If you are weighing up a commercial oven for a Melbourne kitchen, the biggest early decision is the fuel: gas or electric. It shapes your running costs, your installation bill, how the oven cooks and even where in the kitchen it can go. The wrong choice does not stop you cooking, but it can leave you paying more every week for the life of the machine, or waiting on a power upgrade you did not budget for.

This guide walks through the real differences between gas and electric in plain language. We cover running costs, heat recovery, compliance, oven types, sizing, ventilation, maintenance and the new versus second hand question. Whether you are fitting out a first cafe, replacing a worn out unit in a busy restaurant or adding capacity to a bakery, you will finish with a clear checklist and a shortlist of questions to ask before you buy.

Commercial Oven Buying Guide: Gas vs Electric Basics

A commercial oven is built for long hours, heavy loads and constant door opening, which is very different from a home oven. Thicker insulation, stronger hinges, stainless steel construction and more powerful heating elements or burners let it recover quickly and survive a daily grind that would wreck a domestic unit. Whether the heat comes from gas or electricity, the same basic job applies: bring the cavity to temperature quickly, hold it steadily and recover fast after every door opening.

Gas ovens burn natural gas or LPG to heat the cavity. They tend to reach temperature quickly and respond well to the sudden heat loss that comes from loading cold trays. Many chefs like the lively, moist heat of gas, particularly for roasting and for dishes that need a strong blast of heat early in the cycle. A commercial gas oven also keeps working during a power outage in some designs, although most still need electricity for fans, controls and ignition.

Electric ovens use heating elements, and they are prized for even, predictable temperatures from the top shelf to the bottom. They suit baking, pastry and anything where precision matters more than raw speed. A commercial electric oven is also easier to install where no gas supply exists, which is common in shopping centres, food courts, apartment ground floor tenancies and some older buildings. Searches for commercial ovens electric and commercial gas ovens are both common because each fuel wins in different kitchens.

Running Costs: Gas vs Electric

Running cost is the question every buyer asks first, and the honest answer is that it depends on your tariffs. Gas has often been the cheaper energy per unit of heat, which is why many busy kitchens lean towards a gas oven commercial operators can run all day. Electricity prices, solar panels, time of use tariffs and demand charges can change that picture, and the gap between the two fuels moves over time.

The practical way to compare is to take your current gas and electricity rates and the rated input of each oven, then estimate how many hours a day the oven will actually run at full power. Remember that an oven does not draw its maximum rating all day. Once it is up to temperature, the burners or elements cycle on and off to hold the set point. Good insulation and well fitted door seals reduce that cycling and cut waste.

Energy efficiency matters too. The Energy Rating website explains how efficiency labelling works and how to weigh upfront price against running cost over several years. Even where a particular oven is not labelled, the same thinking applies: a slightly dearer unit with better insulation can pay for itself, while a bargain that leaks heat becomes an expensive habit.

Do not forget indirect costs. A gas oven puts more heat and combustion products into the kitchen, which can raise cooling and ventilation demands. An electric oven adds load to your switchboard. Both can influence the true cost of ownership, so look at the whole picture rather than just the fuel price.

Heat Recovery and Cooking Performance

Heat recovery is how quickly the oven climbs back to temperature after the door is opened and cold food goes in. It matters far more in a restaurant at peak service than in a quiet cafe, because a slow recovery means longer cook times, uneven results and a backlog at the pass. Gas ovens often recover quickly because the burners can deliver a lot of heat on demand. Many electric ovens close the gap with high powered elements and fans, particularly in convection models.

Think about what you cook. Roasts, pizzas, breads and anything that needs strong bottom heat often do well in a gas deck or oven range. Delicate baking, pastries and slow cooking may suit the even heat of an electric or fan forced oven. Combination ovens add steam to the mix, which helps with moisture retention and consistent results across large batches.

Uniformity is another quiet performance factor. A fan forced oven moves hot air around the cavity, reducing hot and cold spots and letting you use several trays at once. A static oven relies on natural heat, which can be ideal for traditional baking but needs more attention when you load multiple shelves. Ask to see the tray capacity and shelf spacing so you know the oven can handle your busiest session.

Gas Safety and Compliance in Victoria

Gas appliances come with obligations that electric ones do not. In Victoria, gas installation work must be carried out by a licensed gasfitter, and the installation needs to meet the relevant standards for gas supply, flue arrangements and clearances. Energy Safe Victoria is the state regulator for gas safety and publishes guidance on installation, servicing and appliance safety, so it is the best place to confirm current requirements before you commit to a gas unit.

Ask your installer about gas supply capacity before you order. A new oven may draw more gas than the line was originally sized for, especially if you are adding it to a kitchen with other gas appliances such as ranges, fryers and wok burners. If the supply is marginal, appliances at the end of the line can underperform at peak times. Confirm whether your appliance is set up for natural gas or LPG, because they use different jets and regulators.

Electric ovens need their own checks. Many commercial models draw significant current, and some require a dedicated circuit or three phase power. Have an electrician confirm that your switchboard and wiring can handle the load. Workplace safety is a shared concern too, and the WorkSafe Victoria website offers practical guidance on hot surfaces, manual handling and safe kitchen layouts.

Choosing Between Oven Types

Fuel is only half the story. The oven type decides how the food is cooked, how much you can cook at once and how much training your team needs. Here is a short tour of the main options.

