Commercial Range Cookline Price Guide
A commercial range cookline includes burners, ovens, griddles and salamanders. We break down price drivers like BTU output, material grade and configuration.
What makes up a cookline price
The cookline is the hottest, most expensive part of the kitchen to specify. A basic two-burner gas range starts around $1,200, but a six-burner range with convection oven, griddle, and salamander broiler can exceed $20,000 installed. The price drivers are burner count, BTU per burner, oven type, grate material, and stainless steel gauge. Buyers who treat the cookline as a commodity often overspec on burner count and underspec on durability: cast-iron grates and forged brass valves cost more upfront but survive heavy wok tossing and accidental impacts better than pressed-steel alternatives.
Burner configurations
Standard ranges use 18-inch or 24-inch widths with two, four, or six burners. A 24-inch four-burner range with one 12-inch griddle suits a 60- to 80-cover restaurant. A 48-inch six-burner range with two ovens suits a 150- to 200-cover operation. BTU per burner typically ranges from 18,000 to 40,000; Chinese and Southeast Asian menus with wok cooking need the upper end, while Western menus with simmer sauces can use standard-duty burners.
Salamander and overhead heat
A salamander broiler sits above the range and delivers finishing heat, cheese melt, or char. Units range from 2-burner infrared versions to 6-burner open-flame models. Price depends on heat output, infrared versus open flame, and whether the unit includes a dedicated flue. Salamanders are expensive for the footprint they occupy, but they eliminate the need for a separate finishing station and reduce plate travel.
Price ranges by configuration
Budget ranges use pressed-steel construction and standard burners; they suit low-volume institutions and temporary kitchens. Mid-tier ranges offer cast-iron grates, removable drip trays, and better oven insulation. Premium ranges add modular side shelves, back-shelf guards, and stainless steel construction throughout. The installed price should include the range, ventilation modifications, gas-pipe sizing, fire suppression, and commissioning. Retrofit projects often discover that existing hood capacity or gas-line size is inadequate, which adds $3,000 to $8,000 in mechanical work.
| Restaurant size | Typical range config | Equipment cost | Installed cost range |
|---|---|---|---|
| 40–60 covers | 2-burner + oven | $1,200 – $2,500 | $3,500 – $6,000 |
| 80–120 covers | 4-burner + griddle + oven | $2,800 – $5,000 | $7,000 – $12,000 |
| 150–200 covers | 6-burner + double oven + salamander | $6,500 – $12,000 | $14,000 – $22,000 |
| 250+ covers | Double range + island suite | $12,000 – $22,000 | $25,000 – $40,000 |
Key takeaway: Buy cookline capacity for your peak service, not your average load. Undersized ranges force chefs to batch orders, which slows ticket times and increases labor cost per cover.
Ventilation, gas, and safety compliance
Every range needs a properly sized Type 1 hood with fire suppression. The hood airflow should capture both convection heat and grease-laden vapors. Gas ranges add the requirement of an interlocked solenoid shutoff and a properly sized gas pipe. Many operators forget to include hood cleaning contracts in the first-year budget; grease buildup reduces capture efficiency and increases fire risk within six months of installation.
Griddles, charbroilers, and specialty tops
Griddles provide flat, consistent heat for burgers, eggs, and sandwiches. Charbroilers add radiant char for steak and vegetable plates. Both are modular options that bolt to the range front or sit on a separate stand. When mixing burner types, confirm that the ventilation designer has accounted for the combined thermal load. Specialty tops—induction, tilting skillet, or rice cookers—change both price and utility requirements; induction needs a heavy-duty electrical circuit, while tilting skillets need reinforced floor mounting.
Warranty, spare parts, and total cost
Range warranties usually cover burners, valves, and oven chambers for one to two years. Wear items such as grates, drip trays, and knobs are excluded. Spare-parts availability varies by brand: global brands stock parts in regional warehouses, while boutique manufacturers may ship from overseas with two to four week lead times. Over a ten-year life, a range with good parts support costs less to own than a cheaper model with long lead times for gaskets and burners. Include spare-parts pricing and delivery estimates in your vendor comparison, not just the initial quote.
Browse the full cooking equipment range. For kitchen layout planning, see our central kitchen planning guide.
Frequently Asked Questions
What drives the price of a commercial range cookline?
Burner count, BTU per opening, oven type, grate material, and stainless gauge are the main price drivers. Installed cost also includes ventilation, gas piping, fire suppression, and permits.
How many burners do I need?
A 40- to 60-cover restaurant typically needs two burners. An 80- to 120-cover operation needs four burners plus a griddle. A 150- to 200-cover venue needs six burners, an oven, and often a salamander.
Why are salamanders so expensive for their size?
Salamanders deliver intense finishing heat and eliminate a separate finishing station. The cost comes from high-BTU burners, infrared or open-flame construction, and dedicated ventilation requirements.
Do I need to upgrade my hood for a gas range?
Yes. A gas range adds combustion products and radiant heat to the exhaust load. Hood design should be recalculated when switching from electric to gas or when adding a salamander or charbroiler.
Are griddles better than charbroilers?
It depends on the menu. Griddles provide flat, consistent heat for burgers and breakfast items. Charbroilers add char and grill marks for steak and vegetables. Many operators use both on the same cookline.
Plan the Equipment Around Your Kitchen.
Share your menu, peak service demand, available space and site utilities. Tell us which equipment you are considering so we can review the requirements with you.