May I suggest looking at a few commercial range sites (Vulcan, Garland, Southbend, US range, etc) to seejust exactly what a commercial range is all about?
Let's take a typical commercial range, a 4 eye (4 burner) with an oven underneath.
Each burner puts out a minimum of 28,000 btu's, with some models as high as 35,000. I know of no residential range that goes above 22,000 btus.
Then the oven has an additional 30,000 btu burner.
So, theoretically, a 4-eye range can consume 150,000 btus per hour. This means a larger gas line--usually what's called a "one pound (lb) line" for commerical applications. Most residential applications only have a "one inch" gas line, which is not sufficient to feed a commercial range. In addition, if one were to hook up a commercial unit to residential gas line, you might affect gas delivery to many other homes in the immediate area.
Assuming you had a commerical unit in a home, you would need a lot of air to feed that much firepower, and of course, assuming that you ran all four burners, you would put out a LOT of heat into your kitchen, not to mention grease/oil mist from frying pans, or water vapor (steam). Most residential kitchen ventilation is a pathetic farce that couldn't handle a drunkard's beer fart.
In addition, commercial units have lousy insulation compared to residential units, and most commercial factory spec's require at least 6" away from any walls.
But here's the kicker:
Check out the pricing on a plain-Jane 4-eye commercial range, and it will be under $2,800. Most halfway decent residential units that don't have burners made from recycled beer cans start at well over $3,500 and go up, up, up, dramatically.
Does this help?