Choosing Commercial Ranges Gas vs Electric for Your Kitchen

Okay, let’s talk kitchens. Specifically, the heart of the commercial kitchen: the range. If you’re setting up a new spot or thinking about a major equipment overhaul, one of the biggest decisions you’ll wrestle with is whether to go with a gas range or an electric range. It seems simple on the surface, right? Flame versus no flame. But dive a little deeper, and oh boy, does it get complicated fast. I remember when I was consulting for a small bistro trying to get off the ground back in the Bay Area, this debate took up *weeks* of discussion. They were tight on space, tighter on budget, and the chef had very strong opinions trained in classic French techniques (read: GAS!). Here in Nashville, working from my home office with Luna supervising (mostly sleeping on my keyboard), I still find myself pondering this fundamental choice for clients.

It’s not just about how the food cooks, though that’s obviously huge. It’s about installation headaches, what it does to your monthly utility bills, how hot your kitchen gets (especially important during a Nashville summer, trust me), how easy it is to clean up after a chaotic service, and even the skillset of your cooks. Choosing the right commercial range isn’t just picking an appliance; it’s making a core decision that impacts your kitchen’s workflow, efficiency, and bottom line. I’ve seen kitchens thrive with both gas and electric, but I’ve also seen owners regret their choice because they didn’t fully weigh the pros and cons for *their* specific situation.

So, what’s the plan? I want to break down the real differences between commercial gas and electric ranges – the stuff you actually need to consider beyond the marketing hype. We’ll look at performance, sure, but also the nitty-gritty details like installation quirks, long-term costs, safety, and how each type fits different cooking styles and kitchen environments. Maybe by the end of this, you’ll have a clearer picture, or maybe you’ll just have more questions – sometimes that’s progress too, right? Let’s dig in and try to figure out which path makes the most sense for your culinary operation. No easy answers promised, just a lot to think about.

Decoding the Heat: Gas vs. Electric Fundamentals

The Fiery Heart: How Gas Ranges Work

Alright, let’s start with the classic: the gas range. When you think of a bustling professional kitchen, chances are you picture chefs tossing pans over open flames. That’s the essence of a gas cooktop. It works by burning natural gas or propane, delivered through a supply line, to create an actual flame under your cookware. The beauty of this is the immediacy. You turn the knob, *whoosh*, you’ve got heat. Turn it down, the flame shrinks instantly. This gives chefs incredibly precise, visual control over the heat level. You can see exactly how high the flame is and adjust it in tiny increments. This responsiveness is why so many chefs, particularly those doing a lot of sautéing, searing, or wok cooking where rapid temperature changes are key, swear by gas. It feels intuitive, almost primal. You’re literally cooking with fire.

The oven component of a gas range also uses gas burners, typically located at the bottom, to heat the cavity. While gas ovens heat up relatively quickly, achieving truly even heat distribution can sometimes be a challenge compared to their electric counterparts. Hot spots can be more common, potentially requiring more diligent rotating of pans for consistent baking results. Cleaning can also be a bit more involved with gas cooktops. Those open burners, grates, and crevices inevitably catch spills and splatters, demanding regular scrubbing to keep things looking and performing their best. It’s a trade-off: amazing control on the stovetop for potentially more fuss in the oven and during cleanup. But for many, that direct flame connection is non-negotiable.

The Steady Glow: Understanding Electric Ranges

Now, let’s switch gears to electric ranges. Instead of flame, these rely on electricity flowing through heating elements. On the cooktop, you’ll typically find either exposed coil elements (common on older or budget models) or a smooth ceramic-glass surface with the elements hidden underneath (smoothtop ranges). Coils heat up relatively quickly but can be uneven and a pain to clean around. Smoothtops offer a sleek look and are much easier to wipe down, which is a huge plus in a busy kitchen. However, standard electric elements, whether coil or smoothtop, take longer to heat up and cool down compared to gas. Adjusting the temperature isn’t instantaneous; there’s a lag time that can frustrate chefs used to gas responsiveness.

Where electric often shines is in the oven. Electric ovens are generally known for providing drier, more consistent, and even heat distribution. The heating elements are often positioned at both the top and bottom (and sometimes include convection fans), creating a stable environment ideal for baking, roasting, and applications where precise temperature control over longer periods is crucial. Then there’s the increasingly popular subset: induction ranges. These are electric, but use electromagnetic fields to directly heat the cookware itself, not the cooktop surface. This means incredibly fast heating (faster than gas!), amazing energy efficiency, and a cooktop that stays relatively cool to the touch, enhancing safety. The catch? Induction requires specific magnetic cookware (cast iron, stainless steel work; aluminum, copper don’t unless they have a magnetic base) and often comes with a higher upfront cost. So, electric offers variety: the basic coils, the easy-clean smoothtop, and the high-tech induction, each with its own set of pros and cons, often excelling in oven performance and ease of cleaning.

