Short answer
In most cases, yes. Equipment that produces grease-laden smoke or vapour, such as fryers, ranges, griddles and charbroilers, is normally installed under a commercial exhaust hood with a fire suppression system. What your kitchen needs is decided by your local building department and fire authority, so confirm with them before you buy the cooking line.
Hood rules usually turn on what the equipment gives off, not on whether it is gas or electric: an electric fryer still produces grease vapour. Some low-output countertop equipment may be allowed without a hood where it produces no grease vapour, but that is a decision for the authority having jurisdiction, not the equipment seller.
Plan the hood and the cooking line together. The hood's length and the placement of the fire suppression nozzles are laid out for specific appliances, so swapping a griddle for a charbroiler later can mean changes to the system.
An exhaust hood also needs makeup air to replace what it removes, and gas appliances need a connection made by a licensed gas fitter under your provincial gas safety rules.
Updated · By Norpex