Is a 4-Burner Gas Stove Right for Your Kitchen?

A 4-burner commercial gas stove is the standard 24-inch wide range with four open burners and a space-saver oven base. It is the workhorse range for small footprints: cafes, breakfast operations, food trucks, catering rigs, ghost kitchens, food halls, and second-line cooklines in larger restaurants. The 4-burner configuration delivers 128,000 BTU of cooktop output (32,000 BTU per burner) plus a 24,000 BTU oven, total connected load 152,000 BTU on the Atosa AGR-4B. This guide covers when a 4-burner range is the right size, what to look for at this price point, the AGR-4B in detail, install and venting requirements, and where 4-burner ranges fall short so you do not undersize and regret the purchase six months in.

When a 4-Burner Commercial Gas Stove is the Right Size

A 4-burner range is the right call when the operation matches at least one of these patterns:

• Cafe or breakfast operation running eggs, hash browns, pancakes, omelets, and small saute work. Four burners covers two cooks working in parallel during a Sunday rush.
• Food truck or food trailer where the 24-inch footprint is the only width that fits between the prep table and the sink. The AGR-4B is the most-installed range in the food truck market for this reason.
• Catering or commissary kitchen doing batch production rather than line cooking. The four burners handle multiple stockpots, sauce pans, and braising work without needing the six or eight-burner footprint.
• Second-line or backup range in a larger restaurant. The main line runs a 36-inch or 48-inch range, and a 4-burner sits on the prep line for sauces, blanching, or overflow work during peak hours.
• Ghost kitchen or virtual brand operating from a shared commissary. Four burners is the standard rental commitment for most ghost kitchen operators.
• Small bar or gastropub kitchen producing a tight food menu (10 to 20 items) with limited covers. Four burners covers the entire line without paying for capacity you will never use.
• Mobile catering rig where space and weight matter. The AGR-4B at 24 inches and roughly 300 pounds is the largest range most catering rigs can carry.

The 4-burner is the wrong size when daily volume exceeds 100 covers per service, when the menu requires more than three burners running simultaneously at peak, or when the kitchen has space for a 36-inch range. Step up to a 6-burner if any of those apply. See the complete guide to restaurant ranges for the full sizing framework.

4-Burner Commercial Gas Stove Specs

Standard specifications for a 4-burner commercial gas range (Atosa AGR-4B as the reference unit):

• Width: 24 inches.
• Depth: 31 inches on the AGR-4B (24 W x 31 D exterior).
• Height: 57-3/8 inches overall on the AGR-4B (cooking surface roughly 30 inches; high backguard and over shelf bring the total height to 57-3/8 inches per the factory spec sheet).
• Open burner count: 4, arranged in a 2x2 grid.
• BTU per burner: 32,000 BTU on the Atosa AGR-4B (a strong commercial spec; some imports run 25,000 BTU at this size).
• Total cooktop BTU: 128,000 BTU.
• Oven interior: 20 inches wide, 26 inches deep, 14 inches tall on the AGR-4B (the space-saver oven cavity sized to fit a 24-inch range).
• Oven burner BTU: 24,000 BTU.
• Total connected BTU: 152,000 BTU on the AGR-4B (128,000 BTU cooktop plus 24,000 BTU oven).
• Net weight: 326 lbs (gross shipping weight 428 lbs on the AGR-4B).
• Sheet pan capacity: One half-size sheet pan (13 inches by 18 inches) fits centered with proper airflow. A full-size sheet pan (18 inches by 26 inches) physically fits but leaves only 1 inch of clearance on each side, restricting convection currents. Use half-size sheet pans or 12 inch by 20 inch hotel pans for production baking in a 4-burner oven.
• Oven racks: 2 chrome-plated wire racks, adjustable to multiple positions.
• Thermostat range: 175 to 550 degrees Fahrenheit on the AGR-4B.
• Gas intake: 3/4 inch NPT rear gas connection, regulator provided.
• Electrical: None required. The AGR-4B is a purely gas-operated mechanical unit with standing pilot ignition for both the cooktop and the oven. No 120V outlet, no control board, no ignition module.
• Cast iron grates: Heavy-duty 12 inch by 12 inch removable cast iron top grates.
• Casters: Four casters standard from the factory (leg kit part #301110006 is the optional accessory if a fixed install is preferred).
• Stainless steel construction: Front, back, sides, kick plate, back guard, and over shelf in stainless steel on the AGR series; some imports use galvanized side panels.
• Oven interior finish: Enamel interior for easy cleaning.
• Certifications: cETLus (ETL 4003935) for commercial gas appliance safety, ETL-Sanitation (NSF/ANSI 4) for commercial foodservice, ANSI Z83.11b-2009 (2011), and CSA 1.8b-2009 (2011).

