/ck/ - Food & Cooking

>>6370195
If you can fit it, why would you not

>>6370195
well people that burn down their residence are assholes.

>>6370198
I'm thinking of the used aspect. Do they get all worn out?

>>6370207
Not going to burn it down, just remodel the kitchen.

>>6370195
No. You would have to be an irremediable autist tho.

>>6370216
How so? What makes it autistic? Serious question.

>>6370195
If you have the money and cook enough to justify it, go for it anon.

>>6370223
Assuming is the one in the op.

Why the fuck would you need six burners, a flattop and two ovens for? Do you even know the amount of heat some of those burners have?

The only reason i can see a person buying one of those for personal use is "hurr durr muh cooking passion" autism.

>>6370213
No you'll probably be likely to burn down house with an industrial stove.

>>6370239
Well, I currently have a Jenn-Air, which was expensive as shit, and I can't stir-fry on it. Nowhere near enough heat and it won't pull out the smoke. So I stir-fry on the porch on one of those wok burners, but it's miserable in the winter.

Plus if you're going to remodel the kitchen, go whole-hog, right?

>>6370245
Why is that?

>>6370239
Oh, and sorry, the picture was just a google image job. I'm not even looking at one, just thinking of redoing the kitchen a few years down the road.

>>6370250
>>6370256

So you are buying a whole commercial set up just so you can stir fry?!

Look man you are free to spend your money however you want. I'm just saying, if i were to walk into your kitchen with one of those in it, they first thing to cross my mind would be how much of an autist you must be.

>>6370195
I can see the need for two ovens, so at that rate you're already going to have 8 burners. Six plus a flat top sounds tip top.

Why wouldn't you?

>>6370272
not OP here but I think it'd be pretty baller.

>>6370256
Those stoves required overhead extinguishing hoods in case of a large grease fire. The extinguishing agent can be expensive and needs to be properly checked by a technician many times a year.

I'm assuming you'll get lazy or can't afford it and will down your house one day.

>>6370282

I know a couple of people who had commercial ovens in their homes for many years and didn't burn the house down.

Buy what you want? You're (most likely) a free American, so who gives a shit what you look like or what people think of you? Fuck those faggots.

OP here. Mainly wondering if a used commercial range is likely going to be all worn out, or if they even DO wear out?

>>6370272
And yeah, I stir-fry a lot, and I'm not even Chinese.

I've done some work installing commercial equipment; here's the basic details that you need to know:

1) Commercial equipment is often much more cost-effective than high-end home brands. You can buy a commercial unit with two ovens, 6 gas burners, a flattop griddle & salamander for about $2500, new. A smaller setup from the high-end home brands (Viking, etc) can cost double that, easily.

2) Commercial cookware generally does not have certifying agency approval for use in a home. That means your insurance company is off the hook if there is a fire or accident associated with your cookware.

3) Commercial cookware is designed to be installed with an air gap all the way around it. Unlike consumer cookware it is not safe to put it right against a counter, wall, etc. That may or may not matter depending on how your kitchen is set up. It's fine for a stand-alone oven; it's a major problem for something built into a countertop, etc.

4) A lot of the larger commercial appliances are three phase electric, as opposed to single phase. Most homes don't have 3-phase power'; this could be a concern.

5) If you want a combi oven (and who doesn't--they are amazing), beware the onerous installation requirements, worst of which is a drainpipe that can safely handle steam. Combi ovens are expensive enough, but the cost of the plumbing & electrical service to get it installed could be several thousand by itself.

>>6370330
>Mainly wondering if a used commercial range is likely going to be all worn out, or if they even DO wear out?

No way to know without inspecting it. Commerical ranges are built very tough but on the other hand they also get abused a lot. Restaurants go out of business frequently too. So a used one might be an old beater or it might only have been used for a couple of months before the place shut down.

Also pay attention to brands; parts are easily available for well-known brands. Lesser known stuff might be a bigger problem to get parts/service for.

>>6370352
So, what if you want a double-oven, flat top, gas burner one that can be built right into a counter for a residential set up?

>>6370356
>>6370352
Now that's some news I can use from somebody who knows their shit. Thanks, man.

