The burners are a little different but have not cooked on a Wolf AG so can't compare. We have a place we can go close to my house and actually cook on Wolf ranges. Do you have anything like that? Some think the simmer runs a little higher with the AG burners, but I guess you could always use a simmer plate. The BTUs listed do not tell the whole story and the simmer will depend on the pan-what it is made of and size. I would prefer the semi open burner in some ways. The flame may be a little more straight up but it would be nice to look at and see for yourself. As far as the oven goes, with the DF, the biggest advantage is being able to direct the heat. The roast mode brings more heat from the top to brown and it great for roasted chickens etc. The baking mode brings the heat from the bottom which I like for pies and quiches to get the bottom crust nice and done. There is also a convection setting that uses the element around the convection fans. I haven't used that as much. I am not sold on the necessity of that third element. Maybe I will find something that I like to use it for. on the other hand The AG has the infrared broiler which is great for steaks but doesn't cover as much area I think some have said. I mostly use my broiler to brown the tops of something I made or sheets of appetizers so I like the element to cover a large area. I do my steaks either in a cast iron skillet inside or grill outside. Some feel that the AG is better to bake bread because it is a moister heat. You can always buy a thermometer with a probe that beeps when it comes to temp, and some feel this is a better way to go because it is much cheaper to replace it than the one that comes with the oven. It may help to read the instruction manual online and compare the two in that way

Get the Wolf gas range. With the gas range you get the infrared broiler which will perform better than the electric broiler element in the dual-fuel. Also, you already have an electric oven with electric broil going into your wall. The dual-fuel, while slick, will be more costly and complicated to fix. To me, simpler is better when it comes to a range, and I would prefer to have the option of using a gas oven for baking anyway. There is no way I would turn down a Wolf just to get dual fuel in an inferior model, particularly when the chief "advantage" of the model is something you already have in the wall.

Wolf DF has electronics too. You have to have them to control the heating elements and fans. If you get the DF, some dealers offer a 10 year extended warranty, but read it carefully to make sure the liner is not excluded. Some have considered the enamel loss cosmetic but it is not. It is essentially glass shards coming off with the potential for them to be airborn, especially with the convection fan. Don't run the self clean. Some have failed without running self clean but many failed after running it. My damage did not appear until 4.5 years which is the case for many ranges. This was after the warranty was up. Even though this is a known issue, Wolf not only would not stand behind their product, they would not tell me how much to fix it, only that it would start at $800. I've read reports of repairs costing. $2500. I have not had it fixed because they would not guarantee the new one wouldn't fail. It is unknown what the rate of failure is but some posters here have had as many as three fail. There are some lawsuits where there were more failures For just one owner.

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).