Here is my experience/opinion. People don't have good chef knives and don't know how to sharpen them, they also tend to overspend grossly on them and still not

Here is my experience/opinion. People don't have good chef knives and don't know how to sharpen them, they also tend to overspend grossly on them and still not get something with good performance. A good knife is thinly ground, with slight convex, tapers towards the tip, have a nice usable flat part and very nice curve towards the tip, made of easy to sharpen stainless steel. Don't obsess over HRC - 59-60 is enough. If you don't have the budget - victorinox and mora have very nice cheap chef knives that can take a great edge but need some elbow grease to grind them a bit. And they cost like 30 euro. Also get a beater knife - something cheap that you can use for rougher tasks that won't cry if it chips or breaks. Consumer grade burners - both gas and electric are underpowered. A pro grade 3.5 Kw induction hob is a beast - I will take one of these vs a whole 60x60 cm with 4 burners the most powerful of which tops at 2kw. For gas - where I live there are some 7kw single burners. Once again beasts. Never used gas, so not sure how low their simmer is, but there should be something decent. Also consumer grade mixers are rarely good enough, but their top models are probably more expensive than what you can get for commercial use. A professional electrolux be5 planetary is 350 w and still it can outmix something consumer that is 1250 w (it is expensive though, but build like a tank, just example of the wattage wars) For ovens the only thing you need is raw power and thermal stability - ignore all bells and whistles (except properly executed steam, but those tend to cost as much as a combi oven). There are some self cleaning ovens that can be hacked to bake pizza in them, but it is dangerous and voids the warranty. In germany there are very popular right now gas infrared top mini broilers 800C that can put insane crust on a steak. And cost 100 eur. This combined with sous vide is amazing meat all the time. A good thing is that in the last years we actually start to see some good stuff being sized down to consumers, without sacrificing performance. And so on ...