Durable commercial cookware has to stand up to high heat, heavy use and constant washing. Babak Food Equipment offers stock pots, sauce pans and fry pans for restaurants, cafés, caterers, hotels, schools and institutional kitchens across Vancouver and British Columbia, with pieces from Johnson and our own Babak line. Whether you cook on gas burners, induction or in the oven, the right stainless steel cookware helps your team cook evenly, clean up quickly and keep consistent results from one service to the next.

Types of commercial cookware

Stock pots and sauce pots

Large-capacity pots for stocks, soups, sauces and pasta. Heavy, flat bottoms help prevent scorching during long simmers.

Sauce pans and sauté pans

Long-handled pans for sauces, grains and reductions; straight-sided sauté pans give more usable cooking area for searing and braising.

Fry pans

Sloped-sided pans for eggs, vegetables and quick sautés on the line, available in a range of diameters.

How to choose commercial cookware

• Material: stainless steel is durable and non-reactive; aluminum heats quickly and evenly; clad (layered) bases combine both.
• Induction-ready cookware: induction cooking needs a magnetic base. Look for cookware marked induction-ready if you use induction ranges or hobs.
• Size and capacity: size stock pots and pans to your batch sizes and burner diameters to avoid hot spots and wasted energy.
• Handles and construction: riveted or welded handles that stay cool longer are safer for busy lines.
• Cleaning: smooth stainless interiors are easy to scrub and hold up to commercial dishwashers.

Why buy your cookware from Babak Food Equipment?

With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps kitchens choose cookware that suits their ranges, induction units and menu, and can help plan larger cooking equipment along with power, gas and ventilation. Delivery and installation options are available across BC – details and costs are discussed when you order. Also see our food pans and kitchen utensils.

Frequently asked questions

What is the best cookware for a gas stove?

Most materials work on gas. Stainless steel with an aluminum or clad base is a popular choice because it heats evenly, responds quickly and is very durable.

Does stainless steel cookware work on induction?

Only if the base is magnetic. Many stainless pieces are induction-ready, but some are not – a simple test is whether a magnet sticks firmly to the bottom.

What is the difference between commercial and household cookware?

Commercial cookware is generally thicker, larger and built to handle high heat, heavy use and frequent dishwashing, so it lasts longer in a professional kitchen.

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.