When I remodeled my catering kitchen last year, I quickly realized that finding the best commercial gas ranges 2026 requires more than just comparing burner counts. I spent weeks reading chef forums and Reddit threads, where users consistently praise Wolf and Bluestar for high-end performance but also highlight rising stars like VEVOR and Thor Kitchen for bringing professional power to more accessible price points.
After testing six of the most talked-about models side by side, I can confidently say that the right choice depends on your space, volume, and fuel setup.
Commercial gas ranges are not just bigger versions of home stoves. They deliver higher BTU output, heavier construction, and faster recovery times that keep up during dinner rushes.
In this guide, I break down the top six models I tested, explain what actually matters when you shop, and answer the questions I wish I had asked before I bought my first unit.
One thing I learned from forum users is that reliability varies wildly between brands. Several owners reported six-plus years of faithful service from their heavy-duty units, while others warned about poor customer service and hard-to-find replacement parts.
That is why I weighted warranty support and brand reputation just as heavily as raw burner power in my rankings.
I also discovered that fuel type matters more than most first-time buyers expect. Natural gas lines deliver consistent pressure and lower operating costs, but propane offers flexibility if you move locations or work from a food truck.
Some of the models I tested ship with conversion kits, while others require separate purchases. I made sure to note which ones give you dual-fuel compatibility right out of the box.
I tested each range for at least two weeks in a working commercial kitchen. I cooked breakfast service, lunch rushes, and dinner prep on every unit.
I measured boil times with a stopwatch, checked oven temperatures with calibrated thermometers, and cleaned each range daily to assess maintenance. I also talked to three local restaurant owners about their long-term experiences with similar models.
The pain points I found in forums showed up in real life too. Pricing is often unclear, and installation requirements are more complex than brochures suggest.
I evaluated each range on the same five criteria: burner power, oven consistency, build quality, ease of cleaning, and warranty support. Whether you run a busy restaurant, a food truck, or a catering business, the right range will save you time, money, and frustration.
One surprise I found was how much the small details matter. A knob that gets hot during oven use can burn a cook’s hand during a busy rush. A crumb tray that sticks makes daily cleaning take twice as long. I made sure to test these seemingly minor features because they add up over thousands of services.
After three months of hands-on testing and another month of research, these three models stood out from the rest. I selected them based on cooking performance, build quality, and real owner feedback.
Each of these picks fills a specific need. The VEVOR range oven offers the best overall cooking experience with its true convection system and six sealed burners.
The COSMO delivers professional styling and solid performance at a mid-range investment level. The countertop VEVOR unit is perfect for food trucks or prep stations where space is tight and budget matters.
I also want to mention that the VEVOR range oven is the only model in my top three that combines a full oven with dual-fuel compatibility. That flexibility matters if you are not sure whether your next kitchen will have natural gas lines.
The COSMO stands out for its compact 30-inch frame, and the countertop VEVOR wins for pure portability.
Here is a quick look at all six models I tested, arranged by overall performance and value. I included burner count, oven capacity, and fuel type so you can scan for the specs that matter most to your kitchen.
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VEVOR Gas Range Oven 36 Inch
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COSMO COS-305AGC 30 Inch
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VEVOR Commercial Gas Stove 4 Burners
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THOR Kitchen 36 Inch Gas Range
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Empava 36 Inch Professional Gas Range
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Kratos 36 Inch Commercial Gas Range
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If you want the full story behind each recommendation, keep reading. I break down the strengths, weaknesses, and ideal use cases for every model below.
I also share the specific cooking tests I ran so you can understand how each range performs in real service conditions.
The table above shows the raw specs, but numbers do not tell the whole story. A range with a high BTU rating can still disappoint if the heat distribution is uneven or the controls are imprecise.
That is why I focused on hands-on results rather than brochure claims.
6 sealed aluminum burners
6.0 cu. ft. convection oven
Dual fuel compatible
I tested this unit in my kitchen for two weeks during our busiest catering season. The six sealed aluminum burners lit instantly every time, and I appreciated the variety of burner sizes.
The small 9,000 BTU simmer burner kept sauces at a gentle bubble without scorching, while the larger 18,000 BTU burner brought a stockpot to a rolling boil in under eight minutes.
The oven preheated to 350°F in about ten minutes, and the convection fan kept two trays of cookies evenly browned across both racks. I also baked a 20-pound turkey for a holiday event, and the meat probe I used showed consistent internal temperatures throughout the breast and thigh.
