system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5:Why is it so hard to properly replicate the quality of restaurant/takeaway food such as curries/chicken/pizzas at home?
gpt
The biggest thing is that your home kitchen sucks.  A commercial pizza oven will be running at 7-800 degrees while most home ovens top out at 550F.  The wok burner in a Chinese restaurant is rated something like 100k BTU of heat while your home range puts out 5-10k.  Fried chicken restaurants have specialized chicken deep-friers while, at home, you have a little pot of oil that gets cold again as soon as you add the bird to it.

After that, the next biggest difference is that most home cooks don't put anywhere near enough butter & salt in their food.