Getting Connected: Installation Realities

Plumbing for Fire: Gas Range Installation Needs

Okay, so you’re leaning towards gas? Great. Now, how do you actually get it *in* your kitchen? Unlike an electric range that primarily needs an electrical outlet (albeit a powerful one), a gas range requires a dedicated gas line. If your building already has gas service and a line stubbed out near the range location, you’re in decent shape. However, if not, you’re looking at potentially significant plumbing work to run a new line from the main supply. This involves permits, licensed plumbers, and potentially tearing into walls or floors, adding considerable cost and time to your setup. I remember a project where the landlord swore there was a gas hookup, only for us to discover it was capped off three floors below – that was an expensive surprise.

Beyond the gas line itself, ventilation is paramount. Commercial gas ranges produce significant heat, combustion byproducts (like carbon monoxide), and grease-laden vapor. This necessitates a robust commercial hood system designed to handle the BTU output of your specific range. Building codes are very strict about this for safety reasons. Your hood needs proper exhaust power (CFM rating) and often requires a makeup air system to replace the air being vented out, preventing negative pressure issues in the kitchen. Skimping on ventilation isn’t just dangerous; it’s illegal and will shut down your operation fast. So, the installation cost for gas isn’t just the range and the gas line; it’s the potentially complex and expensive ventilation system that must accompany it. You absolutely need to factor this into your budget and planning. Don’t forget local codes and regulations; they dictate everything from pipe materials to clearance requirements.

Wiring for Watts: Electric Range Setup

Thinking electric might be simpler? Sometimes, but not always. While you don’t need a gas line, commercial electric ranges are power hogs. They require a high-voltage, high-amperage dedicated circuit. We’re not talking about plugging into a standard wall outlet. You’ll likely need a 208V or 240V circuit (sometimes even higher for large units) with a specific amperage rating (often 50 amps or more). An electrician will need to run the appropriate heavy-gauge wiring from your building’s electrical panel to the range location and install the correct type of receptacle.

The big ‘if’ here is whether your building’s existing electrical service and panel can handle the additional load. In older buildings, or even newer ones not originally designed for a heavy-duty electric kitchen, you might find yourself needing a panel upgrade or even a service upgrade from the utility company. This can be just as costly and disruptive as running a new gas line. Induction ranges, while energy-efficient in operation, still draw significant power. Ventilation is generally less demanding for electric ranges compared to gas (since there are no combustion byproducts), but you *still* need a good hood system to manage heat, steam, and grease vapors, especially in a commercial setting. Codes still apply! So, while you trade gas plumbing for electrical work, installation isn’t automatically cheaper or easier. It depends heavily on your building’s existing infrastructure. Always get an electrician to assess your capacity *before* you buy the range.

The Price Tag: Upfront vs. Ongoing Costs

Initial Investment: Buying the Beast

Let’s talk sticker shock. When you’re browsing for commercial ranges, you’ll notice a wide price range for both gas and electric models. Generally speaking, basic, standard-duty gas ranges might have a slightly lower initial purchase price compared to their equivalent electric coil or smoothtop counterparts. They are mechanically simpler in some ways. However, when you step up to heavy-duty models or ranges with more features (like convection ovens), the price difference often narrows or can even flip. Then there’s induction. Induction ranges almost always carry a higher upfront cost than both gas and standard electric models. The technology is more complex, and the manufacturing costs are higher.

But remember, the cost of the range itself is only part of the equation. As we just discussed, installation costs can dramatically alter the total upfront investment. If you need extensive gas line work and a massive ventilation system, the ‘cheaper’ gas range suddenly becomes much more expensive overall. Conversely, if your electrical panel needs a major upgrade to support an electric range, that adds significantly to its initial cost. You really have to look at the **total cost of acquisition**, which includes the unit price PLUS installation (plumbing/electrical AND ventilation). It’s easy to get fixated on the appliance tag, but forgetting the installation can lead to nasty budget overruns. I always advise getting quotes for the *entire* job – range, delivery, installation, ventilation – before making a final decision.

