We have cooked on a number of different rigs, and can say that our favorite is the commercial stoves we've used here and there - the stuff you can't buy retail. French Culinary Institute has Jade Ranges that almost make any cook feel like Mario Batali. And an old restaurant 6-burner DCS that I have the pleasure of cooking on in the summer has incredible power. From home in NYC, we're still battling it out with a 20" mystery-brand (Tappan? Kenmore? Who knows, the label wore off before I moved in), and in a few months, it will be history. As we scout about for its replacement, our chops have started watering considerably.
Those of you who own a heavy-duty range, don't hesitate to chime in. Those who dream of owning one, you're invited too.