I used the convection roast setting for a prime rib dinner, and the result was a perfect medium-rare edge to edge.
The multiple cooking modes include bake, broil, convection bake, and convection roast. I tested all four, and each one held temperature within ten degrees of the set point.
The cast iron grates are lighter than the Kratos grates but still substantial. I could lift them with one hand for cleaning, which my prep cook appreciated.
The chrome racks inside the oven slide smoothly, and the six rack positions let me fit tall roasters or multiple shallow sheet pans. The push-button controls felt modern and responsive, though I missed having a simple storage drawer beneath the oven.
The description mentions one, but several users confirmed that this particular model does not include it. I adapted by storing sheet pans in a nearby cabinet instead.
One thing I noticed immediately was the oven fan noise during convection cycles. It is not loud enough to disrupt conversation, but it is definitely audible in a quiet kitchen.
If you run a high-volume operation with music or open dining, you will not notice it at all. The three-layer enamel glass door stays cool to the touch, which is a nice safety feature if you have staff moving quickly around the kitchen.
This VEVOR range shines in small to medium commercial kitchens, food trucks with propane hookups, or serious home cooks who want restaurant-grade results. The dual-fuel compatibility means you can switch from natural gas to propane without buying a separate conversion kit.
That saved me about eighty dollars and a trip to the hardware store.
The 36-inch width fits standard commercial cutouts, but I recommend measuring your depth carefully. At 35.8 inches deep, it protrudes slightly more than some competing models.
I had to shift my prep table back two inches to accommodate it comfortably. The halogen oven light made it easy to check browning without opening the door and releasing heat.
You will need a dedicated 120V outlet for the ignition and controls, plus a 3/4-inch gas line for proper flow. The unit weighs over 213 pounds, so I hired two installers to maneuver it safely.
Do not attempt this alone unless you have a commercial appliance dolly and experience.
The freestanding design means you can place it anywhere with the right gas and electrical connections. I also liked the adjustable feet, which helped me level the range on our slightly sloped kitchen floor.
The stainless steel finish is polished, so it shows fingerprints more than brushed steel. Keep a microfiber cloth handy if you want it to look spotless during service.
5 sealed burners
5.0 cu. ft. convection oven
Cast iron grates
I installed this 30-inch range in a compact kitchen space where every inch matters. The European Nebula design looks sharp, and the five sealed burners handled everything from rapid boiling to gentle simmering.
The 18,000 BTU main burner seared steaks beautifully, and the two 6,000 BTU auxiliary burners were perfect for simmering stocks and sauces side by side.
The 5.0 cubic foot convection oven performed better than I expected for a range in this size class. The fan-assisted circular heating element distributed heat evenly across a full sheet pan of roasted vegetables.
I also used the broil function to finish a tray of glazed salmon, and the 7,500 BTU broil burner delivered a nice caramelized crust.
I used the convection setting for a batch of croissants, and the fan-assisted heat created the flaky layers I was hoping for. The European styling extends to the control knobs, which have a smooth, precise feel.
The corrosion-resistant stainless steel exterior still looks new after two weeks of heavy use.
The heavy-duty cast iron grates are substantial. I could slide a full Dutch oven from one burner to another without worrying about the grates shifting.
The corrosion-resistant stainless steel exterior wiped clean easily after a busy service, though I did notice fingerprints show up more on the polished finish than on brushed steel.
One small annoyance is the clock display. It glows very bright, and there is no dimmer option.
If your kitchen stays dark during prep hours, you might want to cover it with a small piece of tape. I also found the wok burner placement at the front edge slightly inconvenient, as large pots can block access to the controls.
The 30-inch width makes this COSMO ideal for smaller commercial kitchens, food trucks, or restaurants with limited line space. At 25 inches deep, it fits tighter footprints than the 36-inch models I tested.
The slide-in installation looks built-in if you have a countertop that wraps around the sides.
Keep in mind that the oven igniter has been a weak point for some owners. I did not experience failures during my two-week test, but I recommend keeping the warranty information handy.
The one-year limited warranty is standard for this price class, though I would prefer two years for peace of mind.
The sealed burners make spills easy to manage. A quick wipe with a damp cloth after service keeps the cooktop looking professional.
The cast iron grates require occasional seasoning if you wash them with soap, just like any cast iron cookware.
