A commercial gas range is the workhorse of most restaurant kitchens, combining open burners, griddles or charbroilers with an oven or storage base in one unit. Babak Food Equipment offers a very large selection of restaurant gas ranges for restaurants, cafés, hotels, caterers, schools and institutions across Vancouver and British Columbia, from Vulcan and Wolf plus Hot Zone and Atosa.
Types of commercial gas ranges
Restaurant ranges with standard oven
Open burners on top and a standard oven below give a versatile, all-in-one cooking station for most menus.
Ranges with convection oven
A fan-driven convection oven base cooks more evenly and quickly, a good choice for baking and roasting alongside stovetop work.
Griddle and charbroiler combinations
Many gas ranges replace some burners with a griddle or charbroiler section, so one unit covers sautéing, grilling and flat-top cooking.
Heavy-duty and storage-base ranges
Heavy-duty modular ranges suit high-volume kitchens and can be built into a line. Cabinet or storage bases hold pans when you don’t need an oven.
How to choose a commercial gas range

Width and burners: ranges typically come in widths from about 24 to 72 inches, with roughly two burners per 12 inches.
Burner output: open burners commonly deliver about 25,000–35,000 BTU/hr each. Check total BTU against your gas line and meter.
Natural gas or propane: order the correct gas type, or confirm the unit can be converted on site.
Oven base: choose standard, convection or storage base based on how much baking and roasting you do.
Ventilation: commercial gas ranges need a properly sized exhaust hood and fire suppression that meet local code.
Space and clearances: allow the listed clearances to walls and other equipment, and measure doors and hallways for delivery.

Why buy your gas 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 gas ranges by size, burner layout and oven type, and check your gas supply and ventilation before you order. Delivery and installation options are available across BC – details and costs are discussed when you order. Also see our electric ranges and stock pot ranges, or browse used restaurant equipment.
Commercial gas ranges at a glance
WidthTypical topBest forAbout 24 inAbout 4 burnersSmall cafés and tight linesAbout 36 inAbout 6 burnersMost restaurantsAbout 48 inAbout 8 burners or burners + griddleBusy mid-size kitchensAbout 60–72 inAbout 10–12 burners or mixed topHigh-volume restaurants and hotels
Frequently asked questions
Can I use a commercial range in my home?
It is generally not recommended. Commercial ranges need larger gas lines, wider clearances and a commercial hood, and may not meet residential codes or insurance rules.
Is it better to have a gas or electric range?
Gas gives instant, visible heat control and is preferred by most chefs. Electric can make sense where gas isn’t available or for very even oven baking.
What is the size of a standard commercial gas range?
A 36-inch, six-burner range with an oven is the most common size, but commercial ranges typically range from about 24 to 72 inches wide.
Are all gas ranges 30 inches wide?
No. 30 inches is a common home size; commercial gas ranges come in many widths, usually in 12-inch steps from 24 to 72 inches.
Does a commercial gas range need a hood?
Yes, in a commercial kitchen a gas range needs a code-compliant exhaust hood. Check with your local authority and gas fitter.
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.