buyer's guide
The commercial cooktop is the unsung hero of any restaurant kitchen, playing a crucial role in achieving culinary excellence from dawn till dusk.
To succeed, you need a reliable, consistent, and versatile cooktop that can handle any culinary challenge.
Different cuisines require different cooktops, with gas being ideal for Chinese cuisine and induction for Italian dishes.
A perfect cooktop handles all tasks efficiently, from frying to sautéing. Your cooktop is a trusty ally in creating culinary masterpieces, and this guide will help you choose the perfect one for your specific needs.
To choose the best cooktop for your requirements, there are two key questions you must ask yourself:
When shopping for a commercial cooktop for your restaurant, it's important to consider the type of cuisine you specialize in and the dishes you'll be preparing.
For instance, if you specialize in Chinese cuisine, you'll likely be cooking stir-fries, steamed dishes, roasts, and braises, which will require a cooktop that can deal with the demands of your kitchen.
Apart from the cuisine, you'll also need to factor in the amount of food you'll be preparing, to ensure consistency and timely delivery to your customers.
For instance, if you serve 100-150 customers daily, a larger gas cooktop with six burners will be needed to maintain quality while meeting demand.
The right cooktop can make all the difference in cooking a great meal, so choose wisely!
When it comes to commercial cooktops, three primary types stand out, each identified by their heat sources.
A gas cooktop usually features burners and a gas-fuelled base, making it a great choice for frying, grilling, and boiling.
These cooktops can instantly reach high temperatures that are effortlessly controlled by intuitive knobs, providing accurate heat regulation for all your cooking needs.
They are available in 2 burner, 3 burner, and 4 burner configurations.
Pros
Cons
Igniting the burner can sometimes be difficult, making it tricky to turn on the cooktop.
Unlike gas or electric cooktops that transfer heat from the burner to the pots and pans, the commercial induction stove/cooktop depends on magnetic fields to heat cookware.
It features a sleek glass surface on which your cookware rests, while the induction coil and generator below the glass create a magnetic field that heats up your pots and pans.
This modern technology ensures quick and uniform cooking, making the induction cooktop an effective and stylish choice for your kitchen.
Pros
Cons
Electric cooktops are a common and cost-effective option for commercial kitchens, with various shapes and sizes to meet diverse requirements.
Though they heat up rapidly, they may not be as efficient or accurate as gas or induction models.
However, modern improvements have boosted their performance, resulting in faster and more consistent heating.
Enhanced heat distribution and consistency in cooking are now guaranteed by tightly wrapped heating components.
Consequently, electric cooktops have become an increasingly viable alternative for chefs seeking to enhance their culinary skills.
Pros
Cons
When choosing a commercial cooktop for your establishment, take into account the following factors.
The table below summarizes the characteristics of various types of cooktops:
|
|
Induction |
Electric |
|
|
Heat-up time |
Nearly instant. |
Very fast, efficient and targeted heating. |
Longer heating time. |
|
Cooking quality |
Accurate and versatile. |
Fast, precise and highly efficient. |
Convenient and effective cooking. |
|
Installation |
Requires a gas connection (installation of gas lines is an extra cost). |
A hardwired connection by a licensed electrician |
Easily installed by a licensed professional. |
|
Safety |
Flame-failure cut-outs for protection. |
Heat produced only when cookware is detected, and has an auto-shutdown feature. |
Residual heat indicators for added safety. |
Here are the top commercial cooktop configurations:
A charbroiler, also known as a chargrill, is a commercial cooktop that uses cast-iron or stainless-steel grates to cook food at temperatures of 287.9°C or higher.
Most charbroilers use gas or electric-powered radiant heating elements to heat the grates.
A lot of commercial cooktops come with combination surfaces that provide multiple configurations to cater to different cooking methods within a single range.
Open burners are typically included in combo cooktops since they are indispensable in commercial kitchens.
