Commercial Kitchen Equipment Cost: A 2026 Budget Guide

Commercial kitchen equipment cost is the first hard number a new operator has to face, and the honest first answer is a question back: which kitchen? A coffee shop that steams milk and toasts pastries, a quick-service counter that fries and grills, and a full-service restaurant that runs a hot line, a bakery, and a walk-in are three different capital projects wearing the same name. The stainless range everybody pictures is real, and it matters, but it is rarely the line that decides the budget. The system that vents it, cools the food, and washes the dishes usually costs more, and the ventilation hood in particular has a way of quietly leading the whole number.

This case study prices the kitchen category by category and line by line: the cooking line of ranges, ovens, fryers, and grills; the refrigeration of walk-ins and reach-ins; the prep gear of tables, mixers, and slicers; the warewashing of a dishmachine and sinks; the ventilation hood and fire-suppression system that is often the priciest single package; and the smallwares and storage that finish the list. For the full checklist of what each category contains, with the types, sizes, and specs of every piece, keep our commercial kitchen equipment list open beside this one as the spec reference. It sits alongside our cost to open a coffee shop case study, which prices a whole opening including the room and the runway, and it leans on our buy-versus-lease equipment case study for how to pay for all of it. Run your own equipment budget as you read with the equipment ROI calculator.

Commercial kitchen equipment cost: what decides the number

Commercial kitchen equipment cost hides a spectrum of build totals as wide as any in food service, and the first job of an honest estimate is to say which kitchen you are equipping. At the small end sits the beverage-led kitchen of a coffee shop, which needs refrigeration, some counter cooking, and a modest hood, if any. A step up is the quick-service kitchen that fries, grills, and holds food behind a counter, carrying a real cooking line and a proper hood. Then comes the full-service restaurant kitchen with a long hot line, multiple refrigeration zones, a bakery or prep area, and a warewashing station, and finally the specialized formats, the ghost kitchen and the food truck, that carry restaurant-grade equipment in a smaller or mobile shell.

Each rung up the ladder multiplies the equipment cost, and the multiplier is not gentle. A menu that fries needs a fryer and a fire-rated hood over it; a menu that bakes needs ovens and proofing; a menu that only assembles and reheats needs almost none of that. The single most useful thing you can do before pricing a single appliance is decide what your menu actually cooks, because the menu sets the equipment list, and the equipment list sets the number. Price the concept first, then fill in the categories beneath it.

Equipment cost by concept

Put the concepts on one axis and the point makes itself: the total to equip spans a range so wide that quoting an average is close to useless. The chart below sketches illustrative all-in equipment figures, meaning the cooking line, refrigeration, prep, warewashing, ventilation, and smallwares together, across four common formats. These are planning shapes, not quotes, and a specific project can land well outside them depending on the menu and how much the space already has in place.

The takeaway is not the exact figures, it is the shape. A range this wide tells you that the equipment budget is a function of the menu, not a fixed cost of “a kitchen,” and that the smartest lever you hold is menu design, because every dish that needs a specialized machine or a longer cooking line adds to the total. Run your own concept and kitchen size through the companion beside this case study, and the range collapses into a single planning number for the kitchen you are actually building.

The cooking line: ranges, ovens, fryers, and grills

The cooking line is the heart of a hot kitchen and the category most people mean when they say “equipment.” It typically includes a range with open burners, one or more ovens (a range oven, a convection oven, and sometimes a combi oven that steams and bakes), a griddle or flat-top, a charbroiler or grill, and one or more deep fryers. Illustratively, a modest quick-service line of a range, a fryer bank, and a griddle can be assembled for a mid five-figure sum, while a long full-service line with multiple ovens, a combi, and a broiler runs well into six figures once every station is counted.

The lever here is the menu, again. Every cooking method you offer adds a piece of equipment and, just as importantly, adds to the hood above it, because the hood has to cover the entire cooking line. A tight menu that fries and grills needs a shorter line and a smaller hood than one that also bakes, broils, and steams, which is why menu discipline shows up twice in the budget: once in the cooking equipment and once in the ventilation. Gas versus electric matters too, because it determines whether you pay for a gas hookup or the heavier electrical service a large electric line demands. Price the line by station, size the hood to cover it, and let the menu, not the showroom, decide how long it needs to be.

