What are commercial electric stoves?
When did you go to a restaurant the last time? The pandemic has mushed our lives into a monotony of chores and watching Netflix while cooking food. While it was not bad for some people, it became a nightmare for someone like me who likes going to a restaurant. The uncertainty about the opening up of my favorite dining place had crushed their dreams of eating at their dearest eat-out place. Now all this is just to show you the flip side and the people who run these restaurants. So if you are one of those people and are looking for the best commercial electric stoves, read on ahead.
Now that the vaccine is launched in the market and countries have welcomed the decision of restarting eateries. There was a huge relief among foodies after this news broke out. While some became chefs watching cooking videos, others craved more to eat outside food. Maybe they are aware of the fact that they won’t ever be able to replicate their favorite dishes within the confines of their house. Or they believe that there is no competition between the hand-cooked meal on a normal electric range and a ‘magical’ meal cooked on the best commercial electric stoves.
Now the best commercial electric stoves are just as good as the ones who cook on them. Commercial electric stoves can be considered to be the Godzilla of the cooking world. They have immense power generation skills and can also be used relentlessly. How do you think they cook continuously in the “back of the house?” The consistency comes in handy to handle every order that comes in. These commercial stoves are designed to have a bandwidth of handling relentless cooking.
Some of the Best Commercial Electric Stoves vs Common household ranges
One of the major differences between the two of these is that commercial ranges are typically huge and the power. While residential electric stoves are insubstantial, they cannot afford to be “grilled” for a long time. Commercial stoves are excellently efficient in cooking sizable meals. Residential ranges house a lesser number of burners in comparison to multi professionally used commercial stoves. Commercial Electric cooker produces around 35000 BTUs in terms of current flow produced. Whereas, residential electric stoves are capable of pulling 15000 – 20000 BTUs of power. It is one of the reasons why they are not considered to be installed in a house. If you choose to install a commercial electric cooker in your house, you will have to be prepared for the exorbitant electricity bill you get. You are supposed to follow a very stiff and inflexible set code by the NEC and fire department.
Tom Philpott as a food and agriculture correspondent gives his view on whether chefs in restaurants can learn to live with the fact that they are supposed to use an industrial electric stove instead of a gas connection, “when I see a gas range and something stirs in me” says Tom. “An induction cooktop? It leaves me cold” he added, implying that there is a lively connection that triggers and wakes the chefs inside us. He talks about how “mindless, the indulgence in gas cooking is”. There are instances that are proof that these residential electric stoves are the new normal. When electric stoves came out, they were considered a novelty, but now their numbers are rapidly growing.
Dying popularity of Gasoline Stoves for Commercial Use
He points out the reason for the steeply diminishing popularity of gas stoves and ranges is the thought that the less we are dependent on a gas connection that feasts on fossil fuels, the more likely we are to cut on carbon emissions. As we inch closer to the conversion of natural gas connections to ranges we need to have proper codes that regulate and provide constant services if the situation demands. In the article, he elaborated on the decision taken by the Berkeley city council to discontinue the usage of gas connections.
“Flames are the heart of what makes cooking visceral and fun”, Andrea Reusing(restaurateur and chef) on why people choose to go with conventional gas connection overlooking the benefits an electric range has to offer. Chefs have been emotionally attached to the fiery burners with strands of flames playing with the metal grates on the cooktop. Chefs have been reluctant about this transition process. They believe that the truest and richest flavors from food can only be nurtured properly when it is cooked with actual fire.
Some people like Dan Barber, owner-chef of the Blue Hill restaurants in New York have solidified that they won’t back out if this transition is made mandatory. He has a dual setup of gas as well as electric stoves on every station his chefs use.
This sudden transition has left people with divided opinions. Barber believes that the gas stove has molded and people’s personalities as they run a “furious, hot, tension-filled world”. And that the contemporary electric stoves make a “quieter, more contemplative environment”
Why are these eating hubs switching to electric stoves?
