Commercial Hob Units

Commercial Electric Hob Units for Professional Kitchens

Commercial electric hob units make up the vast majority of our range – and they’re the practical default for most UK catering operations. No gas supply needed, no Gas Safe engineer, no extraction interlock. Plug in, switch on, cook. Our electric hob units run from compact 2-zone countertop models through to heavy-duty 6-zone floor-standing ranges, all at trade prices.

Gas and induction options are available for kitchens that specifically need them. But if you’re equipping a new site, replacing a tired unit, or working in a building without mains gas, a commercial electric hob is the straightforward, cost-effective choice.

The right spec comes down to zone count, output, and whether countertop or floor-standing suits your kitchen layout. Get those right and the rest is maintenance.

Electric vs Gas vs Induction: Which Hob Unit Fits Your Kitchen?

Electric hob units remove the compliance burden that comes with gas – no Gas Safe engineer, no interlock with your extraction canopy, no combustion gases to manage under COSHH. For most UK catering operations, that simplicity is the deciding factor.

Here’s how the three options compare:

• Commercial electric hob: clean installation, no gas supply required, steady zone temperatures across the cooking surface. Running costs are higher per kWh than gas, but installation is simpler and there’s no ongoing gas safety inspection requirement.
• Commercial gas hob: faster heat response and lower running costs per kW, but requires Gas Safe registered installation under the Gas Safety (Installation and Use) Regulations 1998 and must be interlocked with your extraction canopy – a legal requirement in commercial premises.
• Commercial induction hob: heats the pan directly via electromagnetic induction, so the surface stays cool and burn risk drops sharply. Energy efficiency runs at 85–90% versus around 40% for gas. Key constraint: every pan must be ferromagnetic – cast iron and most stainless steel work, aluminium and copper do not.
• Zone count: 2-zone units suit supplementary stations; 4-zone suits most mid-size restaurant kitchens; 6-zone suits high-volume operations plating multiple dishes simultaneously.
• Installation: electric and induction need a competent electrician to BS 7671; gas needs a Gas Safe registered engineer – no exceptions.

Trade Insight: Configurations and Zone Layout

Zone count and layout decide whether your hob unit keeps up at peak service or creates a bottleneck. Here’s what to consider before you order:

• 2-zone countertop units: ideal for supplementary cooking stations, small cafés, or back-of-house prep areas where space is tight.
• 4-zone units: the most common choice for mid-size restaurant kitchens running a standard à la carte menu.
• 6-zone units: suited to high-volume kitchens plating multiple dishes simultaneously – busy restaurants, hotels, and contract catering operations.
• Countertop models: sit on an existing worktop and save floor space; good for kitchens that need flexibility without a permanent floor-standing commitment.
• Floor-standing ranges: freestanding units for full-service kitchens where the hob is a permanent, dedicated cooking position.
• Induction zone bridging: on induction models, zones can often be bridged to accommodate large pans or woks – check the spec sheet before ordering.
• Pan compatibility for induction: hold a magnet to the base of your pan – a strong attraction means it’s induction-ready. Cast iron and most professional stainless steel work; aluminium, copper, and non-magnetic pans do not.

Why Buy From Ascot Wholesale

• Trade-focused electric hob range – units stocked from established catering equipment brands, sized and rated for professional use, not domestic kitchens.
• Competitive trade pricing – no inflated retail margins; you pay a fair wholesale price whether you’re buying one unit or kitting out a full kitchen.
• Free delivery on qualifying orders – check the current threshold at checkout; most hob unit orders qualify.
• Account ordering available – registered trade customers can order on account, simplifying procurement across multiple sites.
• Knowledgeable support – our team understands commercial kitchen specs; call or email if you need help matching a unit to your worktop dimensions or zone requirements.

Explore related equipment: Cooking Equipment, Boiling Tops, and Solid Tops.

FAQ: Commercial Hob Units

What is a commercial electric hob and how does it differ from a domestic one?

A commercial electric hob is built for continuous, high-intensity use across a full service. Zone outputs are significantly higher than domestic models, the body is heavy-gauge stainless steel, and the unit is rated for all-day operation. Domestic hobs are not suitable for commercial use and will typically void insurance and compliance certification if used in a catering environment.

Do I need a special electrical supply for a commercial electric hob?

Most commercial electric hob units run on a standard single-phase 230V supply. Higher-output 6-zone models may require a three-phase 400V supply – always check the electrical specification before ordering and confirm your kitchen’s supply can support the unit. A competent electrician working to BS 7671 can advise and carry out the installation.

Can I use a commercial electric hob if I don’t have a gas supply?

Yes – that’s exactly what they’re designed for. A commercial electric hob needs no gas connection, no Gas Safe engineer, and no extraction interlock. It’s the practical solution for sites without mains gas, pop-up kitchens, or buildings where gas appliances are prohibited.

What pans work on a commercial induction hob?

Only pans with a ferromagnetic base work on induction. Cast iron and most professional stainless steel pans are compatible. Aluminium, copper, and non-magnetic stainless steel will not work. Hold a magnet to the base – a strong attraction means it’s induction-ready. If you’re switching an existing kitchen to induction, audit your full pan stock before committing.

How many zones do I need for my kitchen?

Count the number of dishes you plate simultaneously at your busiest service, then match your zone count to that number with one spare. A small café or bistro typically manages well with a 4-zone unit. A busy à la carte restaurant running multiple sections will often need 6 zones minimum, sometimes supplemented by a separate boiling top or solid top for bulk work.

What is the difference between a countertop and a floor-standing electric hob unit?

Countertop units sit on an existing worktop and are the standard choice for most restaurant kitchens – compact, flexible, and easy to reposition. Floor-standing ranges are freestanding units for full-service kitchens where the hob is a permanent, dedicated cooking position. Floor-standing models typically offer more zones and higher total output than countertop equivalents.