Feasibility of a Molteni for a home kitchen

last year

I've read Garden Web/Houzz posts about Molteni being discussed, and looking at ranges/cookers from the likes of Charvet, Molteni and other French/Italian brands. Specifically the 145cm wide size. Prohibitively expensive, problematic in countless ways, and basically infeasible. I'm not talking about Lacanche, La Cornue Chateau or Officine Gullo Pro ranges - which are actually designed for home kitchens. I'm only referring to the commercial cookers that once in a great while get shoehorned into a very wealthy home.

For example, if a pre-owned Molteni was gifted to you for free - you would still need to spend a huge amount of money for shipping/delivery, inspection of the range, cleaning/prepping all the connections, testing/maintenance, etc. Also proper preparation of the space (electrical, gas plumbing, ventilation, hood, etc) reworking countertops, cabinets, and countless other things.

But, once all that was completed and paid for, and it was working properly.... what are the major downside issues with having a professional/commercial cooker in your kitchen? Is there a problem with the amount of heat it gives off? Will the home's air conditioning system be constantly battling the cooker's heat? Will the 24/7 pilot light cause a higher than usual gas bill? Besides the fact that it will be next to impossible to find reliable and qualified service technicians when the cooker needs repair or maintenance.... what are the day to day negatives of owning this commercial cooker in a residential kitchen?

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Comments (9)

dan1888
last year
last modified: last year
The need to produce a seriously large amount of fried and grilled food regularly would be the drawback. Because some group has to be working fulltime prepping, cooking, serving and cleaning up after the output. If you have the staff you need to feed, like on a large ranch or horse farm, the unit could be valuable. I'd go for a Rational CSO and a large cooktop for more efficient overall production. You see that combo on Superyachts.
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PRO
User
last year
Money cures all feasibility issues. The kind of money that this requires usually hires a cook, not a fancy cooker.
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M Miller
last year
I would think noise in the home would be an issue as well. The exhaust requirements will mean a noisy hood and duct system.
munger1 thanked M Miller
munger1
Original Author
last year
last modified: last year
Wow, great inputs! To avoid the loud exhaust the remedy is a remote motor/fan up in the attic however I didn't think about the powerful fan removing all the air-conditioned (or heated) air from my house! I didn't think about the insurance company dropping my coverage, I didn't think about the fire hazard issues, numerous infrastructure upgrades, etc. Yes, the hits would just just keep on coming! yikes. Do these scarily expensive issues also apply to the large/dense hotbox ranges from the likes of Officine Gullo, La Cornue Chateau, Lacanche that are quasi commercial and also create a lot of heat?
munger1
Original Author
last year
Verbo, Your expert advice is amazing. Thank you so much! Wanted to re-iterate that I'm talking about a 145cm wide cooker.

May I ask... if I go with an induction (instead of gas burners) - does that lessen the red flags for a pro cooker? Perhaps replace the French Top with electric griddle too. Or despite these adjustments would I still be faced with the power / venting / infrastructure / fire hazard factors you previously mentioned?

Also, if I am living in a northern climate (especially during colder months), can I assume that the residual heat a pro range puts off to be a welcome side-affect? I understand I'd need to vent off the greasy air while I'm actually frying/cooking...but once the cooking is done and I turn off the exhaust - isn't the residual heat from the cooker a good thing in winter for example? Or are there dangers to be aware of?

Thanks!
dan1888
last year
last modified: last year
No you can't. The exhaust is going to bring in air with a larger delta than you get in the summer. 70 to 0 is more than 70 to 90. Warm only in front of the range. Until you hvac catches up.
munger1 thanked dan1888
munger1
Original Author
last year
Okay, thank you for writing that in a way that is easy to appreciate! 70 to zero is a huge delta. Wow, so true!! Only directly in front of the range would be warm from the residual heat while everywhere else in the house would be negatively affected by the frigid air coming inside from the winter weather.
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Patricia Colwell Consulting
last year
last modified: last year
IMO a 60" range is tooo big for most kitchens and honestly even 48" is over kill IMO The ventilation alone for a commercial range that size will in most cases break the bank. I got gifted a huge commercial gas range it was too hard to pass up but we put it in our covered outdoor kitchen and work like a damn with just the air all around the kitchen no real venting needed . That size you are thinking of needs to be thought out as to how you cook for how many and can the space handle the range and the huge hood required not to mention the noise . Go visi a commercial kitchen and see if that noise is something you can live with. I have a catering biz I run from my home with a 36" 6 burner all gas range more than enough for me and my biz To answer the question about residual heat of course that will heat the space if you leave the oven door open after you use it . I have no clue what you are talking about with the comment about induction? Most new gas ranges have piazo ingniters so not more pilot light type .The plus for me with a gas commercial range is the need for service is very low since virtually no electric and of course no self cleaning or continuous clean ovens either .
munger1 thanked Patricia Colwell Consulting
munger1
Original Author
last year
Patricia, Thank you so much for your valuable input! ;-) When I mentioned induction - I was wondering if induction hobs put off less heat than gas burners - therefore less ventilation needs and other headaches.

I have read similar inputs from Patricia Colwell Consulting in which the poster conveyed that 36" was all that is needed for a residential kitchen. I'm sure that is correct logically and practically. The attraction to the visual of larger ranges (48" and larger) made me ask those original questions. However I am scared by the many warnings about building codes, electrical/gas consumption, ventilation needs/costs, other financial pitfalls and various fire dangers!

Feasibility of a Molteni for a home kitchen

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Feasibility of a Molteni for a home kitchen

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