Interesting on the new pricing. $2500 could be within my price range. After all, I paid over $1500 for that cocksucking Jenn-Air thing, and I think it was over $1700.

>>6370377
Then you just give up on the whole thing and go shitpost on /ck/ instead.

>>6370377

Then you buy residential. If it's built-in then just buy however many drop-in cooktops and slide-in ovens that you need.

Commercial equipment is very rarely "built in" type.

>>6370384

>>6370250
dog, just get an electric wok. I have one and it gets scary hot super quick, with minimal risk of immolating your whole family

>>6370409
No, I decided on this
http://www.foodservicewarehouse.com/town-food-equipment/m-3-std-p/p390007.aspx

Also
>dog
>Chinese food
Nice!

>>6370409

Nowhere close to hot enough.

Maximum power from standard north american outlet is about 1800 watts, or about 6000 btu. From a European 240V/10A circuit, 2400 watts--roughly 8000 btu.

A proper wok range is 100,000 btu.

Your electric wok is not even one-tenth as powerful as a wok burner ought to be.

My aunt had a commercial range and ovens in her kitchen

>Viking
>absolute garbage broke every month

But she also had a 5000 ft open plan farm house, 100 acres of grass, most of her extended family living with her and regularly entertained 20-30 people at a time. If you are shooting for that level, go for it.

otherwise it's waste of space and you're far better off with a residential model, they make decent options for homeowners know.

>>6370195

you need a really big gas pipe for burners like that... i don´t think that a "normal" gas pipe will do it, so you will never have the same power like in a restaurant

>>6370433

let me go out of a limb here... you're not actually an electrical engineer, and you think nobody outside of commercial kitchens actually ever successfully uses a wok?

>tipofthefedoramygoodman.jpg

>>6370466
You can't stir-fry properly at low heat. All you get is a soggy braise. And now that I look at, it looks like output of commercial range burners is about 28,000, so it doesn't look like much help for stir-frying.

>>6370469
I have a 20,000 BTU gas burner in the middle of my cooktop. Works great for stir-fry.

>>6370466
>You're not actually an electrical engineer

I never claimed to be one. That's basic highschool physics right there bro.

>>and you think nobody outside of commercial kitchens actually ever successfully uses a wok?

Depends on what you mean. I think that a lot of people don't know how to cook with a wok properly, but they think they do. They use it like an ordinary frying pan, but think they are using it properly. Of course not all wok cooking uses high heat, but the whole point of using a wok is for Bao, and that does require high heat. Electric is not practical for it, except for some special commercial induction wok ranges. At home you can use it over a charcoal grill (pic related), an outdoor propane burner (commonly called a turkey fryer), etc. But a plug-in electric wok? No, that's just people playing around.

>>6370250
>hur dur i cant stir fry without setting it on fire
If Grace Young can make a stir fry on an electric stove, so can you.

>>6370239
Are you poor or something? My cooker has 8 burners and two ovens, and it wasn't that expensive.

make sure you hire a contractor if you do something like that because you need a big ass gas pipe and serious ventilation

>>6370195
Why an asshole? As long as in good working order, fits your kitchen and needs, a fine idea. Why blow money when you don't have to. Spend the cash saved on something else you need or want.

>>6370485

Grace Young is in the business of selling cookbooks and cookware to people at home. Those products are dumbed-down for midwestern housewives who think that buying a wok-shaped-object suddenly makes them masters of chinese cooking.

>>6370485
Grace Young tells you to put in a small amount of beef, take it out, put in a small amount of broccoli, take it out, etc. then put it all back in for a few minutes to warm it back up. It's not right and she admits it.

>>6370239

I'm not the guy you're replying to, but I could easily use that.

6 burners? Sometimes you have a lot of food going at once. I rarely have the need for six, but I often use four. And the problem with a home range is that you usually have two small and two large ones...so If I need three or for larger pots/pans going at once then there's a problem.

two ovens? All the damn time when you're doing two things that require different temps. Yesterday I had roast beef going in one oven at a fairly low temp, then my 2nd oven for the veggies to go with the roast.

>>6370466

Not an electrical, but electronics engineer here. His concept is not wrong, assuming all stoves convert fuel to energy at with the same efficiency.

