> Buy professional equipment.

Just what I thought and wanted to add.

I guess if an appliance is used each day for several hours, that will last a lifetime in my home for use once or twice a week.

Downside: Professional kitchen equipment is also optimized for being easy to clean. Could be a problem if you don't like pure stainless steel very much... ;-D

Those are designed to have a service contract for continuous maintenance. Not the best idea for a home.

Most of them don't have a contract. And most homes wouldn't want the type of appliance that needs a service contract anyway.

On a thread about what the rich people do, not being able to afford a service contract isn't something the rich do. Ever have a IT person on call for your own house because you're to busy being rich? At some level of rich you want the service contract.

There are a lot of middle class people who buy at restaurant supply stores. You can get some high quality stuff for similar prices to the "wal-mart quality".

Eh, that level of rich doesn't care about a service contract. If their hyper-fancy, whatever gadget filled dishwasher/oven dies randomly because it's made like cheap shit and all the features are just checking boxes, they don't care, they can have it replaced within an hour, so the cook will just have to deal with only a single oven until then.

Which is why the rich are terribly undiscerning purchasers: the downside for them is some wasted pocket change. The time it took to consider the purchase already earned them more money than they will spend.

The appliances themselves however absolutely are built and designed to be serviced regularly to meet their expected lifespans.

> If their hyper-fancy, whatever gadget filled dishwasher/oven dies randomly because it's made like cheap shit and all the features are just checking boxes, they don't care, they can have it replaced within an hour.

What do you think a service contract is?

Not their problem. The staff might have that, or might not. The right person just knows the gadget is broke and an hour later the staff has figured it out.

That and the professional gear is optimized for operational speed (e.g. a glassware dishwasher that has a 10min cycle for a bar. Guess how much water/electricity it needs).

Industrial dishwashers use different detergents and operate at a much higher temperatures. Most dishes don't like either. Not to mention if you're in the US you probably want three phase power.

> Industrial dishwashers

Should be called dish sterilizers. They won't get dirt off - in industrial kitchens everything is rinsed first and then put in.

Home dishwashers get just as hot as the industrial versions (if you turn on those cycles - might not be allowed by modern code, but older ones do), and use harsher chemicals because they are expected to get clean after food that has dried on for a few days.

>They won't get dirt off -

Oh yeah they will. We used to wash car parts at the end of shift before cleaning and draining the machine.

>in industrial kitchens everything is rinsed first and then put in.

Because you'd be cleaning out the dishwasher strainer grates thrice daily if you didn't make a min-effort attempt to reduce its garbage intake.

They can, but that is not their job.

Two things:

One, there are things you can do with veneer that you cannot be done in solid wood. You can resaw a board to get a book matched panel in solid wood, but you generally cannot get a four-way match because of either pattern shift, not enough thickness to start with, or basically creating veneer the hard way. This generalizes to radial matches with more pieces. That's the most basic example. There are many other things you can do with veneer that are impossible to execute in solid wood. See here[0] for more examples.

Two: professional equipment is not usually built to the customary dimensions of a private residence. A commercial range is a hell of a lot deeper than standard counter depth (about 24" in the US, probably 60cm or thereabouts in Europe because it's based off of how far you can comfortably reach). I looked into this after getting spoiled cooking on a commercial range once. It's not the cost of the range that kills you; it's the cost of the kitchen renovation to accommodate it.

There are vendors that build closer to professional quality appliances sized to residential standards. We lucked into a used Capital range a year ago for a number of dollars we could afford. It's built a lot better than a strictly residential unit and has a weight to match.

[0] https://ctfinefurniture.com/ I am unaffiliated other than owning his excellent book, which I regularly consult when I'm doing veneer work.

It is harder to get solid wood to stay dimensionally stable.

All professional dishwashers I have encountered (there may be others, obviously) require thorough rinsing (either high-pressure handheld wand or a wipe with a brush/cloth) so they are essentially "clean" before going in the dishwasher.

The dishwasher sanitizes the dishes via very hot water and thorough coverage, but does not really clean anything. It has high temperatures and high throughput - 5 minute cycles. Basically a completely different use case and probably unsuitable for a home.