In another post a writer said they were getting a 30' Heartland
cooktop. It has four burners with a max output of only 15,500 BTU.
And it looks like real professional model. It costs an amazing $1550.

I fully understand why someone would want a professional range with
BTU output of 30 - 50,000 BTU. I fact, I am getting a separate wok
burner with 30,000BTU output for the same price.

But every appliance store I go into has these fake/pseudo professional
ranges with no more BTU power than "home-looking ranges at 3 to 10
times the cost of a regular stove range. The highest BTU burner I
could find on any of these fakes was 17,500. You can get that on
"regular range" models.

Are these folks just looking for the thrill of adding something "cool"
(it's sure not "hot") to their McMansions?

What am I missing?


_____
"How I wish that somewhere there existed an island for
those who are wise and of good will."
Albert Einstein
_____

Cape Cod Bob
Visit my web site at http://home.comcast.net/~bobmethelis
Delete the two "spam"s for email

"Cape Cod Bob" > wrote in message
...
> In another post a writer said they were getting a 30' Heartland
> cooktop. It has four burners with a max output of only 15,500 BTU.
> And it looks like real professional model. It costs an amazing $1550.
>
> I fully understand why someone would want a professional range with
> BTU output of 30 - 50,000 BTU. I fact, I am getting a separate wok
> burner with 30,000BTU output for the same price.
>
> But every appliance store I go into has these fake/pseudo professional
> ranges with no more BTU power than "home-looking ranges at 3 to 10
> times the cost of a regular stove range. The highest BTU burner I
> could find on any of these fakes was 17,500. You can get that on
> "regular range" models.
>
> Are these folks just looking for the thrill of adding something "cool"
> (it's sure not "hot") to their McMansions?
>
> What am I missing?
>

Some of those "pseudo-professional" ranges are in fact excellent ranges but
as you note they are nothing like a real professional range that you'd find
is a restaurant kitchen. Of course the look is the main selling point.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:

> "Cape Cod Bob" > wrote in message
> ...
>
>>In another post a writer said they were getting a 30' Heartland
>>cooktop. It has four burners with a max output of only 15,500 BTU.
>>And it looks like real professional model. It costs an amazing $1550.
>>
>>I fully understand why someone would want a professional range with
>>BTU output of 30 - 50,000 BTU. I fact, I am getting a separate wok
>>burner with 30,000BTU output for the same price.
>>
>>But every appliance store I go into has these fake/pseudo professional
>>ranges with no more BTU power than "home-looking ranges at 3 to 10
>>times the cost of a regular stove range. The highest BTU burner I
>>could find on any of these fakes was 17,500. You can get that on
>>"regular range" models.
>>
>>Are these folks just looking for the thrill of adding something "cool"
>>(it's sure not "hot") to their McMansions?
>>
>>What am I missing?
>>
>
>
> Some of those "pseudo-professional" ranges are in fact excellent ranges but
> as you note they are nothing like a real professional range that you'd find
> is a restaurant kitchen. Of course the look is the main selling point.
>
>
But why someone would buy a range that is not self cleaning is beyond
me. One reason there is no need for them in restaurants is the
availability of extremely cheap labor to keep them clean. Why someone
would want to clean their home ranges is beyond me.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"Peter Aitken" > wrote in message
. com...
> "Cape Cod Bob" > wrote in message
> ...
> > In another post a writer said they were getting a 30' Heartland
> > cooktop. It has four burners with a max output of only 15,500 BTU.
> > And it looks like real professional model. It costs an amazing $1550.
> >
> > I fully understand why someone would want a professional range with
> > BTU output of 30 - 50,000 BTU. I fact, I am getting a separate wok
> > burner with 30,000BTU output for the same price.
> >
> > But every appliance store I go into has these fake/pseudo professional
> > ranges with no more BTU power than "home-looking ranges at 3 to 10
> > times the cost of a regular stove range. The highest BTU burner I
> > could find on any of these fakes was 17,500. You can get that on
> > "regular range" models.
> >
> > Are these folks just looking for the thrill of adding something "cool"
> > (it's sure not "hot") to their McMansions?
> >
> > What am I missing?
> >
>
> Some of those "pseudo-professional" ranges are in fact excellent ranges
but
> as you note they are nothing like a real professional range that you'd
find
> is a restaurant kitchen. Of course the look is the main selling point.
>
>
> --
> Peter Aitken

COMMERCIAL equipment usually assumes volume and reliable, CONTINUOUS USE.
Professionals are familiar with commercial units. You get what you pay for.
One thing I always assess now when I buy equipment is whether one is loading
for bear but more likely tracking rabbits. Commercial units are, in many
cases, over-kill. Enter "prosumer" marketing. If I could afford it, I
would bring commercial units into my home kitchen. Whether I would ever use
them to any demand justifying commercial equipment is certain... no LOL
though I would know what to do with each of them. Sears and other home
appliance producers usually have decent top of the line models but there are
those features which can make a huge difference---like the capacity of an
oven for a standard bakeshop sheetpan, for cryin out loud. ":^)

