Commercial ranges can vary in terms of width, features, configuration and available options. Typically, these units consist of a range top and a base.

Ranges are one of the most versatile pieces of equipment in a commercial kitchen. They can be used for almost any cooking task. While cooking, stir-frying, grilling, sauteing, searing, boiling and broiling can be accomplished on the range top, the oven can be used for baking, roasting, warming, broiling, storage, and, if refrigerated or freezer drawers are included, cooling and freezing.

Here are five indicators that a foodservice operator should consider replacing an existing range or adding a new unit to their kitchen.

In most foodservice facilities, a range remains one of the more basic and versatile pieces of equipment that an operator can use. In fact, in smaller facilities, a range may be the only piece of equipment on a cook line, depending on space restrictions or budget limitations.

Burger stands, mom and pops, white tablecloths. While these types of operations have little in common, they all rely on fryers. Indeed, it’s odd to run into a restaurant that doesn’t use them. Here are three tips to keeping these units running well.

Induction cooking is a cleaner and more sustainable way of cooking compared with using traditional gas or infrared electric burners. Operating at between 85 percent and 95 percent efficiency, depending on the unit, induction continues to be among the most energy-efficient heat sources available. Foodservice operators use these fast-heating appliances to prepare or hold food.

Even the most basic rotating rack oven requires a significant upfront investment from foodservice operators. These operators should take a few basic steps to make sure that investment pays off over the long-term.

The biggest benefit of rotisseries is that customers can see product cooking, which promotes the theater experience and can increase revenue.

The volume and type of product can impact the service life of a rotisserie.

A number of rotisserie models include warming cabinets to hold finished products.

The cleaner a rotisserie is the longer and more efficiently it will operate.

Rotisseries are unlike most other equipment in that they provide a highly specific cooking process.

Some tips on maintenance from CFESA.

Ranges have a unique position in the energy efficiency conversation. As it is, there really is no such thing as an "energy-efficient range," per se. In fact, no Energy Star rating exists for ranges and some states don't offer rebates for this equipment. But with the right specification and maintenance, foodservice operators can achieve energy efficiency and savings with their ranges.