I went with the Profile double-oven gas: here are my reasons. I like the smaller-size top oven for daily use, and the lower oven will only be used on occasion, so I'm ok with its location. (There's no room for a wall oven in my tiny kitchen -- and I have no plans to tear out cabinets and rearrange.) I'm a good cook, and I honed my skills on low-end domestic ranges because that's what was available: I don't need a commercial range to cook what I like, and I'm too busy with other aspects of my life to change my cooking style now. I also prefer not to deal with "pro" level BTUS and the ventilation complications they might add. I also am not willing to give up self-cleaning ovens -- which puts many pro-style ranges out of contention. I liked the slide-in setup and the angled control-knob location on the Profile, so that, and the price advantage, led me to choose it over the Cafe. Re: price, I bought mine from a local dealer, and I got the price down a bit by asking them to meet the ajmadison.com price. They didn't quite get there, but I was willing to pay a little extra for local sales/delivery/service reliability. Everyone's situation is a little different, but I found that the Profile slide-in fits best with my kitchen and the way I use it.

I'm in somewhat the same boat and the advice I've received is it all depends on the type of cooking that you do. For your cooktop, gas is the way to go if you're already piped for it. Better heat, better control, less wait to come up to temperature, unless you consider an induction heater. IMHO, I'd not go to electric from an existing gas cooktop/rangetop. For the oven, you have a different animal. I agree with the previous poster that says gas ovens have made great strides in temperature control, and both do a great job cooking nowadays with all the brains and chips that help you. However the difference is in type of cooking -- if you do a lot of baking, pastry, etc. then definitely go with an electric oven. Electric ovens provide more of a dry heat than gas ovens, which makes for much better baking conditions. If you do more roasting and baking of casseroles, etc. then you want to go with gas, which is a more "wet" heat. Not to say a roast in an electric oven will be too dry or cookies baked in a gas oven will be soggy, but if you want optimal conditions for baking you'd want dual fuel. With modern convection options, I'm told the heat flow in a gas convection oven isn't as even as an electric convection oven, as the elements in a gas oven are in the top and bottom while electric has top, bottom, and behind the fan. Just what I've learned -- we are also in the same boat of looking at high end consumer ranges, but I believe we have decided to go with a Jenn-Air slide in (all gas), just barely ahead of the Electrolux (all gas). Of the brands you named, I would go with the Electrolux, for the gliding shelves. :o) And yes, there are self-cleaning gas ovens. Another feature we would not want to do without.

I have the GE slide in. It's designed to hang from the countertop with approximately 8 inch deep cutout. So, if the base cabinet is too tall then the slide in won't sit down properly and actually has to be supported by the base cabinet instead of the counter. My 36 inch wide base cabinet had three drawers so we cut off the top drawer. I measured and planned it myself but if we were doing it again I would have had the range set in place prior to cutting the base cabinet. In the end we shimmed the base up about 3/4 of in inch to get a tight fit under the range. We also allowed space for a plywood top for the base cabinet. It fits tight so that when opening full drawers there is no tendency for the cabinet to tilt. This was needed in our case since we have 4 inch spacers on both sides of the range cabinet fronted by turned legs. While working on this we were able to slide out the base cabinet, measure and make final modifications with the range hanging in place in the granite counter. We're done now and it looks and works perfectly! I have to say though my GC didn't have a clue how to pull this together and I had to take time off work to plan and supervise.

@Heather Spencer I'm not a pro but I dove into the ventilation question a bunch when I was looking at what to do in my own kitchen. There are a ton of posts on it here, too. ventilation is pretty location dependent as far as what you can get away with, but what you should do is use a hood that's sufficient for the range you buy, and provide the makeup air system that's required for it. If you are anywhere that has cold seasons, or if you live in a tight house, you need to have makeup air. Passive systems work in temperate climates, but not so great in cold climates. The makeup air system is designed to prevent a backdraft situation with combustible appliances. In a cold climate with good insulation, houses don't leak, which means your hood vent will suck more air from your house than can be replaced by leaky doors and windows, causing a dangerous situation. The higher the CFM, the harder it is to replace the air without a system in place (gas dryers, gas water heaters, gas fireplaces, and even bath fans contribute to this calc). For a 48" range you need a serious range hood (Wolf recommends 1100 CFM for their 48" range if I remember correctly). Anything over 400 CFM typically requires makeup air. I ran through the calculations in the code in my state when I was trying to decide on a range and found out that it didn't take much to throw me into full makeup air system, so I decided to go with induction. If you choose a 48" range and pick a lower CFM range hood, you'll end up with smells and smoke, unless you just have the range because it's pretty and don't do more than boil water or make grilled cheese on it. So, in order to do it properly, it costs money. More in cold climates, where makeup air needs to be heated. Less in temperate climates. My builder estimated about $5-6k for the makeup air system (not including hood). I priced out what I would need from fantech, and it got me close to that number. So it is true that the ventilation + hood can be as much if not more than the range itself. ETA: this isn't specific to 48" ranges - Wolf recommends 500 CFM hoods for their 30" dual fuel range, so it's more about the power of your range than it is about the size of it. But generally the bigger your range, the more power it has.