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Pro ranges in a residential home

johnrgrace76's picture

  Looking at redoing the kitchen.  The local home expo and the magazines have some great looking profesional stoves being sold to consumers.  However, the price is higher than I would like.  Plus, I've cooked my whole life with electric (and not even works all the time electric at that) and now gas is an option in the new house I would like to move up to something nicer. 


  In my looking, I've discovered that used profesional equipment from in town is much much cheaper, price under $1000.   Or some new can be found on ebay for the same prices.  If it works in a profesional enviroment why not at home?  Plus, I am just a sucker for the look of a nice big stove in stainless. 


Question: What am I missing here?  What are the complications of using a commercial equipment at home.  What doesn't it do that the ranges aimed towards consumers do?

nexus's picture

(post #54209, reply #1 of 5)

I am not sure of all the issues involved but I know that the residential models are suppposed to have better insulation than the professional ones.  That is why they make both kinds; you can set them in beside your cabinets and tolerate the heat level in the room. Well, that and the availability to sell the 30" models as well as the 42".


Consumer reports last year didn't rate the home models of the pro ranges very highly.


I ended up getting a flat top stainless and black electric range with a bridge burner, expandable burner and a warming zone. I have never before had a range that cooked anything in the time specified in the recipes. It is supposed to be accurate within 2 degrees. Lots of people here probably prefer gas but this is working very well for me both ovenwise and cooktop. I didn't have to run the gas line through the wall, rewire for 120V instead of 240V or put in a decent hoodfan that actually vents (its on my list). A pro range will definately require upgrading the hoodfan as well. Mine is also really easy to clean.


The Viking I was lusting after was more than double the price of the range I bought before adding the need for kitchen alterations and I don't think it was twice the tool.


That said, if nothing else will do and your heart is set on it then by all means buy the item you truly want


Good luck in your search.

gjander's picture

(post #54209, reply #2 of 5)

Most people who investigate this option end up concluding that it isn't feasible.  By the time you have made the alterations necessary to comply with code requirements you have spent just as much money as you would have buying one intended for home use.  If after checking with the local code requirements you still decide it would be worth it, be sure to check with your insurance company (anonymously) to see if they would still insure you--I would guess they would cancel you in a heartbeat.


Of course, even with the "pro style" residential ranges the cost of the range itself is only part of the equation.  These ranges really do require much better ventilation than is typically found in today's kitchens.  After purchasing an adequate hood and upgrading the ductwork and adding in installation costs you are probably looking at about twice the sticker price of the range.  I've had my "pro style" range for almost two years now and definitely think it was worth it.


Edited 1/18/2004 10:20:49 AM ET by GJANDER

johnrgrace76's picture

(post #54209, reply #4 of 5)

Does anyone have any idea as to what the code requirements for a profesional range are?  I'm taking apart the kitchen allready so making changes modifications and installing somethign are things I'm doing allready. 

JoeB2's picture

(post #54209, reply #5 of 5)

That's probably going to vary from state to state. If you are having someone remodel all or parts of your kitchen, they might be able to get that information for you. I think most of it has to do with the heat output of the stove/oven and the surrounding materials (eg: metal backing on wall, flow capabilities of an overhead vent, overall BTU capability, etc....)


I will say one thing.. once you get your hands on a professional quality stove and oven, you will wonder how you ever survived without one.


 

MER02's picture

(post #54209, reply #3 of 5)

If you want the pro look, then go with the pro style ranges. The work involved in preparing your house for a restaurant range is extremely expensive and that is why thos really big ranges are only used in really big projects. FWIW, most restaurants have stainless steel cabinets, tables or stations rather than built in wood cabinets. With the larger range, you might have to get larger pots and pans to handle all that heat.