Also they tend to stock stuff with durable, non-fussy finishes like stainless steel and enamel (and some cast iron). Nobody in a restaurant has time to baby the Teflon coating or make sure plastics and silicone don't get too hot (unless you're talking about really fancy desserts, but that's a whole different shop). Restaurants want stuff that'll go from stovetop to oven to dishwasher several thousand times, and they don't have time or money for anything else.