Steam Tables & Hot Food Tables
A steam table (hot food table) holds pans of cooked food at serving temperature over heated wells. Size it by number of wells — each holds a full-size steam-table pan — to match how many dishes you serve at once, then choose electric (just plug in) or gas (more output, needs a gas line). Decide between wet wells (water bath, gentle even heat) and dry/sealed wells, and confirm whether you need a cutting board, undershelf, or open base. It holds food — it doesn't cook or reheat cold product, so pans must go in already hot.
Compare steam tables and hot food tables by well count, heat source, and width. Filter to the number of pans you serve, then compare on build. Dimensions and electrical are shown where the manufacturer publishes them.
Steam tables: buying guide
A steam table is the backbone of a buffet or cafeteria line. The models above filter by well count, heat source, and width.
Count your wells
Each well holds a full-size steam-table pan; the well count sets both the counter length and how many dishes you serve at once. Size to your menu at peak, and remember you can subdivide a well with fractional pans.
Wet vs. dry wells
Wet (water-bath) wells give gentle, even, humid heat and resist scorching — the safe default. Dry/sealed wells heat faster and clean easier but can dry food out. Confirm which a model uses.
Electric or gas
Electric tables plug in and suit most indoor lines; gas tables put out more heat for high-volume use but need a gas connection. A steam table holds food — it never brings cold product up to temperature, so pans go in already hot.
How the brands compare
Model count and span for the brands with the most models here — a starting point, not a substitute for the specific model’s spec sheet.
| Brand | Models | Width range |
|---|---|---|
| Duke | 48 | 30.4–88″ |
| Vollrath | 21 | 32–76″ |
| APW Wyott | 21 | 29.5–71.5″ |
| Wells | 18 | 29.5–71.5″ |
| BK Resources | 8 | — |
| Delfield | 7 | 32–74″ |
| Atosa | 4 | 30–72.5″ |
Frequently asked questions
Wet well or dry well steam table?
A wet (water-bath) well holds a shallow pan of water under the food pans for gentle, even, humid heat — the traditional choice that resists scorching. A dry/sealed well heats the pan directly, is faster to come up and easier to clean, but can dry or scorch food if you're not careful. Wet wells are the safe default for most menus.
Does a steam table reheat cold food?
No. A steam table holds already-hot food at serving temperature; it is not built to bring cold or chilled product up to a safe temperature. Reheat in an oven, kettle, or rethermalizer first, then transfer hot pans into the table.
Electric or gas steam table?
Electric tables just plug in (check the voltage and whether it needs a dedicated circuit) and are common on indoor lines. Gas tables put out more heat and suit high-volume or buffet use but need a gas connection. Match to the utilities you already have at the serving line.
Where do your specs and prices come from?
Specifications are compiled from manufacturer spec sheets and authorized dealer listings; where a value isn’t published we leave it blank rather than guess. “Street price” is the lowest legitimate published price from an online dealer we track for that exact model — equipment only, and it changes often. Many models here have no published online price and show “check dealer pricing.”
Does this equipment need to be NSF listed?
Storage and dish-room equipment used in a commercial kitchen is generally expected to be NSF/ANSI listed for cleanable, food-safe construction — that’s what a health inspector checks on plan review. We don’t assert a listing for a specific model unless the manufacturer publishes it; confirm the exact model’s listing when you permit your kitchen.
About this data
Last verified: August 2026. Specs are compiled from manufacturer spec sheets and authorized dealer listings; where a value isn't published we leave it blank rather than guess.
Methodology: every steam table model is compared on the same set of specifications, and dimensions are checked (for sinks, overall width must exceed the combined bowl widths) — figures that fail validation are corrected from the manufacturer model number or omitted. “Street price” is the lowest legitimate published price we've found and can change.
Sourcing: product specs come from the manufacturer; regulatory statements link to the source (e.g. the FDA Food Code and NSF). Code requirements vary by jurisdiction — confirm with the authority reviewing your plans.
Disclosure: FoodServiceNerd is vendor-neutral and free to use. Some “where to buy” links may be affiliate links — we may earn a commission at no cost to you, and it never changes what we list or how we rank it. We don't sell equipment ourselves.
Editorial: compiled and reviewed by the FoodServiceNerd equipment desk (about us). Spot an error? Tell us and we'll correct it.