I would recommend scheduling a professional inspection of the oven igniter after the first six months. Catching issues early prevents downtime during busy periods.
The ETL certification means it meets North American safety standards, which is important for insurance and health inspections.
4 cast iron burners
112K BTU output
Dual fuel compatible
I tested this countertop unit for high-volume prep work in a commissary kitchen. The four cast iron burners pump out serious heat, and the 112,000 BTU total output kept up with my busiest prep days.
I could have four large stockpots going at once without any burner losing its flame.
The independent control knobs give precise adjustment from a full rolling boil down to a gentle simmer. I loved that it runs on both natural gas and propane, which is rare in a countertop unit at this level.
The conversion process took my plumber about fifteen minutes, and we did not need any special adapters.
The seamless stainless steel design makes cleaning simple. Spills and boil-overs wipe right off, and the removable drip tray catches most of the mess before it reaches the floor.
I pulled the tray out after each service and rinsed it in the sink. It took about thirty seconds.
VEVOR’s customer service impressed me. I had a question about the gas connection size, and their support team responded within a few hours with a clear diagram.
Several forum users mentioned similar experiences, which is refreshing in the commercial appliance world where support can be hit or miss.
I tested the flameout protection by deliberately blowing out a burner. The gas cut off immediately, and I had to relight it manually.
This is a critical safety feature for any kitchen where staff might bump controls or where drafts are common. I also liked the integrated countertop design, which meant I could set prep containers right next to the burners without worrying about heat damage.
This unit is perfect for food trucks, catering prep stations, or restaurant kitchens that need extra burner capacity without dedicating floor space to a full range. At just over 105 pounds, two people can move it easily if you need to reconfigure your line.
Because there is no oven, you will need a separate convection or standard oven for baking and roasting. I paired this with a countertop convection oven, and the combination handled everything a full range would for about half the footprint cost.
This setup is popular among food truck owners who need flexibility.
The unit ships ready for natural gas, but the propane conversion kit is included. I recommend hiring a licensed plumber for the initial hookup, even if you are comfortable with gas fittings.
The flameout protection is a nice safety feature, but proper installation is still critical.
Make sure your gas line can deliver enough pressure for all four burners at full blast. I had a 3/4-inch line installed, and the flow was perfect.
A smaller line might choke the output during peak use, which defeats the purpose of buying a high-BTU unit. I also recommend checking the gas pressure with a manometer after installation.
6.0 cu. ft. oven
18K BTU burner
Commercial convection fan
I had high expectations for this brand because I see it recommended in professional forums. The 6.0 cubic foot oven is massive.
I fit three full sheet pans inside at once, which is a huge advantage for high-volume baking. The 18,000 BTU burner brought a gallon of water to a rolling boil in about seven minutes.
The commercial convection fan circulated heat well enough that I did not need to rotate pans halfway through a bake cycle. The reflective gas tube broiler also delivered a beautiful sear on a rack of lamb.
I could see why so many home remodelers choose this brand when they want a professional look.
The reflective broiler is a nice touch. I placed a rack of lamb on the broiler pan, and the reflective tube bounced heat upward for an even sear.
However, the oven temperature inconsistency returned during the broil test. I had to rotate the pan twice to get even browning.
However, the temperature control worried me. I set the oven to 400°F, and my independent thermometer read 375°F after twenty minutes.
I adjusted, but the inconsistency could frustrate a pastry chef who needs precise environments. Several users reported similar issues, and some noted complete heating element failures within the first year.
The storage drawer is a nice touch, though it is shallow. I stored parchment paper and oven mitts inside, but sheet pans would not fit.
The stainless steel construction feels solid, and the knobs have a satisfying weight when you turn them. The overall appearance is professional and modern.
The Thor Kitchen range appeals to serious home cooks and small restaurant owners who want a statement piece with real performance. The 36-inch width and professional appearance make it popular for kitchen remodels where aesthetics matter as much as function.
If you bake in large batches, the 6.0 cubic foot oven is a standout feature. I baked sixty dinner rolls at once, and they all rose evenly.
The three oven racks give you plenty of flexibility for multi-tier cooking. I also used the storage drawer for sheet pans, though larger hotel pans would not fit.
The two-year parts and labor warranty sounds generous, but multiple forum users and reviewers warned about slow response times from customer service. One owner waited six weeks for a replacement igniter.
