If you do a search on this website, you'll see many, many threads debating the attributes of Wolf's AG v. DF range. It really boils down to how you cook, what you will feel most comfortable with. Those who have the AG range will advocate for their choice, those of us who have the DF range will enthusiastically support that choice.

So, the good news is you really can't go wrong with a Wolf range. The bad news is you'll have to figure out how you want to cook on it and how you'll use it. Only you know that.

You might want to visit a Wolf Distribution Center, and attend a cooking demonstration where you can see the ranges in operation and taste their food. I found that very helpful when I was making my decision.

I purchased a 30-inch DF in 2005, and have been delighted using it the past nearly 4 years. I've never had any problem with, and it's performed better than any other range I've cooked on (and I've cooked on all gas, all electric, both plain electric and electric convection ovens). Plus the Wolf people are just exceptional at answering questions or explaining things about their products. But my choice may not fit your needs at all.

Good luck making your decision.

In 2007 Wolf began having a lot of problems with the AG, check to be sure the problem is resolved.

Well, I think I made somewhat of a decision. If I go with the Wolf I'm doing the DF. I found a store that has them next to each other and I really don't like the look of the grates of the AG even though I prefer the individual burner.

What is concerning me now, however, is that this store also had a stove for a cooking demo and the griddle was nasty dirty. I was planning on a double griddle. There was stuff splashed on the sides on the griddle and the griddle itself was brown, black, and gummy looking.

Do you have an opinion on the Dacor with the removable griddle. How effective is that griddle and it is more cumbersome than useful?

Shershouse--The Wolf comes with a stainless steel cover for the griddle.

Regarding the griddle - there have been several threads on this forum where people have voted not to have the built-in griddle at all. Instead, the preference was to buy a portable one like the Lodge Logic LPG13 (on Amazon for about $45). A portable one has the advantages of being easier to clean, and gives the flexibility of having a rangetop of all burners when you need them. I myself wouldn't want to forego burners for a griddle, when I can just buy a griddle for 45 bucks or so (I wonder what is the upcharge Wolf or Dacor has for their griddles).

I am linking below a recent thread on this subject.

Here is a link that might be useful: Thread about Griddles

Sherhouse, I feel that I need to chime in on the other side of the coin there are those of us who have the griddle and love it especially the Wolf on the DF with the thermostatic control. I had a Dacor for 10 years using a a lodge griddle laid on top. My Wolf griddle is superior in maintain a consistent cooking temp and covers a larger surface area effectively. If I had to do it again I would get the built-in griddle on the Wolf without question. You can also use the Wolf Griddle as a warming plate since you can set the temperature. You need to ask yourself if you are ever going to need more than 4 burners for actually cooking, not just keeping warm / maintaining temperature?

I went through the same decision 5 years ago and chose the AG. The Wolf corporate rep I spoke with, after asking about the type of cooking we do steered me to the AG. I worked in restaurants to pay for grad school and wanted a range that could stand up to some abuse, that had a gas IR broiler and oven and a grill (I perfer pans to a griddle). The rep said the AG is more of a cook's range--burners hotter and with more of an "upward" flame versus the spread flame of sealed burners. There are other cooking differences between the two whose advantages really depend on the type of cooking one does. The savings went into the hood.

Ok, so now two answers make a vague statement of "depends on what type of cooking you do." Can someone please explain that to me?

Do some people never boil water or have other high heat applications, to where they would prefer to NOT have a hotter burner?

Both can hold food below a simmer, right?

Is there some everyday cooking style out there where having even heat distribution is not desirable?

Are the burners really so specialized such as to really make any measurable difference depending on cooking style? If so, it would seem they should make a hybrid range - half sealed and half open.

I'd really appreciate some examples - beyond wok cooking which obviously likes high heat. Just trying to understand, and hopefully it will help out OP as well.

ya_think - those posts most likely are justing showing people's biases against sealed burners. There's no differences in cooking styles that would mandate one over the other. Both style burners can produce very high heat and low simmers. I have sealed burners on my DCS and can stir fry just fine.

I'll explain my post (the 1st response to OP), but I won't get into a debate over which range is best, because feelings run high among some folks, and I respect everyone's individual preferences.

For myself only (I have the 30" Wolf DF range), I never, ever Wok cook, so having instant, high heat flames is not, and never will be, important to me. I sautee all of the time, and the heat produced by my burners more than meets my sautee requirements.

Likewise, while people sometimes talk about how many BTUs their ranges produce and how they can bring water to a boil in "x" minutes, that has never been important to me. The BTUs on the range I have are more than sufficient for the kind of cooking I do...which is home variety, often at a gourmet (but certainly not professional) level.

I wanted a range that had wonderful low burner output and could melt chocolate without burning, could hold a sauce without scorching, etc. And the DF does that beautifully. I like the fact that 3 of the burners on the 30" range have a high BTU (I think it's 15,000 - but don't quote me), and the one in the back has only 9,000 BTUs for its high heat level. All of that works wonderfully well for the way I cook.

So, bottom line, I recognize my needs may not be similar to people who are much more professional in the kitchen, who need a range with a higher level of performance. For my wants the DF range (with its wonderful convection oven, which I truly love) makes me ecstatic every time I use it, and produces fabulous meals.