Used Cooking Buying Guide

What used cooking equipment costs

Used cooking equipment runs a median of $980, with most units selling between $350 and $2,475 — roughly 40–70% below new. The full live spread is $40 to $11,895 depending on type, age, capacity and condition. See the Cooking price guide for the by-type and by-metro breakdown.

Types of cooking equipment

“Cooking” covers several distinct machines — they aren’t interchangeable, and prices vary a lot by type:

• Ranges & stoves — median $800
• Commercial fryers — median $560
• Commercial ovens — median $1,712
• Charbroilers & grills — median $1,199
• Convection ovens — median $1,603
• Deck & pizza ovens — median $4,500
• Griddles & flat-tops — median $450

What to inspect before you buy

Used fryers, ranges, ovens, and griddles are where the biggest savings live — and they're built to last. Confirm gas vs. electric matches your hookup, check burners and pilots actually light, and look at the firebox and interior for cracks or heavy carbon buildup. A range that needs a thermostat is a cheap fix; a cracked deck is not.

Whatever the type, the universal checklist: run it and confirm it holds temp or heats, inspect for rust, cracks, and weld failures, check gaskets/seals and electrical or gas connections, and verify the voltage/phase matches your space (many commercial units are 208–240V or 3-phase). Ask why it’s being sold and whether it was in daily service.

New vs. used — when used wins

Stainless fabrication (tables, sinks, shelving, hoods) and simple gas cooking equipment are near-indestructible — buy these used almost every time. Be more careful with refrigeration and ice machines, where a tired compressor is the expensive failure: inspect, run, and budget a deep clean. Electronics-heavy or warranty-sensitive gear is the one case where new can pay off.