Utility Bills & Efficiency: The Long Haul

Okay, you’ve bought and installed the range. Now, what’s it going to cost you month after month? This is where things get really location-dependent. The relative cost of natural gas versus electricity varies wildly depending on where your business is located. In some areas, gas is significantly cheaper per unit of energy (BTU or kWh equivalent), making gas ranges cheaper to operate. In other areas, electricity rates might be more favorable, or gas might be unavailable or expensive. Here in Nashville, for instance, we have access to both, but you need to check current TVA rates vs. Piedmont Natural Gas rates for commercial customers to get an accurate picture. Do your homework on local utility rates!

Beyond the cost per unit, consider energy efficiency. Gas ranges, while providing instant heat, are not terribly efficient. A lot of heat escapes around the pot and into the kitchen environment instead of going into the food. Standard electric ranges (coil and smoothtop) are generally more efficient than gas at transferring heat to the pot, but still have losses. Induction ranges are the clear winners here. Because they heat the pan directly, very little energy is wasted as ambient heat. Some estimates put induction efficiency at 85-90%, compared to maybe 70-75% for standard electric and only 40-50% for gas cooktops. This higher efficiency can lead to lower electricity bills over time, potentially offsetting the higher purchase price, especially in high-volume kitchens. However, also factor in that gas ovens sometimes heat up faster initially, which could be a minor energy saver for certain tasks. It’s a complex calculation involving local rates, usage patterns, and equipment efficiency.

The Kitchen Atmosphere: Heat, Air Quality, and Comfort

Feeling the Heat: Ambient Temperature Impact

Walk into a kitchen running multiple gas ranges during a busy service, and you’ll know it. Gas ranges, especially those powerful commercial units, throw off a *lot* of ambient heat. Remember that inefficiency we just talked about? All that lost energy heats up the air around the range. This can make the kitchen environment significantly hotter, especially in confined spaces or during warmer months. Think about those Nashville humidity levels in July – adding extra heat from gas ranges can make working conditions pretty tough for your staff if your HVAC isn’t up to the task. This increased heat load also means your air conditioning has to work harder, potentially leading to higher electricity bills for cooling.

Electric ranges, particularly smoothtop and especially induction, tend to contribute much less to the ambient kitchen temperature. Standard electric elements still radiate heat, but generally less than open gas flames. Induction is the coolest operator by far, as the heat is generated *in* the pan, not on the cooktop surface. A cooler cooktop means a cooler kitchen overall. This can lead to a more comfortable working environment for your staff, potentially improving morale and productivity. It also reduces the strain on your HVAC system, potentially saving on cooling costs. This environmental factor is often overlooked during the initial decision-making process but can have a real impact on the day-to-day experience of working in the kitchen. Is the raw power of gas worth the extra heat? It depends on your space, ventilation, and tolerance.

Breathing Room: Ventilation and Air Quality Needs

We touched on ventilation during installation, but it’s worth revisiting from an air quality perspective. Gas combustion naturally produces byproducts, including water vapor, carbon dioxide, and potentially trace amounts of carbon monoxide and nitrogen oxides. While a properly functioning range and a powerful, correctly installed hood system should safely vent these outside, it underscores the absolute necessity of that ventilation. Any malfunction in the range or the hood could potentially compromise kitchen air quality. Regular maintenance and checks of both the range and the ventilation system are crucial for safety when using gas.

Electric ranges don’t produce combustion byproducts, which is a definite plus for indoor air quality. You still absolutely need ventilation, let me be clear about that. Cooking itself – heating oil, searing meat, boiling liquids – generates steam, grease particles, and odors that must be captured and exhausted by a hood system, regardless of the heat source. However, the *volume* and *type* of exhaust required might be slightly less stringent for electric compared to gas, potentially offering some savings on the size and power of the ventilation system needed (though always verify with local codes!). For operations particularly sensitive to air quality, or in locations where installing the heavy-duty ventilation required for gas is difficult or prohibitively expensive, electric (especially induction) can present a compelling advantage. It simplifies one aspect of maintaining a safe and healthy kitchen environment.

Performance in Practice: Cooking Styles and Results

Control Freaks Rejoice: Gas for Precision and Speed

Let’s get back to the actual cooking. Where does gas truly excel? It’s all about that instantaneous control and visual feedback. Chefs who rely on techniques requiring rapid heat changes – like achieving a hard sear, deglazing a pan, or performing the precise maneuvers of high-heat wok cooking – often prefer gas. You can crank the heat for a sear, then drop it instantly to gently simmer a sauce, all with a quick turn of the wrist. The open flame also allows for techniques like charring peppers directly over the burner or easily manipulating heat around the curved bottom of a wok. It’s a very tactile, responsive way to cook.

