We had the 36 foot (HAH) AG Wolf in our last house. We loved the unit and space up top but did often run out of burner space. The 36 inch oven was nice and held a lot which was great as long as we were cooking things at the same temp which we rarely ever did. Next, that oven took forever to preheat... 40-45 minutes to 400. Lastly, we think b/c of its huge capacity, it cooked really hot. I think the burners had to run a lot to keep it at temp which over cooked bottoms of breads etc. Great for roasts and some other things but not for breads, cookies, pastries etc. In the end though, we were VERY pleased with the Wolf. We adapted to the hot temps by using additional pans for heat shields and adjusting the temps. In our current house, we went with a 60 inch AG Blue Star range. It has 2 30 inch ovens, 8 burners and a grill. We also put in a Wolf 30 inch wall oven. The preheat on all 3 ovens to 400 is about 15-20 minutes. The first cookies and corn bread we did in the gas ovens. They were better than in the 36" Wolf but still cooked pretty hard. Next time I did corn bread, I thought, Oh yeah, I've got the wall oven and used it... a world of difference. Since then we have done biscuits and other items and they come out perfectly. We still find the gas is great for roasts, casseroles, reheating etc. We may have a bit of over kill, but due to advice from this forum, we specifically diversified to both gas and electric and have been very pleased. So, my recommendation? The 48 inch AG range AND an electric wall oven. Oh yeah, the grill on the BS is killer. I got talked into it as a last minute decision and thought I would use it occasionally. We have used it a fair amount so fay and it does a killer job on veggies and chicken. We have elected to limit the grill to those items only. Beef and fish are too messy and when we grill those, its always outside (so far). I have found a griddle plate that fits nicely over the grill to convert it to a griddle when needed.

I would pick an all-gas range and electric wall oven. An all gas range is considerably less expensive than dual-fuel, and you would have the flexibility of two ovens & an infrared broiler (only available in a gas oven). You could use the gas oven as a warming oven, handy to the rangetop, or its extra large capacity for crowds. If you don't choose a range, then a rangetop will give you higher BTUs and large burner grids than a "cooktop", which has discreet burner or hob areas. I'd pick the GE Monogram 36" 6 burner gas rangetop. For an electric wall oven, I believe a GE Monogram convection gives good value for the price. Others may suggest good alternatives. We installed a 36" 6 burner DCS range because it was available in all gas while GE Monogram only has dual fuel. At the time, 3 years ago, DCS offered rolling oven racks, higher burner BTUs, and a simmer ring on all burners, while Wolf did not & was considerably more expensive. We're very happy with the DCS & would get it again. We also have an electric wall oven & love the flexibility.

Recently speed ovens and combi-steam ovens have become popular. A speed oven uses a combination of microwaves, convection, and halogen or radiant heat to cook stuff fast like a microwave but with better results. You can also use it as a microwave only or convection oven only. Combi-steam ovens cook with a combination of convection and steam. The steam can either come from a plumbed connection or from a tank you fill. Some of the things you can do include baking bread with moisture, low temperature roasting, steaming vegetables, excellent reheating, and again you can just use it as a convection oven. I recommend searching the forum as there have been many discussions about these types of ovens in the past. As you can see these ovens are very versatile. Many who have them find that they use them as their primary oven, despite them being smaller than a full sized oven. A common configuration is to stack one of them over a regular wall oven which can handle those few times like Thanksgiving when you actually need a big oven and/or multiple ovens. To make it less daunting, try eliminating options you know you won't want. For example, I generally consider 30" double oven ranges to make the most sense in retrofit situations, or if you want two ovens but are limited by space and budget. It certainly doesn't sound like you are limited by space, and since you're talking about 48" pro ranges and double wall ovens it doesn't sound like you would be forced into a 30" range by budget either. So if I were you I probably wouldn't bother considering one. One thing that would help is if you can figure out a budget for appliances and post it here. The products you have mentioned so far range from under $2000 to near $8000 - I don't really have a sense of how much you're actually planning on spending. Have you already decided on a dishwasher, fridge, etc?

Forgot to mention that it is new construction and I have a large kitchen so either setup will work thanks!