Commercial ranges get hot. Fast. In a big surface area. My father in law was a higher up at a major food company that sounds like a major network equipment manu

Commercial ranges get hot. Fast. In a big surface area. My father in law was a higher up at a major food company that sounds like a major network equipment manufacturer. He put a commercial kitchen in our barn. It has roughly double the width and 30% deeper than a consumer cooktop. It has 6 eyes and will bring 3 gallons of water to a boil in less than 10 minutes. Preparing a meal in it cooks in a matter of minutes. We use16-20” skillets on it and there is no issue with hot spots. I don’t have the numbers but I wouldn’t doubt if it had triple the btus of even the best home model. The oven is gas and convection and cooks about 30% faster than a standard electric oven. The whole experience is just faster and larger scale. If you have the room and a father in law to pay for it I highly recommend buying one!