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.

I wouldn't do it. My boyfriend had a 30 inch cooktop right next to his wall oven. I hate it. There is no down space except to one side of the cooktop. The closest downspace for the oven is the cooktop. He has wood cabinets and the former owner tiled all over the side of the cabinets in order to have it be easier to clean and I assume to protect from flare-ups on the stove. As I said before, I really hate it. Not a fun place to cook at all. Go with a nice 30 inch range. There are lots out there. Perhaps you can fit a 36 in range into the same space? Even better!

I never liked the wall oven under the cooktop- it's sits way too low. Even lower than a normal range oven. When you open the door you're practically on your knees to get things out. I'd much rather have the 36" range, more space- right ? Here is a link that might be useful: granite countertops

I found that the size played a bigger role in aesthetics than I thought. In a very large kitchen, a 30 inch range may look underwhelming but you may be able to compensate for that visually to give it more presence. My kitchen has a very long wall. I had initially been leaning towards a 36 in induction cooktop with wall ovens placed elsewhere. Because of the proportions of the room, and some other considerations I went with a 48 inch midnight blue Aga Elise induction to be surrounded by white cabinetry and a blue island. Once the range went in, it still looked too small for the space so I had the cabinets on either side painted in the same navy blue to give it more presence. You are wise to consider the overall proportions of the room. And yes, aesthetics do matter.