After looking at many of the gas ranges on the market I opted for a used Wolf commercial unit, 36” 6 burner. Does anyone have experience with a commercial range in a home kitchen? I realize the range will have to be installed to code, it is not zero clearance plus will require a professional style ventilation system. My feeling are the exhaust system is every bit as important as the range. Expect to spend all the money I saved on pots, knives etc.