Do I need a double oven under the cooktop?

Only if the oven does real work. Kitchens that bake or hold through service benefit from a gas cooktop with double oven; kitchens that mainly work the top do not, and the extra capacity costs footprint and heat.

Does leasing change how I should specify?

It can. Confirm what a commercial kitchen gas oven lease covers for service and replacement before sizing, since the terms often decide which configuration is practical to run over the period.

Commercial Stoves & Ranges Australia | 4–8 Burner Cooktops with Ovens

A commercial range puts a cooktop and an oven in one footprint, which is why it remains the centre of most kitchen lines. The decision is what each half has to do: the burners above are chosen by the pans they must carry at once, and the oven beneath by what is actually baked, roasted or held in it during service.

Burner count on the stovetop is set by simultaneous pans, not by the menu. Count the pans on the stove at the busiest moment and add the space between them that a chef needs to work; a six-burner commercial gas stove that cannot take six pans side by side is a four-burner in practice.

Gas or electric follows the site rather than the preference. A gas range needs a connection sized for the total input and ventilation to match; a commercial electric range needs the supply and phase confirmed. Where a kitchen is being fitted out, this is settled with the services rather than with the equipment list.

The oven beneath is often specified last and regretted first. A gas cooktop with double oven suits a kitchen that bakes or holds through service; a single oven beneath a cooking range suits one that mainly uses the top. Where equipment is on lease rather than purchase, confirm what the lease covers before sizing, since service terms often decide which configuration is practical.

Choosing the right cooktops with ovens

Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.

Capacity & size

Match equipment capacity to your daily output. Consider available floor space and door clearances.

Installation & compliance

Confirm levelling, wall clearance and the access needed for cleaning and service. We can help with kitchen planning.

Compliance & engineering standards

Before comparing commercial ranges, confirm the pans on the top at the busiest moment, what the oven is actually used for, and the gas connection or electrical phase available. Check the total input against the ventilation already installed rather than against the canopy size alone.

Look at how burners are removed for cleaning, how the oven door is supported when open in a tight aisle, and whether the top can be lifted for access underneath. A cooking range is the hardest-worked item on most lines, so cleaning access and part availability decide its working life more than the specification does.

Frequently asked questions

Can Gastronorm trays fit in the oven?

Yes—most 900mm ranges fit GN 2/1 or multiple GN 1/1 trays.

Do these ranges require a canopy?

Yes—AS 1668 requires full-width extraction with a 150mm overhang.

Blue Seal vs Waldorf?

Blue Seal suits most restaurants; Waldorf is the heavy-duty option for large-volume sites.

How many burners does a commercial kitchen range need?

Count the pans that must be on the stove at the same moment, then allow working space between them. A range that cannot physically take that many pans side by side behaves as a smaller one regardless of its burner count.

Should I choose a gas or electric commercial range?

Let the site decide. A gas range needs a connection sized for total input and matching ventilation; a commercial electric range needs the supply and phase confirmed. In a fitout this is settled with the services, not with the equipment list.

Expert Insights

Technical depth from KW's commercial kitchen specialists.

Burners are counted in simultaneous pans

Count the pans on the stove at the busiest moment and allow the working space between them. A commercial gas stove rated for six burners that cannot take six pans side by side behaves as a smaller range, and the shortfall shows up every service.

The oven is not an afterthought

Decide what the oven beneath actually does. A kitchen that bakes or holds through service is better served by a double oven configuration; one that mainly works the top can take a single. Specifying the top first and accepting whatever oven comes with it is the common regret.

Gas or electric follows the site

A gas range needs a connection sized for total input and ventilation to match it. A commercial electric range needs supply and phase confirmed. Settle this with the services during a fitout rather than with the equipment list, because it is expensive to change afterwards.

Cleaning access and parts

A cooking range is the hardest-worked item on most lines. Check how burners come off, whether the top lifts for access underneath, and how the oven door behaves in a tight aisle. Part availability over years matters more than any specification difference on the day.