Commercial appliances are designed for the workplace, and high use environments. Professional type appliances are designed to mimic commercial models in appearance, but not in function.

Commercial cooking appliances generally perform a single specific function; baking, cooking, broiling, steaming, convection ovens, etc.. They are larger in size - 28"-32" in overall depth, compared to the standard 24" of residential models.

Since commercial appliances are designed for the workplace, the sidewalls, rear and oven doors are not insulated, and require a 6" - 12" clearance from combustible materials. They also lack safety features such as cool to the touch knobs that protect small children and careless homeowners.

Commercial cooking appliances are less energy efficient, using continuous burner pilots rather than electronic spark igniters. Both commercial and oversized professional models require a 3/4" gas supply line rather than the standard residential 1/2" line.

Commercial units operate at much higher temperatures, with burners on some models generating 20-160,000 btu's of heat compared to 14-56,000 btu's on the standard range, or 15-90,000 btu's on professional ranges.
(NOTE: smaller btu rating given for a single burner / larger btu given for all burners)

In come parts of the country, building inspectors will not allow installation of true commercial units in a home. Insurance companies may also refuse to insure a home with a true commercial range installed.

Commercial appliances are tempting to buy because they are much less expensive, but for all the above reasons, a professional model is a much better choice for the home.

NEXT:  Professional Ranges

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