Introduction
People who take cooking seriously are usually as passionate about their kitchens as they are with the fruits of their labor. And while designing a kitchen with the amenities that are becoming expected today, they naturally choose appliances commensurate with that level of luxury.

The "big three" items (refrigerator, dishwasher, and cooking range or cooktop/oven) typically dominate the kitchen, and should be selected before the cabinetry.

Frequently, the choice of appliances is one of features and performance, but more often it's a matter of appearance. High-quality professional style appliances tell everyone that the owner of this kitchen loves to cook.

Professional type appliances are designed to mimic commercial models in appearance, but not fucntion. (see Commercial Doesn't Mean Professional)

In some cases, professional ranges are sold without bells and whistles commonly found on residential models, such as clocks and timers, delayed start modes, etc, but consumer demand has made most of the features standard.

Professional appliances are usually free-standing, although some manufacturers offer slide-in units, or drop-in cooktops. Child-proof controls are almost always located above the oven door on the front of the unit.

Professional model ranges are heavy-duty and will withstand years of hard use. On most models, the surface is a continuous platform grate that can handle pans up to 13" for cooking big meals, but some models require a minimum of a 6" pan so that small pots can be a problem.

Burners are larger, delivering 14-30,000 btu's of heat or more, as compared to a maximum of 12,000 on standard models.

While typical residential ranges are sold in 30", 36", or 42" sizes, professional ranges are frequently sold in 48", and up to 60" widths.

Professional ranges are expensive, costing $4,000 to $12,000 or more depending on size and features. They are also quite heavy. The Dacor 60" Epicure (shown at the left) , for example, has shipping weight of approx 600 lbs.

Features

General:
Nearly all professional style ranges sport a stainless steel finish. A few models, especially European styles, are available in black, white, or biscuit. Wolf even produces deluxe models in platinum and carbon stainless steel.

Stainless steel is now considered the new neutral finish. It enhances every cabinet and counter style, whether contemporary or traditional. Stainless is also easy to keep clean with the proper cleaner.

Most manufacturers offer their ranges with a choice of accent trims, such as chrome, white, black, copper, or brass.

These ranges are fully insulated, and rated for zero clearance to cabinets on either side. Depending on make and model, gas fittings are either 1/2" or 3/4". On gas oven models, a standard 110 volt AC circuit is adequate. On electric-oven units, a 220 volt AC line is required, usually directly into the unit without a wall plug.

Electronic Controls are typical, with Dual Timers on double-oven models. Most have an Automatic Hold feature for keeping foods warm, and most allow for Closed Door Broiling, a convenience for those used to leaving the oven door open while they cook, thus blocking foot traffic and creating a splatter hazard.

Most models have bar-style handles, and large push-to-turn knobs on the front of the unit. Doors are usually removable for easy cleaning.

They are usually sold with an matching stainless steel backsplash from 12" to 22" high, but can be purchased with a special kit for installation in an island.

Be aware that electric ovens take longer to warm up than gas ovens,
and do not cook consistently until they do.

Heat source:
With rare exceptions, such as one model by Viking, all of these ranges burn gas. Customers prefer the nostalgic look of gas, and their higher btu ratings allow greater temperature control with higher output for searing meat quickly, but quick lowering of heat to simmer sauces without burning.

Note: LP and high altitude models are available as special order options.

Dual-Fuel Models
Many models offer dual-fuel or dual-heat mode, where the burners are gas, but the oven is heated by electricity. Ovens heated by electricity tend to provide more reliable, even heat. They also do not have to be vented.

They frequently include an Infrared Ceramic Gas Broiler that distributes heat more evenly and effectively for superior cooking results. It also eliminates the need for messy lava rock.

Cooktop:
Most manufacturers offer an assortment of surface configurations, which can include from four to eight burners, griddles, grills, and French tops. Wolf even produces a two-burner model for compact installations.

All burners will be 15,000 btu's or more, and all include a pilot-less electronic ignition system. Thermador offers patented star burners to deliver more heat over a smaller surface than conventional burners. Wolf offers a dual stack burner design, having two tiers of flames for improved heat control, from searing heat to a subtle flame, with a true melt feature on one burner.

All burners include flame-failure safety devices that turn off the gas if the burner goes out. Extra low burner systems on some allow the burner to cycle on and off to keep a pan warm for hours without scorching.

When cooking, set the flame so that the burner heats only the bottom of the pan and does not lick the sides of the pan.

The French Top provides an array of temperatures on one large cooking surface. Several different food dishes may be cooked simultaneously. The French Top is great for an all-day stew or as a high heat for searing and sautéing.

Grills on these ranges are porcelain coated and should be treated with the same care given to other porcelain items such as sinks, tubs, and certain cookware. To prevent damage, rough bottom utensils should not be used on them, nor should heavy pots be dragged over their surface. They will, however, undergo a change in appearance after continual use and this should be considered normal.

