I switched my plan from a cooktop (would have been Wolf) to the Capital Cularian rangetop. My ex-GC has a Wolf cooktop in his kitchen. I'm not sure if his wife cooks a lot, but I know she does some. Their cooktop didn't look scratched to me. I didn't get to examine really close up though. Your last post said rangetop. If you're thinking of going in that direction, I can tell you that member Rhome410 has a 48" Wolf. She loves it, but says it scratches. She cooks a tremendous amount everyday. Rhome had the GE Monogram ovens, but had a terrible time with them not holding a steady temperature--bad engineering. She eventually got GE to take them back. Her story makes me very leery of their ovens. I don't have a high-end appliance store in my area so I know how it feels to take a day trip to look at appliances! Please report back on what you decide. Good luck!

"I'm considering the thermador or wolf range" Is this because you prefer a sealed burner tray? I think these two both have the lowest rated BTUs for simmering. Gas ovens in the 36" size do not have as many variables as electric ovens, with the exception of the BS Platinum which has the heating element in the back, none on the bottom. You can not turn the convection fan all the way off with this range. It might be OK for roasting though. The Capital Culinarian has a model with some additional features like self clean and a rotisserie. Electric ovens are a lot more complicated. What do you consider gadgetry? One person's gadgetry is another person's appreciated tool. :-)). If you are considering a combi or steam oven, there are threads on these that would help you understand the differences. I bake quite a bit --cakes, cookies, pastries more than bread these days but I have an Electrolux that I love because it is so nimble. It preheats to 350F in 7-8 minutes but I do let it preheat for 30 minutes for real baking. You can put something in like a casserole during the preheat and it won't burn. Some ovens warn against putting food in during the preheat. There is an optional "fast preheat" but I don't think it is much faster. If I open the oven for a few minutes to baste or change trays out the recovery is rapid, about 1F per second. I keep an oven thermometer in there and the temperature varies no more than 5F from the set temp from what I remember as I haven't paid attention to it lately. It does have some different modes. In the Electrolux, they are fairly simple but they allow you to direct heat more from the top for roasting with higher speed fan or you have standard bake with more heat from the bottom or the same with a low speed fan. It does have a third element (also called true or European convection) but this is incorporated in other modes rather than a separate mode. Some ovens have a dedicated mode that use this element and a high speed fan and it is marketed as best for even baking with multiple racks but oddly there is also more potential for hot spots. I have it with my Wolf DF oven but it always baked evenly with just the conv bake so I never have used it. These modes require a bit of a learning curve but I love having them. The controls are very intuitive and easy to use. I think it bakes pretty evenly but I rarely use three racks at a time. I bake smaller tiered cakes sometimes and I do not need to switch them around. Sometimes I have switched some cookies with higher amounts of sugar which would be more sensitive to any differences in temperatures The only down side with this oven has been blue enamel chipping. There were chips when it was new and it was replaced immediately. At about 5 years, it had crazing after the self clean and the liner was replaced under the extended service plan. It has been ok but I don't use the self clean. It does not seem to be as much of an issue with Elux as the Wolf ovens. Many electric ovens have a hidden bottom bake element as does Elux and I don't think that is as good for pies. The Electrolux ovens have been redesigned to have dual fans and blue enamel on the racks so they can go in the self clean. I think they still make one like mine though, single fan. There is a dual fan Kenmore made by Electrolux too. There are a few differences though. I would very carefully read the use and care manual on any ovens you are considering to see if there are any quirks that would be deal killers. Reliability is a big gamble. If you have any electronics, I would buy the longest extended service plan you can buy but look at who is providing the warranty and read for any exclusions. There is usually more than one source for this. Many people like Bosch too but I have not personally used it. Gaggenau and Miele have many fans but have many modes and are much more expensive. I have always had very simple ovens before and use the 30" wall over a lot more than the range oven. For one thing it heats a lot quicker and and the ergonomics are so much better. If I had it to do over, I would never buy a range but rangetop and two separate ovens. Pick each separately.

Looking for the Heartland Wall Oven, white door. Is this still available?

@kerenophir I don’t have one but would definitely get one if I had a place for a third oven. I will be replacing my wall oven at some point and may just get one for that spot. Most people say it is their most used appliance because it uses the most optimum conditions for each type of food. Gas ovens have huge vents so have a hard time holding onto any humidity. Electric ovens with much smaller vents hold onto most of the humidity from food. The CSO adds humidity when needed but also vents it out. It is also specifically designed to tolerate steam. Most commonly people talk about steam but it is more than that. I would look at Wolf, Miele and Gaggenau too. I agree with Zalco that you can do just about everything yourself without the CSO but steaming can be damaging over time more so to an electric oven and it is much harder to do effectively in a gas oven. My SIL damaged her oven with steaming.