Riding the range is more than a pastime for the typical restaurant cook. The range is the production backbone of the kitchen and a cook’s most important tool. Ranges are an essential equipment item in almost every type of kitchen, be it a restaurant, school, fast food outlet, hotel or hospital. But is there anything new with this mainstay? Let’s look closely at what features manufacturers have been adding to make units more user-friendly and attractive at the same time.

In the past few years, manufacturers have become much more sensitive to the flexibility and operational demands of different needs in the kitchen. If you look closely, manufacturers have been adding some features to make units easier to use and attractive at the same time. Manufacturers have made efforts to produce ranges that work effectively for given menu and production volumes while also recognizing the aesthetics and merchandising considerations of today’s market. However, with these changes, don’t expect the outward look of a range to be different from what you have seen for years. The basic equipment and function are still intact and providing the same heavy duty use they have for years.

There are perhaps a dozen range manufacturers producing quality equipment in the United States. Some are regionalized but most market their product and have service capabilities nationwide. The majority of the basic operating features you will see one manufacturer displaying are common to most of the other manufacturers, with only a few exceptions. Oftentimes, though, manufacturers have a few of their own special features that may make them the supplier of choice for your specific needs. Some of these special features include a slightly narrower range for a very tight space, special rangetop configurations, or the availability of special finishes.

One of the more recent changes implemented by some manufacturers is to make energy efficiency improvements in their equipment. Over the past few years there have been many engineering changes to gas burners to get the most heat to the food from the gas the range consumes. Standing pilot lights that continually consume gas are being phased out on some units that are provided with an electronic spark ignition. Outside the USA, electronic ignition is more commonplace, however. Some manufacturers have also added more insulation to their equipment than in the past. The added insulation is especially useful in the performance of an oven base. The insulation will also provide more temperature separation for units with refrigerated bases – an option that is becoming more popular in today’s compact kitchens.

Most manufacturers have two lines of equipment, a heavy duty line that can be “batteried” together into a continuous lineup of ranges, and lighter duty series called restaurant ranges. Restaurant ranges are often smaller in both length and width, lighter duty, and built less ruggedly for lower volume operations. Even though the heavy-duty range costs nearly twice what a restaurant range does, most production kitchens would be advised to opt for the additional cost to get a range that may have twice the life span of its lighter duty cousin. The restaurant range does have its place in a snack bar or low usage area, though. Restaurant ranges have some nice features that would be welcome in heavy-duty versions such as the all-in-one range. These have a broiler, griddle, open burners and two ovens, all in one five or six foot unit, perfect for the small operation.

Aside from the “traditional” range and cooking battery, the Euro range style is gaining in popularity, and most large range manufacturers have introduced a version. Euro ranges, sometimes called Waldorf or island-style ranges, have been popular in Europe for more than a century. This style of back-to-back banked ranges have only recently made a big impact on the American dining scene, but are still gaining in popularity, especially with upscale operations and those with display kitchens. The great thing about an island cooking arrangement is that it merchandises well in an open kitchen environment and, when operated properly with trained staff, can put on a tremendous show by bringing your kitchen talent in contact with the dining room guest. The Euro style was originally developed as an equipment solution to allow cooks to pass food to one another in multiple step preparations. The range style has developed into a way to allow guests the best view of chef ’s handiwork in a format that is more visible than a traditional linear range battery.

Fuel is an important consideration in choosing ranges. Some manufacturers make both gas and electric models, while others specialize in one or the other. Many traditional chefs prefer gas equipment because of the instant heat. In most areas of the country, gas is less expensive than electricity, but utility availability and local fuel costs should be the determining factors. Be sure to note it when buying if you use bottled gas because the equipment requires special burners depending upon the type of gas.