For the serious chef, restaurant owner, or dedicated home culinary enthusiast, the choice of a range cooker is a fundamental business and creative decision. Moving beyond domestic models, commercial-style ranges represent a significant upgrade in power, durability, and performance. The core dilemma often remains: gas or electric? However, in the commercial sphere, this question takes on new dimensions of power, capacity, and operational demands. This article provides a comprehensive analysis of commercial electric and gas ranges, exploring their types, key differentiators, and a strategic framework for selection.