Restaurant owners are switching to the best commercial electric stoves to cut down on the carbon emission that takes place while using fire stoves. There is a circumstantial reason too, as various ordinances are being introduced and passed to completely disband using a gas stove. Gas stoves have been with us for centuries, but now is the time for us to think ahead and do what’s best to incline towards renewable energy.
For restaurateurs, and chefs we have a catalog of the best commercial electric stoves that would facilitate its transition with ease. Through boundless research, we have been able to produce a list of the best commercial electric stoves.
RESTAURANT ALUMINIZED STEEL 36″ ELECTRIC RANGE 36″ GRIDDLE WITH STANDARD OVEN. MODEL: #EV36S-36G
Vulcan is a name that is known to almost every restaurateur in the United States. Their products have been in the kitchens of some of the best restaurants you have probably been to. Their products possess astounding features and qualities that can belittle any other standard commercial stove line. The expansive size of the cooktop and space is proof of a big real estate area on the cooktop. It has an extra-large griddle the size of 1/234 the size of a football field (because screw the metric system).
The accurate 36-inch griddle can host simultaneous dishes to achieve the daily targets. The mountainous hood of the range covers the griddle and serves as an exhaust. The powerful heat element of the range is capable of drawing power to an unimaginable extent. This oversized range is suitable for the busiest restaurants to continuously keep the power and the volume of the dishes cooked up. To make baking and broiling an easy task, this range is fitted with a standard oven that is powered by electricity.
The shiny aluminized body of this electric range makes it more attractive for people. Restaurant electric ranges are pretty costly anyway, but you can get a good deal on this one. It can be inevitable to encounter a spill accident in the back of the house. To minimize the mess, this side of this range is made spill-proof. A crumb tray is an addition to the already supplemented body of this range.
Width: 36″ inch
Depth: 34″ inch
Height: 58″ inch
Weight: 407 lbs
Price: 9500 $ – 10000$
RESTAURANT ALUMINIZED STEEL 60″ ELECTRIC RANGE 5 HOT TOPS WITH 2 STANDARD OVENS. MODEL: #EV60SS-5HT
The beast that we are going to discuss is 60 inches wide. You can imagine the stupendous amount of space available on the stovetop. It has 5 gigantic hotplates ranging sizes from 12” x 24”. They can accommodate almost every pot and pan that is on your kitchen inventory. Unlike the stereotypical range which would have an untouchable control button. This range features heat-resistant buttons to lets you control the range with more power.
Owning a commercial range is not just a luxury but is a necessity for people who have customers coming at regular intervals. In order to plan, Vulcan provide you a range of two ovens that are multi-functional and helps you prepare to use them together. The cost to bear should just be thought of as an investment made, so you can ‘bear’ its ‘fruit’ later on. This range doesn’t require a lot of maintenance except for when a part of it gets ruined.
Width: 60” inch
Depth: 34 ⅔” inch
Height: 58” inch
Weight: 750 lbs
Price: 15885 $
The imperial do not provide much vacation concerning the design of each of their product. It is kept consistent in every model because they make variations in power amperage and amounts of electricity consumed by each commercial range. This model, however, features 6 hot plates of a few varieties of variety to promote diversity in the pan accommodating area. With an unwieldy appearance, the machine weighs about 605 pounds. It takes up a good amount of space in a well-structured kitchen. It is crafted out of stainless steel. The installation does not involve a lot of hassle, as it comes with a multitude of voltage types (208V, 210V, 220V, 240V) respectively. These are the reasons why it is one of the best commercial electric stoves out there.
Width: 36” inch
Depth: 31.25” inch
Height: 56.50” inch
Weight: 605 lbs
Price: 3057 $
A 36 inches wide griddle can cook up anything if you give it a try. The colossal aperture resembles a giant mammoth. A griddle as big as a plateau is the best when you use them to cook multiple orders for the customers. To add to the monstrous size of the griddle and the range’s body, it weighs around 705 pounds. Although, To make it easier for chefs, it is equipped with all the features that increase the usability of this range. Imagine trying to scrub clean a range that big. Well, you won’t have to, there is a self-cleaning option to save your chefs from struggling to clean this splendid commercial electric stove. We don’t need to cite any other reason to include this range in the list of the best commercial electric stoves.
