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.

A couple of factors others haven't mentioned yet: Consider the square footage of your kitchen. I had a small kitchen and converted from cooktop/wall-oven to range. Yes, the wall oven preheated faster and was easier to pop things in and out of because you don't have to bend over as much, but I have a pretty small kitchen. The counter space I gained by getting rid of the wall oven is priceless and is used every day, whether I am baking or not. My range oven is also larger than my old wall oven, which allows me to bake batches of Christmas cookies more quickly. So, consider the size of oven you need as well. I love being able to use a caterer's "half sheet" pan in my range oven.

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

If you are looking @Wolf 36”, avoid the dual fuel because it has the blue interior that chips. Wolf has had this issue for well over 10 years and can’t seem to resolve. This is what I have. It chipped @ 4.5 years and it is not under warranty. They won’t tell me how much to fix it and will only guarantee the new liner for a year. There was someone posting just recently who has been through a liner and two new ranges all chipping. Anything they make with a blue liner has this issue. The all gas does not have the blue liner. If you are looking at all gas, consider BlueStar RNB. It has star shaped uncapped burners which can be beneficial depending on the type of cooking and cookware(cast iron, enameled cast iron, steel, some stainless steel) that you have. BS, top. Wolf bottom. Those metals tend to hot spot more. The old Wolf burners called semi open referred to the tray. The burner itself was capped. old Wolf burner The difference now is that the burner is stacked so the heat on the simmer is dispersed over a greater area. Capped burners have more flare as you turn them up, which some people don’t like. I like the flare because I use high heat on wider pans. I also use copper, some aluminum or other heat conductive pans so don’t have to rely on the burner to disperse the heat. On BS as you turn the heat up, the flame stays more in the same area. The cleaning is different because the BS has an open burner tray. The oven also holds a full commercial sheet pan or two half sheets, Wolf does not. The griddle is better on the Wolf because it has an infrared burner. It also has 1/2” rolled steel and BS has half that thickness. BlueStar has this I would also consider an overlay griddle vs a fixed griddle. You can choose the metal for its ability to conduct heat. Heavy aluminum will conduct heat much more evenly than steel. The heat adjusts much more quickly up and down. Even with the infrared heat, the Wolf has areas that are warmer and cooler. They address this in the instruction book. You can have a steel overlay too if you want to. An overlay can have up to 50% more cooking area over 2 burners. You have a lot more flexibility in your burners if you can put the griddle away. This is more important in a 36” range. You have a lot more heat available. The total BTUs on a built in are 15K. With an add on it is at least double that. You can turn one end down or off for holding. You can bring it to the sink to clean. The advantage to Wolf or BS is that it is thermostatically controlled so that you turn it to a temperature and you get that repeatable temperature. The overelay is more like controlling a big pan. This is what I have, the 15”x23”. You can put it in the 36” oven if you want to. it comes in the bare metal which does season over time or coated, nonstick. http://royalindustriesinc.com/index.php?main_page=index&cPath=4_22_48 Chef King makes these out of steel. They are heavier. https://www.dvorsons.com/ChefKing/Griddles.htm