HOME > Chowhound > Cookware >

Discussion

thoughts on commercial gas ranges

We are renovating an older home and are looking to put in a commercial gas range. We thought we would purchase a Viking, but after reading some reviews I am leary. ANy thoughts?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Some friends have one and it throws an enormous amount of heat into their kitchen, even just from the pilot lights. Check to make sure that you have adequate AC to the kitchen. You may need a larger gas line to the kitchen, possibly heavier service to the house. Also fire codes for residential use of the range may differ. Clearances to cabinets could require special installation.
    The sales staff at the supplier also told me they were much harder to clean than the residential models. More nooks, crannies and exposed parts.

    4 Replies
    1. re: MakingSense

      Have your friends had problems with the actual reliabilty of the range, ie, burners going out and then troubel with the repairs. Also any thought on gas oven versus electric

      1. re: MakingSense

        I agree that it isn't a good idea to take a range made for commercial use and install it in a home kitchen. However, some manufacturers such as Wolf have modified some models of their ranges and equipped them with features such as heavy duty heat insulation so that they conform to established standards for home use.

        1. re: MakingSense

          Making sense is 100 % right. I had to buy a Semi Commerical stove from Wolf ($$$$$) instead of a commercial stove from Garland. It is insluated and will be cover under my ins policy in NYC.

          1. re: MakingSense

            My Viking does not have pilot lights but rather electric ignition for each burner.

          2. Check your local zoning and fire regulations, which may require additional fireproofing of your kitchen or ban commercial ranges outright. Also, check with your insurer; a commercial range may void your home insurance policy.

            1 Reply
            1. re: carswell

              I am glad to hear about the warnings - but I was unclear when I posted my question - we are looking at a commercial style not straight commercial so the zoning will not be an issue. Bravo for those who do the actual commercial ranges though.

            2. When we remodeled our 80 year old kitchen I put in a 30" Garland, 4 burner, gas oven. That was as big as I could go. There is no pilot light, has ignitors. It does put off some heat, especially the oven. And, being a gas oven, it's not self cleaning. But, I wouldn't trade it for anything, nothing beats cooking on those super burners. Oh, there was no problem with insurance to my knowledge. This remodel was done 8 years ago. Have never had a burner go out but have had to replace the ignitor in the oven one time.

              1 Reply
              1. re: rtmonty

                I would love to know more. I looked at the garland website -- I don't think they make a 30" range any longer but I may consider a 24" one. Anything larger than 30" is out of the question for my small kitchen. What do you have around the stove, since it appears from the specs that you have to keep a clearance of at least 14" of flammable materials on either side and 6" behind?

              2. Since you mention Viking as your example, it's unclear whether you're talking about a "commercial-style" range or a true commercial range. Viking falls into the former category. Most true commercial ranges aren't insulated as well, as Sam D mentions. They aren't intended to be slid in between cabinets because of the heat they throw off. You may get into issues with your insurance, fire inspector, et al, unless you incorporate features into your home kitchen that'll make it look a lot more like a restaurant kitchen.

                Lots of folks have commercial-style ranges and love them. Just realize that the much-higher price tag is in part a result of adding those features that make it safer for installation in a home environment.

                We have a 36" Bluestar, which is descended from the home version of the Garland restaurant range. It's all gas, and we love it so far.

                1 Reply
                1. re: ted

                  thanks, to clarify we are talking about Comm-Style not straight commercial. I should have made that clearer because a lot of respones relate to actual commercial not comm-style.

                2. I have a 10+ year old Dynasty commercial four burner which I purchased used. The gas oven does throw out a fair bit of heat, but it's fantastic to cook on. Our kitchen units are freestanding with ample ventilation and a powerful range hood, so there's no problem. I need to use the hood when the oven is on, it makes a huge difference to the temperature in the kitchen. In winter that's no problem of course, we just turn the heating down.

                  It does have ignitors, so no problems with a pilot light. A domestic gas line is more than adequate for most cookers - your central heating and hot water will pull way more gas than a stove.