commercial gas cooktops

Choosing the right commercial cooktop for your New Zealand kitchen means balancing power, efficiency, compliance, and cuisine-specific needs. This guide walks you through every factor—from fuel type and layout to local regulations and chef preferences—to help you make a confident, future-ready decision.  

Why Your Cooktop Choice Matters? 

In New Zealand's diverse hospitality landscape—from Auckland's bustling eateries to Queenstown's boutique lodges—your cooktop is more than a heat source. It's the engine of your kitchen. A well-chosen cooktop boosts productivity, supports your menu, and keeps your staff safe and efficient. 

Get precise temperature control, faster heat-up times, and a cleaner kitchen environment. Please check out our Electric Cooking Equipment. 

Whether you're outfitting a new restaurant, upgrading a café, or scaling a catering business, the right cooktop can: 

  • Enhance cooking speed and consistency 
  • Support multiple cuisines and techniques 
  • Reduce energy costs and maintenance 
  • Ensure compliance with NZ safety standards 

Step 1: Understand Your Kitchen's Needs 

Before diving into specs, ask: 

  • What's your menu style? Stir-fry-heavy Asian kitchens may prefer high-BTU gas burners, while European-style bistros might lean toward induction for precision. 
  • How many covers per service? High-volume kitchens need multi-burner setups with fast recovery times. 
  • What's your kitchen layout? Tight spaces may benefit from modular or countertop units. 
  • Do you need mobility? Food trucks and pop-ups often require portable or LPG-compatible commercial cooktops for sale. 

Step 2: Choose Your Fuel Type 

  1. Gas Cooktops
  • Pros: Instant heat control, high power, ideal for wok cooking. 
  • Cons: Requires a gas line or LPG setup; additional ventilation is needed. 
  • Best for: Asian restaurants, steakhouses, high-heat applications. 
  1. Electric Cooktops
  • Pros: Easy installation, consistent heat, lower upfront cost. 
  • Cons: Slower heat-up, less responsive. 
  • Best for: Cafés, bakeries, low-volume kitchens. 
  1. Induction Cooktops
  • Pros: Fast, precise, energy-efficient, cool-to-touch surface. 
  • Cons: Requires compatible cookware and a higher initial cost. 
  • Best suited for: Modern kitchens, fine dining establishments, and sustainability-focused venues. For further information, visit the top commercial cooktop suppliers and manufacturers in your area. 

Step 3: Decide on Configuration 

Modular Units 

  • Combine burners, griddles, ovens, and planchas. 
  • Ideal for customising your kitchen line. 

Countertop Cooktops 

  • Compact, portable, great for catering or backup stations. 

Full Ranges 

  • Integrated oven + cooktop. Best for all-in-one solutions. 

Specialty Cooktops 

  • Teppanyaki, chargrills, or pasta cookers for niche menus. 

Step 4: Size & Capacity 

  • Burner Count: 2–8 burners, depending on kitchen size. 
  • BTU Rating (Gas): Higher BTUs = more heat. NZ wok stations often need 90,000+ BTU. 
  • Power Rating (Electric/Induction): Measured in kW. Look for 3.5kW+ per zone for commercial use. 
  • Dimensions: Match to bench space and workflow zones. 

Step 5: Safety & Compliance in NZ 

New Zealand has strict standards for commercial kitchen safety: 

  • Gas installations must comply with NZS 5261. 
  • Ventilation systems must meet the requirements of AS/NZS 1668. 
  • Electrical cooktops require certified installation. 
  • Induction units must meet EMC and safety standards. 

Always work with a licensed installer and check with your local council or building inspector for verification. 

Step 6: Maintenance & Durability 

Choose commercial cooktops in New Zealand with: 

  • Stainless steel surfaces for easy cleaning. 
  • Removable drip trays and burner heads. 
  • Warranty support—ideally 12+ months. 
  • NZ-based service agents for quick repairs. 

Induction cooktops typically have fewer moving parts, resulting in reduced long-term maintenance. 

Achieve intense heat and rapid stir-fry action with these products, essential for authentic, high-flame cooking. Please take a look at our Asian Woks. 

