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. :-)

Have had Wolf with Charboiler for 7 years. I assume the design hasn't changed. Don't know if the "reverberator plate" is the same as my "blank off" plate, which is a small SS plate that you put on the IR honey comb to reduce the heat. For what we grill, usually don't use it to get a full sear (and does it ever sear). But, curiousity led me to buy another plate and cut it into about a 4" and 7" plate to give different heat levels and by putting one of the shorter ones towards the back for a two stage, front sear and rear cooler finishing part. Works pretty well. As for cleaning, we used to follow manual and put damp cloth over grid to soften it up, but saw in a Wolf cooking demonstration where they just put a shallow aluminum throw away backing pan right over the grid for about a 10" burnoff after grilling, and that pretty much vaporizes residue to a white dust. Then every few times just pop out the whole liner and get it with Bar Keepers Friend and a SS scrubbie in the sink. Hope this helps . . .

First, a warning -- I have never lived in a house that needed make-up air. Not even close. Double-pane glass makes little sense for us since all the heat goes around the sashes in our Victorian. My experience with MUA is related to commercial systems. What follows is an opinion about the kinds of things that would make me consider MUA. Unless you have a Code requirement for make-up air, you have a fireplace you use when cooking (I seem to remember that you are South Bay?), have a "naturally" vented gas appliance in "connected space" (no always-closed doors between the hood and the appliance), or have a "tight" house (recent, energy-efficient construction, most likely), I would skip MUA. Even if you do need MUA, the difference in the maximum hood flow probably wouldn't significantly influence the the cost of the MUA system, which I would think was primarily labor driven. If not significantly more expensive, and you can run at least an 8" duct (preferably a 10"), I'd go with 900 CFM for two reasons: * You have it when you need it -- guests over, and the kitchen fills with smoke... * A 900 CFM blower at 600 CFM may be noticeably quieter than a 600 CFM blower at 600 CFM The 24" will serve you well. Enjoy your new range!

Posted by gabethan I'm trying to decide range vs cooktop and wall oven Questions... 1. Is it true that it is better to have a range because heat will flow out better from the oven vs. having a wall oven built into your cabinets?? Many of the wall ovens vent to the front so I don't think a wall oven is a problem. There does seem to be some variance in how much heat is released and may be due to how well they are insulated. I have had two brands in my wall space in the last several years. The Electrolux that I have now does not put as much heat into the kitchen. With a range, a gas oven vents much more heat than the electric ovens do. 2. I have read about the porcelain chipping in the wall ovens. Is that true for 2013? If you search on this forum you will find that this is an ongoing problem. It is hard to tell how wide spead these issues are. In my area(small market), Wolf has replaced other liners to ranges but you don't read about it that much online with the ranges. The wall ovens in the future from Wolf will have a replaceable bottom and you would want to make sure you get that if you choose a Wolf oven. The range will not have that. I have the Wolf DF range and the porcelain has failed a little after four years. They cannot give a fixed estimate for a repair and just the labor starts at $800. They will only warranty the new liner for one year. It would seem that since this has been an issue, they would do better than that. I don't think the blue chips are fixed but they are making it easier to repair. It is a shame because there is no other range with an oven like that. I'm thinking 36" Dual Range OR 36" Cooktop Double Wall Range Those packages come out to roughly the same price. Trying to make the numbers work!! I would go for the components. You can pick exactly what you like and if one goes, it can be replaced. I have a very expensive storage cabinet at present. It is not safe to have food cooking with glass shards flying around. Appreciate any advice. I've looked at every brand and keep coming back to Subzero and Wolf . If you want Wolf range, I would go for the all gas because the enamel is not blue. I would buy the longest extended warranty you can get if you buy something with a lot of electronics or any type of blue porcelain. I have had blue enamel failure with Dacor, Electrolux and Wolf, all in different ways. Dacor was bought back for multiple issues, Electrolux was fixed under extended warranty and Wolf I am out. The dealer told me Wolf would stand behind their product and I would not need an extended warranty. This was true because they have replaced double ovens 4 years old with new ones for $500 for someone on this forum. They don't do that anymore. I was a big fan of Wolf until this happened. One reason I bought that range was the supposed "peace of mind"---HA!