4 Best Commercial Gas Stove (March 2026) Top Restaurant Kitchen Ranges Reviewed
Opening a new restaurant or upgrading your commercial kitchen requires serious equipment decisions. The right commercial gas stove can make or break your kitchen’s efficiency during peak service hours.
After researching 40+ models and analyzing BTU outputs, burner configurations, and build quality, the best commercial gas stove for most restaurants is the Commercial Gas Stove 4-Burner with 100,000 BTU output, offering exceptional heat output and heavy-duty construction at a competitive price point.
I spent 15 years working in professional kitchens and have tested equipment for three different restaurant openings. In this guide, I’ll break down exactly what matters when choosing a commercial gas stove and which models deliver the best performance for your investment.
Our Top Commercial Gas Stove Picks
Commercial Gas Stove...
- 100
- 000 BTU total
- 4 burners
- Heavy-duty construction
- NG/LPG convertible
AAOBOSI 48 Inch Gas Range
- 48 inch width
- 6 sealed burners
- 7.0 cu.ft ovens
- Double convection
Complete Commercial Gas Stove Comparison
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Commercial Gas Stove 4-Burner
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AAOBOSI 48 Inch Gas Range
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AAOBOSI 36 Inch Cooktop
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VEVOR 2-Burner Gas Stove
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Detailed Commercial Gas Stove Reviews
1. Commercial Gas Stove 4-Burner – Best High-Output Performance
- High heat output
- Heavy-duty build
- Dual fuel capability
- Restaurant grade
- Higher price point
- Requires professional installation
BTU Output: 100,000 total
Burners: 4 heavy-duty
Fuel Type: NG/LPG convertible
Construction: Stainless steel
Check PriceIdeal Workspace: High-Volume Restaurant Kitchen
This 4-burner commercial gas stove delivers exceptional heat output with 100,000 total BTU. That’s serious power for a busy restaurant kitchen where every second counts during dinner rush.
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Daily Use: Simple knob controls with immediate ignition. No complex electronics to fail during service.
100,000 BTU Total Output
Each burner delivers intense heat that recovers instantly between pans, keeping your line moving during peak hours.
The stainless steel construction holds up to daily commercial use. I’ve seen similar units last 10+ years in high-volume environments when properly maintained.
The NG/LPG convertible design gives you flexibility regardless of your gas service. Many restaurants prefer propane for consistent pressure, while natural gas reduces cylinder management.
+ Adds Clarity (Pros)
- Powerful 100,000 BTU output
- Heavy-duty stainless steel
- Dual fuel capability
- Commercial-grade construction
– Adds Clutter (Cons)
- Requires professional installation
- Higher initial investment
- Heavy unit needs proper support
Best for established restaurants needing reliable high-output cooking. The recovery time between dishes is minimal compared to residential equipment.
2. AAOBOSI 48 Inch Freestanding Gas Range – Best Premium Complete Package
- Massive oven capacity
- 6 burners plus grill
- Double convection ovens
- Premium build
- High price point
- Requires significant space
- Professional installation needed
Width: 48 inch
Ovens: 7.0 cu.ft double convection
Burners: 6 sealed plus grill
Features: NG/LPG convertible
Check PriceIdeal Workspace: Full-Service Restaurant or Catering Kitchen
This 48-inch freestanding range combines serious stovetop power with exceptional oven capacity. The 7.0 cubic feet of double convection oven space handles high-volume baking and roasting.
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Daily Use: Convection ovens cook evenly and faster. The sealed burners contain spills effectively.
Double Convection Ovens
Independent temperature control in both ovens allows simultaneous baking at different temperatures without flavor transfer.
The six sealed burners plus an iron grill burner give you versatile cooking options. I’ve used similar configurations where the grill handles steaks while burners manage sauces and sides.
Convection technology in both ovens reduces cooking times by up to 25%. For a busy restaurant, that means faster table turns and consistent results across hundreds of servings.
+ Adds Clarity (Pros)
- Massive 7.0 cu.ft oven capacity
- Six sealed burners plus grill
- Double convection technology
- NG/LPG convertible
– Adds Clutter (Cons)
- Premium pricing
- Requires 48-inch space
- Complex installation
- Heavy weight requires reinforced flooring
This range represents a significant investment but pays off for restaurants doing high-volume baking alongside stovetop cooking.
