We've gone back and forth and back and forth with this exact same decision - Sully vs. Citeaux. In the end, we're leaning towards the Citeaux. Definitely contact Elisa at Frenchranges.com. She'll see if there is anyone in your area who has one and then you can visit one in person. The Citeaux is new, so the only caveat is you may not be able to see one live unless you're willing to go to NYC. If you have specific pans you're worried about using, send the dimensions to Elisa and she will see if the pan fits or not. For example, I wondered if my popover pan would fit in the vertical convection oven and it does. She had the technical department check it to confirm. Also, one of the things that swayed me to the Citeaux was Chef Marty (on the Lacanche thread) talking about how he uses the warming cupboard to slow cook and I can totally see my husband doing this. Let us know what you choose! Here is a link that might be useful: Popover Pan

wekick, I do have a thermometer, and tested it alongside the repair guy's. Turns out the problem was that one of the baking elements would not kick in after the temperature dropped. The oven would preheat, the temp would drop when I put something in, then it would take forever to reheat/ie cook. Since one element was working it seemed hot and the repair guys never stuck around long enough to see it wasnt coming back up to the temp. They finally saw it about 4 visits in, replaced the data cable and other parts. Didn't work. Next visit they found an unplugged fuse looking thing (pardon my lo-tech) and tried plugging it in. Didn't work. Next visit they noticed its prongs were broken. By then we were convinced we had a lemon. Even the repair co thought we should just replace it. But Wolf said they needed one more try to replace 4 more parts, and the customer service rep there said they just have to honor the warranty, but weould expedite sending the parts. That was the last straw and my hubby got on the phone to them too. At this point they've agreed to replace the range . . . we're hoping that goes thru and we can start using it . . . we'll see

I have the 36" Wolf Dual Fuel / 6 Burner LP, Electric oven and could not be happier with it. We have had it for 3 years with 0 Zero problems. I LOVE the oven. It is truly a beast! One Thanksgiving I cooked 2 20Lbs. Turkeys at the same time and it only took ~ 2 hours with convection and the internal temp probe. Unbelievable, but true. They were the most juicy Turkeys I have ever cooked, and the next day the self-cleaning function worked perfectly. We have the sealed gas burners, and I would not have it any other way after cooking / cleaning the stove for a while. I am experienced with the open burners as I was a prep-chef for a French Restaurant in an earlier life. The look of closed top burners is IMO so much nicer, very clean and upscale instead of 100% Commercial look like the open top burners. It cleans up easily and looks like new after each use. Cookies come out perfect, my wife is the baker in the family and has cooked several >6 Wedding cakes (yes multi-layered)and Loves the oven too. Does it show that we Love our Wolf? I hope so. When we move we will leave it with the house, and purchase a new one for our next home. Same 36" DF, it does take a while for the oven to come up to heat, but it's worth the wait. Ron

Hi, I'm new here, but I found this thread and was interested to hear everyone's thoughts. We're just starting remodeling and I have room for an AG or DF range, plus another oven. I've been looking at all the discussions around the Wolf 36" ranges, and now I'm beginning to think I should get the AG range, and make the second oven electric. But I've heard folks say they have issues with lighting the burners on the Wolf when the oven is on? I do a lot of cooking and some baking, although my baking is usually cookies, brownies, cakes, not bread. What would you do, given the option?