Commercial cooktops

About our Commercial cooktops

Purchase outright 

Supplied by one or more of hundreds of dealers nationwide that we partner with. We can help you find the equipment you need, finance it, and ensure it’s promptly delivered to your door.


Mostly ex-rental equipment we’ve sourced from businesses we know and trust. It’s been fully refurbished and is backed by a three-month warranty. Read more


Includes runout and used equipment supplied by our equipment-dealer partners; ex-demo equipment previously used in a dealer’s demonstration kitchen; and scratch-and-dent equipment that’s sustained minor cosmetic damage.


Choosing the right commercial cooktop can be tricky. And what if your business quickly outgrows the equipment, or changes direction and needs different equipment?

Rent–Try–Buy solves this problem by allowing you to try the equipment before deciding whether to buy it. The manageable weekly rental payments also help your business maintain a positive cash flow.

May suit you if you’re… 

  • A new or established business
  • After $1,000 or more of equipment funding
  • Looking to try the equipment before deciding whether to buy it, including items you're not sure about or think you might quickly outgrow.

Key features 

  • Flexible, 12-month rental agreement
  • Manageable, weekly rental payments
  • Upgrade or buy the equipment at any time
  • If you buy, get back 75% of your net rental payments — to put towards the purchase price
  • Continue renting or return equipment after 12 months
  • Rental payments are 100% tax deductible."

Not what you’re looking for? Check out Lease-to-Keep

Why choose us 


Massive range

Our range of equipment — including commercial induction cooktops and commercial gas cooktops — is one of Australia’s largest.


Finance solutions 

We finance virtually any type of commercial kitchen equipment, including the world’s leading brands.


New and used 

Our online marketplace includes not only brand-new hospitality equipment but also ‘Certified Used’ and clearance equipment.


Fast delivery 

If the equipment’s in stock, it can usually be delivered to your business within 1–8 business days.



If you finance new equipment through us, we’ll consider paying you cash for any old equipment you’d like to trade in.


Warranty support 

If your financed equipment breaks down within the warranty period, we can help you arrange a free repair, replacement or refund.

Building equity in your equipment

For every $1 of rent you pay in the first year, you'll get back 68 cents to put towards the equipment's purchase price, if you decide to buy it.^

^You’ll get a 75% rebate on your net rent — the total rent you’ve paid minus GST, which equates to 68 cents in the dollar. For example, if you paid $10,000 in rent, your net rental rebate would be $6,818 ($10,000/1.1 x 0.75). In addition, each rental payment you make is 100% tax deductible, reducing the net cost of ownership even further.*

Commercial cooktops brands we finance

Brand Image
Brand Image
Brand Image
Brand Image
Brand Image
Brand Image
Brand Image
Brand Image

Frequently Asked Questions

What are the different types of 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.

What are the pros and cons of the different types of commercial cooktops?

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.

How are commercial cooktops installed?

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.

How powerful are commercial cooktops?

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


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


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


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

How many burners does a commercial cooktop have?

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.

What’s the difference between a thermostatic control and a digital control?

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

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.

* This advice is general in nature and does not consider your personal circumstances. Professional advice should be sought that is tailored to your personal situation.