>>6370501
>two ovens? All the damn time
Shit, just having a couple friends over for pizza.

>Okay, the first one is ready. The one with the sausage and mushrooms will be done in about 25 minutes.

>>6370486
If you got them because you actually needed it and use all of that regularly then, it's comprehensible.

That is the point i was trying to make. But i don't expect you to get it since i clearly struck a nerve of yours.

>>6370433
Chinese restaurants need those hugely powerful burners because they are preparing huge meals in them. For home use a less powerful solution can work just as well, just as hot.

>>6370511
>a less powerful solution can work just as well, just as hot.
That doesn't even make sense. How does a less powerful burner get just as hot?

>>6370511
What are residential burners in East Asia like?

>>6370511

Not really. Most meals at a chinese restaurant are cooked one serving at a time. If five of you at the table order fried rice, then they fire up five woks and cook the five servings separately.

I don't know if you're a fan of the show or not, but the Chen Kenichi cookbook from the original Iron Chef program explains this.

>>6370527
Pic related in many places.

They burn really damn hot, easily stronger than most residential gas hobs.

>>6370511

Actually I think they need a powerful burner so they can cook a single meal quickly, instead of taking a half hour or 45 minutes to do a stir fry, which is what ends up happening on a domestic cooktop.

>>6370537
I have one of those. I got it before I got the gas wok burner. It got pretty hot but you had to time it just right because it was only at peak heat for about 5 minutes.

>>6370524
Did you know that the sparks coming out of a Bic are 3000 degrees? Or that it requires far more energy to heat a bathtub worth of water ten degrees than to boil a cup of water?

What I'm trying to get at is that heat and temperature are not the same. You can get a smaller wok red hot, it just won't be stay that hot when you dump several pounds of food in one.

>>6370543

Yeah, when the draft gets going it burns through the fuel very fast. You can keep it hot enough for cooking indefinitely, just keep feeding the fire.

>>6370546
>You can get a smaller wok red hot
I challenge you to get any wok, any size red hot on a domestic cooktop. And the point I am trying to make, is that it NEEDS to stay hot when you dump food in it. That's a requirement for a proper stir fry.

>>6370555
>just keep feeding the fire
Right, that was the problem. You'd be halfway through and the heat would start to drop off precipitously. Then you'd have to take the wok off the little scuttle thing there and feed in some presumably pre-lit fuel to keep things going. Real pain in the ass it was.

Hey you stupid dweebs, you think you can't use a real round-bottom wok at home? You just need a charcoal chimney.

>inb4 they aren't hot enough
WRONG morons, they are almost too hot for wok use. Fuck, man. You can use these as a forge with the proper airflow. Dweebs.

>>6370568

Read the thread bro, we've already posted an equivalent of that. In fact, we're discussing it right now.

>>6370564
It doesn't have to be pre-lit. You can add fuel at anytime once it's going good and hot.

>>6370568
That's true. They do work. Now go home, close your windows and burn some charcoal in the house.

If I was going to remodel my kitchen I'd much rather fit in a flat top grill, but that's just me

>>6370570
>You can add fuel at anytime once it's going good and hot.
I'm talking charcoal briquets. They definitely have to be pre-lit or there's a big interruption. I suppose the natives just keep shoving sticks into it, but the one I had would only take little golf ball sized pieces and those burn out in like a minute.

I get it out and fuss around with it and try to figure it out once in awhile, but since I got the gas burner that's what I use most of the time because it's so easy.

>>6370582

traditionally it would be hardwood charcoal; that lights much faster than a compressed briquette does.

but yeah, if you have gas then why fool around with charcoal at all.