It's a style thing. Manufacturers are simply offering a look that
goes beyond just color. A professional look can be very effective in
a modern kitchen. I don't believe that any of these are actually
being marketed as professional ('commercial') equipment. It's
unlikely that a professional would buy one of these with the idea of
using it in a commercial application - look at the specs. You might
see names like "Pro-Style", "Professional Series", etc. on these
models and I'll grant that some of these names might be misleading,
but they're strictly referring to cosmetics.

Cape Cod Bob > wrote in message >. ..
> In another post a writer said they were getting a 30' Heartland
> cooktop. It has four burners with a max output of only 15,500 BTU.
> And it looks like real professional model. It costs an amazing $1550.
>
> I fully understand why someone would want a professional range with
> BTU output of 30 - 50,000 BTU. I fact, I am getting a separate wok
> burner with 30,000BTU output for the same price.
>
> But every appliance store I go into has these fake/pseudo professional
> ranges with no more BTU power than "home-looking ranges at 3 to 10
> times the cost of a regular stove range. The highest BTU burner I
> could find on any of these fakes was 17,500. You can get that on
> "regular range" models.
>
> Are these folks just looking for the thrill of adding something "cool"
> (it's sure not "hot") to their McMansions?
>
> What am I missing?
>
>
> _____
> "How I wish that somewhere there existed an island for
> those who are wise and of good will."
> Albert Einstein
> _____
>
> Cape Cod Bob
> Visit my web site at http://home.comcast.net/~bobmethelis
> Delete the two "spam"s for email

(Mike Hartigan) writes:

>You might see names like "Pro-Style", "Professional Series", etc. on these
>models and I'll grant that some of these names might be misleading,
>but they're strictly referring to cosmetics.

It goes beyond cosmetics. There are features and options on those ranges
that aren't always available on other models: dual ovens, dual fuel,
more than 4 burners, built in grill, built in griddle. If you want a
48" range with several of the above in it, you're probably not going
to be buying it at Sears or Best Buy.

But you're correct that they aren't commercial equipment. It is worth
noting that true commercial restaurant ranges may have far fewer 'features'
than those 'pro-style' ranges. That's because a working restaurant kitchen
is going to have a separate appliance for those purposes, such as a
mandolin, grill or griddle. But unless you make pancakes for 50 regularly,
what do you need an 18" X 24" griddle surface for? :-)
--
Mike Nolan

"Mike Nolan" > wrote in message
...
> (Mike Hartigan) writes:
>
> >You might see names like "Pro-Style", "Professional Series", etc. on
these
> >models and I'll grant that some of these names might be misleading,
> >but they're strictly referring to cosmetics.
>
> It goes beyond cosmetics. There are features and options on those ranges
> that aren't always available on other models: dual ovens, dual fuel,
> more than 4 burners, built in grill, built in griddle. If you want a
> 48" range with several of the above in it, you're probably not going
> to be buying it at Sears or Best Buy.
>
> But you're correct that they aren't commercial equipment. It is worth
> noting that true commercial restaurant ranges may have far fewer
'features'
> than those 'pro-style' ranges. That's because a working restaurant
kitchen
> is going to have a separate appliance for those purposes, such as a
> mandolin, grill or griddle. But unless you make pancakes for 50
regularly,
> what do you need an 18" X 24" griddle surface for? :-)
> --

Just for the record, Sears sells just about every appliance in production.
They have the pseudo-commercial units like Wolfe, Garland, Viking, GE
Monogram, Sub Zero, and so on, in their Great Indoor stores

"Cape Cod Bob" > wrote in message
...
> But every appliance store I go into has these fake/pseudo professional
> ranges with no more BTU power than "home-looking ranges at 3 to 10
> times the cost of a regular stove range. The highest BTU burner I
> could find on any of these fakes was 17,500. You can get that on
> "regular range" models.
>
> Are these folks just looking for the thrill of adding something "cool"
> (it's sure not "hot") to their McMansions?
>
> What am I missing?

Bob,

You aren't missing much, but the step up in features to the
"professional-style" range isn't in sync with the price jump. There are
distinct advantages to a pro-style range - for the one I'm looking at (Blue
Star 36"), there's 18,000 BTU burners, six burners total, all stainless
steel, infrared broiler, ability to hold a full sheet pan (the 30" Blue Star
will hold a full sheet pan as well). All nice features notwithstanding, the
difference between a $1200-$1500 "home" style range and the $4000++ for the
"pro" style is a big jump in $$. So what does one get for that extra money?

