Commercial kitchens that want insulation around the oven install it in the walls or whatever it's being mounted in.

Houses aren't built for that.

See https://deqonline.com/blog/post/7-reasons-not-to-use-a-comme... for some example issues that you might not be aware of if you blindly ran in with "commercial better".

If you fully understand them (you worked as a line cook for awhile, etc) and compensate for them, it might be a fine option.

If you need 500,000 BTU.