The Atosa AGR-4B in Detail

The Atosa AGR-4B is the volume-selling 4-burner commercial gas range in the independent restaurant market. Available in both natural gas and propane at the same price.

• AGR-4B Natural Gas
• AGR-4B Propane

Both ship with the conversion kit for the opposite fuel packed inside the oven cavity, so a range can be field-converted between NG and LP later by a licensed technician without buying new parts.

What the AGR-4B Does Well

• 32,000 BTU per burner is a strong commercial spec at the 24-inch size. Many competing imports run 22,000 to 26,000 BTU per burner. Higher BTU means faster boil times, better wok work, and better recovery after a stockpot lands on a cold burner.
• Heavy cast iron grates that handle stockpots, full sheet pans on edge, and the abuse of a working line. Replacement grates are commodity items and inexpensive.
• Stainless steel sides and back rather than galvanized, which holds up better to grease, cleaner exposure, and rolling impacts in tight kitchens.
• Standing pilot ignition instead of electronic ignition. Standing pilots restart immediately after a power loss, do not require a control board (one less failure point), and are user-serviceable. Electronic ignition is convenient but the control board is the most expensive single repair on a range.
• No electrical hookup required on the AGR-4B. The entire range, including the oven thermostat and pilot, runs on gas only. This eliminates the need for a dedicated outlet and removes the most common failure point on competing imports that use 120V control boards.
• Four casters standard from the factory for easy roll-out cleaning and service access. Most competing units at this price point require casters as a paid upgrade.
• Conversion kit included regardless of fuel type ordered. If the site switches fuels later, the parts are in the box.
• Parts availability through Atosa US distributors and through restaurant equipment supply houses nationwide. Burner heads, thermostats, thermocouples, and orifices stock at most major distributors.

Where the AGR-4B Falls Short

• Space-saver oven cavity at 20 inches wide does not fit full-size sheet pans well. Half-size pans, hotel pans, and round stockpots are the practical choice. For full-size sheet pan baking, step up to the AGR-6B with the 26.5-inch oven cavity.
• Single oven means a single temperature zone. If the menu needs simultaneous low-temp (proofing or holding) and high-temp (finishing or baking) work, a 4-burner with a single oven cannot do both at once. Solution is either separate ovens (combi, convection countertop) or the AGR-8B with dual ovens.
• Standing pilot consumes gas continuously at low rate. A standing pilot burns roughly 600 to 900 BTU per hour continuously, adding $40 to $80 per year per pilot to the gas bill. Electronic ignition saves this but trades it for control board complexity.
• No backguard splash protection beyond the high stainless backguard. A wall-mounted stainless splash panel is required for most commercial install codes if the range butts to a non-stainless wall.

4-Burner Gas Stove Sizing vs the Bigger Options

Decide between a 4-burner and a 6-burner using these heuristics:

• Choose 4-burner when: Floor space is the constraint (under 36 inches available for the range), daily volume is under 100 covers, two cooks maximum work the line, or the kitchen is mobile.
• Choose 6-burner when: Floor space allows 36 inches, daily volume is 100 to 300 covers, the menu needs full-size sheet pan baking, or three cooks work the line in parallel.
• Choose 8-burner when: Daily volume exceeds 300 covers, the line runs a four-cook brigade, dual oven temperature zones are needed, or a high-volume catering operation needs the cooktop real estate.

The cost gap between a 4-burner and a 6-burner Atosa AGR is roughly $300 to $500. The gap between a 6-burner and an 8-burner is roughly $500 to $700. Most operators undersize when they should step up; the upgrade cost is small compared to the cost of running short of cooktop capacity during a peak service. Compare against the AGR-6B-NG and the AGR-8B-NG if you are on the line between sizes.