Combination cooktops with open burners and griddle, open burners, griddle, and broiler, as well as open burners with a hot top, are popular choices.
The French top is a commercial cooktop that takes inspiration from traditional French cuisine, where chefs simmer soups and sauces over low heat while simultaneously cooking other dishes.
The central ring is utilized for high-heat cooking, like heating soups and stews, and can be removed to create an open flame for high-heat stir-frying with a wok.
A griddle top is a remarkably versatile addition to any commercial kitchen.
The broad, level, heated surface is suitable for cooking a diverse range of dishes, including eggs, pancakes, hamburgers, bacon, sandwiches, steaks, and even delicate seafood dishes.
Choosing a cooktop with an integrated griddle ensures that you receive the most value for your money.
A hot top is a flat cooking plate that is heated with atmospheric gas burners, with high-end models reaching temperatures of 260°C to 538°C.
Although a hot top may not possess the focused heating zones of open burners, certain types enable chefs to generate a temperature gradient from front to back.
This feature enables chefs to move a large pot of stew from the hotter front area to the cooler rear portion, where it can continue to simmer until it's ready to serve.
The open burner is the most favoured configuration for commercial cooktops due to its versatility.
Powered by gas, it produces an open flame that focuses heat on pots and pans of food.
It consists of a burner head that emits the flame and a burner cap that covers the head. A drip tray is typically included to catch any food spills.
The two most common types of ignition in commercial cooktops are:
If your cooktop utilizes a pilot-ignition mechanism, it will continuously maintain a small pilot flame.
This ensures the thermocouple's temperature stays stable and the gas valve remains open, enabling gas to flow to the burner and ignite flames when the burner knob is turned.
However, since a pilot ignition system consumes gas to keep the pilot light burning, it is less energy-efficient than a spark ignition system.
An electronic ignition generates a spark via an electric current.
Upon turning on an electronic ignition range, a loud clicking sound is heard, indicating that the spark has been triggered.
The spark then makes contact with the gas, igniting it and producing an open flame.
Unlike pilot-light ignition, electronic ignition eliminates the need for a constant supply of gas to maintain a pilot light, making it more energy-efficient.
BTU is short for British Thermal Unit, a unit used to measure heat output.
A cooktop with a higher BTU rating will heat up faster, which is ideal for cooking dishes that require high heat, like searing meat.
But it's also important to consider your cooking habits - if you mostly simmer or boil at low temperatures, a high BTU rating may not be necessary.
Several factors must be carefully considered for the proper installation of a commercial cooktop, including:
For proper installation of a cooktop in New Zealand, it is important to connect it to a reliable electrical source and comply with the New Zealand Electrical Code of Practice (NZECP) and local regulations.
This involves running electrical wiring to the cooktop, connecting it to a circuit breaker, and installing a separate circuit for the cooktop.
If you're installing a gas-powered cooktop in New Zealand, it must be connected to a gas line in compliance with New Zealand Gas Installation Standards and local regulations.
This involves running a gas line to the cooktop and installing a shutoff valve.
To ensure proper operation and minimize fire risk, most commercial cooktops in New Zealand require adequate ventilation.
This involves installing an exhaust hood above the cooktop, connecting the hood to the ductwork, and ensuring that the hood and ductwork comply with New Zealand ventilation standards and regulations.
The cooktop should be located in an easily accessible area for staff, allowing for smooth movement around the kitchen and proximity to electrical and plumbing connections.
Moreover, the cooktop's placement must comply with New Zealand safety standards and regulations, which include following the recommended distances from other kitchen equipment.
When buying a commercial cooktop, it's crucial to consider the cost of the equipment and keep in mind that additional expenses may arise.
Commercial cooktops can cost between $2,500 and $15,000 or more, depending on the make and model.
Remember to factor in any related costs, such as accessories, electricity, incidental, and maintenance costs, when making your purchase decision.
