Assess your ventilation.
Pro-style power produces pro-style humidity, odor, carbon monoxide, and, if a recipe goes wrong, smoke. So a vent hood that exhausts outside is a must. The more Btus the range puts out, the more air—measured in cubic feet per minute, or cfm—the blower needs to be able to move. (Use this calculator for sizing a hood to your range and particular installation.
) If possible, buy a hood from the same manufacturer and line as the range to ensure a good match.Check your supply line.
A pro-style range can be ordered for either natural
gas or propane. Manufacturers' recommendations for gas-line size vary, from ½
inch to ¾
inch; always check the specifications. Dual-fuel requires a 240-volt electrical line.Measure it.
A typical entry doorway is 36 inches wide, so if you opt for a bigger range, hatch a plan to get it into the house before the delivery truck pulls up. Weight can be an issue too. Some oversize ranges with cast-iron components weigh more than 900 pounds. Floor joists may need reinforcement to safely withstand the heavy load.Shown:
Exposed legs are part of the restaurant look. 48-inch dual-fuel range, about $12,000; dacor.com