I had ruled out buying a restaurant range for a high-use home kitchen based on safety concerns. Then the thread, linked below, came to my attention. In it, a guy makes an impassioned case that home pro-style ranges, eg Viking, wolfe, etc., are a mere marketing tool. The real way forward for those who want high-performance ranges is to buy a restaurant model, he argues, adding thattThe safety concerns commonly raised are specious.
Any other opinions/experiences with restaurant ranges in a home setting?
I'm outfitting a kitchen for a food-based non-profit that produces elaborate five-course meals for 30 twice a month and does weekly baking for a farmers market stand. The kitchen's in an old farmhouse.