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Ranges - Overview

  • Energy Input: Range burners - 14,500-30,000 Btu/h r; Ovens - 30,000 to 55,000 Btu/h
  • Most common and multipurpose cooking equipment in commercial kitchen - natural gas ranges dominate market, especially among heavy-duty ranges
  • Used for sautéing, pan broiling, stewing, or preparing stew, chili or soup
  • Optional features include open burners, radiant broilers, griddle or fry top, hot top, grill or wok top, and bases consisting of conventional or convection ovens, refrigerated or freezer cabinets, or storagecabinets
  • Multiple burner sizes on a single range offer versatility -- low-temp to very high-temp cooking
  • Oven options include conventional or faster, more efficient convection
  • Classified as Heavy-Duty, Restaurant or Specialty -

    • Heavy-Duty
      • Also called modular or sectional ranges
      • Often found in large restaurants, hotels, hospitals, education facilities - continuous, high-volume usage
      • Usually installed in battery of ranges containing various cooktop options as well as ovens, fryers, and broilers
    • Restaurant
      • Good choice for short-order cooking
      • All-in-one, multipurpose cooking unit
      • Lower volume operations
      • Often found in smaller restaurants, sandwich shops, churches and social clubs
    • Specialty
      • Single-function ranges
      • Stockpot ranges
        • one or two high-input open burners
        • very heavy-duty cast iron grates support single cooking container with large quantities of food
      • Chinese (Wok) ranges
  • Ventilation - medium, 200 to 300 cfm per linear foot

Range Top Energy Efficiency

Energy Consumption for Gas & Electric Ranges

1Duty cycle was calculated by dividing the daily energy consumption rate by the appliance median energy input rate.
2Operating hours or appliance "on time" is the estimated period of time that an appliance is typically operated from the time it is turned "on" to the time it is turned "off."