4-Burner Gas Stove Install Requirements

Install for a 4-burner commercial range follows the standard commercial range install framework. The 24-inch width simplifies some of the requirements (smaller hood, smaller makeup air) but does not eliminate them.

Hood and Fire Suppression

• Type 1 hood sized to cover the range with 6-inch overhang on each side. A 24-inch range needs a minimum 36-inch hood.
• Exhaust CFM sized by NFPA 96 and local mechanical code. For a 4-burner range at 152,000 BTU connected load, exhaust is typically 200 to 300 CFM depending on hood type and overhang.
• Wet-chemical fire suppression integrated into the hood with nozzles aimed at the cooking surface. Activated by fusible link at typically 360 degrees Fahrenheit.
• Makeup air sized to match exhaust volume. Insufficient makeup air causes the hood to pull air from the rest of the building, creating door slamming, drafts, and combustion problems on adjacent equipment.

Gas Supply

• Natural gas: 3/4 inch building supply line is typically adequate for short runs (under 50 feet) feeding only a 4-burner range. Sized by total connected BTU including any other gas equipment on the same line.
• Propane: 250-pound tank minimum for the AGR-4B at 152,000 BTU. Two manifolded 100-pound exchange tanks are the standard for food trucks.
• Shutoff valve, flex hose, quick-disconnect, restraint cable at the range location.
• Manifold pressure target: 5 inches water column for NG, 10 inches water column for LP, verified with a manometer at commissioning.

Gas Hose Sizing (Critical for Full BTU Output)

• Use 3/4 inch gas hose, not 1/2 inch. A 1/2 inch hose restricts flow and prevents the 32,000 BTU top burners from reaching full output, even with correct manifold pressure at the regulator. The pressure drop across a 1/2 inch hose at full demand starves the burners during peak load (every burner on, oven firing).
• Yellow PTFE pipe sealant only on gas connections. White PTFE is rated for water only and degrades on gas service.
• Quick-disconnect plus restraint cable at the range location so the range can be pulled forward for cleaning without breaking the hard gas line.

Floor and Clearances

• Sealed concrete or quarry tile floor rated for commercial kitchen use. Wood floors and vinyl tile do not meet code under a commercial range.
• Clearance to combustibles: 6 inches to both sides, the back, and the bottom on a non-combustible floor per the Atosa AGR installation manual. 36 inches to combustible surfaces unless wall protection is installed.

4-Burner Gas Stove Operating Cost

Annual fuel cost for an AGR-4B at typical operation:

• Light-duty (cafe, breakfast only, 6 hours per day, 20 percent average duty cycle): 110 MMBTU per year. At natural gas $11 per MMBTU, $1,210 per year. At propane $26 per MMBTU, $2,860 per year.
• Medium-duty (full-service restaurant, 10 hours per day, 30 percent duty cycle): 166 MMBTU per year. NG $1,830 per year. LP $4,315 per year.
• Heavy-duty (high-volume catering or banquet, 14 hours per day, 40 percent duty cycle): 311 MMBTU per year. NG $3,420 per year. LP $8,090 per year.

Operating cost favors NG at any duty cycle. LP is the right answer only when NG is unavailable. See the natural gas guide for the full NG economics or the propane guide for the LP details.

4-Burner Maintenance Schedule

Daily, weekly, monthly, and annual maintenance for a 4-burner commercial gas range:

• Daily: Remove grates and burner caps for cleaning. Wipe burner heads. Clear food debris from burner ports with a small wire (never a toothpick, which can break off in the port). Empty and clean the drip tray. Wipe the cooktop, control panel, and door.
• Weekly: Remove burner heads entirely for soak cleaning. Check burner air shutters for proper flame (steady blue with sharp inner cone). Wipe oven interior. Check oven door gasket for damage.
• Monthly: Vacuum or wipe behind the range (with the range pulled out for full access). Check the flex hose for kinks, cracks, or fitting damage. Verify the restraint cable is intact.
• Annual: Licensed technician inspection. Manometer check at the manifold test port to verify pressure (5 inches water column NG, 10 inches LP). Thermocouple inspection. Oven thermostat calibration (within plus or minus 15 degrees Fahrenheit of dial setting). Hood and fire suppression inspection on the same visit.

