Range- Chefs often use Granulator Knife and pans to cook different items, the variety in the sizes only of frypans or stockpots for instance in the commercial arena is vast! In addition, the types of pans and pots available for chefs are also again vast (from crepe pans, to blinis pans, to sauté and saucepans) while the materials of the cookware are also huge (aluminium, copper, various grades of stainless steel, non-stick (though rare) etc.)

Quality- Commercial cookware by nature is heavily used not only being exposed to hotter temperatures from commercial restaurant kitchen equipment, but exposed for longer to extremes of temperature, is washed more often and is handled far more roughly than domestic cookware. All this means that commercial cookware is by nature built tough as nuts! In addition, commercial cookware is also made far more ergonomically (in terms of size, weight, and design) to cater for constant usage.

Versatility- Commercial cookware is designed to be used in a variety of situations and with a range of commercial cooking equipment. Chefs would often fry something then put the pan onto a salamander or indeed even an oven. Similarly, pans or pots can end up passing through several stages of the cooking procedure through ovens, combi-ovens, steamers, woks etc. this means that most commercial cookware is designed very robustly and with this versatility in mind.

The simple conclusion we can reach from the above is that commercial cooking equipment is far better in terms of price, range, quality and versatility and hence an attractive alternative to the often overpriced, over hyped domestic cookware. Budding home chefs and home cooks would be advised to shop carefully and choose commercial cookware for long term and short term success.