A commercial electric range gives restaurants precise, even cooking where gas is not available or not preferred. Babak Food Equipment offers electric restaurant ranges with ovens, French tops and griddle sections for restaurants, cafés, food courts, schools, care homes and institutions across Vancouver, the Fraser Valley and the rest of British Columbia, with a strong range from Vulcan plus Hot Zone and Royal.
Types of commercial electric ranges
Electric ranges with standard oven
Plate or coil elements on top and an electric oven below make a complete cooking station for everyday menus.
Ranges with convection oven
A fan-driven oven base bakes and roasts evenly and can shorten cooking times.
French top and griddle options
A French hot top heats a solid plate for multiple pots at different temperatures; a griddle section adds flat-top cooking.
Heavy-duty electric ranges
Built for constant use and line installation in high-volume kitchens and institutions.
How to choose a commercial electric range

Voltage and phase: commercial electric ranges usually run on 208 V or 240 V, single or three phase. Confirm your building supply before you order.
Total power: check the range’s kW rating against your panel capacity; an electrician may need to add a dedicated circuit.
Width and elements: electric ranges typically come in widths from about 24 to 60 inches. Count the pots you run at once.
Oven base: choose standard, convection or storage base based on your baking and roasting volume.
Ventilation: electric ranges still produce grease and heat; most commercial kitchens need a hood that meets local code.
Cleaning: sealed elements and removable drip trays make daily cleaning easier.

Why buy your electric range from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you compare electric stoves for restaurant use and check voltage, phase and ventilation before you choose. Delivery and installation options are available across BC – details and costs are discussed when you order. Also see our gas ranges and stock pot ranges, or browse used restaurant equipment.
Commercial electric ranges at a glance
TypeTypical powerBest for24–36 in range with ovenAbout 10–20 kWCafés and small restaurantsRange with convection ovenAbout 15–25 kWBaking and roasting menusFrench top / griddle rangeVaries by modelSauces and mixed cookingHeavy-duty line rangeAbout 20 kW and upInstitutions and high volume
Frequently asked questions
Can I use a commercial range in my home?
It is generally not recommended. Commercial electric ranges need high-amperage circuits and commercial clearances and may not meet residential codes.
What voltage does a commercial electric range need?
Most run on 208 V or 240 V, single or three phase. The exact requirement is on the model’s specification sheet.
What is the standard size of a commercial range?
A 36-inch range is the most common, but commercial electric ranges typically range from about 24 to 60 inches wide.
What does a commercial electric range cost?
Price depends on size, oven type and brand. Request a quote and our team will compare models for your budget.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.