When selecting a commercial cooktop for use, it is important to consider the following essential safety features:
Auto shut-off
This feature automatically switches off the cooktop in case of overheating or being left unattended, reducing the risk of kitchen fires.
This mechanism automatically stops the gas supply if the flame goes out accidentally, preventing gas leaks and potential accidents.
Anti-tip brackets
These brackets prevent the cooktop from tipping over if it's hit or knocked, reducing the risk of injuries.
Cool-touch handles
These handles prevent accidental burns and scalds.
Splash guard
A guard that prevents liquids, oils, and fats from splattering onto the floor, reducing the risk of slips and falls.
When shopping for a commercial cooktop, it's crucial to think about energy efficiency to save money and minimize environmental impact.
Here are some essential factors to consider:
Choose a cooktop with a high rating from New Zealand's Energy Efficiency and Conservation Authority (EECA).
Cooktops with digital controls can be more energy-efficient than those with manual controls since temperatures can be more precisely adjusted, reducing energy waste.
Look for burners that distribute heat evenly and reduce hot spots for more energy efficiency.
Cooktops with good insulation reduce heat loss and increase energy efficiency.
Features such as automatic shut-off can help reduce energy consumption.
Additionally, some cooktops have features like power boost that provide extra heat only when needed.
To ensure a cooktop is user-friendly, consider the following:
For best performance and ease of use, the burners should be placed and sized correctly, and there should be enough space between them on the cooktop for pots and pans.
To minimize errors and ensure safe operation, the controls should be easy to use and clearly labelled.
To evaluate how effortless a cooktop is to clean, look for:
Stainless steel cooktops are ideal for commercial kitchens because they are easy to clean, rust-resistant, and can endure harsh cleaning products.
Cooktops that feature removable parts like grates, burners, and drip pans are simpler to clean and maintain, and they lower the chance of cross-contamination.
Cooktops that have spill protection built-in, such as raised edges or splash guards, help contain spills and stop them from spreading to other areas of the kitchen.
The Cobra series of commercial cooking equipment offers reliable and powerful solutions for the foodservice industry.
With a combination of sophisticated design and versatile functionality, Cobra's cooking equipment allows chefs to create unique and innovative dishes, fusing ethnic influences with firm favourites.
Whether it's a contemporary restaurant, food truck, or takeaway eatery, Cobra provides flexibility and functionality to meet the demands of any busy kitchen.
Cobra by Moffat Countertop Gas Cooktop with Griddle C9C-B
Bring the power of the Moffat Cobra to your kitchen countertop! With four hobs and a 300mm griddle that adds versatility, this gas cooktop can make the most out of any limited benchtop space.
At just 900mm wide, the compact and sleek design packs a professional-grade punch.
You'll love how easy it is to use, clean, and maintain, plus you have the option of choosing between natural gas or LPG.
Upgrade your cooking game with the Moffat Cobra gas cooktop today!
Key features:
Cobra by Moffat Countertop Gas Cooktop with Griddle C6C-B
The Moffat Cobra gas cooktop boasts a compact yet powerful design, featuring two open burners and a 300mm griddle, making it highly versatile for any commercial kitchen.
With a sleek 600mm width, it is an ideal space-saving solution.
The large temperature control knobs ensure ease of use, while the stainless-steel exterior and splashback make cleaning a breeze. Choose between natural gas or LPG options to suit your needs.
Key features:
Waldorf commercial kitchen equipment provides chefs with a wide range of features and configurations, enabling unlimited creative possibilities.
The modular design allows units to fit together seamlessly, creating an efficient and clean kitchen workspace.
With an industry-preferred depth, Waldorf equipment ensures optimal space utilization while accommodating advanced performance features that define the brand.
Waldorf Gas Cooktop with Griddle RN8406G-LS
Experience the ultimate cooking capacity with the robust and powerful Waldorf 800 Series RN8609G-LS Cooktop, designed to accommodate your large pots and pans with ease.
