They are made in variants with and without an oven, with a minimum of two heating fields in standard widths of 400 mm and 800 mm. The power supply can be electric or gas. Special built-in stops on the work surface are made of sheet metal and prevent liquids from overflowing during cooking. High-quality burners on gas, i.e. heating plates on electric stoves enable temperature stability and even heating of the field. For a smaller volume of work in professional kitchens, we suggest stoves, which in terms of quality and power are not at all behind stoves.