Buying a Professional (Restaurant-style) Range
It’s probably the ultimate kitchen fantasy: That gleaming stainless steel six burner beast with convection ovens, dual fuel, maybe a salamander for true restaurant style finishing of dishes and that unmistakable presence that says that you’re serious about cooking. We don’t get as excited about refrigerators (Sub-Zero not withstanding) or dishwashers. So, if you’re ready to make the move and choose a professional style range here are a few pointers to keep in mind before you make a purchase.
What makes a range ‘professional’? In one word, heat. Restaurant cooking is all about speed and high heat is what makes it possible. High heat is also responsible for the way the food tastes in a fine dining establishment. When you sear a steak, flash cook a vegetable or broil seafood you’re caramelizing the sugars in the food, giving it a richer and more complex flavor. From a cook’s point of view that’s why you want a restaurant-style range. However, in our experience, that’s not why most people buy them.
The primary reason for the huge surge in sales of these expensive appliances is status. Like granite counters, stainless six burner ranges are de rigueur in today’s high end kitchens. The reason we bring it up is so you’ll consider whether you really need a true professional-style range or something that has that look but is more of a high-end standard stove. Virtually all appliance manufacturers make attractive stainless mid-range appliances that give you the look and much of the functionality at a fraction of the cost of the big guys. In part, that’s because buying a big range involves a lot more than the price of the range.
Imagine you’re entertaining and you’ve got all those high BTU burners going. You’ve got the equivalent of a furnace blasting away in your kitchen. That’s why you need a serious ventilation system, either a hood or a downdraft that vents to the outside. Add $2000 to your budget for a base model with installation. Those big burners need a lot of natural gas to generate that heat. Better plan on $500 for a larger gas line. And you might want to take a look at your pots and pans- those aluminum non-stick lightweights are going to get demolished by your new flamethrower.
As for the stove itself, look for these features:
- Imagine cleaning it. How easy is it going to be to clean? Remember, high heat means baked-on food.
- Get a dual fuel model. This means the cooktop is gas and the oven(s) are electric. It’s the best of both worlds.
- Look for a burner grate design that makes it easy to slide pans from burner to burner rather than individual grates.
- Salamanders are broiler shelves that you can slide a dish into for a quick blast of flame to finish the dish. If you’re not comfortable with using one, skip the cost and the added heat.
- Make sure at least one burner has a very low simmer setting. This is often accomplished by have a burner that can cycle on and off.
- Conversely, you probably only need one real blast furnace (20,000 BTU+) burner for sautéing and bringing water to a rapid boil. Think about how you’ll typically use the range before buying features you don’t need.
The final consideration is space. You’ll need adjoining counter space with heat-proof surfaces to avoid hauling large hot pans across a kitchen. It also serves as a place to plate your dishes just like the pros do. Space isn’t just horizontal- you’re going to need overhead space for a hood and ventilation ductwork.
Is it worth it? If you love to cook, high heat is going to change your world. Flavors are more intense and textures more defined. Food is crisper and less likely to absorb fat. And there’s always the wow factor when your guests see your professional toy. After all, these ranges are pretty cool- they should be for what you’re going to spend. Enjoy.
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