Commercial Ranges

25 products

Restaurant ranges, countertop & induction options for Canadian kitchens

Build a flexible cookline with commercial ranges sized for real Canadian restaurants, cafés, caterers and food trucks. This collection brings together full-size commercial ranges, countertop ranges, induction ranges, portable butane ranges and stock pot ranges from brands like Garland, Imperial, Quest, Vollrath, Waring, Wells, Chef Master, Eurodib, Iwatani, Sterno and Hollowick.

Whether you are searing proteins, sautéing sides, holding sauces or cooking on the move, matching burner type, BTU output and footprint to your menu helps keep tickets moving during your busiest rushes. Use the filters to compare gas, electric and induction options, then choose the mix that suits your space, utilities and volume.

Types of commercial ranges in this collection

Use the product type filters to focus on the style that best fits your operation:

  • Commercial ranges: Heavy-duty restaurant ranges with multiple open burners and oven bases, ideal as the backbone of a full cookline in Canadian restaurants, hotels and institutions.
  • Countertop ranges: Compact gas and electric ranges that sit on worktables or equipment stands, perfect for small kitchens, bars, satellite stations and tight hood lines.
  • Induction ranges: Fast-heating, energy-efficient induction units from brands like Eurodib, Vollrath and Waring, offering precise temperature control and a cooler working environment.
  • Portable ranges: Butane and portable burners from Chef Master, Iwatani, Sterno and Hollowick for catering, buffets, demonstration cooking and backup use.
  • Stock pot ranges: Low-profile, high-output ranges designed to support large stock pots for soups, sauces and boiling applications off the main line.

Many Canadian kitchens combine these pieces—for example, a full-size restaurant range on the main line, stock pot ranges in the prep area, and one or two portable or induction ranges for specials, events and seasonal menu changes.

Right-sizing BTU, burners & utilities

Start with your busiest 30–60 minutes of service and your highest-value menu items. Ask how many burners you truly need at once, and what portion of your menu depends on strong, responsive heat versus gentle simmering.

  • BTU output: Higher BTU burners help with rapid boil times and strong searing, especially for woks, stock pots and heavy sauté work. Lower BTU burners are useful for delicate sauces and holding.
  • Burner mix: A mix of high-output and standard burners can give your team more flexibility across different stations and pans.
  • Gas vs. electric vs. induction: Gas ranges are common on traditional lines. Electric and induction units can be helpful where gas service is limited, or when you want tighter temperature control and less ambient heat.
  • Plug type (countertop & induction): Check NEMA plug requirements and available circuits to ensure your chosen units can be placed where they're most useful.

If you’re not sure which combination of Garland or Imperial restaurant ranges, Quest or Wells countertop units, and induction or portable ranges is right for your Canadian operation, a Russell Hendrix representative can help you compare specifications, clearances and power requirements.

Frequently Asked Questions about Commercial Ranges

How do I choose between a full-size commercial range and a countertop or portable range?

Full-size commercial ranges with integrated ovens are a good fit when you have a dedicated line under a hood and need multiple burners available all day. Countertop ranges work well in smaller kitchens, bars or satellite stations where space is tight but you still need a few active burners. Portable ranges are best for catering, buffets, pop-ups and overflow needs where you want flexibility rather than a permanent line position. Many Canadian operators use a full-size range as their anchor and supplement with countertop or portable units as volume and menu change.

How many burners and how much BTU output do I need?

The right burner count depends on how many pans you realistically use at once during peak periods. A small café might be comfortable with two to four active burners, while a busy restaurant may need six or more. For high-heat tasks like rapid boiling or searing, higher-BTU burners are helpful; for simmering sauces and holding, lower-output burners can be more efficient. Reviewing your menu and ticket times during your busiest services is the best way to size burner count and BTU requirements.

When does induction make sense in a commercial kitchen?

Induction ranges are particularly useful in operations that value precise temperature control, faster response and a cooler working environment. They can be ideal for à la carte sauté stations, chef’s tables, open kitchens and areas where heat and emissions are a concern. Induction also works well in venues where gas service is restricted. If you choose induction, make sure your cookware is induction-compatible and confirm electrical requirements for your Canadian site.

What is a stock pot range and when should I add one?

A stock pot range is a low-profile, high-output burner designed to support large pots of soup, stock, pasta or sauce. It lets you move heavy, tall pots off your main line so those burners stay free for other tasks. If your menu includes large batches of broth, pasta, curry or similar items, adding a dedicated stock pot range in the prep area can help free up space and improve workflow.

How are portable ranges typically used in foodservice?

Portable ranges are commonly used for off-site catering, buffet lines, chef stations, demonstrations and as backup heat sources during peak periods. Because they are compact and easy to move, they are useful when you need temporary or seasonal cooking positions. Always follow manufacturer instructions and local regulations regarding ventilation, fuel storage and safe placement when using portable equipment in Canadian venues.

What utilities and plug types should I check before ordering?

For gas ranges, confirm available gas type (natural gas or propane) and that your building service and hood system can support the equipment you’re considering. For electric and induction units, review voltage, amperage and NEMA plug type, and ensure you have sufficient panel capacity and dedicated circuits. Checking these details up front helps avoid delays and extra costs when your new range arrives.

What if I don’t see the exact brand or model I’m looking for?

This Commercial Ranges collection highlights key commercial, countertop, induction, portable and stock pot ranges from Garland, Imperial, Quest, Vollrath, Waring, Wells, Chef Master, Eurodib, Iwatani, Sterno and Hollowick. If you don’t see a specific configuration, size or model you have in mind, a Russell Hendrix representative can help you review additional options, confirm availability and suggest alternatives that match your menu and layout in Canada.