Refrigeration: walk-ins and reach-ins

Refrigeration is usually the second-largest equipment category after the cooking line, and for many kitchens it is the one that carries the most risk, because a refrigeration failure spoils inventory and shuts the kitchen down. The category spans the walk-in cooler and freezer, the reach-in refrigerators and freezers on the line, undercounter and prep-table refrigeration, and any specialized units the menu demands. Illustratively, a walk-in cooler and freezer combination commonly runs from the mid four figures into the low five figures installed, reach-ins add several thousand each, and a full restaurant’s refrigeration package easily reaches the tens of thousands once every zone is counted.

This is the category where the used-versus-new decision matters most. A stainless prep table lasts decades and costs little to service, but a refrigeration compressor is a wear item with a finite life, and a used walk-in with a tired compressor can turn into an expensive failure and a load of spoiled food at the worst possible moment. Our used-versus-new equipment case study runs the cost-per-working-year math that decides these calls, and refrigeration is the classic place where paying more up front for reliability, or buying new, earns its keep. Do not cheap out on the cold chain, because the savings on the sticker can be erased by a single failure.

Prep equipment: tables, mixers, and slicers

Prep equipment is the workbench of the kitchen, the gear that turns raw ingredients into service-ready components before the cooking line ever fires. The category includes stainless steel prep tables and work surfaces, a commercial mixer sized to the menu, a slicer for meats and cheeses, food processors, scales, and any menu-specific machine such as a dough sheeter, a proofer, or a vegetable prep unit. Illustratively, the prep category for a quick-service kitchen is a modest four-to-five-figure line, while a full-service kitchen with a bakery or a heavy prep program can spend considerably more on mixers and specialized machines.

This is one of the safest categories to control, because most prep equipment is simple, durable, and cheap to service, which makes quality used units a genuine bargain. Stainless prep tables, shelving, and sinks are effectively commodities that last decades, and a used commercial mixer or slicer from a reputable dealer often carries most of its working life ahead of it at a steep discount to new. The lever, once more, is the menu: a focused menu needs fewer specialized machines, while a sprawling one multiplies the prep gear along with everything else. Buy the tables and shelving used, price the mixer to the volume you actually run, and resist the specialized machine you will use twice a week until the volume justifies it.

Warewashing: the dishmachine and sinks

Warewashing is the category that never makes the marketing photos and never stops running, and skimping on it is a fast way to bottleneck a busy kitchen. The category includes a commercial dishmachine (an undercounter unit for a small kitchen, a door-type or a conveyor for a busy one), the three-compartment sink that health code requires, a separate handwashing sink, a mop sink, and the pre-rinse sprayer and disposal that feed the dishmachine. Illustratively, an undercounter dishmachine is a low-to-mid four-figure line, a door-type runs higher, and a conveyor machine for a high-volume kitchen reaches five figures, with the sinks and plumbing adding a real line on top.

The hidden cost in warewashing is not the machine, it is the plumbing and the hot water. A dishmachine needs the right water temperature or a chemical sanitizing cycle, adequate drainage, and often a booster heater, and the three-compartment sink is a health-code requirement that an inspector will check before the kitchen opens. Sizing matters too: an undersized dishmachine in a busy kitchen creates a dish pit that backs up during rush and pulls staff off the line to keep up. Price the warewashing to the covers you expect at peak, not the average, because a kitchen that cannot clean fast enough during rush is a kitchen that runs out of clean plates exactly when it is busiest.

Ventilation, the hood, and fire suppression

Here is the category that surprises nearly every first-timer, and the one that most often leads the entire equipment budget: the ventilation system. Any kitchen with a cooking line that produces grease-laden vapor needs a Type I exhaust hood over that line, and with it comes the makeup air that replaces what the hood exhausts, the ductwork that carries it to the roof, and the fire-suppression system that code requires above cooking equipment. Illustratively, a small wall-mount hood is a few thousand dollars, but a large island canopy over a full cooking line, with its fire suppression, makeup air, and a long duct run to the roof, can run into the tens of thousands installed, sometimes rivaling the entire cooking line beneath it, a package our commercial kitchen hood cost case study prices on its own.