However, this reliance on flame isn’t without its nuances. Achieving a very, very low simmer can sometimes be tricky on powerful commercial gas burners, which might be designed more for high output. And as mentioned before, gas ovens can sometimes have hot spots, requiring more attention to ensure even baking or roasting. But for stovetop versatility and the ability to react *immediately* to what’s happening in the pan, gas remains the champion for many seasoned professionals. It’s the feel, the direct connection to the heat source, that many find indispensable for certain styles of cooking. If your menu is heavy on sauté, stir-fry, and pan-searing, the arguments for gas become very strong indeed.

Consistency is Key: Electric for Baking and Stability

What about electric? While standard electric cooktops lack the instant responsiveness of gas, they can offer very consistent heat output at a set level. Once they reach temperature, they tend to hold it steadily. This can be advantageous for tasks requiring prolonged, stable heating, like simmering delicate sauces or making confectionery. Where electric truly comes into its own, though, is often in the oven. Electric ovens are renowned for their dry, even heat, making them the preferred choice for many bakers. Cookies brown more evenly, cakes rise consistently, and roasts cook uniformly without constant turning (especially in convection models).

And then there’s induction, which throws a fascinating curveball. It offers heating speed that often surpasses even gas – water boils incredibly fast. It also provides very precise temperature control, arguably even more precise than gas at the lower end, as the power levels can be adjusted digitally in small increments. The limitation is the need for magnetic cookware. If your kitchen relies heavily on aluminum pans, switching to induction means investing in new pots and pans, adding another layer of cost. But for kitchens prioritizing speed, energy efficiency, safety (cool cooktop), and consistent oven performance, electric ranges – particularly induction models – present a very compelling package. It might require a slight adjustment in technique for chefs used to gas, but the benefits can be significant.

Keeping it Running: Maintenance, Durability, and Lifespan

Gas Range Upkeep: Simple but Sometimes Messy

Commercial kitchen equipment takes a beating, and ranges are no exception. How do gas and electric compare when it comes to maintenance and longevity? Gas ranges have the advantage of being relatively straightforward mechanically. The main components are burners, valves, and igniters. Common maintenance involves keeping the burner ports clear of debris and grease buildup to ensure a clean, efficient flame. Igniters can sometimes fail and need replacing, which is usually a fairly simple repair. Gas valves might occasionally develop leaks or become stiff, requiring service. The biggest routine task is often cleaning the cooktop – lifting heavy grates, scrubbing burner heads, and cleaning spills from the drip trays. While the parts might be simpler, keeping it clean requires consistent effort.

In terms of lifespan, a well-maintained, heavy-duty commercial gas range can last for many years, even decades. They are often built like tanks with robust metal components. The simplicity of the core technology means there are fewer complex electronic parts to fail compared to some electric models. However, neglect, particularly failure to clean regularly, can lead to clogged burners, inefficient combustion, and potentially shorten the lifespan or necessitate more frequent repairs. Proper cleaning and occasional checks for gas leaks are key to keeping a gas range running safely and efficiently for the long haul.

Electric Range Care: Fewer Spills, More Electronics?

Electric ranges offer a different maintenance profile. Smoothtop electric ranges are generally much easier to clean on the surface – just wipe down the flat glass or ceramic top. This saves time and effort compared to scrubbing gas grates. However, that smoothtop itself can be vulnerable. Dropping heavy pots or dragging rough-bottomed pans can scratch or even crack the surface, leading to an expensive replacement. Standard coil elements are durable but need regular cleaning underneath and eventual replacement as they wear out. The main potential point of failure often lies in the electronic controls (thermostats, switches, digital displays) which can be more susceptible to heat, grease, and moisture damage over time compared to simpler gas valves.

Induction ranges share the easy-to-clean smoothtop but add another layer of complex electronics for the induction generators themselves. While generally reliable, if these sophisticated components fail, repairs can be significantly more expensive than fixing a gas burner or a standard electric element. Lifespan for electric ranges is also highly dependent on build quality and usage. A heavy-duty electric or induction range should provide many years of service, but potential electronic failures might be more common or costly down the line compared to gas. It’s a trade-off: potentially easier daily cleaning versus potentially more complex (and expensive) repairs if something internal goes wrong. Regular checks of wiring and heating element performance are important.

