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Commercial Electric Cooktops

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Commercial electric cooktops give you burners to cook on in pots and pans, powered from the wall, so a kitchen with no gas connection can still run a hob. Solid plate and ceramic tops are the two surfaces to choose between.

Electric cooktops come as benchtop units and as part of commercial electric oven ranges. For faster, more controllable heat on power, see commercial induction cooktops.

Not sure whether electric or induction suits your line? Request a callback and we will put the two side by side for the cooking you do.

These are the top FAQs for Commercial Electric Cooktops

Solid plate or ceramic?

Solid plates take any pan and stand up to hard use, but heat slowly. Ceramic tops respond faster and wipe clean, and they scratch more easily.

Induction is faster again and holds a more precise temperature, but it only works with magnetic pans, so aluminium and copper pots have to be replaced. See commercial induction cooking.

How does it compare with gas?

Electric holds a steady temperature and installs without a gas connection, but it changes temperature slowly. Gas changes heat the moment you turn the dial, many cooks find a flame easier to judge by eye, and every pan in the kitchen works on it.

See commercial gas cooktops.

What electrical supply does it need?

Check the requirement on the product page before you buy. Larger units often need three-phase or a dedicated circuit, and finding that out after delivery is an expensive delay.

Our installation partner can confirm what your site can support.

Benchtop or with a stand?

Benchtop units need a stable, non-combustible surface. A stand puts the unit at working height with storage below.

See electric cooking equipment stands.

Does it need extraction?

Commercial cooking equipment generally needs extraction over it, and the requirement is set locally rather than by the appliance.

See commercial kitchen exhaust hoods.

How do I clean it?

Let it cool, then wipe with a cloth and a cleaner suited to the surface. Abrasives ruin ceramic tops.

See cooking equipment cleaners.