Hey Foodies-

My husband and I are considering purchasing the stove that is described
in the text below for our home. Are we crazy? Are we asking for a
torched house?

Features 6 clog-free 27,000 BTU burners. Exclusive stainless steel
front, shelf, and sides. Removable cast iron, flush top grates.
Single-piece drip tray under burners. Heat resistant door handle.
Hinged lower valve panel. 32,000 BTU standard single rack oven. Large
26" wide x 26-1/2" deep oven cavity fits full sheet pans both ways.
Equipped with flame safety device. Thermostat range from 250=B0F to
500=B0F with low setting. Includes 6" adjustable legs.

Dimensions: 36-1/2"w. x 34"d. x 37" stovetop height x 59-1/2" overall
height (includes 6" legs)
Mfg. #: 336D-F
Manufacturer: Southbend
Specifications: 27,000 BTU burners, 32,000 BTU oven, NSF, CSA

Please give me all opinions and facts (prefereably the latter.) Do I
need a firewall? Do I need a super-duper venting system? Will I need
to significantly brace my 110-year-old floor before installing? We are
going to put it against the original brick of the home, which is a
double layer.

I called my insurance company and they have no problem with me
installing this type of unit, by the way. I read a lot of conflicting
information on that topic here.

Any and all help will be hugely appreciated!

-Jennifer