Safety First: Assessing the Risks

Gas Safety: Flames, Fumes, and Leaks

Safety is obviously a top priority in any kitchen. With gas ranges, the primary concerns revolve around the open flame and the fuel source itself. The open flame presents an obvious fire hazard if flammable materials get too close, and it’s a direct burn risk. More significantly, there’s the potential for gas leaks. Natural gas and propane are flammable and explosive, and incomplete combustion can produce dangerous carbon monoxide (CO). This is why proper installation, regular maintenance (checking connections and valves), and functioning carbon monoxide detectors are absolutely non-negotiable in any kitchen with gas appliances. A well-maintained system with good ventilation is safe, but the potential risks require constant vigilance and adherence to safety protocols.

Modern gas ranges have safety features like flame failure devices that automatically cut off the gas supply if the flame goes out, reducing the risk of unburned gas accumulating. However, user error or equipment malfunction can still lead to dangerous situations. Staff training on proper startup, shutdown, and emergency procedures (like knowing where the gas shut-off valve is) is crucial. The inherent risks associated with a flammable fuel source and combustion byproducts mean that safety procedures must be robust and consistently followed when operating commercial gas ranges.

Electric Safety: Burns and Electrical Hazards

Electric ranges eliminate the risk of gas leaks and combustion byproducts, which is a significant safety advantage. However, they introduce their own set of hazards. The primary risk with standard electric ranges (coil and smoothtop) is burns from hot surfaces. Unlike gas flames that disappear when turned off, electric elements and smoothtops retain heat for a considerable time after being switched off, creating a lingering burn hazard if someone isn’t careful. Staff needs to be trained to be aware of residual heat.

Induction ranges mitigate this surface burn risk significantly, as the cooktop itself doesn’t get nearly as hot – only the pan does. This makes induction arguably the safest cooktop option in terms of accidental burns. However, all electric ranges carry the potential for electrical hazards if not installed or maintained correctly. Faulty wiring, damaged cords, or internal shorts can pose a risk of electric shock or fire. Using the correct voltage and amperage circuits, ensuring proper grounding, and keeping electrical components clean and dry are essential safety measures. While generally considered safer regarding fuel source and air quality, electric ranges still demand respect and proper handling to avoid burns and electrical risks.

Making the Call: Tailoring the Choice to Your Needs

Menu Matters: What Are You Cooking?

So, after all that, how do you actually choose? A huge factor has to be your menu and primary cooking style. If your restaurant focuses heavily on techniques that demand rapid temperature changes and high heat – think stir-fries, heavy sauté work, charring, maybe flambé – the responsiveness of a gas range is likely going to be a major advantage. Chefs trained in these techniques often feel hampered by the lag time of standard electric cooktops. The visual feedback of the flame just works better for certain applications.

Conversely, if your operation leans more towards baking, roasting, holding temperatures steady for long periods, or requires extremely precise low-temperature control, an electric range (especially with a convection oven or an induction cooktop) might be the better fit. The even heat of electric ovens is a definite plus for bakeries and kitchens doing a lot of pastry work. If speed and energy efficiency are paramount, and you’re willing to invest in compatible cookware, induction offers compelling advantages. Consider your top 5-10 menu items and the techniques required. Does one heat source clearly lend itself better to the majority of your cooking processes? Don’t choose based on a single niche technique; think about your overall production flow.

Staff Skills and Preferences: The Human Element

Never underestimate the importance of your kitchen team’s experience and preferences. Do you have seasoned chefs who have spent their careers working on gas and rely on that feel and responsiveness? Forcing them onto an electric smoothtop might lead to frustration and potentially impact food quality, at least initially. Is your team younger or perhaps less experienced, where the easier cleaning of a smoothtop or the added safety features of induction might be beneficial? Are you prepared to invest time in training staff on the nuances of induction cooking and the required cookware if you go that route?

While the ‘best’ technology on paper is one thing, the best technology for *your* kitchen also depends on the people using it day in and day out. Have conversations with your chef and key kitchen staff. What are they comfortable with? What features do they value most? Sometimes, sticking with what the team knows best can minimize disruption and maintain consistency, even if another option looks slightly better in a spreadsheet comparison. Of course, you also need to balance this with other factors like cost and kitchen environment, but ignoring the human element is a mistake.