The reason this line is so volatile is that it is deeply site-specific. The cost depends on the length of the cooking line, the height and path of the duct run to the roof, whether the building already has a rated shaft, and the local mechanical and fire code, all of which vary enormously from one space to the next. This is exactly why a former restaurant, which may already have a compliant hood and fire-suppression system in place, can be dramatically cheaper to equip than a bare shell where the whole system has to be built from scratch, a point our cost to open a coffee shop case study makes about buildouts generally. Never treat the hood as an afterthought: price it early, involve a mechanical contractor before you sign the lease, and never cut the fire suppression, because it is both a code requirement and the system that stands between a flare-up and a fire.

Smallwares and storage

Smallwares are the thousand small items a kitchen cannot cook a single plate without: pots, pans, sheet trays, knives, cutting boards, whisks, tongs, thermometers, food containers, and the racks and shelving that hold it all. Individually each item is cheap, which is exactly why the category is so easy to underestimate, but a full kitchen needs so many of them that the total is a real four-to-five-figure line for a restaurant. Storage sits alongside smallwares here: dry storage shelving, walk-in shelving, ingredient bins, and the organization that keeps a busy kitchen from grinding to a halt, a line our coffee shop case study counts among the opening supplies a new operator has to stock before day one.

The practical trap with smallwares is that they are consumed and lost constantly, so the opening buy is only the start of a recurring cost. Pans wear out, sheet trays warp, knives dull and walk away, and containers crack, which means smallwares belong in both the startup budget and the operating budget. The lever is standardization: a kitchen that standardizes on a few pan sizes and container types buys in bulk, replaces easily, and wastes less than one with a drawer full of one-off tools. Buy the smallwares to the menu, buy shelving and storage used, and treat the category as a steady recurring line rather than a one-time purchase you make and forget.

Commercial kitchen equipment cost by category, for a new restaurant kitchen

Stack the six categories together and the commercial kitchen equipment cost for a new restaurant kitchen resolves into a single, orderly picture, which is exactly the view a first-time operator needs before signing anything. The cost to equip a new restaurant kitchen from a bare shell splits, illustratively, into a cooking line that carries the ranges, ovens, fryers, and grills; a refrigeration package led by a walk-in; a prep station of tables, mixers, and slicers; a warewashing setup of a dishmachine and sinks; the ventilation hood and fire-suppression system that so often leads the total; and the smallwares and storage that finish the room. Each category scales with the menu, and the sum of the categories, not any single appliance, is the number that lands on the business plan.

Read by equipment category, the pattern is consistent across concepts: the cooking line and refrigeration are the two largest equipment lines, ventilation and install is the share most budgets underestimate, and prep, warewashing, and smallwares fill out the remainder. A new restaurant kitchen equipped from scratch pays for all six at once, which is why the cost to equip a new restaurant kitchen runs higher than taking over a former food space that already carries a compliant hood, the gas and electrical service, and the floor drains. Our commercial kitchen equipment list sets out the types, sizes, and specs inside each category so the checklist is concrete before you price it, and our cost to open a coffee shop case study shows how the equipment total fits inside a whole opening budget alongside the room and the runway.

The practical way to read the category split is as a map of where your attention belongs. Price the cooking line and refrigeration carefully because they lead the equipment number, treat the ventilation and install package as a category in its own right rather than an afterthought, and let the durable, simple categories, the prep tables and the smallwares, be where you save. Run your own concept and size through the companion beside this case study to watch the category totals resolve into one planning number for the kitchen you are actually building.

Where a kitchen equipment budget goes

Zoom out from the individual categories and the shape of a cooking-kitchen equipment budget comes into focus. The cooking line and refrigeration together lead, the ventilation and installation package is a larger share than most people expect, and the prep, warewashing, and smallwares fill out the rest. The stacked bar below sketches an illustrative split for a full-service kitchen, and the point of it is proportion, not precision: the ventilation and install slice, the one nobody photographs, is roughly a third of the budget.

The lesson from the split is where to spend your attention. An operator agonizing over which range to buy is optimizing part of the cooking slice while the ventilation and installation package, a third of the budget, gets a single line and a nasty surprise. Get the hood, the hookups, and the refrigeration right, and the appliance choices become manageable decisions inside a sound plan. Run your own split through the equipment ROI calculator to see how your numbers stack against this shape, and adjust the concept and size in the companion beside this case study to watch the total move.

