Choose cooktops when food cooks in vessels. Choose griddles when food cooks directly on a flat plate.

What should be bought together?

Plan compatible cookware, utensils, landing benches, storage and cleaning tools with the cooktop station.

Commercial Cooktops: Gas, Electric & Oven Options | KW

Commercial gas cooktop: direct answer

Choose a commercial cooktop by fuel, burner or zone configuration, pan workload, bench or floor format, extraction plan and the exact model's gas or electrical requirement. A higher burner count does not establish usable output for every menu, and gas input must not be presented as electrical power. Confirm dimensions, connection type and installation instructions for the exact configuration before purchase.

Choose by the decision that changes fit

Option	What to verify	Best suited to
Countertop burner or hob	Check bench load, footprint, extraction and connection	Flexible or lower-volume cooking lines
Cooktop on stand	Compare burner layout, underspace and service access	Dedicated production line positions
Cooktop with oven	Treat top and oven functions plus aggregate connections as one configuration	Sites combining two cooking jobs in one footprint

Compare the relevant KW range before narrowing to an exact model.

Continue with commercial kitchen utility planning where that separate decision affects the purchase.

Exact KW model examples

These values apply only to the exact SKU shown and are retained only where the current evidence ledger supports the field.

Model	Product	Verified selection facts
C-E760	Fagor C-E760 KORE 700 Six-Plate Electric Cooktop – 15.6kW	Dimensions: 1200.00 × 730.00 × 290.00 mm; Voltage: 400 V; Phase: 3; Rated power: 15.6 kW
RB-4E	Gasmax RB-4E Gas 4-Burner Cooktop – 96MJ/h, Flame Failure	Dimensions: 602.00 × 824.00 × 574.00 mm; Gas input: 96 MJ/h
CG940ET	Giorik CG940ET Cooktop – 4 x Gas Burners / Standard Electric Oven	Voltage: 415 V; Phase: 3; Rated power: 6.7 kW; Gas input: 144 MJ/h; Temperature: 50–300
C-G761H	Fagor Kore 700 C-G761H 6 Burner Gas Range with Gas Oven – 1200mm	Rated power: 8 kW; Gas input: 208.9 MJ/h

Buyer questions

How many burners do I need?

Map simultaneous pans during peak service, then compare the exact burner layout and stated input.

Gas or electric?

Start with available services, extraction and menu workflow, then verify the exact model connection.

Can I compare gas MJ/h with electrical kW as the same field?

No. Keep gas input and electrical load separate and labelled.

Choosing the right commercial cooktops

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, door clearances, and whether you need underbench or upright models.

Cooling & power type

Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).

Installation & compliance

Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.

Compliance & engineering standards

Cooktop choice follows the cooking vessel:

Pot and pan work: sauces, saute, boiling and stock work need burner access.
Station format: benchtop burners, stand units and cooktops with ovens suit different line layouts.
Heavy vessels: stockpot burners are selected when large pot handling is the main task.

Frequently asked questions

How much MJ/h do I need for a busy restaurant?

Aim for at least 28 MJ/h per burner for general service. If you do Asian stir-fry, you need dedicated wok burners hitting 90+ MJ/h.

Can I put a stockpot on a regular burner?

Technically yes, but it's dangerous and inefficient. Use a low-height Stockpot Cooker to prevent lifting injuries and ensure faster boiling.

Why is my flame lifting off the burner?

This usually means too much air pressure (canopy pulling too hard) or gas pressure is too high. It's a safety risk—call a technician.

What is a commercial cooktop?

It is a burner-based cooking category for pots, pans and stockpot work in commercial kitchens.

Expert Insights

Technical depth from KW's commercial kitchen specialists.

W-Zone Workflow & Placement

W4 – Cookline (Primary): Where the magic happens. All open burners, griddles, and stockpots live here.
W3 – Prep Zone: Feeds the line. Check our Stainless Prep Benches to keep this zone organised.
W5 – Pass / Service: Where finished plates land.

Power Levels (MJ/h) - The Truth About Heat

Not all burners are equal. A "4-burner cooktop" means nothing without checking the MJ rating:

20–28 MJ/h: Fine for sauces and reheating.
28–35 MJ/h: The industry standard for Restaurant Service.
45–90+ MJ/h: High-velocity heat for Asian Wok Burners. Anything less will stew your stir-fry.

Gas vs Electric: The Great Debate

Gas Cooktops: Instant response. The chef's choice for visual feedback and wok hei.
Electric Cooktops: Stable, cooler for the kitchen, and essential for sites with no gas connection.

Asian Wok Stations vs Standard Cooktops

Warning: Never try to run an Asian menu on a standard cooktop. Standard burners (28MJ) cannot generate the thermal plume required for Wok Hei. You need a dedicated Commercial Wok Burner (90-130MJ) and a matching high-velocity canopy.