Budget Realities: Balancing Costs

Ultimately, budget often plays the deciding role. As we’ve discussed, you need to consider the total cost of ownership, not just the sticker price. This includes:

1. Initial Purchase Price: Gas might be cheaper initially for basic models, induction is usually the most expensive.
2. Installation Costs: Factor in gas lines, robust ventilation for gas, or potential electrical upgrades for electric. Get real quotes!
3. Operating Costs: Compare local gas vs. electric utility rates and consider the energy efficiency of each type (induction being the most efficient).
4. Maintenance & Repair Costs: Consider the potential costs of cleaning supplies, replacement parts (igniters vs. elements vs. electronic boards), and service calls.
5. Cookware Costs: If considering induction, factor in the potential need for new magnetic pots and pans.

It’s rarely a straightforward calculation. A cheaper gas range might cost more over time due to higher utility bills or extensive ventilation needs. An expensive induction range might pay for itself through energy savings and potentially reduced HVAC load. You need to weigh the upfront investment against the projected long-term operational expenses based on your specific location, usage volume, and menu. Maybe phasing the purchase or exploring leasing options could also be part of the financial strategy?

So, What’s the Verdict? Gas or Electric?

Well, if you were hoping for a definitive ‘this one is better’ answer, I’m afraid it’s just not that simple. As with so many things in the food world, the ‘right’ choice between a commercial gas range and an electric one truly depends on your specific circumstances. Gas offers that unbeatable responsiveness and raw power that many chefs adore, especially for high-heat stovetop work. But it comes with significant ventilation requirements, higher ambient heat output, and potentially more involved cleaning.

Electric, particularly induction, offers incredible efficiency, speed, a cooler kitchen environment, easier cleaning (smoothtops), and often more consistent oven performance. But standard electric can feel sluggish compared to gas, induction requires specific cookware and a higher upfront investment, and both may require significant electrical upgrades. You need to honestly assess your menu, your kitchen space, your building’s infrastructure, your budget (both upfront and long-term), and your staff’s needs and skills.

Maybe the best approach isn’t strictly one or the other? Combination setups aren’t uncommon – perhaps gas burners for sauté stations and electric convection ovens for baking, or a mix of induction burners for speed and gas burners for specific techniques. It really comes down to analyzing those trade-offs and deciding which set of benefits best aligns with your operational priorities and which set of drawbacks you’re most willing to manage. My gut feeling? While gas still holds a special place for many traditionalists, the efficiency, safety, and performance gains of modern electric, especially induction, are making it an increasingly compelling choice for new kitchen builds or major renovations. But traditions die hard for a reason… what will you choose?

FAQ

Q: Is a gas or electric range better for baking in a commercial kitchen?
A: Generally, electric ovens are preferred for baking due to their ability to provide more consistent, even, and dry heat compared to gas ovens. This leads to more uniform results for cakes, pastries, breads, and other baked goods. Many bakeries specifically choose electric convection ovens for this reason.

Q: Does an induction range require special ventilation?
A: Yes, while induction ranges don’t produce combustion byproducts like gas ranges, they still require a commercial hood system. Cooking food itself generates heat, steam, grease particles, and odors, regardless of the heat source. Proper ventilation is essential for safety, air quality, and cleanliness in any commercial kitchen. However, the ventilation requirements might be slightly less demanding than for a comparable gas range.

Q: Can I use my existing pots and pans on an induction range?
A: Only if they are magnetic. Induction cooking works by creating a magnetic field that heats the pan directly. Cookware made from cast iron or magnetic stainless steel will work. Pans made from aluminum, copper, or glass will not work unless they have a specific magnetic layer bonded to the base. You can test your pans with a simple magnet; if it sticks firmly to the bottom, the pan should work with induction.

Q: Which type of range is typically cheaper to operate, gas or electric?
A: It depends heavily on your local utility rates and the specific efficiency of the ranges. In many areas, natural gas is cheaper per unit of energy than electricity, potentially making gas ranges cheaper to run despite being less efficient. However, highly efficient induction ranges can sometimes offset higher electricity rates with their significantly lower energy consumption. You need to compare your local commercial gas and electricity prices and factor in the efficiency ratings (BTU for gas, kW for electric, and overall efficiency percentage) of the models you’re considering.

You might also like

• Commercial Convection Oven Buying Guide Tips
• Essential Guide to Commercial Kitchen Hood Systems
• Induction Cooking Pros and Cons for Restaurants

@article{choosing-commercial-ranges-gas-vs-electric-for-your-kitchen,
    title   = {Choosing Commercial Ranges Gas vs Electric for Your Kitchen},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/choosing-the-right-commercial-range-gas-vs-electric/}
}