There are differences in these ranges and only you can determine what is the most important to you. I have a Wolf DF, sealed burners and love it. The burners heat very evenly. I think your cookware can contribute the most to even heating, much more than the burner. I have read on some of the cookware forums that the way heat is transferred it actually goes to the center of the pan and it can actually get hotter than the outside or at least heat a lot quicker. I made potato pancakes the other day in a relatively inexpensive aluminum pan and they cooked perfectly evenly without changing them around in the pan at all. Sometimes I will kind of rotate them but decided not to and see what happened. They were in a 14 inch pan. I also make caramel in a 7 inch pan and it turns very evenly. The burners all go well below simmer to just warm. We entertain a lot and I love keeping mashed potatoes or pasta warm without any chance of scorching. It does not have as many BTUs as some others but I threw 2 lbs of boneless chicken, cut up in to stir fry(in the same 14 inch skillet and it caramelized very nicely. There used to be a poster, a chef, here several years ago that said one of the advantages of the star shaped burner was that you could use a cheap thin pan and it would cook more evenly. I don't know too many that cook on these ranges that use cheap pans though. If I stirfried a lot and wanted heat at the base of a wok, I would consider the Culinarian. On another thread someone gave the advice to pick the three most important attributes to you and find the range that meets that criteria. I love the oven as well. When I bought this range I had never had convection or the various modes but now I wouldn't be without them. I like being able to direct the heat as in the convection bake mode from the bottom for pies and quiches especially and from the top in the convection roast mode. It also has two convection fans with heating elements that keeps the heat very even when the range is full. I would buy a Wolf DF again in a heartbeat. Some though don't like the computer boards so this might not appeal to them. The all gas convection has a fan that turns on and off to provide the air movement. Some all gas ranges also have the infrared broiler. Still if you like a star burner, you might look at the Bluestar as well. It is good to hear about the Thermador. This is a very informative article about cookware. Here is a link that might be useful: Cooking for Engineers--Common Materials of Cookware

Why dual fuel? Get a GE Monogram gas range and call it a day. It will roast vegetables and meats like nobody's business--the infrared broiler works great! As Belaria has said, plenty of feedback on both in the discussions. I would think all gas would be a heck of a lot more reliable.

We purchased a Thermador 48” Dual Fuel range with 6 burners and an induction unit and double oven. Model PRD486WIGU. originally wanted a Wolf, but was told it was going to be about 9 to 12 months. Contractor suggested Airport Appliance who said they could get Thermador in 4 months which at the time would accomodate our remodel schedule. Turned out Thermador took 9 to 12 months, depending on the appliance, to deliver all appliances. Rude Thermador Customer service, hours wait to talk to someone, required 100% payment upon order. had our $25,000 whole time. Airport Appliance not much better. Lied about delivery times and deposit amount. Have had 3 service calls on range in first 6 months with burner issues. In my previous home we had a 48” Thermador cook top which we were pleased with which also influenced our decision to go with Thermador again, but never again! I dont recommend Airport Appliance either. Good luck however you decide.

I renovated my kitchen about nine years ago, and installed a Wolf 48" all gas range (4 burners + griddle) and one Gaggenau electric oven (side opening) and a Wolf warming drawer. I very much like the gas burners that I have; and when I bought mine, they were different than the burners of the dual fuel. I wanted both a gas oven and an electric oven. Although I had mostly used an electric oven previously, I had read a lot about the benefits of roasting meats and baking bread in a gas oven. But, I have to say that I rarely use the gas oven in my range because it takes significantly longer to heat up and the space is large. Very large. It also has no self-clean. So for everyday cooking I turn to the Gaggenau. I have been extremely happy with the Gaggenau, and the Wolf despite rarely using the oven (except holidays, big meals with company). The Gaggenau is particularly easy because I don't have to bend over to move items in and out of the oven. I actually do use my warming drawer frequently to heat dishes, proof dough and keep meals warm when a family member misses a hot meal. I am very happy my warming drawer is under my wall oven, and not at floor level -- I have the wall oven at counter height, then a drawer underneath for glass baking dishes (about 5" H), then the warming drawer and, at the bottom, another drawer for other baking dishes. This placement encourages me to use this appliance more frequently because it is not a pain to get to. If I were to do it over again, I probably would not get the range but instead two Gaggenau wall ovens. I also would likely go with induction because it heats as well or better than gas, and works better at very low temperatures. I picked the range because of its looks, and at the time there were not any full surface induction tops (i.e., you can move your pots around the surface to heat anywhere vs. one particular place -- that feature was coming out about a year later -- and I have not researched it).