We have the integrated Dacor. The panel fits flush and that is the look I was after. We looked at a few other integrated brands and the displays we saw the panel was not able to fit flush. Here is a pic (not the best pic!) of ours in the island next to the Sharp MW drawer.
We do not use it everyday but when it is needed I am happy we have it.
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We chose the Wolf and I couldn't be happier. The reason we chose ours was that we were putting it below Wolf double ovens. Ours has a SS front panel and looks great with the ovens. Since we were putting it below the ovens, it was going to be low and we liked the fact that the control panel is on the top edge of the front of the WD (behind the front panel). It is easily reached from above. Some of the others I had to practically stand on my head to see (and at 61 that is not an easy thing to do). Many say they wouldn't use it if it were that low but I use it all of the time and have no problems with it being down low. I just take something out of the oven, lean down and put it in the WD below. I absolutely love having it. Last night it kept lasagna warm for an hour and it was perfect when we served it to guests. I didn't cover it and it didn't dry out a bit. I also put a loaf of bread in it to warm and it came out perfectly (I wrapped that in foil). I think the final decision for us was made because we had to be able to see the controls easily and we wanted to match the ovens above. Good luck!

When I was choosing I was looking at temperature range and looks. For looks I wanted integrated (cabinet panel). It all can be done with custom cabinetry, but as Mrsthesun said, some don't do as well with some factory cabinetry. The alternative was to match my ovens--but the price went up on that and I cheaped out and got the Monogram.

Miele and Gaggenau have open sides. Those would be more useful in a narrow drawer; with a 30" WD it doesn't really matter.

For temperature range, some only go down to 140°, which is the lowest safe food temperature, but is too hot for gentle plate warming. Others go down to 85-90° to allow for plates and rising dough. Some top out at 190° or so, even though a lot of solid, dense food could need a higher temperature. Others go up to 210°.

Some have a vent for steam to escape to allow you to choose moister (closed) or dryer (open). Some have a four hour automatic shutoff, usually with a Sabbath mode override.

I've just found that if I actually remember to heat my warming drawer before putting anything in, like you're supposed to, the heat differential between inside and outside makes the sheet steel at the bottom pop with a bang. It doesn't do that with a pot to weigh it down.

Conventional wisdom is to have the WD as high as you have room for, and best to have it near the stove. Many people have it right under the cooktop. Mine is just under counter height which is great for dishing up right out of the drawer, but it's about 8' from the cooktop, which is fine for pots, but too far for holding fritters as they're coming out of the oil.

Which one should you get? The one with the best looks, features and price, is the one you should get. The fanciest feature you'll find is the shutoff. They're very simple things, and all should work pretty darned well.

I have a 36" Dacor stainless steel. It has been great. Very intuitive (controls are dials!), frankly purchased to go above a 36" wide baking dish drawer and below a 36" wide wall oven. I like it a lot, but it's about four and a half years old and I'm not sure they make they same model now. Wish I had gotten two--one for where it is and the other for next to my range.