Restaurant ranges vary in the heat output they produce, which is measured in BTUs (British Thermal Units). Depending on the cooking application and energy usage concerns, you may want to purchase a unit with a higher or lower BTU rating.

• Higher BTU rates are going to heat things faster,
  but at a higher rate of energy consumption.
  A higher BTU rating also means quicker heat recovery times
• Lower BTU rates will heat things more slowly,
  but more efficiently. Lower BTU ratings mean a slower heat recovery time.
• Alternative options also exist, like an induction range, which uses little energy and requires minimal ventilation.

Finding a happy medium between energy usage and fast prep times depends on what you are cooking and how much of it you’re cooking at once. If you use big stock pots, cavernous woks, and the biggest sauce pans on the market, then you’ll want some serious BTU power to get all that product cooked fast. If you’re using smaller cookware to prepare individual portions just right, dial back the BTU output to save on energy costs and avoid turning your line into an inferno.

Most gas ranges are outfitted for natural gas. Natural gas is the most common gas type and chances are you are hooked up to natural gas. LP gas or liquid propane is the gas you get if your range is connected to a propane tank, usually for rural locations or portable operations. Remember that LP gas typically burns slightly cooler than natural gas, and you should account for this when considering the BTU output of the range you want to buy..

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Many restaurant ranges come with an oven in the lower half of the unit, and again, selecting the right kind of oven depends on what you’re cooking and how much of it.

Standard Gas Ovens

• Create heat using a central burner
• Heat is distributed through a baffle
• Heat and cook more slowly than a convection oven

Standard ovens are also less precise than a convection oven, meaning it’s harder to get the temperature just right. For the purposes of most foods, this shouldn’t pose a problem, but if you have recipes that call for very specific heating temperatures to get it just right, a standard oven may not be the right choice.

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Convection Ovens

• Employ a fan to distribute heat
• Are more efficient than a standard oven and cook food faster
• Cook food more evenly because of the constant circulation of heat

Convection ovens are more expensive than a standard oven. However, if you’re looking quick, efficient, and precise heating, convection is the only way to go.