1–2 burners suit satellite kitchens or food trucks. 4–6 burners are best for restaurants. 8 burners handle full-service or catering setups.

Gas provides instant flame control and higher heat. Electric offers stable performance where gas is unavailable.

Flame failure devices and manual ignition are standard on most models, ensuring compliance with Australian safety standards.

Stainless steel frames with solid cast iron trivets handle daily commercial use and are easy to clean.

Leading suppliers include CookRite, Thor, Kenna, American Range, Giorik, and Waldorf — backed with local warranties and service.

Benchtop burners sit on counters for compact setups. Burners on stand are freestanding units with integrated frames and storage.

Small kitchens may need only 2 burners, while busy restaurants typically use 4–6, and large-scale venues often choose 8 burners.

Yes — freestanding designs can be repositioned within kitchens, though they require gas or electric connections to operate.

Many models include undershelves or racks for storing pots, pans, and utensils beneath the cooking surface.

From $1,440+GST, depending on burner count, power type, and brand.