Featuring heavy-duty construction and user-friendly dial controls, this high-quality cooktop ensures easy cleaning and maintenance.
The sturdy stand adds stability and a comfortable working height, making it ideal for long services. Available in natural gas or LPG options to suit your preferences.
Key Features:
Waldorf RN8606GLS Freestanding Cooktop with Griddle Plate
Elevate your commercial kitchen's performance with the Waldorf RN8606GLS freestanding two-burner gas cooktops - built for strength, reliability, and functionality.
Powered by two premium 28MJ/hr open burners, these units offer exceptional performance to speed up your cooking times, ensuring that you meet demand during peak periods.
With a 600mm griddle plate and two 20MJ/hr griddle burners, these cooktops allow you to fry large quantities of ingredients while simultaneously using the open burners, making your cooking process more efficient.
Key features:
Garland Commercial is a reputable brand in the commercial kitchen equipment industry, with a focus on cooktops, ranges, and ovens.
The company was established in 1864 by the Garland brothers, who originally produced stoves and furnaces.
Garland is recognized for creating durable and dependable cooktops that deliver consistent and precise cooking outcomes, ideal for demanding commercial kitchens, and available in various sizes and configurations.
Garland GTOG12-2 Heavy Duty Hot Plate
Garland's HD Counter Series includes the GTOG12-2_LP, a liquid propane hot plate equipped with Starfire-Pro open top burners for fast and precise cooking.
The burners can be individually adjusted for better temperature control.
This heavy-duty cooktop is designed to handle high-volume production and can be easily paired with a full counter line-up for added flexibility.
Key features:
Garland INSTINCT Induction Hob 7 GIIC-DH7.0
The INSTINCT Induction Hob 7 GIIC-DH7.0 is a powerful and reliable appliance with two cooking zones, featuring 2×12 power levels, timer function, and holding functions of 77 to 212°F (25 to 100°C).
This induction hob is equipped with RTCSmp technology for continuous temperature measurement, ensuring optimal power transfer and preventing damage to cookware from empty pots.
With its cool surface, cleaning up food residues is easy, and its intuitive operation makes it perfect for use in food service operations.
Plus, it has a reduction of the maximum power from 100% to 25%, making it an energy-efficient option.
Key Features:
Thor specializes in manufacturing high-quality and efficient cooking equipment for the foodservice industry, including gas and electric cooktops, ovens, griddles, and fryers.
Their products are designed to meet the demands of busy kitchens, ensuring consistent and reliable cooking results.
Thor's commitment to quality and affordability has made them a popular choice for restaurants, cafes, and other food businesses.
THOR P-GH107 4 Burner Gas Cooktop
Thor's freestanding gas cooktop hob is designed for commercial catering businesses, featuring 4 heavy-duty 32.5MJ/hr cast iron burners that guarantee extraordinary power and performance.
These hobs are constructed with robust cast iron cooking trivets, making them suitable for heavy pots and pans while enduring constant rigorous use.
Made of premium stainless steel and including a removable waste tray, these hobs are easy-to-clean, hard-wearing, and long-lasting.
Key Features:
THOR P-GH104 3 Burner Gas Char Grill
Thor's freestanding three-burner gas chargrills are perfect for fast-paced commercial catering environments, ensuring incredible performance and exceptional results every time.
With 3 premium 8.8kW stainless steel burners and heavy-duty cast iron radiants, these chargrills generate maximum heat to seal in flavour and speed up cooking times.
These chargrills are designed with independent cooking zones for greater efficiency during quieter periods
Key Features:
Moffat Blueseal Evolution Series is a premium commercial cooktop brand that was launched by the Moffat company.
They offer a range of high-quality and innovative cooking equipment for the foodservice industry, including gas and electric cooktops, ovens, grills, and fryers.
The Evolution Series is known for its advanced features, energy efficiency, and durability, making it a popular choice among professional chefs and restaurants worldwide.