Sealed burners:
Gas burners are available in the conventional grate configuration and in the sealed burner type. Sealed burners eliminate the space between the grate and the range top, stopping spills from running down into the space and dramatically easing cleanup.

With sealed burners, spills can be cleaned up by lifting the grate and burner cap and just wiping around the burner on the top surface, rather than a drip pan below the burner. There is some restriction to the air flow with sealed units, however, so they may not produce as much heat as an open burner type. And, since the burner is very close to the bottom of the pan, the flames may not seem as aggressive.

Ovens:
Most of the ovens are convection types, usually with true convection, having the third hidden element at the convection fan. Not all are self-cleaning. They offer two or more ovens with multiple racks. Bottom heating elements are typically hidden for easy cleaning. Some ranges include an infrared broiler on the top of the oven to provide a more even and reliable heat source. Some include an oven rotisserie.

Sabbath Mode:
Most modern ranges are equipped with integrated twelve (12) hour shut-off safety device. Ovens with Sabbath mode allow override the twelve hour shut-off, making it possible to keep cooked foods warm on the Sabbath or to use the range over religious holidays for cooking and warming food. This feature eliminates tones, timer beeps and displays.

Optional accessories:
Manufacturers offer various accessories to complement their ranges. Examples are: simmer plate, griddle, wok ring, wok kit, glide rack, searing grill, cookie sheet, and baking stone.

Trim Skirts, decorative trim that attach to the legs of the range, are available for most models to give them a built-in look.

Backguards may be required and are generally sold separately.

Cleaning:
Range surfaces are seamless to simplify cleaning and promote improved sanitation.

To maintain proper performance and appearance of the cooktop, as well as to ensure safe operation, proper cleaning is necessary. The effort required will depend on how it is used. High temperature operations such as frying will require more frequent cleaning. Keep in mind that stainless steel shows fingerprints and cooking splatter.

The unit should be thoroughly cleaned before its first use. For initial and everyday cleaning, use a soft cloth or sponge lightly dampened with a solution of warm water and hand dishwashing liquid to clean all components.

The surface should be cleaned after each use, and especially after spills occur, but only after it is allowed to cool. Remember that any food containing acid, such as tomato sauce, orange juice, milk or vinegar can damage the stainless steel if allowed to stand overnight.

Always use the mildest cleaner available. Glass cleaner is not recommended. Use only a sponge, soft cloth, or plastic brush and nylon pad for cleaning. Steel wool may be used to clean stubborn foods from porcelain surfaces but not on stainless steel. Grates and burner caps should not be cleaned in the dishwasher.

Metal knives or spatulas or other metal tools should never be used to scrape stainless steel. A light coat of baby oil can be applied to the surface occasionally to help prevent moisture from penetrating the surface.

Do not use hot soapy water to clean a griddle as this may remove the "seasoning" and cause sticking.

Some consumers have complained that oven igniters on gas ovens wear out over time and last only a few years and are expensive to replace. To avoid costly and unnecessary service calls, the owner should periodically clean the ignitors with a special cleaning brush shipped with the unit.

Other Considerations:
When designing a kitchen for a professional range, adequate ventilation is important. Due to their increased heat output, a simple vent fan will undoubtedly prove to be inadequate. A rule of thumb for ventilation is a minimum of 50 cubic feet per minute (CFM) for every square foot of cook top.

Also, to allow for the free flow of air around the range, it should not be placed in a small space such as a butler's pantry. To insure that it works correctly, the room in which it is installed should be not less than 880 cubic feet.

These units should only be installed by experienced professionals. Manufacturers change specifications from time to time, and include a complete installation and operation manual with each appliance that should be read before installing and using. Failure to follow instructions could void the warranty.

• Make sure your gas supply line is adequate for the range you have chosen (1/2" or 3/4")
  
  
• Before ordering a professional range, be certain that there is enough space. Allow for ventilation fan by measuring height as well as width.
  
  
• Make sure the ventillation fan is large enough, yet not too large, for the range you have selected.
  
  
• Read the owner's manual.
  
  
• Have the installer show you where the circuit breaker or junction box and gas valve are located so that you know how and where to turn off the utilities in case of emergency.
  
  
• Be sure to allow the oven cool air intake (located at the door handle) to remain unobstructed at all times.
  
  
• Do not block or obstruct the holes below the control knobs. This can impede the flow of combustion air and affect burner operation.
  
  
• Before using the self-cleaning oven feature, be sure to remove the convection fan filter as well as the racks, and broiler grill and pan and any utensils.
  
  
• The number one concern should always be quality. Keep in mind that these units tend to be manufactured in low volumes so the quality is not as consistent as mass-market models.When possible, check Consumer Reports before purchasing.
  
  
• Be sure to understand the seller's return policy.
  
  
• Be aware of warranty terms. Note that some manufacturers do not do their own service work.
  
  

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