What is the best Pro Range?

What is the best Pro Range? It depends on how you cook…

The best professional ranges are able to achieve a high BTU power output and a precision simmer to bring you more versatility in your kitchen.

Pro Ranges come in many different sizes 30″, 36″, 48″, and even 60″.

There are many different options for the tops. This can be different types of burners, griddles, double griddles, grills, French tops, induction tops and even a sous vide. This allows you a lot of versatility in your cooking abilities.

Make sure you always have proper ventilation over your range so you can capture all the heat, smoke and grease.

There are a few different combinations in fuel types – all-gas or dual fuel.

All gas uses only gas in the top and the oven, whereas dual fuel uses gas on the top and electric ovens.

This allows you to decide if you like to bake, roast, broil or any other kind of oven cooking that may benefit from a certain fuel type.

Some ranges have smart features that include touchscreens, intelligent cooking modes, and even Wi-Fi connectivity which allows you to control the range through your phone.


Interested in learning more?

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  1. Paul A1970 on October 5, 2021 at 8:19 am

    I have been searching for this information and this video is EXCELLENT!!! The host is great! He gets to the point.

  2. sirgma on October 5, 2021 at 8:22 am

    So why not just go to a restaurant supply and buy a comercial range for $1500 or so???

  3. Grace W on October 5, 2021 at 8:26 am

    Very well done. Thank you

  4. Hermit Rob on October 5, 2021 at 8:28 am

    Good info, but doesn’t say what "the best is"

  5. Gutter1357 on October 5, 2021 at 8:29 am

    Amazing video and tutorial!

  6. davidhunternyc on October 5, 2021 at 8:31 am

    Yale Appliance, would you please do an in depth comparison between the Bertazzoni MAST366GASXT vs. the Fisher & Paykel OR36SCG4X1?

    Off the top, I can get an extra burner with the Bertazzoni. The Fisher & Paykel offers only 5 burners. The Bertazzoni has better btu numbers, going from 750 btu’s to 19,000 btu’s. Fisher & Paykel goes from 1,000 btu’s to 18,000 btu’s. One of Bertazzoni’s burners goes down to 750 btu’s but the rest of their burners have higher btu’s. What if you want to simmer more than one sauce at a time? Fisher & Paykel’s burners only go down to 1000 btu’s but all of their burners go this low. I am not worried about the btu’s at the high end but the low end I am worried about. Are Fisher & Paykel’s 1000 btu’s low enough for a gentle simmer?

    The Betazzoni doesn’t have a storage drawer. The Fisher & Paykel has a storage drawer.

    The Betazzoni seems to have a thin rubber door seal which can wear out faster than Fisher & Paykel’s more robust woven door seal. I would like to know more about which brand has a better, longer lasting door seal.

    Also, on the Bertazzoni, I can easily see sauce spilling into those rear air vents at the back of the oven. Is there a way to clean these vents if this happens? The Fisher & Paykel doesn’t have this problem.

    The Bertazzoni has a 11,000 btu infrared gas broiler. Is it similar to the ceramic infrared broiler in the BlueStar Pro range? Though infrared broilers are preferred, is Bertazzoni’s 11,000 btu broiler better than Fisher & Paykel’s conventional 13,000 btu gas broiler?

    I finally found a stat that is the same on both ranges. The baking/roasting power on both ranges have a maximum 17,000 btu’s. The difference is that Bertazzoni’s oven is always on and kept at a constant temperature. I’ve never cooked with a range like this before and I wonder how much of an advantage it really is over conventional oven that turn on and off to regulate the temperature.

    Finally, at least of this writing, Fisher & Paykel is offering an extended 5 year warranty on all of their products, unheard of in the industry. Bertazzoni’s warranty is the conventional two years so you will have to purchase an additional warranty for peace of mind.

    There are other questions I have too but this is a start. The problem with appliance dealers, blogs, and reviews is that no one really seems to be a consumer advocate. Has anyone addressed the issues I brought up here? I think potential customers would like to have answers to these questions.

  7. Joe Ray on October 5, 2021 at 8:32 am

    You must have a fan/ventilation (due to carbon monoxide) when using a gas range regardless if it has an indoor grill or not. I hate to say it, but induction is a much greener technology.

  8. Appalachian Timbercraft on October 5, 2021 at 8:34 am

    Fascinating. My wife and I have recently built a custom home. We have three small children. We elected to go with dual microwaves and fill the 36" range space with extra laundry baskets. Super practical.

  9. Leslie Smith on October 5, 2021 at 8:34 am

    Wish they’d touched on induction ranges

  10. krama017 on October 5, 2021 at 8:35 am

    great informational video!

