Download PDF version (26.1k) Log In or Register to view the full article as a PDF document.
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. Installers Beware But commercial ranges are not like residential