The outside of an oven running for a long time will tend toward a steady state temperature at which heat is lost from the surface to the room (by radiation, con

The outside of an oven running for a long time will tend toward a steady state temperature at which heat is lost from the surface to the room (by radiation, conduction, convection, etc) is the same as the rate at which heat is added to the surface (from loss through the walls). Increasing insulation will decrease steady state temperature, and keeping a safe exterior temperature matters even in a commercial kitchen for safety and for comfort (even if no one cares about the comfort of the cooks). One can also actively cool the exterior surface by forcing air through a gap in a double wall oven. Many residential ovens do this. As far as I know, the actual material difference with residential ovens is that most of them are mean to be installed in cabinets, which severely restricts the amount of heat that can be safely dissipated through the walls.