New versus used or refurbished equipment

Once the equipment list is set, the next question is whether to buy new, used, or refurbished, and the honest answer is almost always a mix, decided category by category. Much of a kitchen is made of simple, durable, easily serviced gear that carries most of its working life ahead of it even at second hand: stainless prep tables, shelving, sinks, dish racks, and many gas cooking appliances are the obvious candidates, and restaurant liquidators, auctions, and closing kitchens are full of them at a steep discount to new. Buying these used is one of the safest and largest levers on the whole equipment budget.

The categories where new or near-new earns its premium are the ones with a compressor, a motor under heavy load, or sophisticated electronics, refrigeration above all. A used walk-in with a tired compressor, or a used reach-in nearing the end of its life, can cost more in a single failure and a load of spoiled food than the sticker ever saved. Our used-versus-new equipment case study turns this into a number, the cost per working year, that decides each call on its own merits rather than on instinct. The discipline is to sort your list into “simple and durable,” where used wins easily, and “complex and load-bearing,” where reliability is worth paying for, and to price refurbished, meaning professionally rebuilt with a warranty, as the middle path it often is.

Buy versus lease for kitchen equipment

With the equipment priced and the new-or-used mix chosen, the next question is how to pay for it, and for a new kitchen the answer often turns on cash preservation rather than the total cost of the gear. Buying the equipment outright is usually cheaper over the life of gear you run hard, because you avoid the financing premium and keep the asset, which is exactly the conclusion our buy-versus-lease equipment case study reaches for high-utilization equipment. But buying a full kitchen outright consumes a large slug of cash at the precise moment a new restaurant is most fragile, draining the working capital that carries the business through its slow opening months.

That tension is why leasing or financing the kitchen package is so common for new operators specifically. Spreading the equipment cost into monthly payments keeps a large chunk of cash in reserve, lengthening the runway that survival depends on, and the premium paid for that flexibility can be worth far more than its dollar cost when the alternative is opening with an empty cushion. The framing is not that leasing is cheaper, it is that a startup values cash on hand more highly than a stable business does, the same logic our coffee shop case study applies to a whole opening. Weigh the financing premium against the survival value of the cash, and for many first-time operators the answer is to finance the kitchen, protect the runway, and buy outright later once the restaurant stands on its own. Run both paths through the equipment ROI calculator before you decide.

Equipment cost by concept, in detail

The concept-by-concept ranges deserve a closer look, because each format carries a different equipment logic. A coffee shop kitchen is beverage-led, so it spends on refrigeration, an espresso setup, and modest counter cooking, often with a small hood or none, which is why our commercial espresso machine cost case study prices the bar that dominates it. A quick-service kitchen adds a real cooking line, a fryer, and a full hood, pushing the equipment total into the mid five figures. A full-service restaurant kitchen carries the longest hot line, multiple refrigeration zones, a prep or bakery area, and a full warewashing station, which is what drives its total past six figures.

The two specialized formats prove the rule that equipment tracks the menu, not the dining room. A ghost kitchen, delivery-only with no front of house, saves on seating and finishes but still needs the same cooking line, refrigeration, and hood as a restaurant of its menu, so its equipment budget is real even where the buildout is small, and renting space in a shared commissary can defer the hood and warewashing entirely. A food truck compresses a full kitchen into a few feet, carrying its own generator, propane, on-board water tanks, and a compact hood, which is why our food truck startup case study prices the truck and its kitchen as one number rather than two. In every format, the same principle holds: list what the menu cooks, and the equipment cost follows.

Energy efficiency and long-run operating cost

The purchase price is the entry ticket, not the full cost, because a commercial kitchen is one of the most energy-intensive spaces a small business runs. The cooking line, the refrigeration compressors, the water heater, the dishmachine, and the hood’s makeup air all draw energy every hour the kitchen is open, and the difference between an efficient appliance and a thirsty one compounds across years of service. Illustratively, a more efficient fryer, refrigerator, or combi oven can cost more up front and still cost less over its life once the energy savings are counted, which is why the sticker is a poor guide to the true cost of a piece of equipment.

This is where the total-cost-of-ownership lens that runs through all of our coverage earns its keep. Certified high-efficiency equipment, better insulation on the walk-in, and a hood control that ramps the exhaust to demand rather than running flat out all day each trim the operating bill in a way that a spec sheet’s purchase price never shows. The practical move is to compare equipment on lifetime cost, meaning purchase plus energy plus maintenance over the years you will run it, not on the price tag alone. A kitchen equipped slightly more expensively but far more efficiently can be the cheaper kitchen by year three, and the equipment ROI calculator is built to weigh exactly this kind of trade between a higher purchase price and a lower running cost.

