For those clients who take their
cooking seriously and for those who
wish to appear to take their cooking
seriously, restaurant ranges are very
hot—literally and figuratively.
Commercial ranges and cooktops
have grown in popularity with
increased interest in gourmet cooking
over the last five to ten years. Until
recently, consumer-model ranges did
not have the high-BTU burners that
would bring a huge stock pot to a boil
quickly, or oversized ovens, broilers,
and spacious burner placement
required for some professional cookware.
As consumers began visiting
restaurant supply houses to make purchases,
they found these commercial
appliances readily available (at $1,500
to $5,000), and prevailed upon architects,
designers and contractors to
specify and install them.
But commercial ranges are not like