Been using a commercial style home stove for a short time now, and don't see the point. They are more trouble than they are worth IMO.
Any more than a 30% flame setting cooks the food too fast, give the pans an ugly blue tinge, and requires constant temperature adjustment. Any small adjustment, to the control knob, causes a big change in flame height.
The over size burners give too much heat to the outside of the pan and not enough to the center, cooking food unevenly. These burners, even at a lower setting, send flames up the side of my 14" wok and hardly touch the center of the pan, defeating the whole purpose of cooking with a wok.
The only advantage I see, of this dragon of an appliance, is it heats up a large pot of water quickly. I'm sure these appliances work well in a commercial setting, but I don't see the advantage of home use. Maybe I just need to get used to the thing, but it looks to be a big learning curve.