Grill & Warming Machines

This usually comes down to what is already plumbed into the kitchen rather than raw cooking power — gas needs a suitable supply, electric needs sufficient power capacity.

Both hold food at a safe serving temperature rather than cooking it. Bain maries typically use a wet or dry heat well for service-line use; holding cabinets are enclosed units for larger batches waiting to be served.

Countertop electric grills suit smaller kitchens or lower volume; free-standing gas ranges suit higher-volume kitchens with the gas supply and floor space to support them.