What are the Pros and Cons of Buying a Heavy-Duty Commercial Range Vs. a Restaurant Range?


Heavy-Duty Range Vs. Restaurant Range

Heavy Duty Ranges


  • Durable long lasting construction
  • Larger gas valve allows for easier combining of other components
  • Higher energy outputs for shorter cooking times
  • Can be connected, or “batteried” together, to create larger units suitable for high volume kitchens
  • Built to withstand intense use with heaviest stock pots


  • Higher initial costs
  • Usually takes up more kitchen space
  • Increased service costs
  • Higher energy output means higher energy costs

Restaurant Ranges


  • Lower initial costs
  • Suitable as a free-standing model
  • Lower service costs
  • BTU and power levels are similar to heavy-duty standards for an economical price
  • Takes up less kitchen space than heavy-duty ranges
  • The more common choice in the restaurant industry


  • Not as durable as heavy-duty ranges
  • More costly to install
  • Usually have slightly lower energy outputs
  • Will not withstand intense use as well as heavy-duty ranges

About Author

FSW Staff

We love our writers, but here at FSW we promote content generation from all departments. This blog has been written by another one of our multi-talented employees.

Leave A Reply