Choose a full range if your menu needs burners and an oven every day and you want one piece anchoring the line. Choose a countertop hot plate if you only need extra burners, already have an oven, or want refrigeration or storage under the cooking surface.
Shop the equipment in this article: commercial range, chef base refrigerators and equipment stand. Freight is included on every order.
Both give you open burners. The difference is the oven below, the space it takes and how flexible the layout is.
What a hot plate is
A commercial hot plate is a countertop unit with open burners, usually two to six, that sits on an equipment stand, a chef base or a table. The Migali gas hot plates we sell are a good example of the type:
- C-HP-2B-12: 12 inches wide, 27.6 inches deep and 13.1 inches high, two burners.
- C-HP-6B-36: 36 inches wide, the same depth and height, six burners.
Both have cast iron trivets, a slide-out grease tray and continuous pilot ignition with no electrical connection, and both ship for natural gas with LP orifices included. The low 13.1 inch body keeps tall stock pots at a workable height.
For kitchens without gas, an electric hot plate such as the Waring WDB600 runs on 120 V with a 1,300 W large plate and a 500 W small plate, in a 19.75 x 12.25 inch footprint. That suits buffets, catering and light cooking rather than a full sauté line.
What a full range is
A restaurant range is a floor unit with burners on top and an oven below, often with griddle or charbroiler sections available. The Standard Range SR-R36 has six open burners and a full size oven, 213,000 BTU in total, in a 36 inch width. The Cookline ER36-208 is the electric version of the idea: six burners and an oven with a 140 to 500 F thermostat, 36 x 30.8 x 59 inches, on a dedicated 208 V circuit at 18.2 kW.
The oven decides most cases
If you braise, roast, bake or finish dishes in the oven, a range gives you that oven in the same footprint as the burners. If you already have a convection oven, or your menu is all stovetop, a hot plate may be all you need.
A useful test: list the dishes that use an oven in a normal day. If the list is long, buy the commercial range. If it is empty or covered by another oven, a hot plate is enough.
Space and what goes underneath
This is where hot plates win in small kitchens. A range uses the space under the burners for its oven. A hot plate leaves that space for whatever helps you most:
- A refrigerated chef base, so cold product sits in a drawer right under the burners. See our chef base refrigerators.
- An equipment stand with an undershelf for pots and pans.
- A work table, if the hot plate is a light-duty electric unit.
A common small-kitchen line is a hot plate on a chef base next to a countertop griddle, with a convection oven elsewhere.
Utilities and installation
Gas hot plates and gas ranges both need a properly sized gas line, a licensed gas fitter and, in most jurisdictions, a hood over them. The hot plates in this guide list a 3/4 inch gas inlet. Electric ranges need a dedicated circuit at the right voltage, and a licensed electrician should confirm it. Ask your local building or fire office about hood requirements before you buy either.
Cost of ownership
A hot plate is a smaller commitment that is easy to move or add later. A range is a larger purchase but replaces a hot plate and a separate oven. If you would otherwise buy both, compare the range against the two together, including the stand or chef base the hot plate needs.
Warranty terms differ too. The Migali hot plates list 2 years parts and labor on their pages; the Standard Range and Cookline ranges list 1 year parts and labor.
Choose a hot plate if
- You need extra burners for a small menu, catering or a second station.
- You already have an oven.
- You want refrigeration or storage under the burners.
- Space is tight and you want a flexible layout.
Choose a full range if
- Your menu needs burners and an oven every day.
- You want one central piece anchoring the line.
- You want griddle or charbroiler sections built in.
- You have the floor space and hood coverage for a full unit.
Compare both in our commercial hot plates and ranges categories. Freight to the 48 contiguous states is included in the price, powered equipment has a 7-day return window, and lease-to-own financing is offered on items from 500 dollars.
Frequently asked questions
Can a hot plate replace a range?
For stovetop cooking, yes. It cannot replace the oven, so you need a separate oven if your menu uses one.
Do hot plates need a hood?
Gas hot plates usually do, the same as ranges. Electric hot plates depend on your local code and what you cook. Check with your local building or fire office.
Can a hot plate sit on a refrigerated chef base?
Yes, if the chef base top is rated to carry countertop cooking equipment. The Migali chef bases we sell state that their tops are built for griddles, charbroilers and fryers.
Do gas hot plates need electricity?
The Migali hot plates in this guide use a continuous pilot and need no electrical connection.
Models in this guide at a glance
The models linked above are listed here with the main points from each product page, so you can compare them side by side before opening the full listings.
Migali C-HP-2B-12 12″ 2 Burner Gas Hot Plate (model C-HP-2B-12)
- Brand: Migali
- 12-inch countertop gas hot plate with 2 independently controlled burners.
- Heavy cast iron trivets over a low 13.
- 1″ body, full-width slide-out grease tray, and polished stainless steel construction.
Migali C-HP-6B-36 36″ 6 Burner Gas Hot Plate (model C-HP-6B-36)
- Brand: Migali
- 36-inch countertop gas hot plate with 6 independently controlled burners.
- Heavy cast iron trivets over a low 13.
- 1″ body, full-width slide-out grease tray, and polished stainless steel construction.
Waring WDB600 19 3/4″ Electric Hotplate w/ (2) Burners & Infinite Controls, 120v (model WDB600)
- Brand: Waring
- Waring WDB600 19 3/4″ Electric Hotplate
- Dual cast iron burners
- Individual infinite controls
Standard Range SR-R36-36″ Commercial Range with 6 Burners 1 Oven 213,000 BTU (model SR-R36)
- Brand: Standard Range
- A powerful 36″ commercial range with six high- performance burners and a spacious oven, built for busy kitchens.
- Durable construction and flexible cooking capabilities make it ideal for restaurants and foodservice operations.
- Warranty: 1-Year Parts & Labor
Cookline ER36-208 36″ Electric Range with 6 Burners, 208V (model ER36-208)
- Brand: Cookline
- 6 burners – 2KW, 2.6KW
- Oven – 4 racks
- Control – Precise heat
- Warranty: 1-Year Parts & Labor
Before you order
- Measure the space and every doorway on the delivery path, and compare them with the dimensions on each product page.
- Check the spec sheet for power, gas or water requirements and match them to what your building has.
- Compare capacity with your busiest day rather than your average day.
- Read the warranty terms for the brand before you order.
Delivery, warranty and payment
- Delivery: delivery within the continental US is included in the price on the product page, and freight orders include liftgate service.
- Warranty: each product carries its manufacturer warranty. Terms by brand are on our warranty page.
- Financing: lease-to-own financing through Clicklease is offered on items of $500 and up. See how financing works.
- Quotes: buying for a business and need a written quote? Call +1-877-558-2253 or use our contact page.
Not sure which model fits?
Call +1-877-558-2253 with your space, power supply and daily volume, and we will help you narrow it down.