The range: sturdy workhorse of the kitchen

Nation's Restaurant News, April 15, 1991 by Patt Patterson

The range: Sturdy workhorse of the kitchen

Probably the most fully utilized piece of equipment in the foodservice kitchen is the range. The cook top that's an essential part of every range can be used for heating, boiling, stewing, grilling, pan broiling, poaching, braising, pan frying, even deep fat frying. And most standard ranges have an oven that can be used to roast, bake, brown, braise or heat food.

A range is also one of the sturdiest pieces of equipment in the kitchen. The reasons most commonly given for replacing one are greater capacity and energy savings. New models of both gas and electric ranges are far more efficient than those made a decade or longer ago.

Once, when you said "range," everyone knew exactly what you meant. Today ranges are available in so many different types that you have to be far more specific, especially when you talk to your equipment dealer. There are not only gas ranges and electric ranges but also specialty ranges, such as wok ranges and taco ranges.

Ranges come with cook tops that have four, six or eight burners or elements. There are also both gas and electric solid-top models that have cooking zones rather than individual heating units.

There are what used to be called "restaurant" ranges and "heavy-duty" ranges. Although those terms are still used, "light duty," "medium duty" and "heavy duty" are becoming more common.

What's the difference?

A light-duty range is generally used in kitchens that prepare fairly small quantities. Meduim-duty ranges are intended for larger amounts and volumes. And heavy-duty ranges are called for when you're using large stock pots, skillets and saute pans, especially when heavy cast-iron utensils are commonly used.

The only problem is that one manufacturer's duty designations may not be exactly the same as another's. It's a good idea to ask to see the model you're considering before you buy.

Another consideration is the size of the burners or elements. Make sure that the burner or element ratings are adequate for the largest possible batch your kitchen may have to turn out. Gas burners are rated in BTUs (British Thermal Units). Electric elements are rated in kilowatts (KW). A good starting point is the capacity of the burners or elements on equipment you now have. Are they doing a good job, or should you have larger ones?

If the kitchen staff has to juggle a lot of smaller saute pans and sauce pans on a range, you might be better off with a solid top than with individual burners or elements. With a solid top, the pans can be crowded together or moved to different heating zones and not be confined to specific positions on the cook top.

The biggest drawback of the solid-top range cook top is that it takes a longer time to heat up. At the same time it takes far longer for it to react to a heating cutback. That is true of both gas and electric models.

Some gas range manufacturers offer convertible solid tops, often called ring tops. They allow the top to be used as a solid unit, or sections may be quickly remove to convert it to an open-burner cook top.

Another version of the solid top is what some electric-range manufacturers call a French hot plate. It is a solid heating element, round in shape and generally slightly raised from the cook-top surface.

To make sure you're not going to have to rip out a range and replace it because it's inadequate for the job, try to estimate what your usage is going to be for at least two to three years down the road. It's tough, but it's better to have specified a range one step up than to suffer from undercapacity.

A lot of advances have been made in range design and technology during the past few years. Manufacturers of gas ranges have new, more efficient burners that deliver far more heat per BTU of gas burned. By mixing air more efficiently with the gas, the new burners are as much as one-third to three-quarters more efficient than conventional burners.

Electric-range manufacturers, too, have improved their products. Heating elements are now more resistant to heavy usage and have more efficient heat delivery.

Ovens are ordered with most ranges. Both standard and convection ovens are available. In some operations one oven in the range may be all that's required. Larger ranges may often be ordered with two ovens. Ordering an oven as part of the unit also is a relatively inexpensive way to get a second or backup oven even if you have one or more stand-alone ovens.

You've got a choice of a lot of other options with a range. Not all makers offer all choices, and there may not be room on one range for all of them. However, to increase the versatility, you should consider what you can add to the basic cook top and oven.

Griddle tops are popular in many operations. If there are a moderate amount of grilled items on your menu, one of the griddle tops may do the job. Or one can serve as a backup for a large production griddle.

Gas-range manufacturers may offer a broiler option or a salamander. Electric-range makers may call it a radiant or half-deep broiler. Don't expect to push extremely high production through it, but it's fine for backup or light broiling or browning or cheese melting. It is often installed above the cook top, bolted to the range's back riser.