Agree - more is better....
but you really want to look for one that has a full range. Some have some fairly high BTUs but don't have a good range so that you can really crank it down for delicate sauces and such. The higher the BTUs, the more heat you have FAST at your fingertips. It helps get you up to temp faster and can keep you there or return you there quicker. For instance, if you are frying and put too much in and cool the oil down too much, the extra BTUs will raise the oil temp quicker and keep your food from getting greasy. It will bring you pasta water to boil quicker and then again, just like with the oil, bring it back to a boil quicker which helps keep it from sticking together. You don't need high heat for everything so the low range is just as important. Gas responds much quicker than any other heat source. Plus all the extra things you can do like roast peppers right on the open flame.
The reason that 'commercial' type ranges have become so popular is that they have a wide range of BTUs available. Back when I got my range, there were only a few true commercial type ranges availabe that were approved for home use - but lots of imitators that just 'looked' the part but lacked the BTU power and there are still some of those available. It's hard to say what is best for someone because it really depends on your cooking style and hapbits.
If I had it to do over again and the money to do it, I would still put in an all gas range with the convection and infrared broiler - just like I have. The gas oven is great for roasting meats, braising, and such. But I would put in a couple of electric ovens too because they are much better for baking cakes and such.
One of the main things to remember on gas is to have it calibrated from time to time. Mine is overdue right now. It will make a big difference in the performance.
Look for stoves that come apart easily for cleaning. The continuous grates are very important as things are less likely to tip over and it's easy to move heavy pots from one area to the other. Rather than get a built in griddle, I just have a griddle made my by stove manufacturer that sits down over two burners. It's 10+ years old and still going strong but I can always get another one and I haven't tied up two 'eyes' for something that I go through cycles of using. Some have 'removable' griddles but they require 'hooking up' and who wants to bother with that. Commercial kitchens require the hood to be larger and it's something that residential builders should start looking at. If you can, think about getting a hood that is larger than your cooktop. It helps capture the heat better as well as grease and steam that can damage your cabinets. It also provides an extra bit of protection against fire as the flames are more likely to go up into the hood and through the centing rather than get into your cabinets and into the ceiling and everything else above there (this happened to my mother when I was in high school and my dad was a fireman - the fire got the cabinets going and then went up into the attic but they caught it before it really got going too badly but most of the time if it gets into that attic of space between floors, you have BIG trouble - and a large percentage of residential fires start in the kitchen). Consider lockable casters to make it easy to pull out and clean underneath, beside and behind the unit - this will also require flexible gas connection.
Sorry, besides being a cook, I am in construction and going back to school to get a culinary degree so I have a LOT of opinions on kitchen designs - just ask the designers that are working with me on projects that I make redesign them all the time! But I hope this helps and gives you a little insight.
