My sister put in side by side induction and gas and she has never once used the gas other than trying it out at first. Just sayin'. You need to read the specifications of the exact model of cooktop and oven that you are considering to see if they will work together. Just going by brand is not sufficient. I first had a gagg induction over a wolf oven and had to draw out all the clearances by hand on graph paper to be sure it would work. When the gagg died, I was very fortunate that the new Bosch worked in the same location - the older Bosch induction that was initially available when I put in the gagg might not have.

So angry about my purchase of the Made in USA 30" Wolf convection steam oven. I documented the problems in videos. The engineers need to be fired. What a mistake. Fraudulent representations of performance. Thinking I got a lemon, Wolf replaced it for me. Same problems. And I went to a showroom to test their models. Same problems: Be forewarned: 1. Temperature is innaccurate: After preheating for over 1/2 hour, the oven was between 40 and 25 degrees cooler no matter which temperature I selected. I never was able to get it up to 440, even in the TEST kitchen that sells these overpriced promises. Fraudulent not only because the temperature the oven registers is not accurate, but also because the booklet that comes with the oven clearly states the temp can get up to 445, which is NOT even a setting option. 2. "proofing" : nobody could answer the question as to whether the oven supplies moisture during proofing. The proofing temp was consistently MORE than the set temp. 3. "Steam" temp is purportedly available between 90 degrees and 210. Obviously, steam is not steam at 90 degrees. It's rain. 4. I am an experienced home baker. Croissants, kouign ammans, baguettes. You cannot bake bread in this oven. You can get a gluey, shiny soft mass of what had promise to be a lovely product. Bafflingly, The Gourmet Plus setting has you place proofed dough in a COLD oven in order to start steaming. (!) You know how stupid that is if you do any bread baking. Once the Gourmet Plus Bread and Pastry setting starts, condensation pours down the door for about 15 minutes until the oven (I suppose) goes to convection and never achieves a temperature (which I set to 440) adequate to make crust brown. The condensation pools on the bottom of the oven, so the oven can NEVER become a dry environment if you have used steam. Thus the claim that this oven is for bakers is ... inexcusable. Shameful. 5. The broiler does not broil. Never becomes red. You can make croutons if you like. Or light toast. Or just dry out some bread. 6. What does it do well? Large quantities of things that don't require much heat. It defrosts and bakes lasagna and the top gets crispy, but not as crispy as it would if you had a working broiler. I reheats leftovers perfectly using the automatic settings. It steams eggs to make masses of hard boiled eggs without needing to place them in a pot and dump out boiling water. It steams vegetables and fish. I did make a roast using the probe. That works. It does not adequately brown the roast, and you will never get a browned chicken, although it claims to do that. You can make anything you want that uses a very low temp. Like yogurt, or slow cooking pork shoulder. Custards. 7. What is confusing? Everything. Setting a timer for instance. Will the oven STOP itself after the timer has gone off? Sometimes, sometimes not. There is no instruction manual to cover how ANY of the the settings actually behave. 8. Disappearing clock. The clock only becomes bright enough to read from across the room when you touch it to do a command. As soon as you make a setting start, the clock disappears, and the timer font is TINY so you actually have to get near the oven to check on the timing. 9. I "think" you can set it to end cooking at a particular time, but frankly I don't trust it to ruin any more foods I have lovingly put together.

@User Are you saying Wolf has better customer service than Therm? We have both local service centers here in my city for both Wolf and Thermador. Does that matter?

Here's what we did: https://bamasotan.us/2021/12/the-kitchen/ Note that a range by definition has an oven underneath. A rangetop does not. Knowing this might help you to avoid some confusion in discussions. For us the Miele ovens have proven a much better option than Wolf for a number of reasons. I also think the entire Wolf line has declined significantly in quality and function over the past decade.