Pretty regularly. Lots of places would go with cheaper pans. One thing to consider, I would assume that most professional cooks are cooking in a very different

Pretty regularly. Lots of places would go with cheaper pans. One thing to consider, I would assume that most professional cooks are cooking in a very different way than most regular home cooks. The way food is prepared, the familiarity with both the equipment/techniques. It was always nice when I'd get a job somewhere that had good stoves/pans.