>>6370492
Sorry to double post, but 2) Commercial cookware generally does not have certifying agency approval for use in a home. That means your insurance company is off the hook if there is a fire or accident associated with your cookware. raises several good points, If you do have a house fire, kitchen related or not, it will raise a giant red flag with insurance companies. Even good ones, like USAA. It could void your insurance. The fire prevention systems are halon , CO2, or ABC. You check the gauges your self monthly, have them serviced once per year.Not too expensive if you can afford a stove like that to begin with. The stand alone or offset requirements are correct and you need a tile or stone floor and "backsplash". Speaking of floors, these stoves are heavy I the kitchen on a slab,(ok) or joists over basement or crawl space ( might need extra shoring up) I cfould see the allure of a big commercial gas stove and two ovens at holidays. I have a very small "galley" style kitchen. Not even room for a fuckin dishwasher.Almost an aferthought to the homes designer apparently.(as are the tiny bathrooms, yet the is an expansive "formal living room" that is good for---storage and inflatable beds if overflow company.Seriously, quietly check local building codes, and don't diy unless sure what you are doing. A little knowledge can be dangerous. Unrelated, but many are correct. Electric does not generate sufficient heat to "wok" many foods authentially. I have a cheap thin one, wsed on an elecric stove top. A little peanut oil, and don't crowd it. I also have a plug in electric, won as a gift. Even it, I like, use it to deep fey seafood. Just be careful. Pic related. some insurance companies.

>>6370256
Commercial ranges don't have the same sort of insulation and fire prevention/protection stuff that consumer appliances have. You'll need to position it well away from the wall, and preferably have automatic fire extinguishing gear set up.

BTW, when those fire extinguishers go off, and they do blow on their own from time to time, your whole house will look like you hosed it down with Christmas-tree flocking.

>>6370377
what in the actual fuck is that text from?

>>6370433
His wok-fu is weak.

>>6370466
>confusing "electrician" with "electrical engineer"

He's not designing high-power RF systems, he's putting in a fucking stove.

>>6370773
header. there's a movie about it too

commercial stoves are great for cooking dont get one with pilot lights that burn 24 7 though

>>6371188
I see no header in the pic...

Faggot OP back again with one more question:

Would I have to have this pic related shit on the side of my house or is there a system that's a little less obtrusive that would work?

>>6370433
>implying that the 100k is actually fully transferred to the cooking surface

To add a couple things:
You might need better ventilation, as well as forced air in, or your range might generate too much CO2.
Cheap commercial ranges don't heat very evenly, so you'll need an intermediary cast iron thingie.
You'll have a lot of waste heat in your kitchen, if you like working in a sauna, go ahead, but if you don't, make sure you have sufficient ventilation.

Commercial hoods require a lot of cleaning, those that don't are very expensive.

>>6370210
>Do they get all worn out?
commercial ranges are designed for heavy use. just make sure that you check all the burners and turn the oven on before you buy it. the biggest problem might be temperature control in the oven, which is something you'll just have to learn as you use it.

but otherwise these units are made to work every day, all day, for years and years and years

>>6370195
Used stove/grill/flatop would be fine, hood is a whole different story.
Hoods are generally custom built, and if they are not, they will still require an air balancing act that residential HVAC systems can handle. You'll need to balance the air the hood extracts, with fresh air coming in. Also the fancy fire suppression systems are in commercial hoods for a reason, and it ain't to look pretty.

You can usually find them around half the price of new.
Godtier would be two burners, griddle, and convection oven in one unit. Rapture approaching if you get that with salamander on top.

>>6370465
you are an idiot. 1" black iron, at 2psi, will carry 1,500,000 btu at 200'.
go back to asking people if they'd like to super size their happy meals.

>>6370533
>Most meals at a chinese restaurant are cooked one serving at a time. If five of you at the table order fried rice, then they fire up five woks and cook the five servings separately.
you sound totally clueless as to how restaurants actually work. do you really think that everything at a chinese restaurant is cooked one serving at a a time? haha, chinese restaurants are notorious for doing the exact opposite. why else do you think most of them could have so many different menu items?

you're logic makes absolutely no sense so stop talking about things you're clueless about it. what if they have 3 5-tops they're prepping for? are they going to get out their 15 different woks and make everything individually? and that's just the fried rice...

i can tell you've never worked in a restaurant. i have, it's nothing to write home about. but from what i learned i do know that you're totally and absolutely wrong

>>6372557
plenty of houses have exhaust fans that go to the roof above their ranges.

you sound like you're totally clueless if you're actually asking this question.

>>6372676
>You'll need to balance the air the hood extracts, with fresh air coming in.
or what? risk creating a vacuum?

ever heard of cracking a window? that will "balance the air" as well as anything else. you sound like a total fucking idiot.