It's generally a matter of style more than anything else. Why skimp on the
big range when you have the $5000 built-in fridge and the $2000 dishwasher
and the $50,000 worth of granite and cherry and stainless everything?

Having wrote all that - I've used several true commercial ranges, mostly
Garlands, and I have not found there to be too much of a difference in
performance between the units made for a commercial kitchen and the ones
made for a home kitchen. The price difference comes in the safety features
and insulation built in. A good commercial range can be had for half or
less of a home version, but the installation requirements are significantly
different, and the manufacturer usually will NOT warranty a home install of
a commercial unit. Even the pros have separate salamanders, flat tops,
griddles and wok burners sitting right alongside their commercial ranges.

I have a fairly standard glass-top GE range at home right now, and it's sad
that I can't use a wok or griddle with any degree of success. I'm springing
for the commercial style range in my new house (not a McMansion by any
means) because I want the six burners, the broiler, and the capacity. I'm
saving by putting a much cheaper (but the largest one they make) Amana
bottom-freezer unit in the kitchen, and getting a middle-of-the-road
dishwasher that does one thing well - wash the dishes.

Jon E

"Jon Endres, PE" t> wrote in
message ...
>
>
> I have a fairly standard glass-top GE range at home right now, and it's
sad
> that I can't use a wok or griddle with any degree of success. I'm
springing
> for the commercial style range in my new house (not a McMansion by any
> means) because I want the six burners, the broiler, and the capacity. I'm
> saving by putting a much cheaper (but the largest one they make) Amana
> bottom-freezer unit in the kitchen, and getting a middle-of-the-road
> dishwasher that does one thing well - wash the dishes.
>

Building a new house? Two recommendations that have VERY little cost to
them when building but would break the bank for a retrofit.

1). Pot filler faucet over the range. I do allot of canning and thing is
great for filling large pots.

2). Hot water faucet outside. You'll be surprised how useful it is.

"Cape Cod Bob" > wrote in message
...
> In another post a writer said they were getting a 30' Heartland
> cooktop. It has four burners with a max output of only 15,500 BTU.
> And it looks like real professional model. It costs an amazing $1550.
>
> I fully understand why someone would want a professional range with
> BTU output of 30 - 50,000 BTU. I fact, I am getting a separate wok
> burner with 30,000BTU output for the same price.
>
> But every appliance store I go into has these fake/pseudo professional
> ranges with no more BTU power than "home-looking ranges at 3 to 10
> times the cost of a regular stove range. The highest BTU burner I
> could find on any of these fakes was 17,500. You can get that on
> "regular range" models.

The DCS, Viking and others have much higher BTU outputs than "normal"
ranges. They also have insulation, ignighters, and are not designed to be
turned on at the beginning of the shift and turned off when the store
closes. Many insurance companies would not write a policy for a home that
had a pro stove installed (although I'm told this has changed in some
states). Also almost all "normal" stoves are 30" wide and unless you want
to buy two of them you can't get the number of burners you need or want.

I have a DCS 48" six burner w/ a grill that I enjoy very much (when it is
working which is not very often). I would strongly recommend against a DCS
due to service problems, cost and reliability but will replace it with
another big range when it finally dies. I'm going to push my insurance
company to tell me what changes I have to make to be able to get a real pro
range.

>
> Are these folks just looking for the thrill of adding something "cool"
> (it's sure not "hot") to their McMansions?
>
> What am I missing?
>
>
> _____
> "How I wish that somewhere there existed an island for
> those who are wise and of good will."
> Albert Einstein
> _____
>
> Cape Cod Bob
> Visit my web site at http://home.comcast.net/~bobmethelis
> Delete the two "spam"s for email

On Mon, 14 Jun 2004 00:41:39 -0400, Cape Cod Bob
> wrote:

>In another post a writer said they were getting a 30' Heartland
>cooktop. It has four burners with a max output of only 15,500 BTU.
>And it looks like real professional model. It costs an amazing $1550.
>
[...]
>But every appliance store I go into has these fake/pseudo professional
>ranges with no more BTU power than "home-looking ranges at 3 to 10
>times the cost of a regular stove range. The highest BTU burner I
>could find on any of these fakes was 17,500. You can get that on
>"regular range" models.
>
>Are these folks just looking for the thrill of adding something "cool"
>(it's sure not "hot") to their McMansions?
>
>What am I missing?
_____

It is the kitchen equivalent of the bulging fender, crash-bar
bedecked, Tonka-toy look so popular with SUVs driven by housewives
with 5 inch heels. That is, the appearance of function and capability
is used to extract a much higher markup. In most cases there is no
harm in extracting disposable income from fools. Neither is likely to
actually try to use the purchace in the way the manufacturer implies
that they could.