For the full maintenance procedure, see commercial gas range tips.

4-Burner Gas Stove Common Failures and Fixes

Common failures on a 4-burner commercial range and the typical fix:

• Burner will not light: Clogged burner port (clear with wire), clogged orifice (remove and clean with compressed air), or pilot too low (adjust the pilot height screw). If the pilot is out, hold the safety valve button for 10 to 15 seconds while igniting.
• Yellow or orange flame: Air shutter closed too far (open slightly), incorrect orifice for fuel type (verify NG vs LP), partially clogged orifice, or manifold pressure too low (check with manometer).
• Flame lifting off the burner ports: Air shutter open too far (close incrementally), or excessive manifold pressure (regulator failure, replace).
• Oven not reaching set temperature: Thermostat out of calibration (recalibrate or replace), thermocouple failure (replace), or oven door gasket compromised (replace gasket).
• Oven runs too hot: Thermostat calibration drift (more than plus or minus 15 degrees triggers replacement on commercial units), or thermostat sensor bulb out of position.
• Pilot will not stay lit: Thermocouple failure (replace), clogged pilot port or pilot orifice (clear the pilot opening of any debris or food buildup with a fine wire or compressed air), or draft from venting issue (check hood balance).
• Gas smell: Treat as a leak. Shut off the supply valve, ventilate, evacuate, and call the gas company or LP supplier emergency line. Do not light any flame, switch, or electrical device. After repair, verify all connections with a soapy water leak test (apply dish soap and water to every fitting with a brush; bubbles forming at a joint indicate a leak that needs to be tightened or resealed before turning the gas back on).

4-Burner Gas Stove Buying Checklist

Before signing the purchase order on a 4-burner commercial gas range, verify:

• BTU per burner 30,000 BTU minimum, ideally 32,000 BTU. Anything under 25,000 BTU at this size compromises performance.
• Fuel type matches the site (NG vs LP). Order the correct factory configuration; do not assume the conversion kit covers it.
• NSF/ANSI 4 listing for commercial foodservice. Residential ranges do not have this.
• ETL or UL listing for commercial gas appliance safety.
• ANSI Z83.11b-2009 (2011) compliance for commercial gas food service equipment.
• Stainless steel construction on the front, sides, and back. Galvanized side panels are a cost-cut indicator.
• Cast iron grates rather than thin steel wire grates. Heavier grates hold stockpots and last longer.
• Standing pilot vs electronic ignition decision. Standing pilot is simpler and more durable; electronic saves gas but adds repair complexity.
• Oven interior dimensions match your pan inventory. The AGR-4B 20-inch oven fits half-size sheet pans and 12x20 hotel pans well; full-size sheet pans are tight.
• Manifold connection size 3/4 inch NPT (standard for commercial ranges).
• Restraint cable hardware included or ordered separately. Required by most install codes.
• Conversion kit included in the oven cavity (Atosa AGR series includes this by default).
• Warranty terms: Atosa AGR-4B ships with a 1-year parts and labor warranty (US only) per the factory spec sheet. Verify the warranty registration process at delivery.
• Propane orifices (if converting): The AGR-4B uses NG45 top-burner orifices and an NG45 oven orifice for natural gas. Propane conversion swaps to LP54 top-burner orifices and LP54 oven orifice. The factory ships the opposite-fuel kit in the oven cavity on every range, so the parts are in the box regardless of which fuel was ordered. See the propane conversion guide for the full procedure.