BLUE SEAL GP516LS Freestanding Gas Griddle
Blue Seal's premium freestanding gas griddle is designed to achieve fast and efficient cooking every time.
With an exceptionally powerful 53MJ/hr thermostatic burner system and 900mm width, this griddle guarantees high performance for quick and easy shallow frying, significantly reducing cooking times.
This unit are thermostatically controlled with a 20mm griddle plate, providing immense precision and maximum heat retention and distribution for more energy-efficient use, delivering fantastic results while reducing costs.
Made of high-quality stainless steel and aluminized steel, these griddles are incredibly durable and long-lasting, withstanding rigorous use in any busy professional kitchen.
Key features:
Blue Seal G594LS Gas Char Grill 600mm
Experience quick and effective grilling with Blue Seal's high-quality gas chargrills.
With powerful 33MJ/hr stainless steel burners and radiants, these 600mm wide grills achieve maximum heat to seal in delicious meaty flavours and speed up preparation times, delivering perfectly grilled meat in no time.
These chargrills feature grooved-fin cast iron grates raised in an inclined position, allowing grease to run off into a front collection channel, preventing flare-ups and burnt food.
Key features:
Spending thousands of dollars on new commercial kitchen equipment can put a strain on your budget and cash flow.
If you’d prefer not to invest a lot of money in new cooktop, a cheaper, pre-owned appliance might be the solution you’re looking for.
SilverChef’s range of ‘Certified Used’ equipment is mostly ex-rental equipment sourced from businesses we know and trust.
The equipment is typically less than two-and-a-half years old, has been fully refurbished by us, and is backed by a three-month parts-and-labour warranty.
You can either buy or finance the ‘Certified Used’ (and clearance) equipment on our website.
We’re one of the few financiers, if not the only one, in New Zealand that funds second-hand commercial kitchen equipment.
Read more about ‘Certified Used’ equipment
Most equipment manufacturers provide warranties ranging from one to five years, depending on the type of equipment.
If the equipment develops a covered fault within that time, the manufacturer is obliged to repair or replace the equipment or give you a full refund.
Carefully study the warranty to understand exactly what is and isn't covered.
SilverChef offers a three-month parts-and-labour warranty on all our ‘Certified Used’ and clearance equipment.
Business insurance covers loss or damage to your commercial kitchen equipment and other property.
This cover typically includes fire, accident, and theft. Some insurers also offer equipment-breakdown cover.
Contact your insurer to confirm whether the equipment you’re getting is automatically covered by your policy or will need to be added to it.
If your insurer doesn’t provide flood cover as standard, you may wish to consider requesting it.
A well-maintained electric or gas cooktop can last for ten years or more.
A cooktop is a stand-alone appliance with burners or heating elements placed on a countertop or installed on a kitchen island. It is commonly used alongside a separate oven that can be mounted on a wall or beneath the countertop.
On the other hand, a range is a single device that combines both a cooktop and an oven.
The cost of a commercial cooktop in New Zealand can vary widely depending on the type, size, and features of the unit.
On average, a commercial cooktop can range from $2500 to $15000. Gas cooktops tend to be more expensive than electric or induction models, and larger cooktops with more features typically cost more.
The cost may also vary depending on the manufacturer and the retailer. It's important to carefully consider your needs and budget when selecting a commercial cooktop for your kitchen.
Commercial kitchens require robust cooking equipment, and a cooktop with a BTU range of 12,000-25,000 is ideal for high-heat cooking methods such as searing and stir-frying.
Nonetheless, it is crucial to have adequate ventilation installed to accommodate these powerful appliances and to ensure a secure and pleasant working atmosphere for your employees.
A well-maintained electric or gas cooktop can last for ten years or more.
• For gas cooktops, it is essential to use a carbon monoxide monitor to ensure safety.
• Regular cleaning and maintenance of your cooktop are crucial to avoid potential hazards.