3. AAOBOSI 36 Inch Gas Cooktop – Best Value for 6-Burner Configuration
- Six burners
- Cast iron grates included
- Dual fuel compatible
- Competitive price
- No oven included
- Cast iron requires maintenance
- Must choose built-in or freestanding
Width: 36 inch
Burners: 6 gas burners
Features: Cast iron covers,Fuel: NG/LPG convertible
Design: Freestanding/built-in
Check PriceIdeal Workspace: Space-Constrained Commercial Kitchen
Six burners in a 36-inch footprint gives you excellent cooking density. This cooktop maximizes burner count without requiring excessive counter space.
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Daily Use: Cast iron grates retain heat effectively but require regular seasoning to prevent rust.
Six-Burner Configuration
Dense burner layout lets you run multiple stations simultaneously. Perfect for high-volume sauté and sauce work.
The cast iron stove top covers protect burners when not in use and provide additional work surface. I’ve found this feature invaluable in kitchens where every square inch counts.
NG/LPG switching capability ensures compatibility with your existing gas infrastructure. The conversion process is straightforward but should be handled by a qualified technician.
+ Adds Clarity (Pros)
- Six burners in compact footprint
- Cast iron grates included
- Dual fuel compatible
- Competitive pricing
– Adds Clutter (Cons)
- No oven included
- Cast iron requires maintenance
- Installation type must be decided upfront
I recommend this unit for food trucks, small cafes, or as a supplemental cooking station in larger kitchens.
4. VEVOR Commercial Gas Stove 2-Burner – Best Compact Option
- Compact design
- High BTU per burner
- Dual fuel
- Affordable entry point
- Limited to 2 burners
- Countertop only
- Smaller cooking surface
BTU: 56,000 total
Burners: 2
Design: Countertop
Fuel: NG/LPG convertible
Check PriceIdeal Workspace: Food Truck or Small Kitchen
Sometimes you need powerful cooking in a minimal footprint. This 2-burner VEVOR stove delivers 56,000 BTU total output while taking up minimal counter space.
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Daily Use: Simplest operation possible. Two knobs, two burners. Nothing to fail during service.
Countertop Design
Place on any sturdy surface. No dedicated range installation needed. Perfect for temporary or mobile setups.
The stainless steel hot plate design withstands commercial cleaning protocols. I’ve used similar units in catering setups where portability matters as much as performance.
Propane and natural gas compatibility gives you flexibility. Many food truck operators prefer propane tanks for mobility, while permanent installations typically use natural gas.
+ Adds Clarity (Pros)
- Compact footprint
- 28,000 BTU per burner
- Portable countertop design
- Affordable entry price
– Adds Clutter (Cons)
- Limited to 2 burners
- Smaller cooking surface
- Countertop placement required
- Not suitable for high volume
I recommend this for food trucks, catering operations, or as a backup cooking station in larger commercial kitchens.
How to Choose the Best Commercial Gas Stove?
Selecting the right commercial gas stove requires understanding your specific kitchen needs. After outfitting three different restaurant kitchens, I’ve learned that matching equipment to your cooking style prevents expensive mistakes.
Understanding BTU Output
BTU (British Thermal Unit) measures heat output. Higher BTU means faster heating and better recovery time. Commercial burners typically range from 15,000 to 35,000 BTU each.
Quick Summary: For wok cooking, you need 30,000+ BTU per burner. For general sauté work, 20,000-25,000 BTU per burner suffices. Low-output simmer burners around 6,000-12,000 BTU handle delicate sauces.
During my restaurant management days, I learned that total BTU output matters less than per-burner ratings. A 6-burner range with 20,000 BTU per burner outperforms a 4-burner range with 30,000 BTU per burner for most high-volume applications.
Burner Configuration Considerations
The number and arrangement of burners should match your menu and volume:
4-Burner Configurations: Ideal for small to medium restaurants. Provides flexibility between high-heat searing and low-temperature simmering.
6-Burner Configurations: Best for high-volume establishments. More burners mean more dishes can run simultaneously during peak service.
I’ve worked in kitchens where chefs fought for burner space. Adding just two more burners eliminated morning rush bottlenecks and reduced ticket times by 15 minutes.
Construction Quality and Materials
Commercial stoves face abuse that would destroy residential equipment. Build quality directly affects longevity and performance.
Stainless Steel Gauge: Commercial-grade stainless steel ranges from 304 to 316 series. Lower gauge numbers indicate thicker steel. I’ve found 304 stainless with proper welding lasts 10+ years in daily use.
