Short answer
There is no single target: add up the burners and ovens your menu needs. Open burners on commercial ranges are commonly rated somewhere around 20,000 to 35,000 BTU per hour each, depending on the model; wok burners run far higher, and an oven base adds its own rating. What matters is that your gas line and meter can supply the whole line at once.
A burner's rating is its maximum, not what it uses all day, but the gas supply has to be sized for everything running together at peak. A gas fitter sizes the line from the total BTU rating of every appliance and the length of the run.
More output per burner means faster boiling and searing, not better cooking on its own. A kitchen doing high-heat saute or stock work benefits from stronger burners, while one that mostly holds sauces does not.
A range with a standard oven base doubles as an oven station. Where the kitchen already has convection or combi ovens, a storage base or a countertop hot plate on an equipment stand can use the space better.
Updated · By Norpex