: 1000x1500 px
: February 1, 2018
Most professional cooks prefer to have access to both gas and electricity for cooking. They need bigger ovens to accommodate larger trays and baking sheets and often their stovetops have integrated charcoal barbecues, grills and griddles. Cooking on a large scale generates a huge amount of heat so an extractor hood that more than covers the gas or electric rings reduces heat and steam to maintain a pleasant working atmosphere.
This hard-edged, industrial-looking style of kitchen may appear intimidating if you do not cook regularly for vast numbers of people, but a meticulous consideration of efficient ergonomics achieves an unexpected degree of comfort which can be very attractive. An uninterrupted run of work surfaces allows the cook to move around the kitchen at speed; in stainless steel, the preferred surface of professional cooks, it will be extremely hard-wearing and resistant to excessive heat and both acid and alkaline stains.