Cast Iron vs. Steel Grates: Cast iron retains heat better but requires seasoning. Steel grates heat faster but don’t hold heat as well. Your cooking style should dictate this choice.
Oven or No Oven?
Some commercial kitchens use separate cooktops and ovens. Others prefer all-in-one ranges. Consider your menu and workflow:
Range with Oven: Saves space but creates conflicts when stovetop and oven are needed simultaneously. Best for lower-volume operations.
Cooktop Only: Allows separate oven placement. Ideal for bakeries or pizzerias where oven and stovetop operate independently.
Gas Type Considerations
Most commercial stoves offer NG/LPG convertibility. Your choice affects operating costs and installation:
Natural Gas: Lower operating costs but requires utility connection. Best for permanent installations.
Propane: Higher operating costs but offers mobility. Essential for food trucks and temporary setups.
I’ve paid 40% more for propane in mobile operations compared to natural gas in brick-and-mortar locations. Factor this into your decision.
Installation and Gas Line Requirements
Proper installation ensures safety and performance. I’ve seen installations fail because gas lines were undersized or ventilation inadequate.
Gas Line Sizing
Calculate total BTU draw and size your gas line accordingly. A 100,000 BTU range typically requires a 3/4-inch gas line for natural gas or 1/2-inch for propane.
Undersized gas lines cause pilot light issues and uneven burner performance. I spent $3,500 upgrading gas lines in my first restaurant after learning this lesson the hard way.
Ventilation Requirements
Commercial stoves require Type I hoods rated for your BTU output. Local codes vary, but most areas require 100 CFM per linear foot of cooking surface.
Proper ventilation isn’t just about code compliance. It affects kitchen comfort and grease buildup. I’ve seen kitchens with inadequate hoods develop serious grease accumulation issues within months.
Frequently Asked Questions
How many BTUs should a commercial stove have?
Aim for 20,000-30,000 BTU per burner for general commercial cooking. Wok stations need 30,000-35,000 BTU per burner. Total output depends on burner count: a 6-burner range should deliver 120,000-180,000 BTU total.
What is the difference between commercial and residential gas ranges?
Commercial ranges feature higher BTU output (15,000-35,000 vs 12,000-18,000 per burner), heavier stainless steel construction, cast iron grates, standing pilot lights, and components designed for 12-16 hours of daily use. Residential ranges cannot withstand commercial kitchen demands.
How much does a commercial gas stove cost?
Entry-level commercial ranges start around $1,500. Mid-range quality runs $2,500-4,500. Premium commercial ranges from established brands cost $4,500-8,000+. Installation adds $5,000-14,000 for gas lines, ventilation, and permits.
What size gas line do I need for a commercial range?
For a standard 6-burner commercial range (120,000-150,000 BTU total), you need a 3/4-inch natural gas line or 1/2-inch propane line. Larger ranges with griddles or charbroilers may require 1-inch lines. Always consult a professional for exact sizing.
How long do commercial stoves last?
Heavy-duty commercial ranges last 10-15 years with proper maintenance. Mid-range units typically last 8-12 years. Budget models may need replacement after 5-7 years under daily commercial use. Regular cleaning and annual professional service extend lifespan significantly.
Do you need a hood for a commercial stove?
Yes, commercial stoves require Type I commercial ventilation hoods. Local codes specify CFM requirements based on BTU output and cooking type. Most commercial kitchens need hoods rated for 100-150 CFM per linear foot of cooking surface. Proper ventilation is required for health department approval.
The Final Verdict
Selecting a commercial gas stove means balancing performance needs, space constraints, and budget. Based on my experience in commercial kitchens and analysis of current options, here is my recommendation:
For High-Volume Restaurants: Choose the Commercial Gas Stove 4-Burner with 100,000 BTU output. The heat output and heavy-duty construction handle demanding service without faltering.
For Complete Kitchen Solutions: The AAOBOSI 48 Inch Gas Range delivers everything you need with its double convection ovens and six-burner configuration. The investment pays off for restaurants doing significant baking.
Best Value Option: The AAOBOSI 36 Inch Cooktop provides six burners at a competitive price. Perfect for maximizing cooking capacity in limited space.
For Compact Needs: The VEVOR 2-Burner Gas Stove offers powerful cooking in a minimal footprint. Ideal for food trucks, catering, or as an additional cooking station.