4-Burner Gas Stove in a Food Truck

The AGR-4B is the most-installed range in the US food truck market because it is the largest commercial range that fits the standard 7-foot wide truck box with prep table and sink on the same wall. Specific considerations for food truck installs:

• Propane is the only fuel choice for a mobile rig. Order the AGR-4B-LP factory configuration.
• Two 100-pound exchange tanks manifolded with a switching regulator is the standard supply. One tank in service, one as reserve. The tanks mount in a vented compartment outside the truck box per NFPA 58 and local code.
• Restraint mounting for the range needs to handle road vibration and emergency stops. A standard restraint cable is not enough; food truck installs use through-bolted angle iron or a custom frame welded to the truck chassis.
• Hood and fire suppression are required for any commercial mobile cooking operation. The hood is sized like a fixed install (36-inch minimum for a 24-inch range). The fire suppression system needs annual inspection by a certified provider.
• Propane detection sensor mounted low in the truck interior to detect any leak before it accumulates.
• Floor drain or sealed flooring under the range for spills, grease, and routine cleaning. Most food trucks use sealed aluminum or stainless flooring.

For the full food truck equipment build-out, see food truck equipment guide.

Frequently Asked Questions

What is the BTU output of a 4-burner commercial gas stove? The Atosa AGR-4B delivers 32,000 BTU per burner at the cooktop, 128,000 BTU total cooktop, plus a 24,000 BTU oven, for 152,000 BTU total connected load. Lower-cost imports often run 22,000 to 26,000 BTU per burner; verify spec sheets before purchase.

Is a 4-burner commercial stove enough for a restaurant? Yes, for operations under 100 covers per service with a tight menu. For higher volume or wider menus, step up to a 6-burner. The AGR-4B is undersized for full-service restaurants doing 150+ covers.

How wide is a 4-burner commercial gas range? 24 inches wide on the Atosa AGR-4B and most standard 4-burner commercial ranges. Some 4-burner units come in 30-inch widths with extra cooktop work space, but 24 inches is the dominant size.

What size oven does a 4-burner commercial range have? The AGR-4B has a 20-inch wide by 26-inch deep by 14-inch tall oven cavity. This fits half-size sheet pans (13x18) and 12x20 hotel pans well. Full-size sheet pans (18x26) physically fit but leave only 1 inch of clearance on each side, restricting airflow.

Can a 4-burner commercial gas stove fit a full-size sheet pan? Technically yes; practically no for production baking. The 20-inch oven cavity gives 1 inch of side clearance on an 18-inch sheet pan, which restricts convection currents and produces uneven baking. Use half-size sheet pans or step up to the AGR-6B with the 26.5-inch oven cavity.

How much does a 4-burner commercial gas stove cost? Atosa AGR-4B typically $1,500 to $2,000 depending on dealer and current pricing. Lower-cost imports at $800 to $1,200 deliver weaker burner BTU and lighter construction. Premium ranges at $3,000+ add features like simmer plates or hot tops but are usually overkill at the 4-burner size.

Does a 4-burner commercial range need a hood? Yes. All commercial gas cooking equipment requires a Type 1 hood with wet-chemical fire suppression. The hood is sized to cover the range with 6-inch overhang each side, so a 24-inch range needs a 36-inch hood minimum.

What is the difference between a 4-burner commercial stove and a residential 4-burner stove? BTU per burner (commercial 32,000 vs residential 9,000 to 17,000), NSF/ANSI 4 sanitation listing (required for commercial), heavier cast iron grates, standing pilot ignition rather than glow-bar, deeper construction, and ETL/UL commercial listing. A residential range will fail commercial building inspection.

Can a 4-burner commercial range be installed in a food truck? Yes, with proper modifications. Order the AGR-4B-LP factory propane configuration, install through-bolted or welded restraint, run propane from a vented exterior tank compartment, install a propane detection sensor, and provide Type 1 hood with fire suppression. The AGR-4B is the most-installed commercial range in US food trucks.

How long does a 4-burner commercial gas stove last? 10 to 15 years with maintenance. Thermostats and thermocouples need replacement every 3 to 5 years. Door gaskets every 18 to 36 months. Cast iron grates last the life of the range with proper handling. The Atosa AGR series is built for a 15-year service life in a commercial environment.

What is the best 4-burner commercial gas stove? The Atosa AGR-4B is the volume seller in the independent restaurant market because it combines a strong commercial spec (32,000 BTU per burner, standard oven, stainless construction, included conversion kit, four casters standard, no electrical hookup required) with parts availability and a 1-year parts-and-labor warranty at a working price point. See the AGR-4B-NG or AGR-4B-LP for details.