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focus on dominator plus ranges

No two professional kitchens are the same, which is why choosing the right cooking suite is about more than heat output alone. From traditional gas cooking to flexible, high-performance induction, the best option depends on your menu, service style, utilities and the confidence of your chefs.

Below, Chris notes his five key options in the range and explains where each one fits best.

G3101 Six Burner Gas Range: A Traditional Favourite

For many chefs, gas remains the benchmark for familiarity, control and reliability. The G3101 six burner gas range is a traditional, heavy-duty option built for businesses that want a robust, straightforward cooker that will perform day in, day out.

With 5.3kW burners, heavy-duty pan supports and variable controls, this model is designed to cope with the demands of a busy commercial environment. It suits a wide variety of operations, from pubs and restaurants to schools and catering kitchens, and is especially attractive for older businesses already set up with a gas supply. In many cases, it can be a simple replacement for an existing gas range with minimal disruption.

A gas range like the G3101 is often the right choice for kitchens where chefs are simply more comfortable cooking on flame. The instant visual response and traditional feel make it easy to use, while the sturdy construction gives reassurance in demanding service periods.

Why choose it?
Choose the G3101 if your kitchen is already plumbed for gas, if electrical capacity is limited, or if your team prefers the responsiveness and familiarity of traditional gas cooking. It’s a dependable, versatile option that fits comfortably into almost any type of business.

E3196 Ceramic Glass Top: The Natural First Step into Electric Cooking

If you are looking to move away from gas but are not yet ready to make the jump to induction, the E3196 ceramic glass top range can be an excellent halfway point.

This style of cooking uses 2.3kW radiant heat elements beneath a smooth glass surface. It takes longer to heat up than induction, but once it reaches temperature, it delivers a strong, consistent cooking performance. Because it uses radiant heat rather than magnetic induction, there is no need for specialist induction cookware, as standard pans can still be used.

This makes ceramic glass an especially practical choice for businesses wanting to transition into electric. The cooking method also feels more familiar to chefs used to gas, as it delivers a more traditional style of heat rather than the instant intensity of induction.

Ceramic glass top units are often well suited to schools, cafés, bistros and smaller catering operations, particularly where available power may not support higher-output induction equipment. They are also ideal for sites that want the ease of cleaning of a flat glass surface without changing their whole way of working.

Why choose it?
Choose an E3196 ceramic glass top if you want an accessible entry into electric cooking, need to keep using your current pans, or want a gentler transition from gas to electric. It is a practical, familiar and cost-effective option for many smaller or lower-volume kitchens.

E161i One Series Induction: Compact, Efficient and Ideal for Lighter Duty Kitchens

For operators ready to step into induction, the Falcon One Series E161i offers a smart and efficient starting point. Designed for lighter-duty use, it brings all the core benefits of induction into a format that suits smaller kitchens and lower-volume service.

The E161i features 1.5kW zones, with the option to boost power when required. It also includes a clear tabletop display, allowing chefs to easily monitor settings and power levels during service. The cooking zones are slightly smaller than those on larger induction models, which makes them particularly effective for smaller pans and frying pans, where the power can be concentrated precisely where it is needed.

One of the key advantages of induction is efficiency. Pan detection technology ensures that no energy is wasted when there is no pan on the hob, while the lack of radiant heat means the kitchen stays noticeably cooler than with ceramic or gas cooking. It is faster too, offering a real improvement in speed without the full power demands of heavier-duty induction units.

This makes the unit well-suited to small restaurants, cafés, bistros and smaller schools — particularly businesses that are not operating at full intensity for long hours every day. It is an excellent choice for kitchens looking for the speed, energy efficiency and cleanliness of induction in a more compact, entry-level format.

Why choose it?
Choose the E161i One Series if you want an affordable introduction to induction, faster cooking than ceramic, and a cooler, more energy-efficient kitchen. It is ideal for lighter-duty sites, smaller operations and businesses with lower output requirements.

E3913i: Heavy-Duty Induction for Larger Production Kitchens

When output increases, so does the need for power, durability and all-day performance. That is where the E3913i induction range comes into its own.

This model offers four 3.5kW zones beneath 6mm toughened glass, giving chefs both the speed of induction and the robustness required for more intensive use. The larger ring sizes make it particularly well suited to bigger pans, making it an excellent choice for stocks, sauces and large-scale batch cooking. For even greater power, it is also available in a 5kW version, ideal for very large pots and high-output cooking.

Compared with lighter-duty induction models, the E3913i is built for continuous operation. It is designed to run all day without cutting out, which makes it a strong fit for hotels, busy restaurants, conference centres, stadiums and arenas. If you are catering for weddings, events or any other volume-driven service, this is where the extra power and durability really matter.

As with all induction units, the E3913i offers significant day-to-day operational benefits. It is easy to clean at the end of a shift, keeps the kitchen cooler by avoiding wasted radiant heat, and helps keep pan handles cooler too. While induction-compatible pans are required, most modern cookware is now suitable.

Why choose it?
Choose the E3913i if your kitchen needs a genuine heavy-duty induction solution for all-day use. It is the right choice for larger production, faster turnaround, bigger pans and high-volume commercial service where speed and resilience are critical.

E3917i Four Zone Induction: Maximum Flexibility for Fast-Moving Kitchens

For kitchens that need flexibility as much as power, the E3917i Four Zone induction unit offers an especially versatile solution. Instead of identical cooking points, it provides five distinct cooking areas with different power levels, allowing chefs to match the heat to the task.

This includes a small front section for smaller pans and lighter work, two 3.5kW side zones for everyday pan cooking, a rear zone, and a powerful 7.5kW central zone for larger pots and more intensive cooking. The result is a cooking surface that can support everything from delicate pan work to large-scale production, all at the same time.

One of the biggest advantages of this layout is flexibility. Chefs can operate it much like a traditional gas solid top, moving pans between zones depending on the level of heat required, while still benefiting from the speed and efficiency of induction. Each zone can be set independently, and the tabletop display clearly shows the power level of each area. With pan detection, energy is only used when cookware is present, improving efficiency and reducing waste.

This Four Zone unit is particularly well suited to restaurants, satellite kitchens and operations doing lots of smaller pan work, while also being capable of handling larger production when needed. It is an ideal fit for businesses that want one piece of equipment to do several jobs well.

Why choose it?
Choose the E3917i Four Zone induction unit if your kitchen needs flexibility, multiple cooking intensities and the ability to move quickly between service styles. It is perfect for chefs who want the familiarity of zoned cooking with the speed, cleanliness and efficiency of induction.

Finding the Best Fit for Your Kitchen

There is no single “best” range for every kitchen, only the best one for your operation. If you want traditional cooking and already have gas in place, the G3101 is a strong, familiar choice. If you are easing into electric cooking, the E3196 Ceramic Glass Top offers a practical middle ground. For smaller sites wanting the benefits of induction, the E161i One Series is an ideal entry point. For larger-scale, all-day production, the E3913i delivers the power and durability required. And for kitchens that need to balance flexibility with performance, the E3917i Four Zone induction unit offers outstanding versatility.

The key is to match the equipment to the way your kitchen really works — not just today, but as your business grows.

Still not sure what unit is best for you? Our chef is always on hand to lend advice and help you to make the right decision. Here's how to contact Chris:

t: 01786 455 296

m: 07770 963446

Instagram: @stirchefchris

LinkedIn: Chris Ewing