A range is the spine of most cook lines. Four decisions set it: fuel, top style, size (burners), and duty series — brand matters far less.
| Top | Best for |
|---|---|
| Open burners | The versatile default — pots, pans, sauté; easy to clean; buy in pairs (a 6-burner is standard). |
| Hot top / even-heat | A solid plate over the whole surface — many pots at once, holds; slower to change temperature. |
| French top | A ringed plate with a hot center — many simmering pots at different temps; skilled-cook favorite. |
| Griddle/charbroiler add-on | Combine a griddle or charbroiler section into the range to save line space. |
Fuel: gas is the responsive standard and usually cheaper to run where gas is available (needs a Type I hood + gas line — see do I need a hood?); electric and induction give precise, even heat where new gas is restricted. Size by peak covers and menu — a 6-burner range suits most single lines; go 10-burner or add sections for volume. Duty series: a restaurant series (lighter, lower BTU, less deep) fits cafés and light lines; a heavy-duty series (deeper, higher BTU, modular) is built for all-day high-volume cooking and lasts longer. Most ranges include an oven base — choose standard or convection; size your ventilation with the hood CFM calculator.