What springs to mind foremost is how are you exhausting that 60" commercial range. Have you seen the exhausts that are in restaurant kitchens? What are you getting in the way of cfm's, dimensions, ductwork, hood manufacturer?

I don't know what "different" tools you'll need, since you didn't say what you have now. Most restaurants use inexpensive aluminum pans bought in bulk because they get used for 10 hours a day, banged around, and then replaced every few months. Obviously a home cook isn't going to do that. Anyway, not knowing what you have now, your tools should be good tri-ply stainless cookware, enamelled cast iron dutch oven(s), some cast iron pans well-seasoned, and nothing non-stick. If you want to spend a lot you could buy copper cookware by Falk Culinaire, but note that they are quite heavy and need extra care when cleaning. But since you say you are a frequent and accomplished home cook, I'd imagine you wouldn't need much different than you already have.

I should amend my previous message where I said "nothing non-stick". You can have a nonstick pan dedicated to eggs and other very delicate foods, and be careful with it over the high cfm's of your range. But for the rest of your cooking, non-stick is not meant for high heat, nor can it be put in the oven over 300-350 degrees, and never in a salamander.

Have you talked with your municipality about the permits needed for such a beast? Your insurance company? Both will have some say in this.

The first "accessory" that you should have is a commercial ventilation system with fire suppression system. Check with your municipality, if you are even allowed to install a commercial range in a residential situation, that may be one of their required conditions of install. If your municipality doesn't require it, your insurance company (again, if they allow it at all) should require it. This will add about 4-10K to your "bargain", but there is no way you should have a commercial range in the home without the proper ventilation and fire suppression that any commercial application would have.

In addition to the overhead fire suppression system, you also need several fire extinguishers handy and a first aid kit focused on burns. Commercial ranges have zero insulation and get HOT HOT HOT. And the pilot light is always on. It's not a wimpy residential pilot light either. It consumes quite a bit of gas 24/7. Which means that your cooling system in summer will be quite challenged. You may want to buy a dedicated window AC unit just for the kitchen in order to keep it below 100 in there. And hire a cleaner just for the stove. Sure, it breaks down easy to be cleaned, but if you've ever actually seen a used commercial range, you know it's the furthest thing from a "pretty" clean, even those it might be sanitary.

The main reason people want commercial ranges in the home is for the firepower, not the "budgetary savings" of which there is none. It actually costs a lot more to do a commercial range correctly than it would to get a homeowner pro style range with it's insulation and safety features. The ventilation savings alone pay for the cost differences, much less actually being able to keep your homeowner's insurance without an expensive rider.

@KatheM: Getting commercially rated equipment in your home is doable but it comes with great many issues as these equipment are not designed or rated for residential use.

- You should find out what power the burners have and then apply the rules to see what kind of vent you need (it will be a huge MUA unit for a 60")

- I wouldn't really call your insurance company but if something were to happen atleast where i am your insurance would be voided as you are using a non compliant product in home.

- Commercial ranges require 1 - 1-1/2" or More depending on the pressure and length ran. Chances are you don't have that kind of gas line.

- Firecode codes may not enable you to have a commercial range in your home and it maybe "illegal".

Having said all that i am talking about commercial kitchen materials and not blustar as that is not commercial.

I have cooked in various commercial kitchens and i can tell you its fantastic for cooking as you want it to get hot and very hot and very quickly so what you would need is a bit of know how on how to handle pots n pans in high heat and not to burn yourself or pans.

In terms of what tools to get nothing really if you already have gas experience.

I personally am going with induction in my kitchen and i cannot stress enough to check the various codes and rules and regulations about having a commercial kitchen equipment in your house esp a "range" as it maybe illegal to do.

KatheM,

Ignore the naysayers. I'm always amazed at the posters that tell you what you can and cannot do yet they know nothing of which they speak.

It is perfectly legal to install commercial equipment in a residential kitchen. Period. Most insurance companies will not balk at this arrangement providing that it is installed to code, meaning proper clearances to combustible surfaces etc. In-hood fire suppression equipment is ONLY required in a commercial setting. I know this because I did this fifteen years or so ago. I chose to do this because commercial equipment is roughly half the cost, I'm cheap, and I wanted more firepower than what was available in the semi-pro products.

Please be aware that commercial equipment is minimally insulated therefore surfaces such as oven doors can become third-degree-burn hot. Definitely not suitable in a home with small children.

I hate to re-iterate but after looking at the code for US it is ILLEGAL to have commercial ranges in residential setting.

"(623.2) Prohibited location.
Cooking appliances designed, tested, listed and labeled for use in commercial occupancies shall not be installed within dwelling units or within any area where domestic cooking operations occur."

this is either ammended and or listed in regional codes in per state basis in the US.

Similar codes exist in canada as well.

Lying to city or insurance to get it done is ok but probably not the safest route in the long run.

Depending on which state you should inquire accordingly.

It is perfectly legal to install commercial equipment in a residential kitchen. Period.

There is no Period there.

In some localities it is against code.

Some localities are silent on the subject.

@deeageaux: I am not sure how the insurance companies handle this but my guess is they would say not to it as it is listed under the IRC codelist as prohibited.

Also to further my post above after reading it it seems like i was saying its ok to do it by lying... what i meant was one can get it done by lying and cheating the system but in the long run one would pay the price for it.

The first problem you will encounter is that commercial ranges are NOT rateed for zero clearance to flammable surfaces.

That means you cannot have cabinets touching the sides, and even will need a non-flammable isolation barrier behind the range.

The handles for the oven doors may get hot enough to burn you, so beware.

You will need ventilation, but it is unlikely a fire suppression system would be required.

"(623.2) Prohibited location.
Cooking appliances designed, tested, listed and labeled for use in commercial occupancies shall not be installed within dwelling units or within any area where domestic cooking operations occur."

Exactly what code section is that from?

And there is no uniform US code, but a number of model codes that jurisdictions can adopt in while or part.
The prohibition section I am familiar with is for commercial use in a residence.
As an extension of a commercial kitchen.
Not an actual prohibition of the commercial equipment in a residence for residential (non-commercial) use.

Having used a commercial range in a kitchen I can tell you from experience what most people are saying here. They get HOT, the doors/glass can burn with a light touch. Honestly if you're looking at them based on the price alone it's probably not the best idea. They are not home friendly. I would suggest spending the extra money and maybe getting a smaller model 48 should be PLENTY wide. But if you're set on 60 why don't you get 2 bertazzoni 30 inch ranges and put them side by side, that would run you about $5,000. But it sounds like you already made up your mind, just be wary of the heat.

@brickeyee: Go through ICC and you will find it (You can order the document online). It IS the base US building code that yes states adopt or ammend but most states adopt it in the way it is and ammend further or add further.

You are incorrect in your comprehension of the prohibited section it does not state you cant use residential setting for commercial use but clearly states in plain english that commercial equipments are not allowed to be installed in residential locations without any further clause.

fruthermore:

G2447.2 (623.2) Prohibited location. Cooking appliances designed, tested, listed and labeled for use in commercial occupancies shall not be installed within dwelling units or within any area where domestic cooking operations occur.

G2447.3 (623.3) Domestic appliances. Cooking appliances installed within dwelling units and within areas where domestic cooking operations occur shall be listed and labeled as household-type appliances for domestic use.

You can call your local planning office to see if they have absorbed these codes or not.

Also even if the code had no mention of these items in the state OP is in. They should find out through insurance if they knowingly will continue to insure the dwelling with a commercial range in place.