• If you detect the smell of gas, turn off the cooktop immediately and wait until the odour has dissipated before using it again.
• To prevent accidents, always turn off the burners after cooking.
• To avoid burns or injuries, use heat-resistant utensils while cooking.
The component on a gas cooktop that provides heat to your pots and pans.
A gas cooktop accessory that serves to safeguard your burners against food spills and stains, while also providing a neat and clean appearance.
The BTU is a unit of measurement that gauges the heat output of a gas range or cooktop.
It denotes the speed at which the cooktop's surface heats up, and is typically higher for models that require intense heat, like for searing meat.
The switches or knobs that are utilized to regulate the heat output of a cooktop's burners.
The tray situated below the burners of a cooktop, which is intended to gather any spills or drips and make cleaning effortless.
A type of cooktop that utilizes heated metal coils placed beneath a smooth ceramic-glass surface for cooking food.
A safety feature that automatically turns off the gas supply if the cooktop flame is extinguished, preventing gas leaks and potential fire hazards.
The components of the cooktop that transfer heat from the burners to the cookware placed on top, ensuring even heating and cooking.
A unit of measurement that indicates the heat output of a burner per hour.
A higher MJ/h rating indicates a more powerful burner that can quickly and efficiently cook food.
It is typically measured in megajoules (MJ).
An open burner design has a gap around the burner area, which allows for improved airflow and higher temperatures.
It offers more direct flames and heat compared to sealed burners, although it may require more cleaning maintenance.
A pilot light is a small, continuously burning flame in gas appliances that ignites the gas for the main burner.
A gas burner design that has a sealed construction around the gas outlets, preventing spills or debris from entering the ports.
This type of burner provides less direct heat and flame compared to open burners but is easier to clean and maintain.
Maintaining your commercial cooktop properly is essential for its longevity and efficiency.
Follow these steps:
It's crucial to ensure that the burners on your commercial cooktop are properly aligned to maximize heat output and prevent any heat loss.
After each use, it's important to clean the burners of your commercial cooktop by removing any food particles or grease.
Disassemble the burners and wash them with soap and water whenever necessary.
To prevent the build-up of food and grease, clean the drip pans of your commercial cooktop regularly.
Use soap and water to clean the drip pans.
Make sure that the electrical connections of your commercial cooktop are secure and undamaged.
If there are any damages or issues, call an electrician for repairs.
Check the gas lines for any leaks or damage and have them repaired by a professional if required.
Use a soft cloth and soap with water to clean the grates. Avoid using abrasive materials.
Clean the knobs and controls with a mild detergent and a soft cloth. Avoid getting liquids near the control panel.
Regularly inspect your commercial cooktop for signs of wear and tear, and promptly have a professional repair any issues found. This can help prevent small issues from turning into larger and more expensive problems down the line.
To maintain the surface of your commercial cooktop and remove stubborn stains, use a cooktop cleaner and polish.
Avoid using abrasive materials as they may cause damage to the surface.
Regular maintenance and inspection are essential to ensure the safety and efficiency of commercial cooktops.
It is recommended to have them checked and serviced at least once a year to detect any potential issues early and keep the cooktop operating at its peak.
This not only guarantees safety but also prolongs the lifespan of the equipment and prevents expensive repairs in the future.
Hospitality equipment can be expensive and paying for it outright can put pressure on your business’s cash flow.
Our finance solutions allow you to get the equipment you want now and to pay for it in small, regular amounts out of the revenue it generates for you.
Rent–Try–Buy® not only helps you maintain your cash flow, it also gives you unrivalled flexibility to adapt your equipment to the changing needs of your business.
You can upgrade or buy the equipment at any time or, after 12 months, return or continue renting it.
If you decide to buy the equipment, we’ll give you back 50% of the rent you paid in the first year and 25% of any rental payments thereafter — to put toward the purchase price.
Read more about Rent–Try–Buy
