Commercial or Pro-Style?
COMMERCIAL RANGES-true professional models-may be tempting to the homeowner because of their blast-furnace power and relatively low price tags compared to professional-style home ranges. But today's professional style ranges have lots of firepower and industrial good looks, along with safety features that you won't find on a commercial range.
The restaurant, or commercial, range is not insulated like a pro-style home range, so it can't be positioned near cabinets. Its pilot lights are always on (some do have electronic ignition), whereas pro-style ranges feature electronic igniters. other drawbacks? Commercial ranges are deeper (almost 3 ft. deep ifthey have convection ovens), knobs are not child safe, and ovens have no windows, lights, or broilers.
You will see some commercial ranges in this blog (all owned by people who have cooked in restaurants), but many municipalities don't allow-and insurance companies won't cover-eommercial ranges in homes.
A TRUE PROFESSIONAL RANGE IS A HOT BEAST, so it stands a requisite 3 in. from cabinetry, as seen here. Some cooks love the unbridled heat and are undaunted by hot surfaces, no oven windows. and always-on pilot lights.
YOU MIGHT THINK THIS IS A PROFESSIONAL RANGE that found its way into a residential kitchen, but it's really a professional-style range, fitted with family-friendly features such as insulated sides and oven windows.
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