Convection Ovens

A convection oven uses a fan to circulate hot air, which cooks faster and more evenly than a static oven and lets you run several trays at once. It suits bakeries, cafes and anything that needs consistent results across batches. Our guide to the commercial convection oven goes deeper on tray capacity, steam and power.

Combi Ovens

A combination oven blends steam and convection heat. It can roast, bake, steam, poach and regenerate food in a single cabinet, which saves space and labour in busy restaurants and hotels. Combi ovens cost more up front and need good water quality, but they can replace several pieces of equipment and deliver very consistent results.

Oven Ranges

An oven range combines open burners or a griddle on top with an oven below. It is the workhorse of many restaurant cooklines because it offers cooktop flexibility and baking capacity in one footprint. Static ovens in ranges suit roasting and traditional baking, and fan forced options are available for faster, more even cooking.

Deck and Specialty Ovens

Pizza and bread operators often choose deck ovens, which hold heat in a stone or steel base for crisp crusts. Specialty ovens, including rotisseries and slow cookers, serve particular menus. If your menu depends on one signature item, pick the oven designed to do that job well, not a compromise.

Sizing: Capacity, Trays and Footprint

Choose capacity by looking at your busiest hour, not your average day. Count how many trays, pans or portions you need to cook at once and work backwards to the number of shelves required. A small oven that is constantly full and constantly behind will cost you more in lost service than a larger unit would have cost to buy.

Also measure the space with care. Allow for the oven itself, door swing, clearances to walls and neighbouring appliances, and room for staff to load and unload safely. Check the height of the opening against your shelving and the weight of full trays, because lifting heavy trays at awkward heights causes strain injuries. Plan where hot trays will rest as they come out of the cavity.

If you are still planning the layout, our commercial kitchen setup checklist walks through the order of decisions, and our commercial cooking equipment guide shows how ovens sit alongside fryers, griddles and ranges.

Ventilation, Installation and Heat in the Kitchen

Every oven adds heat to the room, and gas models also add combustion products that must be extracted safely. Make sure your canopy and exhaust system suits the appliance you are buying, and that make up air is adequate so the extraction does not starve the burners or pull flames off their ports. A poorly ventilated kitchen is uncomfortable, less safe and harder on the equipment.

Think about positioning too. Keep ovens away from refrigeration where possible, because heat radiating onto a fridge makes its compressor work harder and shortens its life. Where the layout forces them to sit near each other, leave generous clearances and check the manufacturer instructions for both appliances. Place ovens close to prep and plating areas to cut the distance staff walk with hot trays.

Finally, plan for delivery and commissioning. Large ovens need clear access routes, a safe unloading point and sometimes a lifting plan. Confirm who will connect services, who will test the appliance and who will show your team how to use it. A smooth installation avoids days of lost trade at the start of a new venture.

Cleaning, Maintenance and Longevity

A professional oven rewards regular care. Wipe spills while the cavity is warm, clean door glass and seals, and follow the manufacturer routine for burners, elements and fans. Grease build up is a performance problem and a fire risk, so build a cleaning schedule into your daily and weekly checklists. Clear responsibility works better than good intentions.

Book regular servicing with a qualified technician. For gas ovens that includes checking burners, ignition, thermostats and flues. For electric models it means inspecting elements, contactors, wiring and thermostats. Replace worn door seals promptly, because a leaking seal wastes energy, upsets temperatures and makes the cooking inconsistent. Catching small faults early almost always costs less than an emergency repair on a Saturday night.

Keep a short log of faults and repairs. If an oven needs frequent attention, the log helps you decide when repairing stops making sense and replacing makes more sense. Our after-sales support team can also help with advice on spare parts and servicing.

New or Second Hand Ovens

New ovens bring a full warranty, current efficiency and the longest working life, which suits a venue planning to run the same fit-out for many years. Our new equipment range shows what is available now. Second hand units can lower your starting cost, which helps new businesses and anyone adding a second oven. Condition varies, so ask for a test run, check seals, burners or elements and thermostats, and get any warranty in writing. See our used commercial kitchen equipment page for current options.

Many buyers search for a professional oven by brand, and you may have seen a Blue Seal oven or a Goldstein oven mentioned online. We do not list particular models in this guide. Brand and model availability changes, so please ask our team to confirm current stock, specifications and lead times for any make you are considering.

Prices vary with size, fuel type, features and condition, so we do not publish a single figure here. Prices shown on the MRCE site include GST, and our team can quote a complete package for your kitchen. You can browse everything in the MRCE online shop, and our commercial kitchen supplies page shows how an oven fits alongside the rest of your equipment. If you are catering for events, see our catering equipment range too.

Forty Years of Hospitality Expertise, Since 1984

Since 1984 we have supplied the hospitality industry with professional advice, reliable equipment and excellent customer service. We have a wealth of experience in all types of projects ranging from international hotels to large and small pubs through to suburban restaurants and takeaway outlets. All our staff are equipped with the knowledge, expertise and creativity to add value to your project.

Choosing between gas and electric is the kind of decision we help kitchens with every week. Read more about who we are on our about page.

When you would like advice on the right oven for your kitchen, get in touch with our team. It is free, there is no obligation, and there is no pressure.

Frequently Asked Questions (FAQs)