Viking is not a true professional/commercial range, the company and the catagory was started by Fred Carl in response to demand for commercial ranges in a household setting w/o the heat/fire issues associated with those.

You might have had one in restraunt, but chefs that make their living in a kitchen will turn their noses up at you. I think Vulcan still makes commercial ranges, mabey that's what you had.

As far as getting a $10k range or $1000 sears special - that is up to you, your budget and your taste in astetics. If you have above average talent both will cook a steak, boil water, bake cookies, and broil fish.

I'm not familiar with that site but I took a look at the DCS review and it seems fairly accurate - HOWEVER, I would not rely totally on one review for any product. You need to check various sources. This forum, for example, has real user experience but it's still a small sample and unhappy owners tend to be more vocal.

The difference between a pro-style range and others tends to be features. A pro-style range will have more high BTU burners and better simmer capabilities, a better broiler, etc. You need to determine what and how you cook and decide for yourself if the features of a pro-style range is something you need/want. Good luck.

Consumer Guide magazine merged its online operations with "howstuffworks.com." You may have seen Consumer Guide at the newsstands. They are a lighter weight version of Consumer Reports and take advertising. I find their auto reviews as useful but outside of that, their reporting is too light for my taste. Still, it is a useful data point to have.

As to price of things, as with some other things in life, the last bit of performance costs a lot more. High-end ranges are produced in low volume and with high marketing costs which means proportionally, you get less value as compared to their cost.

In general, there are hardly any reviews of products of this type and hence the reason everyone comes here to get feedback. Consumer Reports does test them but just to boil water and such and not a chef using the thing to cook something.

The up grade in overall performance when using a commercial (Professional) style range can't be dismissed. We could go back and forth about brands, what it comes down to for the most part is higher output. Items placed in a frying pan stay crisper they don't turn to mush, roasting and baking results are better, broiling is unreal. It comes down to what you want to deliver to the table.

Hi:

Respectfully you might wish to look at some of these manufacturers:

American Range (sealed burner)
Blue Star (open burner)
Capital Range (sealed burner/self cleaning option)

I personally use the American Range all gas. This company is highly regarded, has excellent customer care, offers the largest oven in a 30" (I bake).

However, try these websites and look at the information they offer. I purchased mine from Josh at Dvorson's after doing 2 months of careful research.

AJmadison.com (IMO not worthy as a retailer but a quick way to look at brands, variety in features, and price--that can be found lower BTW)

Dvorsons.com

Selectappliance.com

Both of the above have interesting information pertaining to relevant performance aspects of residential prosumer ranges.

For sure do a search on the appliance forum for these brands as well.

Hope this helps!

Psient