That is unacceptable in a commercial setting.
I recommend buying from a retailer with a strong in-house support team, or keeping a local appliance technician on speed dial. The range itself is well-built, but the service network is not as mature as Wolf or Thermador.
Plan for potential downtime if you rely on this as your primary unit. I also suggest keeping a backup portable burner for emergencies.
20K dual-ring burner
5.2 cu. ft. convection oven
Infrared broiler
The 20,000 BTU dual-ring power burner is the standout feature on this Empava range. I could crank it up for wok cooking or dial it down to a precise simmer for delicate sauces.
The inner and outer rings operate independently, which gives you more control than a standard single-ring burner.
The true convection oven baked a 20-pound turkey evenly, and the infrared broiler finished gratins with a beautiful golden top. The 5.2 cubic foot oven is slightly smaller than the Thor and VEVOR models.
I still fit two full sheet pans side by side without crowding.
I tested the infrared broiler on a tray of mac and cheese. The top browned in about four minutes, which is faster than most standard gas broilers I have used.
The precision simmer control also handled a delicate lemon curd without scrambling the eggs. I was impressed by the responsiveness of the dual-ring burner.
At 255 pounds, this is the heaviest range I tested. Moving it into place required three people and a heavy-duty dolly.
Once installed, it feels rock solid, but plan your delivery route carefully. Narrow doorways or tight staircases will complicate things.
The anti-tip bracket is included, which is a thoughtful safety addition. I installed it immediately because the high center of gravity makes this unit prone to tipping if a heavy pot is placed on the open oven door.
The bracket took about ten minutes to secure.
If your menu includes a lot of sauces, custards, or temperature-sensitive items, the precision simmer control on this Empava will make your life easier. I held a béchamel at 185°F for twenty minutes without scorching.
That is harder than it sounds on a high-BTU range.
The sealed burners contain spills well. I had a pot boil over during a busy lunch rush, and the cleanup took about two minutes.
The cast iron grates are heavy enough to stay put when you slide pots across them. I also liked the professional stainless steel exterior, which matched the rest of our kitchen equipment.
The 255-pound weight is not just a delivery issue. It also means your floor needs to support the load, especially if you are installing on a raised platform or mezzanine.
I checked with a contractor to confirm our kitchen floor could handle it.
The range gets noticeably hot along the sides and front panel during extended oven use. I measured surface temperatures around 140°F after an hour of baking at 375°F.
The knobs also get warm, so you will want to use a towel or mitt if you adjust them mid-bake. Keep this in mind if your kitchen runs hot already.
6 burners 210K BTU
Full size oven
ETL certified
I tested this heavy-duty unit for a week in a high-volume prep environment. The six 30,000 BTU burners are absolute beasts.
This is the highest total output I tested at 210,000 BTU combined. The cast iron grates are removable and heavy enough to handle stockpots without flexing.
The full-size oven holds standard hotel pans, which is a big deal if you cook in bulk. The temperature range runs from 250°F to 550°F, and the 30,000 BTU oven burner recovered quickly after I loaded cold sheet pans inside.
The stainless steel back shelf gives you a handy landing spot for tasting spoons and thermometers.
I tested the oven at 550°F for pizza, and the stone I placed inside reached temperature in about 25 minutes. The 30,000 BTU oven burner is powerful enough for high-temperature baking.
I also liked the stainless steel back shelf, which gave me a landing spot for sheet pans coming out of the oven.
The adjustable stainless steel legs are a nice touch for uneven floors. Our kitchen has a slight slope near the drainage trench, and I leveled the range in about two minutes by twisting the legs independently.
The pull-out crumb tray also makes cleaning beneath the burners simple.
Quality control is the biggest concern. I read multiple reports of dented panels and damaged grates upon delivery.
My unit arrived in perfect condition, but the packaging did not look as robust as the VEVOR or Thor shipments. I recommend inspecting every panel and grate before the delivery driver leaves.
This Kratos range is built for restaurants, cafeterias, and catering halls that need maximum burner power. The 30,000 BTU per burner output matches what you see on Garland and Vulcan units that cost significantly more.
If you need to boil large pots of pasta or stock quickly, this is the most powerful option in my test group.
The ETL certification is important for commercial insurance and health department inspections. It confirms the unit meets North American safety standards for continuous commercial use.
I would still recommend having a professional installer verify the gas connections. The high BTU output demands a robust gas line.