Width: 36” inch
Depth: 31.25” inch
Height: 56.50” inch
Weight: 705 lbs
Price: 11253.55 $
Bertazzoni manufactures its ranges in Italy, and then they are transported into the United States. The heavy-duty metal-made skin of the body is something that is in high demand. With good looks, it also boasts of a 30-inch single oven cavity. Medium size oven is best for undivided focus on one dish at a time. It doesn’t let loose the exclusiveness and the authenticity of the dishes. Talking about the cooktop, it is home to 4 burning elements over a blanket of ceramic glass. This range is deemed to be the best commercial electric stove.
Width: 30” inch
Depth: 29” inch
Height: 28.5” inch
Weight: 305 lbs
Price: 3599 $
God forbid if we ever try to calculate the amount of oily food we consume, it would go over the roof. But resisting the delicious fry ain’t something we can do, right? Restaurants and other eating hubs have a dedicated fryer that deep-fries your French fries and gives it that magical taste. Vulcan CEF75 is one such beast in the frying world with its massive 75 lbs oil capacity to work with an immense quantity.
The quantity is so large you can feed your entire city(JK, it would however feed a lot of people). You can save a ton on your restaurant’s operational costs by including Vulcan in your kitchen arsenal. It is as convenient as watching a TV show in terms of cleaning, energy-saving, and operating the machine. A large valve pipe that is intended for draining purposes is hooked on to the machine. This making it quicker filtration of oil.
Width : 27″
Depth : 37″
Height : 13 1/8″
Price : 6912 $
There has been a lot of debate and discussions regarding the eradication of the traditional gas stoves and replacing them with the best commercial electric stoves. This section includes our subjective view on the hot topic. We believe that the transition that is being followed by all the Berkeley city councils is an important factor in the step ahead. Therefore, To lower carbon emissions, we must lose something that was once very dear to us. Some people think that transition to an electric stove would be an abomination for them in terms of the sum they would have to pay on the electricity bill.
This is true to some extent, they consume more electricity than most of the electric appliances in your house. Although, to your surprise, they are more efficient than a gas burner. They develop better results in terms of energy efficiency. There have been various tests to determine the efficiency of these two enemies, and the results have been in favor of the electric stoves. The verdict does not come out of tests with arbitrary choices of parameters, it was all standard. Some electric induction cooktops do not waste even a fragment of heat because of the direct transmission of heat into the pan being used.
The air quality is not compromised while using a quality electric stove, but the burning of gas stoves can cause a deduction in the air quality.
Controls of an electric stove are far more precise and dynamic than gas stoves, it gives you complete control over the intensity and other factors. Various other features are involved in making an electric stove stand out. Features like a keep warm element on the induction provide enough heat for the food to stay warm, there is no feature with such features that even comes close to that in a gas stove. Other features are child safety, digital controls, and many others.
There are multiple pros and cons attached to the usage of a commercial electric range, but we gravitate towards making it the new normal as it saves the one thing that is keeping us alive; the environment.
After all the hustle-bustle, discussions, and informative sections we have reached the consensus that electric stoves are the next step ahead. It is far better than a conventional gas stove. We know that there is a sense of familiarity and an attachment when it comes to the elements of nature. It would be a drastic change for everyone and sure would take time. The sooner we start with handling this change the better it would be not only for us. However, for our surroundings too. There is a good deal of companies who are producing electric stoves for commercial use. They are trying to go all-in in electrifying the market.
Frequently Asked Questions
Yes, they are better in terms of energy-saving, cutting down on carbon emissions, and usability.
You can install a commercial stovetop in your house. Although, you should be abiding by the strictest fire code that we have here in America. Commercial cooktops are meant to be used in restaurants.
We cannot say these commercial electric ranges are the best when it comes to switching to them. But there are some drawbacks latched to them:
i. They alter the traditional way of cooking with fire
ii. Not everyone is comfortable cooking with induction ranges.
iii. The controls are more dynamic and can be too complex for chefs to understand.