One of John's customers was wanting a large commercial range for their home and it had to be electric. When they started talking to the architect who was redoing the kitchen they ran into all sorts of problems with the 60" range. Because of the weight of the range and the truck, the truck could not cross the driveway bridge to deliver the range. Also, because its weight, the floor joists had to be strengthened. Because it was rated as a commercial range, the floor and walls had to be constructed of heat & flame proof materials. Even worse, most of the time it was just the parents, but they wanted the big range capacity for when the children and grandchildren came for holidays. The lady was bit, I mean relating, all of this tsuris to John so he told her to just get two nice 30" electric ranges which would cost less, be easier to keep clean, not to mention that they could both have self cleaning ovens, would not need any of the structural modifications of a commercial range, would give them all of the capacity that they needed for cooking for family crowds and have surface units more suited to cooking in family-sized cookware. She took his advice and it was a raging success.