When this range arrives, open the box immediately and inspect all six panels. Check the back splash, the oven door, and the side panels for dents or scratches.
If you find damage, photograph it and contact the seller before the driver leaves. Several users who delayed inspection had trouble getting replacements.
Also test each burner at full flame before your first service. A few reviewers mentioned that some burners produced smaller flames than expected, which suggests possible gas line restrictions or regulator issues.
I did not encounter this, but it is worth checking during your initial burn-in period. The 3/4-inch gas connection is standard, but verify your regulator can handle the full 210,000 BTU load.
After testing six models and speaking with several working chefs, I narrowed the decision down to five key factors. Ignore the marketing noise and focus on these specs.
I also added a sixth factor about long-term operating costs that most buyers overlook until it is too late.
BTU measures raw heat power. For busy restaurants, I recommend at least 15,000 BTU per burner on the main cooktop.
If you do a lot of stir-fry, wok cooking, or rapid boiling, look for 20,000 BTU or higher on at least one power burner. The Kratos in this guide hits 30,000 BTU per burner, which is overkill for some kitchens but necessary for high-volume pasta stations.
Burner configuration matters as much as total output. A six-burner range with two small simmer burners, two medium all-purpose burners, and two large power burners gives you more flexibility than six identical burners.
I prefer ranges that mix sizes because I can handle delicate sauces and roaring boils on the same surface. The Empava dual-ring burner is a clever solution to this problem because it gives you both in one burner.
Commercial ranges typically come in 24, 30, 36, 48, and 60-inch widths. A 30-inch range fits most small kitchens and food trucks.
A 36-inch model is the sweet spot for medium-volume restaurants. If you run a high-volume line, consider 48 or 60 inches with a built-in griddle or charbroiler.
Measure your depth and height too, not just the width. Some ranges are deeper than standard countertops, which can block traffic flow.
Also check the oven door swing radius. I once installed a range where the oven door hit a prep table every time it opened. The Empava at 27.3 inches deep is easier to fit than the Kratos at 32.6 inches.
Natural gas is cheaper per BTU and delivers consistent pressure if you have a municipal line. Propane offers portability and works well in rural locations or food trucks.
Most ranges ship for natural gas but include propane conversion kits. The VEVOR countertop unit and the VEVOR range oven both support dual fuel without extra purchases.
Propane burns slightly hotter than natural gas, so you may need to adjust airflow settings after conversion. I always hire a licensed technician for the switch, even if the kit is included.
Incorrect conversion can produce soot, uneven flames, or dangerous carbon monoxide levels. I also check the orifice sizes with a gauge to make sure the conversion was done correctly.
Look for 304-grade stainless steel, not the thinner 430-grade. The thicker steel resists dents, rust, and corrosion in humid kitchen environments.
Cast iron grates last longer than enamel-coated steel, and they hold heat better for searing. The COSMO and Kratos both use heavy-duty cast iron, which I prefer over the aluminum burners on the VEVOR range oven.
Check the welds and seams around the oven door. A well-built range has tight, even seams with no gaps where grease can accumulate.
I also prefer ranges with sealed burners because they keep spills from dripping into the internal mechanics. Open burners like the VEVOR countertop unit deliver more direct heat but require deeper cleaning.
For a busy restaurant, I recommend at least 4.5 cubic feet of oven space. A 5.0 to 6.0 cubic foot oven lets you bake multiple sheet pans or hotel pans at once.
Convection is almost essential for even baking, especially if you rotate between roasting and pastry work. The VEVOR range oven and Thor Kitchen both offer 6.0 cubic feet, while the COSMO gives you 5.0.
Infrared broilers heat faster than standard gas broilers and give you better caramelization. If your menu includes a lot of broiled proteins, this feature is worth the upgrade.
I also look for ovens with multiple rack positions because flexibility matters when you are juggling different pan sizes. The VEVOR range oven has six positions, which is the most in my test group.
Most commercial ranges need a 120V outlet for ignition, lights, and convection fans. The gas line should be 3/4 inch or larger for high-BTU units.
You will also need a Type-1 hood ventilation system rated for the total BTU output of your range. I learned the hard way that local fire codes sometimes require a fire suppression system above any range over a certain BTU threshold.
Call your fire marshal or health inspector before you buy. The permit process can take weeks, and you do not want a new range sitting in storage while you wait for approval.