Installation, electrical, plumbing, and gas hookups

The number on the invoice is not the number on the wall, because commercial kitchen equipment has to be installed, and installation is a real and frequently underestimated line. A gas cooking line needs a gas hookup sized to its load; a large electric line needs heavy electrical service and the panel to feed it; refrigeration needs power and drainage; the dishmachine needs hot water, a booster, and a drain; and the hood needs its duct run, makeup air, and fire-suppression tie-in. Illustratively, installation, electrical, plumbing, and gas work can add a share as large as a quarter to a third of the equipment budget, and it is the line most sensitive to the space you choose.

The single biggest lever on this line is the condition of the space. A former restaurant that already has the gas, the heavy electrical, the floor drains, and a compliant hood lets a new operator inherit the expensive infrastructure instead of building it, while a bare retail box or a former office needs all of it installed from scratch. This is why the same kitchen can cost far more in one storefront than another, and why the lease negotiation and the equipment budget are the same conversation, a point our coffee shop case study makes about buildouts in detail. Involve a contractor before you sign the lease, price the hookups against the space you are actually taking, and treat a former food space as the substantial equipment discount it usually is.

Warranties and service contracts

A commercial kitchen is a fleet of machines that run hard every day, and how you handle their failure is a budget decision in its own right. Most new equipment carries a manufacturer warranty, and beyond it sit extended warranties and service contracts that convert the variable risk of a breakdown into a predictable monthly or annual line. For the failure-prone, business-critical categories, refrigeration and the dishmachine above all, a service contract that guarantees fast response can be worth far more than its cost, because a dead walk-in during service is spoiled inventory and a closed kitchen, not just a repair bill.

The judgment is where to spend on coverage and where to self-insure. A simple stainless prep table needs no service contract, and a low-cost, easily replaced appliance may be cheaper to run to failure and replace than to cover. But the equipment whose failure stops the kitchen or spoils food is exactly where a warranty or contract earns its keep, and it is a natural companion to the used-versus-new decision, because a used unit without warranty carries a risk you should price rather than ignore. Our used-versus-new equipment case study shows how to fold that repair exposure into the cost-per-year math, so the warranty question is answered by the same number that chose the equipment in the first place.

Financing the equipment package

Beyond the single buy-or-lease call sits the larger question of how the whole equipment package gets funded, and a full kitchen is rarely paid for out of pocket. The common sources are an equipment loan secured by the machines themselves, an equipment lease, a small business loan, a line of credit, and personal savings, each carrying a different cost and a different set of strings. An equipment loan is often the natural fit precisely because the equipment secures it, which tends to make the rate more favorable than unsecured borrowing, a mechanic our equipment financing case study walks through in full.

The discipline that keeps financing from becoming a trap is to decide on the total cost of the money over its term, not on the monthly payment in isolation, and to match the term of the loan to the life of what it funds. Financing a walk-in or a cooking line over its useful life is sound; financing smallwares or a few months of supplies on a multi-year loan means paying interest on things long gone. Above all, do not borrow so aggressively that the debt payment becomes part of a monthly burn the young kitchen cannot carry, because a heavy loan payment can turn a survivable slow patch into a fatal one. Fund the equipment with a mix you can service on a realistic revenue ramp, and use the equipment ROI calculator to check that the payment fits the cash the kitchen can actually produce.

Depreciation, ROI, and the payback line

Every dollar spent equipping a kitchen is a capital investment, which means it should be judged the way any investment is: by what it returns and how long it takes to pay back. Kitchen equipment depreciates over a useful life, and the honest way to think about its cost is per working year, not as a lump sum on day one, the exact framing our used-versus-new equipment case study uses to compare a new machine against a used one. An appliance that costs more but lasts longer or runs cheaper can be the better buy on a per-year basis even when its sticker is higher, which is why the purchase price alone is a poor guide to value.

The return side is where the equipment connects to the business. Our espresso ROI case study shows how a single machine’s throughput and margin build toward covering its cost, and the same logic scales to a whole kitchen: the equipment exists to produce covers at a margin, and the faster and more reliably it does so, the shorter its payback. The equipment ROI calculator lets you run your own equipment cost against the volume and margin it enables, turning the question from “what does this cost” into “how fast does this pay for itself,” which is the only question a payback-minded operator should be asking. Price the kitchen on payback, not on the invoice, and the expensive-but-efficient choice often wins.

