"v" wrote in message
...
On Mon, 07 Jul 2003 00:58:43 GMT, someone wrote:

Now I'm leaning toward a commercial gas-only unit, which should save me a
few thousand, but I've been told that the requirements for a commercial
unit
installation are quite different from a unit designed for home use....


We own four restaurants. We would never put such a big expensive
thing in our house as a true restaurant stove or grill, although we do
have a somewhat commercial-looking home kitchen (stainless appliances,
with restaurant type tile floors).

You didn't ask, so I'm not presuming to tell you that you shouldn't,
but it will sure be an expensive hobby. In addition to purchase
price, hoods, maybe fire suppression, gas supply, there is also
operating cost. These units are intended for high load long cycle use
(cooking many meals all night long). It sure must be expensive per
plate to fire them up for one family's meal! Also, there is an added
HVAC operating cost which is related to cooling (or heating) all the
makeup air that is needed to replace the high air volumes that need to
be blown out the exhaust to keep the stove area cool and the products
of combustion removed.

Whatever floats your boat, as long as you don't mind paying.

-v.

This is the kind of stuff I need to read. Right now, we have a moderate
consumer-grade of appliances, a white kitchen, and we are leaning toward
something more commercial-appearing, as well as higher capacity. The
current stove is a nice GE Spectra model with a flat glass top (electric),
but we want gas, and a higher capacity (i.e. more pots). The hood, a Broan,
top-of-the-line, but still, a higher capacity model would be nice. We need
a huge refrigerator, we have two right now for a large and growing family,
one small one in the basement and a 17 cubic foot model in the kitchen. The
dishwasher, as has been mentioned in a previous thread, is a KitchenAid and
it's a total piece of trash.

So maybe, what I should be leaning toward is a 5 or six burner cooktop, a
smaller wall oven, a large refrigerator/freezer (my wife will not live
without an ice dispenser in the door) and the best dishwasher I can find.
My A-number-one, primary concern is reliability. Features aren't worth ****
when the thing is broken. Our cooking leans a lot toward stovetop work
anyway, a lot of stirfrys and sauces, and a significant amount of outdoor
barbecue and grilling, even in the winter. The oven gets used once or twice
a week at most.

Thanks all for the input, it will make our decisions that much easier. BTW,
how is the tile in the kitchen? What did you use?

JE