Commercial cooktops

There are three main types of commercial cooktops (a.k.a. commercial stovetops), based on their energy or heat source:

Commercial gas cooktops: Use natural gas or liquefied petroleum gas (LPG) as the fuel source. They offer precise temperature control, quick heating, and are popular in commercial kitchens due to their responsiveness and versatility.

Commercial electric cooktops: Use electricity as the power source. They can have either coil elements or smooth glass-ceramic surfaces (known as electric smoothtops). Electric cooktops provide even heating and are relatively easy to clean.

Commercial induction cooktops: Use electromagnetic fields to directly heat the cookware placed on them. They offer precise and fast heating, energy efficiency, and excellent temperature control. They’re safer too, as the surface only heats the cookware and does not retain heat.

Combination cooktops: Incorporate a gas burner and one or more induction burners in a single unit, enabling chefs to choose the heat source that best suits their needs. For example, the gas burner can be used for searing or wok cooking, while the induction burner can be used for precise temperature control or simmering delicate sauces.

Here are some of the main advantages and disadvantages of the main types of commercial cooktops:

Commercial gas cooktops:

• immediate and precise temperature control; the heat is instantly adjustable, allowing for quick changes during cooking
• visible flame provides a visual indicator of the heat level, making it easier to monitor and adjust cooking temperatures
• many professional chefs prefer the familiar feel and responsiveness of cooking with gas
• potential for gas leaks, fire hazards, and carbon monoxide emissions if not properly installed or maintained
• heat distribution may not be as even compared to electric or induction cooktops, requiring more attention and skill to achieve consistent results.

Commercial electric cooktops:

• provide even heat distribution across the cooking surface, resulting in consistent cooking results
• electric cooktops with smooth glass-ceramic surfaces are easy to clean since there are no grates or burners to remove
• tend to have a lower initial cost compared to induction cooktops
• can take longer to heat up and cool down compared to gas or induction cooktops
• may not offer the same level of precise temperature control as gas or induction cooktops; there can be a lag between adjustments and actual temperature changes.

Commercial induction cooktops:

• offer precise temperature control and quick heating response; they can reach high temperatures rapidly and allow for instant adjustments
• highly energy-efficient, as they directly heat the cookware, wasting less heat compared to gas or electric cooktops
• have safety features like automatic shut-off, cool-to-touch surfaces, and pan detection
• tend to have a higher upfront cost compared to gas or electric cooktops
• require compatible magnetic cookware; aluminum, copper, or non-magnetic stainless-steel cookware won’t work.

The two most common commercial-cooktop installation methods are:

Countertop: Countertop cooktops are designed to sit on top of a counter, making installation a breeze. They’re also portable: Subject to gas or electrical connections and adequate ventilation, the cooktops can be moved or repositioned within the kitchen, giving you more workspace flexibility. They can also be transported for catering events and in food trucks, for example.

Drop-in: Drop-in cooktops are designed to be installed into a specially cut opening in a countertop or custom-built cabinet. The cooktop is placed into the opening and secured using brackets or mounting hardware provided by the manufacturer. Recessing the cooktop into the countertop frees up more useable workspace, which is especially valuable in smaller kitchens.

The below shows you the heat produced or energy consumed by the different types of commercial cooktops:  

Gas

• 25,000-35,000 (or higher) BTU
• Heavy-duty application

Electric

• 1,500-3,000W
• Light- to medium-duty application

Induction

• 1,800-3,500W
• Light- to medium-duty application

Commercial cooktops usually have between one and four burners, depending on the make and model.

The most conventional burner configurations are side-by-side and square (grid), however they’re also available in front-to-back and step-up configurations — ideal for small kitchens and tight spaces where counter space is limited.

The cooking-surface diameters on commercial cooktops typically range from about 152mm to 305mm.

To determine the number, configuration and size of the burners you’ll need, it’s recommended you review your menu and identify the dishes that require stovetop cooking and the frequency and volume of those dishes.

A commercial cooktop with digital control has a touchpad or a display panel the operator uses to set and monitor temperature settings.

These controls allow for precise temperature adjustments in specific increments or numerical values; the cooktop's digital system regulates the heat output
accordingly.

In a cooktop with thermostatic control, the temperature is regulated by a mechanical or electronic thermostat.

The operator uses a dial or knob to set the temperature; the thermostat senses the temperature of the cookware or cooking surface and cycles the burners on and off to maintain the desired temperature.

In summary, digital controls provide more precise temperature control and are better for delicate cooking processes or recipes that demand specific temperature ranges, while thermostatic controls are easier to use and suitable for applications where precise temperature control is not critical.