A well-stocked professional kitchen is built around a formal arrangement of restaurant ranges, stock kettles, refrigeration, ice-makers, dishwashers, workstations, and cleanup areas. The attendant cookware, knives, and other preparation materials can expect to see long and hard use and should be made of exceptionally strong elements that wear well. Any well-supplied home kitchen will have much of the same equipment, with less emphasis on quantity but the same insistence on quality. Affirming quality will ensure that equipment and utensils purchased for the kitchen will offer many years of valuable use.