports with a wire. If uneven flame returns within a week, the burner head is at end of life.

Standing pilot won't stay lit. Most often a clogged pilot orifice or a failing thermocouple. Clean the orifice, then replace the thermocouple if pilot still goes out after staying lit briefly.

Oven temperature drift. Failing thermostat or burner issue. Verify with an oven thermometer; if drift exceeds 25°F from setpoint, replace the thermostat.

Range loses sear performance when other appliances fire up. Undersized gas line feeding the cookline. Have a plumber verify line size against total BTU load. Not a range problem.

Oven won't reach temperature. Manifold pressure issue, failed igniter or thermocouple, or wrong orifice. Verify manifold pressure first, then move down the diagnostic tree.

Frequently Asked Questions

Is a commercial range with griddle (commercial stove with griddle) a single appliance? Yes. Combination ranges replace 2, 4, or 6 burners with a flat griddle plate in the same footprint, so you run sauté and griddle service from one unit. See the AGR-2B24GR, AGR-4B36GR, and AGR-6B24GR configurations above.

What's a 4 burner commercial stove and what's it sized for? A 4-burner commercial stove is a 24-inch range with four open burners on top and one standard oven below, total output around 155,000 BTU. Right-sized for food trucks, low-volume cooklines, prep stations, and cafes. The Atosa AGR-4B is the standard NSF-rated unit in this size.

What's a commercial burner versus a commercial range? A commercial burner is the open-flame element on top of the range, typically rated 25,000 to 32,000 BTU. A commercial range is the full appliance: burners on top, oven below. Buyers sometimes use "commercial burner" or "commercial burner stove" to mean the whole range. Same equipment.

Can I install a commercial range for home use? Sometimes. A commercial range in a home or garage requires upgraded gas supply, Type I hood with fire suppression in most jurisdictions, and clearance from combustibles per the spec sheet. Most residential codes were not written for 200,000+ BTU appliances. Check with your local AHJ and gas utility before purchase.

Industrial range, industrial stove, commercial range, restaurant cooker, cooking range, all the same? Yes. All of these terms describe the same NSF/ETL-certified commercial-grade cooking appliance with open burners and an oven. "Industrial" is interchangeable with "commercial" in this category, there is no separate industrial product line.

Do you sell commercial electric range ovens? The Atosa AGR line covers natural gas and propane only. Commercial electric range ovens exist as a separate category for kitchens without gas service, but for the volume and recovery commercial cooklines demand, gas remains the standard. If you specifically need electric, contact us for a special order.

What about a combi oven for restaurant use? A combi oven (combination steam and convection) is a different appliance category from a commercial range. Ranges put open flame under your pans. Combi ovens cook with steam, convection, or both inside a sealed chamber. Most operations run both: a range on the cookline for sauté and roasting, plus a combi oven for batch cooking, proofing, and rethermalization.

Looking for commercial gas stoves, restaurant stoves, or commercial kitchen ranges for sale? Same equipment, see the commercial range and stove collection. Filter by burner count, fuel, and width. All Atosa AGR units in stock, NSF/ETL certified, with full parts support.

Commercial cooktops without an oven? True commercial cooktops (open burners with no oven below) exist as countertop hot plate units, typically 2 to 6 burners. For the dedicated cookline appliance most operators are searching for, you almost always want the full range (burners plus oven). Browse the range collection for full ranges or contact us for countertop hot plate options.

What's a 2-burner hot plate good for? A 2-burner commercial hot plate (typically 12 inches wide, around 64,000 BTU total at 32,000 BTU per burner) is purpose-built for tight footprints: prep stations, food trucks, catering trailers, satellite kitchens, concession stands, and demo lines. The Atosa ACHP-2 is the standard NSF/cETLus certified unit in this size, with cast iron grates, stainless construction, full-width crumb tray, and a one-year parts and labor warranty. Contact us for hot plate options.

What about commercial induction equipment? Induction is the most energy-efficient cooking technology (about 85-90% of energy reaches the food vs 40% for gas and 70-80% for electric resistance). Commercial induction burners run from 1,400W up to 3,700W per zone (with power-boost models hitting 5,500W). Most professional induction ranges with oven need a 208V or 240V dedicated circuit at 40-50 amps. Cookware must be ferromagnetic (a magnet sticks firmly to the bottom). Induction is a separate product category from the Atosa AGR line; special order if needed.

ENERGY STAR ranges? Anti-tilt brackets? Hood airflow specs? Look for ENERGY STAR-rated equipment where the certification applies (commercial ranges are usually evaluated by the oven, not the burners). ENERGY STAR commercial gear typically reduces utility cost 15-30% versus standard models. Anti-tilt brackets are required code in most jurisdictions and ship with the unit; verify the install includes it. Hood airflow runs 150-300 CFM per linear foot of hood depending on equipment under it; your hood vendor calculates this.

What's the difference between a commercial range and a residential range? Commercial ranges use heavier-gauge stainless steel, cast iron burners with 25,000-32,000 BTU output, brass manifolds, and standing pilots. Residential ranges top out around 18,000 BTU and aren't built for 12+ hour daily service. A residential range in a commercial kitchen will fail within 1-2 years and may not pass code inspection.

How many burners do I need? 4 for low-volume or food truck. 6 for most independent restaurants. 8 for mid- to high-volume operations. 10 for high-volume cooklines, banquet kitchens, or shared station setups.

Do I need a hood for a commercial gas range? Yes. Type I grease hood with fire suppression. This is non-negotiable for code compliance in every jurisdiction.

Can I run a commercial range in a residential building? Almost never. Residential gas supply, ventilation, and code requirements aren't designed for commercial BTU output. Check with your local AHJ before assuming this is possible.

Natural gas or propane, which is better? Same heat output, same performance. The decision is determined by your gas supply, not preference. If you have city natural gas, choose NG. If you don't, choose propane.

How long should a commercial range last? 10-15 years with proper maintenance and one parts replacement cycle (valves, gaskets, thermocouples). The chassis and manifold are durable; wear parts need scheduled attention.

What's the price range for a commercial gas range? 4-burner with oven runs $1,700-2,200. 6-burner $1,800-2,400. 8-burner with two ovens $3,200-3,500. 10-burner with two ovens $3,500-4,000. Combination ranges with griddle add $500-1,200 depending on configuration.

Are "range" and "stove" the same thing in commercial use? Yes. Operators, manufacturers, and equipment suppliers use the terms interchangeably for the same appliance: open burners on top, oven below. "Range" is more common in the foodservice industry; "stove" is more common in everyday language. Either way, you're talking about the same unit.

What about Atosa specifically? Atosa is the workhorse Asian-manufactured commercial range brand with strong US parts availability and NSF/ETL certification. The AGR line covers every standard size and configuration at price points 30-50% below domestic brands. See the Atosa vs American Range comparison for a direct head-to-head.

Can I get a range with a griddle and a charbroiler? Yes. Combination ranges like the AGR-6B24RGB combine 6 burners, a 24-inch griddle, and a raised broiler in a 60-inch footprint. See the range with oven configurations guide for full options.

Where to Buy

• All commercial gas ranges
• Natural gas ranges
• Propane ranges

Related Reading

• Commercial Gas Range Buyer's Guide
• Cooking Range with Oven: Configurations Guide
• Natural Gas Ranges Guide
• Propane Stove and Range Guide
• 4-Burner Gas Stove Guide
• 36-Inch Commercial Stove Guide
• Gas Range Propane Conversion
• How to Clean a Gas Stove Top
• Atosa vs American Range Comparison