Step 7: Staff Training & Usability 

Your cooktop should match your team's skill level: 

  • Gas: Requires flame management and awareness of ventilation. 
  • Electric: Simple but slower. 
  • Induction: Fast but needs cookware compatibility and training. 

Consider using laminated cheat sheets, visual guides, or short training videos for onboarding purposes. 

Step 8: Sustainability & Energy Efficiency 

NZ kitchens are increasingly eco-conscious. Induction cooktops lead the way: 

  • Up to 90% energy efficiency 
  • Cooler kitchen environment 
  • Lower carbon footprint 

Gas cooktops, while powerful, emit more CO₂ and require careful ventilation. 

Step 9: Consider Workflow Integration 

Your product, sourced from the leading commercial cooktop dealers and distributors, should complement—not complicate—your kitchen’s workflow. Think about: 

  • Proximity to prep stations: Minimise movement between chopping and cooking. 
  • Ventilation alignment: Ensure cooktops are positioned directly under the extraction hoods. 
  • Service flow: Position cooktops to support plating and pass-through efficiency. 
  • Multi-chef access: For high-volume kitchens, opt for wider units or dual-sided access. 

Pro tip: Sketch your kitchen layout and simulate a service run to test cooktop placement. 

Step 10: Match Cooktop to Cuisine Style 

Different cuisines demand different heat profiles and surface types: 

Asian (Wok-heavy) - High-BTU gas burners, wok cradles 

European Bistro - Induction zones, griddle integration 

Kiwi Café - Electric or induction, compact footprint 

Steakhouse/Grill - Open flame gas, chargrill compatibility 

Vegan/Raw Kitchen - Induction, low-temp precision 

Tip: Build your cooktop spec around your top 10 dishes. 

Step 11: Think About Expansion & Flexibility 

When you buy commercial cooktops online, they should grow with your business: 

  • Modular units allow you to add burners, griddles, or pasta cookers later. 
  • Stackable or mobile options work well for pop-ups or seasonal expansions. 
  • Multi-function cooktops (e.g., combo griddles with burners) save space and money. 

Ask yourself: Will this cooktop still serve me if I double my menu or open a second location? 

Step 12: Factor in Brand & Customer Experience 

Your cooktop can be part of your brand story: 

  • Open kitchens benefit from sleek induction or polished stainless steel. 
  • Live cooking stations need visually appealing, safe, and quiet units. 
  • Chef-led content (videos, reels) should feature clean, modern cooktops. 

Idea: Use your cooktop as a visual anchor in your social media or chef interviews. 

Step 13: Evaluate Warranty, Support & Spare Parts 

In NZ’s remote regions, downtime can be costly. Look for: 

  • Local service agents with fast response times. 
  • Spare parts availability—especially for burners and controls —is crucial. 
  • Warranty terms—ideally 12–24 months with on-site support. 

Tip: Ask suppliers about average repair turnaround times in your region. 

Step 14: Test Before You Invest 

If possible, trial the commercial cooktop in Wellington and Auckland: 

  • Attend supplier demos or expos, such as Fine Food NZ. 
  • Rent-try-buy programs from leading equipment providers. 
  • Ask for chef testimonials or video walkthroughs. 

Record your own test session for staff training or social content. 

Step 15: Align with Staff Skill Levels 

A high-tech cooktop is only as good as the team using it: 

  • Simple controls reduce training time and errors. 
  • Visual indicators (e.g., LED heat zones) help junior staff. 
  • Preset functions support consistency across shifts. 

Idea: Create laminated “Cooktop Quick Start” guides for new hires. 

With modular design and precision controls, this product is built to handle everything from fast-paced service to multi-cuisine versatility. Please browse the Electmax 700 series. 

Questions to Ask Before You Buy 

  1. Is this commercial cooktop compatible with my kitchen's electrical or gas setup? 
  1. Will it support my menu's cooking techniques? 
  1. Is it easy for my staff to clean and operate? 
  1. What's the warranty and service coverage in NZ? 
  1. Can I expand or upgrade this unit later? 

Conclusion 

Choosing the right commercial cooktop in New Zealand is a strategic decision. It's about striking a balance between performance, compliance, and culinary ambition. Whether you're serving hangi-inspired fusion or classic Kiwi breakfasts, your cooktop should empower your team and elevate your food.