So, I'm a reformed pro cook, I spent lotsa years line-cooking and sous-chefing and decided I'd had enough... I now run a botiquish (is that a word?) butchery... Finally having $$$ and time at the same time is fantastic, so I'm putting an addition on the house this summer, including a whole new kitchen... Here's the question... I know all the good arguments for not using a commercial range at home, but I HATE consumer burners... I haven't found a consumer range that has the power to really brown large pieces of meat, they just end up slowly boiling the juice out of it... So, what to do? I could easily set myself up for a commerical range, it wouldn't be too hard to build everything around the stove area out of fireproof materials, AND, I have a nice old 6 burner garland at my store right now that I could stand upgrade to a 10, mainly to get another oven(we make and sell stocks), so I'd have a good range and a hood...
But what are my other options, are there any consumer ranges that make real heat? Anyone here modify a consumer model to get more out of it? I'd really rather have an insulated stove and not have my home kitchen look like a work kitchen, but I cant figure out what else to do??
But what are my other options, are there any consumer ranges that make real heat? Anyone here modify a consumer model to get more out of it? I'd really rather have an insulated stove and not have my home kitchen look like a work kitchen, but I cant figure out what else to do??