Where to save, and where not to

Every equipment budget is a series of choices about what to trim, and the good news is that the safe cuts and the dangerous ones are easy to tell apart. The safe places to save are the durable, simple items that do not touch food safety or reliability: buy quality used stainless prep tables, shelving, sinks, and dish racks; buy many gas cooking appliances used from a reputable dealer; keep the menu tight so you buy fewer specialized machines; and choose a former food space that may already carry the hood and the hookups. Each of these trims real money without weakening the kitchen underneath.

The dangerous cuts are the ones that show up in a spoiled walk-in or a failed inspection. Skimping on refrigeration invites the compressor failure that spoils a load of inventory at the worst moment. Undersizing or cutting corners on the hood and fire suppression is both a code violation and a fire risk, and an inspector will catch it before the kitchen opens. Cheap electrical or gas hookups are a false economy that fails inspection or, worse, fails in service. The rule is short enough to keep on a sticky note: save on the boxes and the tables, never on the cold chain or the system that vents the fire. Cut the simple, keep the safety-critical.

A worked example: one quick-service and one full-service kitchen

Put the whole framework on two illustrative budgets at different ends of the cooking spectrum. First the quick-service kitchen. A counter concept that fries and grills buys a cooking line of a range, a fryer bank, and a griddle for an illustrative $32,000, refrigeration led by a small walk-in and reach-ins for $22,000, prep and warewashing for $12,000, a hood with fire suppression and install for $15,000, and smallwares and storage for $6,000. The equipment total lands around $87,000, and the single priciest package is the ventilation, not any appliance, with refrigeration close behind. Buying the tables and some cooking gear used could trim this meaningfully.

Now the full-service restaurant kitchen. A long hot line with multiple ovens, a combi, a broiler, and a fryer bank runs an illustrative $60,000, a multi-zone refrigeration package with a large walk-in comes to $38,000, prep and a bakery area add $20,000, a full warewashing station with a conveyor dishmachine adds $18,000, a large hood with fire suppression, makeup air, and install adds $30,000, and smallwares and storage add $14,000. The equipment total is roughly $180,000, and again the ventilation and install package rivals the cooking line at the top of the budget. The gap between the two examples is the whole point: same trade, same categories, roughly double the cost, and the difference is the length of the menu and the size of the hood it demands. Run your own concept and size through the companion beside this case study, and the plan stops being a guess.

The bottom line

How much does it cost to equip a commercial kitchen? Whatever the menu demands, and the menu is the answer to almost everything. A coffee kitchen can be equipped in the low tens of thousands, a quick-service kitchen in the mid five figures, and a full-service restaurant kitchen past six figures, illustratively, and the gap between them is more cooking equipment, more refrigeration, and a bigger hood, not a fancier version of the same appliance. The ventilation system everyone forgets is frequently the priciest single package, and refrigeration is the category where a cheap mistake spoils inventory and closes the kitchen.

The operators who equip a kitchen well do three things in order. They price the concept and its categories honestly rather than quoting an average for “a kitchen.” They spend their attention on the ventilation, the hookups, and the refrigeration, the lines that lead the budget and carry the risk, instead of agonizing over which range to buy. And they judge the whole package on payback and total cost of ownership, not on the invoice, financing it with a payment the young kitchen can actually carry. Choose new or used category by category with our used-versus-new equipment case study, weigh how to pay for it with the buy-versus-lease and equipment financing case studies, price the whole opening with our cost to open a coffee shop case study, and run your own equipment budget and its payback through the equipment ROI calculator so the total to equip is a plan, not a surprise.

Written for the operator costing a kitchen, not for anyone selling one appliance at a time: this case study is educational material, not financial, tax, legal, or business advice, and it recommends no specific concept, brand, dealer, or lender. Every dollar figure, concept range, and percentage split here is an illustrative sketch meant to teach how the equipment categories add up, and a real kitchen is priced by its own menu, its own space, its own local code, and how much the building already has in place. Hood, fire-suppression, and hookup costs in particular are governed by local mechanical, fire, and health codes that vary widely by jurisdiction, so gather quotes from licensed contractors and your local authority on the actual space and equipment in front of you, and put a qualified professional between you and any lease or purchase you sign.