The cooktop is the workhorse of a cooking line, and the choice comes down to fuel, width and how the unit is mounted. We stock gas and electric tops — open burners, commercial hotplates, solid tops, chrome fry tops, and burner, plate and chargrill combinations — from 300mm through to 1200mm wide.
Gas is the larger half of the range, with open-burner and combination tops from Waldorf, Luus, Trueheat, Cobra, Zanussi and Garland. The electric side covers radiant elements, sealed cast-iron hot plates, ceramic glass infrared tops and Austheat machined-plate hotplates. Most modular tops come as a bench model, on a leg stand, on a cabinet base, or over a refrigerated base, so the top sits level with the rest of the suite.
Induction is a separate purchase with different power requirements — see commercial induction cooktops. For a standalone plate, see commercial griddles.
Both showrooms are open to the public — Brisbane (Springwood) and Gold Coast (Bundall). Request a quote, or ask about SilverChef finance and commercial kitchen fitouts.
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A commercial cooktop gets used every shift for as long as you have the kitchen, so it is worth being deliberate. Four things settle it: fuel, width and burner count, the type of cooking surface, and how the unit is mounted into the line.
Gas open-burner cooktops are the larger half of what we stock and the default in most full-service kitchens — instant visual heat control, no heavy electrical demand, and a burner pattern chefs already know. Output across our open burners runs from 19.8MJ on the Zanussi open burner tops through 22MJ on Cobra, 24MJ on Trueheat, and 28MJ/hr on Waldorf and Luus, up to 36MJ on the Zanussi flower-flame burners. Chargrill and barbecue sections and the Cobra waterless stockpot are rated differently again. Flame failure protection is standard across the Waldorf, Luus and Trueheat gas ranges, and cast iron burners with vitreous enamel pot stands or cast iron trivets are the norm rather than the exception.
Electric cooktops and hotplates suit venues without gas reticulation, and any site where a gas certificate and flue work would delay the fitout. Waldorf Bold radiant-element cooktops use 2.4kW elements, every Bold electric cooktop gives six temperature settings with a simmer setting, and the models that carry a griddle plate run 3.6kW griddle elements. Waldorf sealed hob cooktops use 2.6kW cast iron hot plate elements with thermal protection and a power indicator light for each element control. Zanussi electric boiling tops use solid cast iron hot plates sealed into a pressed one-piece stainless steel worktop at 230 x 230mm, or 300 x 300mm 4kW square plates, with ceramic glass infrared versions using a 6mm glass surface and 230mm circular concentric heating sections for immediate heat transfer into the pan.
Induction is not the focus of this page. It draws differently, it needs magnetic-base pans, and it is priced differently, so it has its own category.
Match the width to how many pans a section runs at once. At full burner count our range gives you up to two burners at 300mm and 450mm, four at 600mm, six at 900mm and eight at 1200mm. At every one of those widths you can trade burners for plate instead: a 900mm Waldorf is available as six burners, as four burners with a 300mm griddle, as two burners with a 600mm griddle, or as a 900mm griddle on its own, and the 1200mm comes as eight burners, six with a 300mm griddle, four with a 600mm griddle, or two with a 900mm griddle. Zanussi open burner tops follow a 400mm, 800mm and 1200mm grid at two, four and six burners.
Open burners give you the fastest response and take round-bottom and heavy stockpot loads. Hotplates — solid electric plates — hold a steadier, gentler heat and are easier to clean; the Austheat 600mm 12.5kW unit uses a 12mm thick heavy-duty machined steel hot plate with separate controls for the left and right side and a 645 x 585mm cooking plate. Solid tops and target (French) tops let you run one plate at several temperatures at once: the Waldorf 900mm electric solid top is a 10.8kW plate over a 750mm x 570mm cooking area with four independent 2.7kW heating zones on 16mm thick 16Mo3 chrome moly steel, and the Zanussi gas target top — also sold as a French top — runs high-speed cooking at the centre with a slow simmer to the outer edge. Chrome plate fry tops come both ways, and the two are not the same unit: every gas version runs a 12mm mild steel cooking plate with flame failure and a protected pilot, thermostatically controlled, while the electric versions are heated by elements under the plate with a safety thermostat and thermostatic control, a drain hole to a fat collector and, where the spec lists one, a stainless steel splash guard on the rear and sides. Where the spec states a temperature range, the gas plates read 110°C to 300°C and the electric plates 120°C to 280°C; plate thickness on the electric models is stated per model, so ask us for the spec sheet on the one you are considering. Both fuels come smooth, ribbed, or two-thirds smooth and one-third ribbed, in brushed or polished chrome, horizontal or sloped. Luus griddle sections run a 21mm thick mild steel plate. If you want a dedicated plate rather than a cooktop, those live under commercial griddles.
