The range - sentimental relict, or essential equipment?

Of all commercial kitchen equipment, the gas fired range strikes a tender chord. Our archetypes embrace the image of hearth and fire.  However attached we are to this piece of equipment, it is important to re-analyze its role when planning revisions or new food preparation areas. John Birchfield observes in Design and Layout of Foodservice Facilities that "most food facilities would be better designed if the kitchen did not include open-top or hot-top ranges."

Are you silently screaming "NO"? Exceptions are noted below, but first consider:

Open top ranges have the worst heat to food transfer rate (~90% waste) compared to other cooking equipment. They require more sophisticated exhaust systems, automatic fire suppressant systems, gas lines (if not present), and may cause other more efficient equipment to be underutilized. More efficient commercial cooking equipment includes steamers, steam-jacketed kettles, and convection ovens, which benefit from enclosed heat chambers, facilitating rapid heat transfer, and minimized volume loss. 

Sample griddle/grill

Further, grills or griddles can be efficient alternatives when the equipment is turned off when not used. They are available with smooth and grooved surfaces, and precise temperature control options in 12" increments.






Mechanical system cost for exhaust and general air conditioning load can be dramatically increased by open top ranges. If left "on" when not used exponentially higher operating costs result.  Manufacturers often offer a restaurant line and an institutional/heavy duty line. When foreseeing constant heavy use of the range, restaurant owners should consider specifying "institutional" grade, which offers higher durability and more configuration options.

Exceptions that justify open top ranges are restaurants specializing on sauteed foods and omelets, although many of those could be prepared on a flat grill surface. Small food operations rely on the versatility of a range, which also offers the ability to prepare small orders on demand. A range can encourage Chef's to engage in additional experimental research and menu development. Further, new concepts of "show kitchens", with glazing proudly displaying the inner workings of a commercial kitchens, may be able to befit from the visual merchandising effect range cooking offers. A successful example for this concept is Liberty Market in Gilbert, AZ.