Dear Mooshwa, We spent the past month trying to decide on the Wolf DF 30" vs the 36" so I think I know what you are going through. We ended up getting the 30" DF (frankly, because of cost) and have had it up and running for the past week. I also obsessed about the oven size as I made my decision. Many people who post on GW had urged others to go for 36" range or cooktop if they had the space for it. So I wondered if the 30" would be a mistake. Every homeowner/cook/baker is going to have different wants and needs in their stove/range. We are a family of four and I'm the only one in the family who cooks. I love to bake. I also cook family meals about five nights a week. For what it is worth, this is what I have found about the Wolf DF now that I'm actually cooking on it. For me it was immediately clear as soon as I started baking that the 30" oven is the perfect size. I can bake two 9"x12" pans (lasagna, etc.) next to each other one one rack. I can bake two 10" pies on one rack. Using confection bake I can bake three racks of cookies at a time (wow!). I'm not sure what I would really gain by having a 36" oven. The only time I might need it is the twice a year when I'm making multiple baked dishes (Thanksgiving, Christmas). But even then I could just put something in the toaster oven or microwave or bake in stages. Others on GW have also pointed out that 36" is an awkward size for an oven -- a bit too big for everyday for a small family. Still, the Wolf 36" oven is not a huge oven. In terms of cu ft. it is smaller than the 30" Bosch and other ranges (and not one complains about how long they take to pre-heat). So if I had a 36" I don't think I'd feel it was cavernous or too big. As for quality, bread and pizza have turned out perfectly. The door is so well insulated that it barely feels warm, even at 450 degrees. The oven is a baker's dream oven. Wolf seems to have thought of everything in designing it. (Get the glide racks and pizza stone which you have to pay extra for.) It does not take long to preheat. The oven does seem low, but no lower than other comparable ovens. With the bright interior lights it is no trouble seeing what you are cooking, even if it is low. And the glide racks make it easy to lean over and take anything out of the oven. (No glide rack on the lowest rack though.) As you can tell, I love the oven! On the cooktop, all of the burners have amazing simmer capability. You will not be disappointed in that. In fact, the regular burners simmer so well I'm hard pressed to imagine when I will need the designated simmer burner (with lower btu on the left back of the cooktop). I have been a little disappointed that on full power the burners don't give off more heat. I previously had cooked only on vintage "open burner" ranges that blasted gas like blow torches. (The plumber who installed our stove had to step us down from the 3/4" gas pipe we had on our old stove because the Wolf only needs a 1/2" pipe for gas.) So I guess I'm still getting used to the closed burner. Although in fact I rarely would use more than 4 burners at a time, I do think the 6 burners on the 36" would be great -- just to have the room for the tea kettle, an extra pot etc. In that one respect only I regret not having the 36" range. In some imaginary world I would have a kitchen big enough for a 36" Wolf gas rangetop (or Bluestar open burner) and one or two 30" Wolf electic wall ovens. Then I would have the best set up (more open burners on top and a perfect electric oven). But I wanted the look of a free standing range, wanted to try closed burners (purely for the looks), and I didn't have the space for that configuration. In the end, I couldn't be more delighted with what I do have. It is a true luxury range. Best of wishes for your new stove.

I have had the 36" AG Wolf for about 1.5 years. I love it...and in no way feel cramped. I had planned on the 48" but my builder talked me into the 36" to give more space on either side of the range, and I think that was a good call. I just cooked and baked for a party for 35 people and found it to be plenty of burner space. Usually I only had 4 burners going at a time. I love the simmer on it and the high end is plenty for me. i know a lot of people love the very high flame for searing, but I use my outdoor grill for that even in the cold winter months. I prefer to keep the mess and smells outdoors.

you're ging to pretty much have to dismantle the entire top end. I think you'd better make a list of all the parts you'll think you'll need, then get a parts schematic to see what you've left off, then call Wolf and start pricing all that gear. Don't forget you're going to need a new facia that has provision for 7 knobs, the one you'll get with 5 cannot be modified. If it's a sealed burner model ( you didn't specify ) you'll need a new pan too. These two alone are going to be big bucks- close to the $800 you would save. Still interested?

Ours does that, too. Apparently it is common (and normal?) with gas, as natural gas does contain some am't of moisture/water, and can pick up more if there is a lot of ground water (at least this is what I've been told). I just wipe it off when it happens.