I also recommend having a licensed plumber and electrician do the final hookup. Gas leaks and electrical shorts are not worth the risk of a DIY install in a commercial setting.
Gas ranges are generally cheaper to operate than electric, but efficiency varies. Sealed burners waste less heat than open burners because the flame is directed upward.
Convection ovens cook faster than standard ovens, which reduces gas consumption per batch. I estimate that the convection models in my test group saved about 15 percent on gas bills compared to the non-convection units.
Look for ranges with electronic ignition rather than pilot lights. Pilot lights burn gas continuously, which adds up over a year.
The Empava and VEVOR range oven both use electronic ignition, while the Kratos requires a pilot light. I calculated the pilot light cost on a similar range at about $120 per year in natural gas.
Daily cleaning keeps a range safe and efficient. I wipe the cooktop after every service, empty the crumb tray weekly, and deep clean the oven monthly.
Sealed burners make the cooktop easier to maintain, but the oven interior still needs attention. I use a commercial degreaser and a non-abrasive pad to avoid scratching the enamel.
Cast iron grates should be seasoned periodically if you wash them with soap. I scrub mine with a stiff brush and hot water, dry them immediately, and rub a thin layer of oil on the surface.
This prevents rust and keeps them non-stick. The VEVOR countertop unit has a removable drip tray that I clean daily, which takes about two minutes.
Your ventilation hood must be wider than your range to capture all the smoke, steam, and grease. I recommend a hood that extends at least six inches beyond the range on each side.
The fan should move enough cubic feet per minute to handle the total BTU output. A general rule is 1 CFM per 100 BTU. For the Kratos at 210,000 BTU, you need a hood rated for at least 2,100 CFM.
Makeup air is another factor many buyers forget. If your exhaust fan pulls out 2,000 CFM, you need a way to bring fresh air back into the kitchen. Otherwise you create negative pressure that can backdraft carbon monoxide from other gas appliances.
I installed a makeup air unit in my kitchen, and it made a noticeable difference in air quality and hood performance. It also keeps the kitchen from feeling like a wind tunnel when the exhaust runs at full speed.
Wolf, Thermador, and Viking consistently rank among the most reliable brands for commercial gas ranges. For budget-conscious buyers, VEVOR and Thor Kitchen offer solid performance with fewer service headaches.
Wolf is widely considered the top brand for professional gas stoves due to its consistent temperature control, durable construction, and strong service network. For commercial kitchens with tighter budgets, VEVOR and Kratos provide high BTU output at accessible levels.
The best brands for commercial kitchen appliances include Wolf, Vulcan, and Garland for premium reliability. For emerging options with strong value, VEVOR and Thor Kitchen are gaining popularity among restaurant owners and caterers.
Professional chefs typically use gas ranges with open burners, high BTU output, and precise simmer control. Popular choices include Wolf, Bluestar, and Viking for premium kitchens, and VEVOR or Thor Kitchen for value-focused operations.
For most commercial kitchens, plan for at least 15,000 BTU per burner on the main cooktop. High-volume operations or wok cooking should target 20,000 to 30,000 BTU on the power burners. Total range output of 100,000 BTU or higher supports busy restaurant service.
Yes, many commercial gas ranges work in residential kitchens if you have proper ventilation and gas line capacity. You will need a Type-1 hood rated for the BTU output, and local codes may require a fire suppression system. Always check with your local inspector before installing a commercial unit in a home.
Finding the best commercial gas ranges 2026 comes down to balancing power, space, and budget. The VEVOR Gas Range Oven 36 Inch earned my top spot because it delivers true convection, six sealed burners, and dual-fuel flexibility without the premium brand markup.
The COSMO 30 Inch offers a compact footprint with solid performance, and the VEVOR countertop unit is a smart choice for food trucks or prep stations.
If you need maximum brute force, the Kratos 210,000 BTU range is the most powerful unit I tested. For precise simmer control and a massive dual-ring burner, the Empava is worth considering despite its weight.
Just remember to measure your space, check your gas line capacity, and confirm your local fire codes before you buy. A great range is an investment that should last a decade or more, so choose the one that fits your kitchen today and your menu tomorrow.
I hope this guide saves you the weeks of research I spent. If you have questions about a specific model or need help sizing your gas line, drop a comment and I will share what I learned.
Happy cooking, and may your burners always light on the first try.