Most of the Waldorf range is offered four ways, and this is the decision people forget until delivery day. A bench model sits on your own bench or stand. A leg stand is a freestanding open base. A cabinet base gives you enclosed storage underneath. A refrigerated base turns the underside into a suite-matched fridge, which is worth doing where the section has nowhere to keep mise en place — on the 900mm sealed hob models Waldorf specifies that base as a ventilated R134a system holding −2 to +8°C with two GN 1/1 drawers at 100mm pan depth. Zanussi’s modular and modular modular fry tops are mounted on open base cupboards, bridging supports or cantilever systems instead.
Gas cooktops need a natural gas or LPG connection sized to the total MJ/hr of the unit, not to one burner — a 1200mm eight-burner Waldorf at 28MJ/hr per burner is a materially bigger connection than a 600mm four-burner. Electric units need to be specified off the model’s own rating: a Waldorf 900mm electric solid top is 10.8kW and an Austheat 600mm hotplate is 12.5kW. Send us the model you are considering and we will send you the spec sheet for your plumber or electrician before you commit, because changing the service after the fitout is the expensive way to do it.
Waldorf 800 Series and Bold make up most of the range in gas and electric, across 300mm, 450mm, 600mm, 900mm and 1200mm, in bench, leg stand, cabinet base and refrigerated base builds. Zanussi covers modular 400mm, 800mm and 1200mm open burner tops, boiling tops, target tops and chrome fry tops. Luus builds combination cooktops — burner, hotplate and chargrill sections in one top, with custom configurations available on request. Trueheat RC Series is designed specifically with Australian restaurant and café kitchens in mind. Cobra covers 600mm and 900mm gas bench models, including griddles, barbecues and a waterless stockpot. Garland Restaurant Series covers burner and griddle cooktops and char broilers, and Austheat builds heavy electric hotplates.
We specify cooking suites into restaurant, hotel, club, aged care and school kitchens across Queensland and Australia-wide, and we would rather size the top correctly than sell you a wider one. Both showrooms are open to the public — Brisbane (Springwood) and Gold Coast (Bundall) — and SilverChef equipment finance can be quoted alongside any unit, subject to their approval. Delivery and installation can be arranged and quoted with the equipment.
Output and construction. Open burners on this page are rated from 19.8MJ to 36MJ each, with flame failure protection, removable cast iron burners and vitreous enamel pot stands or heavy cast iron trivets designed to be lifted out and cleaned every day; chargrill, barbecue and stockpot sections are rated separately again. Electric commercial units use 2.6kW cast iron sealed hob elements on the Waldorf hobs, 2.4kW radiant elements on the Waldorf Bold cooktops, or solid plates hermetically sealed into a pressed one-piece worktop so spills cannot get underneath. They are also built to be serviced: parts come off, and a technician can get to them.
Gas if you have the connection and the flue — it is the larger half of our range, the response is instant, and every chef who walks into the kitchen already knows how to run it. Electric if there is no gas reticulation, if the gas and flue work would hold up the fitout, or if the section is doing steadier holding and simmering work rather than hard searing. Electric also gives you the solid top and the commercial hotplate, which hold a gentler, more even heat than an open burner ever will. Many kitchens run both across the line.
The range runs 300mm to 1200mm. At full burner count that is up to two burners at 300mm and 450mm, four at 600mm, six at 900mm and eight at 1200mm, with Zanussi open burner tops on a 400mm, 800mm and 1200mm grid at two, four and six burners. At every width you can also trade burners for plate — a 900mm as four burners plus a 300mm griddle, or two burners plus a 600mm griddle, for example. Waldorf builds both the 800 Series and the Bold range at 300mm, 450mm, 600mm, 900mm and 1200mm, so sections can be specified to match the rest of the line.
A commercial hotplate is a solid heated plate you cook directly on, rather than a burner you stand a pan on. The units named as hotplates on this page are all electric: the Austheat 600mm is a 12.5kW unit with a 12mm thick machined steel plate, a 645 x 585mm cooking plate and separate controls for each side, and the Zanussi electric hot plate boiling tops use solid cast iron plates sealed into the worktop at 230 x 230mm, or 300 x 300mm 4kW square plates. In Australian kitchens "hotplate" and "griddle" are often used for the same thing — if you want a dedicated plate on its own rather than a cooking top, look at commercial griddles.
Daily: lift the burners, trivets and pot stands off and wipe the spillage bowls and the worktop down. Weekly: check the burner ports are clear, because a partly blocked port shows up as an uneven flame long before it shows up as a fault. Annually: a licensed gas fitter on gas units, and an electrical test on electric units. On plated surfaces, use the tool the manufacturer supplies rather than improvising — most of the Zanussi electric fry tops include a scraper for the smooth or ribbed plate as standard — and clean a chrome plate to its own instructions rather than scouring it.
Yes to finance — we can quote SilverChef equipment finance alongside any unit on this page, subject to their approval; tell us the model when you request a quote and we will confirm what applies. On seeing one: ring first. Both showrooms are open to the public, at Brisbane (Springwood) and Gold Coast (Bundall), but what is on the floor changes. Call 1300 CKC 000 and we will tell you which cooktops are there before you make the trip.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
