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Choosing a Commercial Range

16763 Views 17 Replies 10 Participants Last post by  dogloverdr
I am writing a piece on commercial ranges both for restaurant use, and for home use.

What subjects are important to have in this article?

Anything goes here, simply what is important to you on this subject?
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Another problem is that even if you did construct your residential kitchen like a commercial kitchen (with the proper hood, ventilation, make-up air, floor and wall materials, etc) so you could use a commercial range most codes would not allow it and you would be hard pressed to find an insurance company to insure your house. Probably the only way around that is to be in an area zoned for retail/commercial and start some kind of business where you could justify that kitchen.

I have a big problem with the price difference and quality between commercial ranges that start at around $1500 and residential ranges that start at $3500. I realize that a residential model has to be zero clearance (better insulated) and meet consumer safety requirements. But that should not double the price or more. I think the problem is that these "commercial style" residential ranges are promoted as high end or luxury and marketed to the affluent crowd where money is often no object. I would really like to see a manufacturer like Viking, Wolfe,etc take one of their commercial range lines, minimally modify it to meet consumer safety standards (suitable insulation, push to turn knobs, smaller burners, no standing pilots) and price it to sell starting at around $2,500 or less. Absolutely NO electronics, not even glass in the oven door.
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