How much is that going to cost you? I know long term it will probably save you money, but I would bet that the cost is triple the stuff you buy in a big box store.

There are probably times when the way restaurants do things isn’t appropriate for home cooking. For example, I read about commercial woks vs woks for home use. Woks used in restaurants tend to be thin and lightweight. They’re meant to be used with immensely powerful wok burners used in restaurants, and are light partially because a chef using a wok for hours and hours wants something as light as possible. If you’re a home cook, a heavier wok with a flatter bottom might work better because your stove probably can’t get as hot as a commercial wok burner. The flatter bottom means it heats better on the kinds of stove used at home, and is more steady when set down. The thickness helps it retain heat when it’s removed from the stove or when ingredients are added. A home chef doesn’t have to keep lifting the thing hour after hour, so the extra weight is ok.

A commercial fridge and commercial freezer sound great though. They seem to be built more and more delicately these days.