And so you also have a commercial gas stove with eight burners, (240,000 BTU). French door convection oven(s), blast chillers, flat top, infrared gas grill, multiple sinks (prep and cleanup at minimum) 1200 CFM exhaust fans, right?
Many in my family are in the food business. One, my cousin, trained at two three star Michelin restaurants, one in France, and one in Switzerland. The last thing in the world he wants to see when he gets home is a commercial kitchen. His kitchen today is no different than most of America.
I still say [residentially] it's a gimmick...and if it emerges from some fancy handmade tile backsplash, even more so.