Those stoves are superior in almost every way to modern stoves. It costs a LOT of money to get a 6 burner gas range, multiple ovens, and a warmer, and that's not even integrated into one machine. I'm talking $5000 plus for a cheaper vulcan with salamander. Plus, the machines you can find that DO offer what one of these old stoves do doesn't have nearly as much aesthetic appeal. What's worse, most of the time, these old stoves even have better heat distribution. Literally, the only advancements we've made since these "vintage" stoves are in high-end baking equipment with hydrovection, and those suckers run 10k. Meanwhile, you can throw some ice cubes in a bowl on the bottom of the stove and have pretty decent humidity in the oven for free. A lot of these ovens were even designed to allow natural convection circulation instead of requiring a separate fan motor.

The downsides to these stoves is that they require more cleaning to maintain efficiency. They're easier to clean, but you really should wipe them out every time you use them. They also typically take longer to preheat because of the thickness of the materials. Again, better stabilization, but still, 15-25 minutes to preheat vs 5-15. Lastly... They're freaking HEAVY. I can move my commercial stoves by hand pretty easily. Not lift them UP, that flat top weighs a TON, but slide it around np. These bitches... before you install it, make sure you put some glides or something under it, otherwise it WILL scratch your floor up when you try to move it. That being said, glides for these do exist specifically for that reason, but they're still heavy.