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Looking for advise for a commercial style range for home use? 60 inch?

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I am in the middle of a new home build out of pocket. Out of pocket for means a slow build and when possible saving some cash. I own 175 acres and have no mortgage so i want to keep it that way.  The place is a 2,000 sq ft open plan, cabin-eske and sits on our two acre pond. There will be lots f stove and a butler's pantry, lots of wood ect. The wife wants a nice looking 60 inch range that has that commercial look. We will be on propane. I am not opposed to restoring a used craigslist stove ect but am also looking at new ranges. Most are 6 burner with a griddle and dual oven. Some of the used ones say"Commercial use only"?  Any idea what that means?

Just curious what you folks have used or looking for suggestions or knowledge.


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Location: Zones 2-4 Wyoming and 4-5 Colorado
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Howdy David, welcome to permies !

Not sure about a recommendation for a gas stove but have you considered something like this ?

Rocket cook stove.
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Location: Vilonia, Arkansas - Zone 7B/8A stoney, sandy loam soil pH 6.5
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Commercial Use Only means there are none of the "safe guards".
There is usually a "HOT PLATE at the front edge that will be in the 500 f to 600 f heat range.
This edge is for setting pans that are needed to be preheated or to keep a finished dish hot for the few minutes or seconds needed to get the rest of the order set to go to the expediter (usually the head chef).
There will sometimes be a flat iron side to the stove top as well as the hot plate.
Ovens will be side by side one larger than the other and usually not convection.
There aren't any clocks, timers, etc. All the nobs will be along the front just above the oven doors.
There won't be a back "splash" apron either.

They will all be set up for natural gas with a one inch inlet instead of the 1/2 to 3/4 inch home style gas inlet.

There are many brands of "commercial" stove makers that make models that look like a commercial unit but have the nice home style features and safety items like no up front hot plate.
Wolf, Vulcan, Viking, Garland are top of the rack units and they all make home owner models as well as commercial kitchen models.

My wife (licensed chef for 30 years) likes Garland and Vulcan  I too was trained (apprenticeship) as a chef and the kitchens I worked in had either Garland or Viking models which I liked using but my last gig as a chef had Vulcans and Wolf (the wolf was crap compared to the Vulcan).

All can be converted easily to propane by changing out the orifices.

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You would not have seen it because it was quite a ways down on this forum, but I started a thread on the virtues of using an old cook stove over what is available now. You can view that thread here. Old Versus new Cook Stoves

Having used the old stove now (1917) for several months, you could not pay us to go back to a new era model...no way. This thing brings water to a boil NOW, has a huge grate so 1-4 burners can be brought into use, and uses propane. We originally wanted a wood burning cook stove, but the clearance were an issue that a gas stove like this just does not have. We also wanted to maintain a 1930 look for our kitchen, an era my wife obvious loves.

Like you, we built our house "as we went" as well, have no mortgage and understand fully the idea of living a debt-free lifestyle. This stove was unique in that the woman selling it wanted to get out of gas stoves, so when I heard that I offered her half off since I had the cash in my pocket. Everyone loves cash, so we agreed, $700 as is, where is, cash on the barrel head. That is what we paid for this stove.
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