>>6370533
Are you fucking with me?

go to any chinese restaurant, they've got 5 different bigass rice cookers

White

Pork fried

Veggie fried

Shrimp fried

house fried

>>6372697
The conversation was about woks and stir frying, not rice cookers.

>>6372691
Understood, but not that many houses have commercial range hoods in them, so my question is, can a commercial range hood function without one of those enormously huge exterior vents.

Btw stop shitting up the thread and calling everybody clueless, please. You haven't read enough of the thread to even know what people are talking about.

>>6370250
>So I stir-fry on the porch on one of those wok burners, but it's miserable in the winter.

like nigga just put a jet collar on your stove

>>6373549

holy shit, how much thrust does that baby have

looks like the range could reach escape speed or some shit

>>6373549
Googling for "jet collar" now, but nothing alike comes up.

Is this a shoop?

>>6373591
probably because it's called a jet ring, not a jet collar.

you can also try googling the file name for the specific product.

>>6373507
>can a commercial range hood function without one of those enormously huge exterior vents.

You need some kind of a vent. Cracking the window a little is not going to be enough. Opening a window works fine.

>>6373602

Holy shit, that mother fucker has so much boost it's levetating the wok.

>>6372693
No, actually you are an idiot. I'll try to use small words so you might be able to follow.

In balancing the air, you provide enough filtered incoming air to the space where the hood is located, to replace with a slight positive pressure, the air the hood is removing.

This is easily done in a commercial kitchen. Mostly because of building and usage design.

Not so easy in a house.
Everything is all "open a window, moron!"; until a positive draft happens and the entire residential HVAC system is filled with smoke, and CO, and people die.

>>6370195
No if you can and will actually use it and don't have to worry about setting your place on fire then go for it. Just know that where these things are installed normally have to have a serious fire suppression system by code.

>>6374099

Not to impugn your style, but trying to convince an idiot he's wrong via the internet?


Most commercial hoods have their own dedicated supply fan specifically to bring air in as they vent, which home hoods usually don't have. Not that this other guy is going to care. Let him kill himself and his family. That's on him.

if you had a big enough house, it would be totally awesome to have a restaurant-tier kitchen, complete with deep 3-compartment sinks, industrial washer, range, walk in cooler, frytable, industrial mixer, rack oven. when i was working as a baker, my boss did catering on the side and had his garage turned into a full-scale kitchen that could turn out 400 covers. he was a five star chef on cruise liners till he realized the money was actually in supermarket bakery management.

>>6373559
lol, I was thinking that. looks like the after burner on an f-16.

>>6371904
header is the name....

>>6373549
That's shopped. The metal prongs extending into the flame would be red hot, just like the "jet collar" itself

>>6374328

Unless the person who took the pic put the grate back on immediately before taking the photo.

>>6374328
sure thing, bruh. thin strips of metal and thick bars both heat at exactly the same rate.

https://www.youtube.com/watch?v=4JCjmpKsEaY

>>6370198

Because you need an extensive and expensive hood system. Just had my hood cleaned and fire suppression system inspected.

You don't want that albatross hanging from your neck.

>>6374767
precisely
hoods and duct systems are a major expense. way more than you would think they would cost.
the sheetmetal guys charge an arm and a leg and will only install it properly regarding the fire codes as they can be liable for your place burning down if it is installed improperly.
clearance to combustible materials is mandatory, you cant just punch a hole in your wall and run a duct. metal duct cannot touch wood.

why do i know all this? i am a steamcleaner who did this for 25 years cleaning hoods and ducts. cleaning kitchen equipment every single day.

ive had the course the fire suppression guys take. ive taken the KEC course and got my license for exhaust cleaning. ive worked as a cook for many years.

as far as a used commercial range yes it is possible but it will cost you. even if you get a used one most likely it will be filthy.
cooks dont do much cleaning and grease will get everywhere on it. ive cleaned 100's of ranges and yes they do break down.
gas valves wear out, pilot lights get gummed up. ive seen so many leaky grease traps and broken oven doors from things like springs just wearing out
you will most likely need a major service with replacement parts if you get an old one.

cooks beat the fuck out of ranges. ive seen some so abused they have melted the cast iron tops and literally burned up the actual burner units if they have been well used.

