The country club I used to work at up in MI had some "home" pans in their inventory. These were T-Fal aluminum skillets with a non-stick finish. They were primarily used for saute action stations out in the dining room, and ocassionally back in the kitchen. These pans usually only lasted a year before they started loosing their non-stick coating, or the handle would start melting. It was mostly using these pans on the commercial range back in the kitchen that caused all this.
Most of you all are only thinking about the standard 10" saute pans that are used on the saute line. There are also 6", 8", 12", and even some 14 - 15" saute pans. The 6" and 8" pans, were I currently work, are all nonstick, but the nonstick is wearing off. We also have many larger pots, from "saucepans" that hold about 2 gallons, to stockpots that hold 60 qt, "roundeau" pans that cover two burners, and roasting pans that can hold a couple really LARGE turkeys, or three whole prime ribs. You just won't find pans that big available for home use.
I won't even get into the topic of tilt skillets, steam-jacket kettles, etc.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!