I have the Wolf cooktop and the wall ovens. I'm very happy with both. I did find that some of the pans that I'd been happy with before did not do as well on the Wolf. Sepcifically, those with disc bottoms and/or thinner sides may have problems with hot spots and scortching around the bottom sides. You don't have to buy All-Clad, but use a tri or multi-ply cookware (Cusinart and Calphalon also make them, Sur la Table has their own and I am sure there are others). Cast iron pieces will still be fine, and yu'll just need to be careful to keep the flame low until you adjust when using non-stick for eggs and such.

I was reasonably happy with my double ovens, but had several service calls. I was told by everyone that even the first one was highly unusual for a new Wolf. When I started smelling something electrrical overheating, we threw the breaker off and called Wolf on Monday. I said I didn't want another repair and they agreed -- not even a wait to have a serviceman come check the oven. The only question was to verify the serial number and they had the warehouse ship another one and arranged the installation a week later.

Now that I have new double ovens, I am even happier. These seem to be better fitting, better made, quieter and just working beter all around. So this is what you should be able to expect from Wolf, and I'm very happy now. Just finding reasons to bake and test them out some more. :-)

I wouldn't spend more for a Wolf microwave unless there was a compelling need. Chances are it's a rebadged Sharp or other brand (Sharp makes the majority of micros, I am told). I'm sure it's well made and has good features, but most folks buy an upper end name to get matching trim and most micros wouldn't make that much difference. If you are stacking one right over a single oven and the looks are worth it to you, then that may be your answer -- just know what you are paying for.

I did pay more for my micro -- I went for the drawer, but it was the only solution to where to put the micro that didn't cause more problem than it fixed. Sometimes ya gotta do what ya gotta do. ;-)

We too have just had our Wolf L-Series wall ovens replaced by Wolf, because the enamel on both oven floors was crazing and breakup up. Because we were 6 months out of warranty, we had to pay $450 for installation, but they "waived" the usual additional fee for being out of warranty ($200 per year).
The installers who brought the new ones yesterday reported that they had replaced 30 Wolf ovens in the past month with exactly the same enamel problem, which might explain why Wolf was so gracious in offering to "waive" the fee for being out of warranty. It is annoying (the $450!) because I am quite sure that if we used our ovens more (we tend to cook on our Wolf rangetop -- which only had 3 service calls in its first year including one completely new griddle unit -- and outside on our trouble-free Weber grill, so there are often many days if not weeks between serious oven use (i.e., roasting a chicken, etc.)

I have to say, if I were doing a kitchen today knowing what I now know about Wolf appliances, I would go with another brand, probably Miele for the ovens. Our Miele dishwasher gets far more use than the ovens and hasn't had a service call yet!

As in chipping off

(not "breakup up" which is what you get when you type too fast! :)

I have the 30" cooktop, not the 36" and I absolutely love it. It works wonderfully, very even heating, the highs are generally too high for me so when I want a high heat, I either use the 12KBTU burner or I use the 15K turned down. I absolutely ADORE the low simmer though. I use it a *lot* when I'm actually cooking (as opposed to what I've been doing the past several weeks which is reheating or boiling water for tea or something equally uninspired). I love the look of the cooktop too and love the back lit dial lights. Childish, perhaps, but true. There is little to dislike about this and loads to love about it (red dial lights *grin*)