there is many types of ranges and some will take more of a beating but you get what you pay for. best bet would be to get equipment from a new place that has gone out of business.

since ive also worked as a commercial cook would also love to have a proper industrial gas range but im not rich and you pretty much have to be to equip a kitchen like that

>>6375108

> broken oven doors
> springs wearing out

I've never worked in a kitchen where an oven had springs that did work. Half the time the pilots don't stay lit, the other half the burners don't turn off even when you set the range to the 'off' position. I burnt my hand super badly lighting a rental bbq with a broken regulator which pretty much exploded on me. If you get used equipment, inspect it, and make sure it gets any repairs before you stick it in your home.

>>6370492
>Spend the cash saved on something else you need or want.

Like a hood with a fire suppression system...just in case of course

>>6370524
less surface area, less food equals, guess what, less energy to get to the same temperature.

are you dense?

>>6370352
a 60" combi-range for 2500 dollars new?

what shitass knockoff brand was your company installing? Bottom-tier sunfires?

>4) A lot of the larger commercial appliances are three phase electric, as opposed to single phase. Most homes don't have 3-phase power'; this could be a concern.

he didnt say shit about a 600sqft walk in cooler, high temp dishwasher, quad convection oven, or 2400 slice/hr toaster what the fuck would he possibly be looking at that would need 3 phase

or are you confusing 3 phase with 220v

>>6375168

Some combi ovens require three-phase, even the relatively small mid-tier ones.

>>6370195

it'll cost you more but it might be worth it to just pick a residential version of a wolf/imperial/nxr/whatever commercial brand

it'll prevent you from having your insurance company laugh at you when your house burns down. it'll also keep you from having to worry about things like standing pilots and bare cast-iron spiders rusting

they're also made so the whole damn thing isnt 150 degrees while you're cooking, so your stupid kids dont scald themselves

>>6370511
>>6375154

you're both fucking retards.

Chinese restaurants have 100,000 BTU wok burners because they need to not just Chao, but also Bao.

For you clueless white cucks, Chao is what you call "stirfry", Bao, which can take on the meaning of EXPLOSION in Chinese, is a high temperature stirfry technique.

For Bao and Chao, CONSISTENT HEAT TRANSFER IS REQUIRED. Sure, you can heat up a wok on a 5000 BTU on a residential unit, but as soon as the ingredients enter the wok, temperatures drop, and steam start to form and cannot be evacuated in time.

This is probably why you fucks can't cook chinese food for shit.

So, let me recap:

Chinese restaurants use these massive burners because of the very high energy requirement of certain cooking techniques, and no matter how long you put your flat bottomed white people wok on your 5000 BTU Maytag piece of residential trash, you won't be able to replicate the taste and texture of a proper Chinese Bao'ed dish.

>>6370466
>electrical engineer

I'm an electrical engineer, and I'm here to tell you to shut the fuck up.

>>6370507
why don't you just...bake'em in the same oven?

>>6375296
hello
>>6375154
I didn't say anything about Woks.

You're really mad, though. You should probably eat a cookie and have a juicebox.

>>6370433

you're a retard if you think electric stoves are 120v in the US

>>6375296
>i know basic information on chinese stir fry techniques and will now blow up like some 12 year old in order to feel good about myself

If I saw someone with a stove like that in their kitchen, I would laugh only on the inside
So you wouldn't know I thought you were a try hard fraud
So do it. Ignorance is bliss

>>6375724
>you're a retard if you think electric stoves are 120v in the US

That post was not in referance to stoves, it was in referance to:

>>6370409
>>electric wok

Discussing pic related, not a stove. You ought to work on your reading comprehension

>>6375726
>If I saw someone with a stove like that in their kitchen, I would laugh only on the inside

but what if they actually know how to use it properly, and do so on a regular basis?

>>6375737
Unless they were a professional chef or at least had actual culinary training, I would assume they weren't using it properly

>>6375743

its just a regular stove except it gets hotter and can fit more stuff on it

im not really sure how you using it improperly is any different from using a regular home range improperly

unless you're like letting the pilot lights blow out all the time and leaving the hood off

>>6375743
But what if you didn't have to assume. What if you either knew they were a chef or they cooked something for you and you therefore knew it wasn't just for looks?

