I just went through it …

The best gas cooktop you can get (ideally, with a 24" flattop griddle.)

My restaurant range has 2 ovens, 6 burners (4 would have been okay) and only a 12" flattop griddle (and therefore a too-small salamander for browning.)

We just decided on a separate, wall-mounted electric oven (and a food warmer) …

The restaurant ranges are super — never had a bad meal — but they are probably not going to be appreciated by the building inspector, and you’d want to avoid them if you have kids … but, they don’t clean up to a sparkle as the consumer versions that may be triple the price.

Meanwhile, I see some restaurant kitchens where the range/flattop look like new … I have yet to find the perfect solvent/soup/degreaser to get mine back to showroom condition. Help from my pro-friends?