How high-end do you want to go? Chefs and bakers who plan to use the restaurant-quality features on professional models can justify hefty price tags that can consume their kitchen budget.

Cooktops. Gas, electric or induction? The choice is personal, though you don’t often hear of people who go from gas to electric. When choosing a cooktop for performance, consider efficiency: how much heat do you lose from burner to pan? With gas, you lose about 40 percent, says Nancy Divita, showroom manager at Trevarrow Inc. On the other hand, with induction heat—a flat cookstop like electric that performs like fast-heating gas stoves—you lose the least amount of heat. Induction isn’t mainstream, but it’s making a return in the American market now, Divita says. “Induction is certainly a time-saver because you can bring a pan of water to boiling faster than you can on a high-performing BTU (gas) range top,” Divita says.

When shopping for gas cooktops, ask about BTU, which stands for british thermal units, a measurement of energy content. Serious ranges are 9,200 BTU and up. Ask about variable control, meaning how long can you maintain “simmer” without the flame going out. Look for burner grates made of cast iron or a metal that conducts heat for better heat transfer from the burner to the pan.

Ovens. A high-performing convection oven, which circulates heat with a fan to cook food faster and more evenly, will help you get dinner on the table faster than a traditional oven. Bakers, on the other hand, will want the traditional bake/roast/broil. In a perfect kitchen world, you can have both with a stacked or side-by-side oven station.