>>6375751
>>6375754
You see how much you have to defend it?
That means people WILL think you're fucking autistic

>>6374099
> filtered air
> kek

>>6375759
>You see how much you have to defend it?

Defend what? I don't own a stove like that, I'm just asking questions. Having a discussion, you know?

My personal thoughts on the subject are that you can tell the difference by looking at the details. Frankly, commerical restaurant equipment is ugly. If some rich fuck wants to make their kitchen look serious they probably won't be buying commerical. They'll buy the high-end consumer brands like Viking. Someone who buys a commercial stove is someone who is making a practical decision (e.g. cooking performance vs. money), not someone looking to show off. And you ought to be able to see by looking at the gear whether or not someone really cooks a lot or if they just are a showoff. Frequent use of a gas cooktop pits away the iron grates--by looking at it you'd instantly know if it just sits there collecting dust or if someone actually uses it.

>>6375764

Of course you want to filter the air. You don't want to be sucking bugs, dust, grass clippings, etc. into the building, do you?

>>6371188
Holy shit, that's disturbing.

I just watched the trailer, though, and the cinematography was really weak...

>>6373638
He's holding the wok, dummy

>>6375122
Same experience I've had. More of a concern to me, though, would be that I've worked in two kitchens that have had to replace or refurbish ovens due to gas lines (interior oven, not building) deteriorating. That should not be an issue if the equipment isn't hosed down a lot, which it shouldn't be, but I know quite a few kitchens do that. Gas line blockages could be another serious issue.

i'd like to own a commercial sink one day. big two sided stainless steel thing. i find most kitchen sinks are too small to be productive.

>>6375765
nm you are autistic

>>6374161
wat

>>6375296
Now I want to have some Bao stir fry

>>6375304
He's just trying to solve practical problems, son.

I think its illegal to have one installed in a private residence because of the noncommercial structural and HVAC standards.

>>6376992

As long as it's brought up to code it's fine. Doing so is just an expensive and labour intensive ordeal.

>>6370272
If you sperg out on other people's kitchen equipment that badly, perhaps it's YOU who's the autist.

>>6377125

> the first thing to cross my mind
> sperg out
> having a thought
> sperging out

Your logic is unassailable.

>>6377117
>yfw I do the contracting and charge OP double for being a co/ck/

I would only trust a Thermador range. Parents always had one (two in fact) and never had any problems with it aside from igniters needing to be replaced after a decade of use.

Meanwhile my current piece of shit Whirlpool range somehow get liquid underneath the burner caps every other month, and yes, I take care of it.

>>6375574
you have the reading comprehension of context awareness of a fucking brick.

>>6375724
well, clearly faggits don't even know the basics.

I also did it to make them feel bad, not to make me feel good.

Now, shut your whore mouth, faggit.

>>6375122
believe me ive seen many oven doors that sit partially open because they were so well used the door would not stay shut.
ive seen doors held closed with bungy cords, apron strings, ladles, spoons, a piece of metal screwed into the side you would have to turn. broom sticks up under the handle to keep it closed.

equipment is expensive and many owners are cheap bastards who wont spend any money as long as stuff is sort of getting done and food is going out

ive had to clean stoves that they were only using 2 of six burners because it was so filthy the other burners wouldnt work.
they were amazed to have six functioning burners after a clean.

you might not have seen any of these things where you have worked but when your going into 2 or 3 different restaurants every single day you see alot.. i mean you see some stuff that you just dont believe

So for the best brand of range/range top:

Viking, Thermador, Wolf, or Bluestar

Or should I considering something commercial like Vulcan?

>>6377242
>whirlpool

holy fuck this is true suffering

My electric range has coil heating elements, and I have a weeb roommate who likes to make his fried rice as "authentic" as possible by spattering oil all over the fucking place, which makes it a nightmare to clean.

On top of that, soy sauce, jarred tomato sauce etc ends up in the burners and they never clean them. so when I turn on the fucking stove it sets off the smoke alarm while it cooks off the shit. and no, I can't see it because they're so charred with other food matters it's indistinguishable

I try to clean them, but within 3 days they're gunked up again. I fucking hate living with sloppy roommates, god damn.