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Ranges - Hot Top

  • Range surface consists of flat cast iron or steel plate heated from underside by atmospheric burners
  • Usually found only on gas ranges - electric hot tops rare
  • Allows for cooking on entire range top surface and easier movement of pots from one area to another
  • Sectionalizing hot top (typically 24" deep x 12-18" wide per section) allows different cooking temperatures
  • Large, one-piece grates speed up cooking, allow greater control of flame and reduced energy consumption
  • Slow to heat up, slow to respond to setting changes, flame control more difficult
  • Specialized hot top (gas radiant hot top, French top, or pot ranges) feature removable rings to directly expose cooking pot to flames

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