I would like to install some new cooking machinery, a 60" commercial gas range in the new farm kitchen I'm building on the end of my shop.

~All the internet experts agree that it can't and shouldn't be done. I've researched this very thoroughly. Just to save those inclined to tell me what I already know some time, here's why not:

1. Too much heat on sides and back.
Has anyone done a safe install and mitigated the heat issues? How?

2. Need a commercial range hood. Maybe fire suppression!
I can fabricate that onsite, no big deal. Big fans, suck a small person right up the chimney!

3. You'll need make up air!
Yup. I know.

4. Insurance issues. Policy cancellation.
Got a good agent, no problem.

5. The sky will fall!
Indeed it will. When it does, me and my boys will stick it back up there in better condition than it was before.

6. Permits. County won't permit it.

Yup.

Typical: https://www.missionrs.com/blog/guides/5-reasons-to-reconsider-instal...

Has anyone done this safely? If so, how did you do it so it won't burn your house down? New construction, lots of room, 1540 square foot kitchen/living room. Pole buildings are affordable!

Thanks!