Commercial gas burners are the backbone of any professional kitchen

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Providing the high heat and immediate control needed for high-volume cooking. Whether you are looking for a standard range, a specialized unit, or maintenance tips, here is a breakdown of what you need to know.

Types of Commercial Gas Burners

The configuration of your burners should match your menu and workflow.

Burner TypeBest ForTypical BTU Output
Open BurnerGeneral sautéing, boiling, and frying. Most versatile.25,000 – 35,000
Step-Up BurnerHigh-volume kitchens where rear burners are tiered for easier access.25,000 – 35,000
Hot TopLarge batch cooking and simmering with multiple pots on a solid surface.25,000 – 35,000
Stock Pot RangeHeavy-duty boiling for soups and stocks; usually sits lower to the ground.60,000 – 250,000
Wok BurnerAsian cuisine requiring intense, concentrated heat in a concave ring.90,000 – 125,000+

Considerations

  • Fuel Type: Most commercial units are available in Natural Gas or Liquid Propane (LP). Many models are field-convertible, but it is essential to verify your utility connection before purchase.

  • Construction: Look for cast iron grates for heat retention and stainless steel exteriors for durability and ease of cleaning.

  • BTU Recovery: Higher BTU burners recover heat faster, which is critical during peak rush hours to keep ticket times low.

  • Pilot Systems: Modern ranges often feature shrouded flash tube pilots or electronic ignitions to improve energy efficiency and safety.