Re: common house kitchen stove
From: Wayne Tyson (
Date: Sat, 16 Mar 2013 19:41:54 -0700 (PDT)
More good stuff! However, one may WANT range hoods and fire suppression systems, requirements or no. Friends of mine have had problems with professional models, such as one named after a wild canid. We had a commercial model for years with zero trouble; our friends had a "professional" model and lots of trouble. Just be forewarned and make your own judgments based on actual local conditions. For big-time cooking, one really needs big-time equipment. Get professional installation.


----- Original Message ----- From: "Sharon Villines" <sharon [at]>
To: "Cohousing-L" <cohousing-l [at]>
Sent: Saturday, March 16, 2013 6:31 PM
Subject: Re: [C-L]_ common house kitchen stove

On Mar 16, 2013, at 7:32 PM, Lynn Nadeau / Maraiah <welcome [at]> wrote:

Be cautious as to whether or not what you buy is a "commercial" stove, as this can kick in expensive and elaborate requirements for fire-suppression systems, big deal range hoods, etc. to meet insurance and/or building requirements.

Another level is a "professional" model. They look just like the standard residential stovetops but are built for higher temperatures. Our plastic knobs have melted on our residential stove top. My professional level has stainless steel knobs.

When I inquired about stainless steel replacements for the CH stovetop, the manufacturer said no because if the knobs have melted, we have exceeded the safe levels for the stove.

And be sure to get a simmer burner so soups can be simmered and left without worry of burning or boiling over.

Sharon Villines

Takoma Village Cohousing, Washington DC

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