  11. AnAhitA Nazari on October 5, 2021 at 8:35 am

    Another suggestion is the Hood Vent , Remember gas is Drawn in upwards , ask the Sales Associate if the Range has a down Draft easing the flame and heat source away ..Instead of Upwards The Hood if Placed above should be 2 inches wider on each side of the Range making for better extraction of Cooking Odors

  12. Flyby Airplane on October 5, 2021 at 8:38 am

    Typically A30” is what you find, but with an existing home ,wanting to put in 36”. Can be easy, but in too many cases, now you need to EEMOVEa base cabinet, but then a HOOD MAY NEGATE THE UPPER CABINET TOO, SIMPLE EH ?🇺🇸🇺🇸🇺🇸🇺🇸

  13. vlunceford on October 5, 2021 at 8:38 am

    It’s nearly impossible to find a range in the US with open burners. I had a Blue Star Rangetop in our previous house and will be replacing the old gas stove in the house we recently purchased. I’m not sure I’ll go the $$ for another BlueStar but it’s an awesome product so I might. I wish you had made some good comparisons between the various range available on the market now. I’m looking at BlueStar but also considering a lower cost Ilve or Hallman, which have such beautiful styling. My first choice would be BlueStar.

  14. candlemedia on October 5, 2021 at 8:40 am

    This was such a fantastic video with knowable insight, great interview.
    One suggestion: rather focus on both their faces for more than 2 min you should keep rolling down the aisle and keep showing other ranges. I think most people can multitask by hearing the host & guest while seeing other things in the video.

  15. ME on October 5, 2021 at 8:42 am

    Do you have a list of burner names that are different shapes and the advantages and disadvantages they give.
    Like the thermador star shape or the name of burner at 8:30.

  16. Jacqueline Hernandez on October 5, 2021 at 8:49 am

    This was an excellent video. Very informative!!

  17. badjujuwan on October 5, 2021 at 8:50 am

    You can tell Dennis is the very knowledgeable boss and wants Eddie to respond as they practiced. 😂 Like when he asked about the size of standard home ranges.
    Very informative video.

  18. MaZEEZaM on October 5, 2021 at 8:50 am

    For me it’s interesting to see the design standards in the US compared to the rest of the world, you see here all the knobs are HUGE and imposing whereas for the rest of the world the knobs are really minimised in size to the point many models completely remove them replaced by a fully digital display. btw, BTU wise, please consider the commercial kitchens have far stronger overhead rangehoods to get rid of the gas fumes, these gas fumes that include carbon monoxide which is completely invisible, tasteless but is deadly if allowed to build up. Consider your ventilation when considering higher output burners.

  19. davidhunternyc on October 5, 2021 at 8:52 am

    Yes, after all of this, what is the best professional range? I am looking for all-gas 36 inch. I hate all those digital controls. No lights. Just a plain, simple, gas range built like a tank that will last 20 years. What about NXR vs. Thor?

  20. Richard Short on October 5, 2021 at 8:53 am

    What salesmen fail to tell buyers is that you may need to get the home gas supply looked at to see if what you have running on gas already will not reduce the performance of any of the home gas appliances. We are looking at getting a 48” Range and we need to get another supply line run from the meter to accommodate the new range. If we had just tapped off the current main gas line in the home there was not enough supply available should we especially in the winter have two home furnaces going and a garage heater. So please tell the home owners to get the local gas company to do the check and have their home supply inspected to see if it had enough extra supply capability so it will do the job without starving other appliances.

  21. michael jenkins on October 5, 2021 at 8:54 am

    Cleaning an open burner system like Bluestar is no big deal. I own a six burner Bluestar range top and a Bluestar french door electric wall oven and I can tell you that IF i ever move they are coming with me.

  22. Tamim Azizadah on October 5, 2021 at 8:55 am

    This was an absolutely awesome video that covered pretty much all the aspects and terminology around ranges. Thanks for this. Very helpful.

  23. Wayne Rigley on October 5, 2021 at 9:01 am

    nothing about hood vents 🙁

  24. Keith Wilson on October 5, 2021 at 9:01 am

    Go induction.

  25. M kavi Krishna das on October 5, 2021 at 9:05 am

    Good conversation ,

  26. bjhe333 on October 5, 2021 at 9:06 am

    My 49 inch hood vent 1200cfm was 1400. The return air required cost 4000. Most people wont go above 400 cfm so they can skip the return air. If I’m buying a 48 inch bluestar rnb I want to be able to use it

  27. K K on October 5, 2021 at 9:07 am

    Good unbiased review.

  28. AnAhitA Nazari on October 5, 2021 at 9:07 am

    Good Video but please for safety sake mention the High BTU make sure they follow Code and Install a FIREWALL and pull a Permit the higher the BTU needs severe Fire Wall install or you can loose your House !!

  29. ccsasuke on October 5, 2021 at 9:08 am

    How does the oven part differ between pro and non-pro ranges?

  30. Vaporflux on October 5, 2021 at 9:13 am

    nice video,… wrong, misleading title

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