Was there a question in there somewhere?

I think you're asking how other people made the choices they did? Here was my reasoning for what I'm in the process of having installed:

1. Having had a propane boiler installed, we could now have a gas cooktop. My DH wanted a 36" cooktop
2. I wanted to have an electric oven, because I prefer it for making bread etc.
3. Having had a 24" for the last 10 years, without causing too much trouble, and a variety of 24" ovens in the UK for 20 years before that, I had absolutely no need for a 36" wide oven. Nor a 30" oven.
4. I had no need for double ovens, and based on your comments, it sounds like you don't either.
5. Space is limited, so the oven is to be mounted below the cooktop.
6. fuel efficiency is important to us, so, again, a 27" oven makes much more sense than a huge one. (And I managed to cook Thanksgiving Turkey quite happily in that 24" oven! - like most Brits, we have them for Christmas too, so I've never accepted that argument for a huge oven. It just takes planning)

Based on all of that, we opted for a 36" Bertazzoni cooktop, and a 27" Bosch oven, mounted below.

That's how we reached OUR choices - YMMV!

We are far from empty nesters, so it was important for mulitple workers in the kitchen to be able too cook and bake without interfering with each other, so having separated appliances made more sense. Also, for me personally, I found ovens in gas ranges to be lower than I want to be bending to look in and to put things in and get them out. I particularly love the upper oven in my dbl oven, because I can see so easily and quickly (even from a distance) how my baked goods are doing.

Bearing in mind what others have posted about ergonomics and space for several persons to work in the same kitchen, having a separate wall oven vs a one-piece range will cut down on the counter/prep space you have available. If your kitchen is large enough that this isn't a significant space sacrifice, go for it. Also, generally separate cooktops and ovens are more expensive than a similare range unit. Again, this may or may not be important.

I selected range over cooktop/wall oven because I wanted my broiler under the hood. I don't care how fresh fish is when broiled I smell fish and with a top vented oven it goes out the vent.

I chose mine for space issues, and preformance, and it's hard to find a cooktop over 36" anyhoo, so that probably wouldn't have worked, but I also hate wall ovens because of the venting issues. We are a multi cook kitchen, but we planned well, so it's not an issue (I'm not likely baking a cake while the salmon is grilling). I also liked getting the double ovens and the warming cabinet all in the same gorgeous piece (Lacanche cluny 1400). I wanted a signature piece in the kitchen and definately got it.

Thanks, definitely some new considerations I hadn't thought of (fish smells, venting issues) but also -- being able to see inside your oven from across the room.
I went to check out Miele ovens today in my quest for 24 inch ovens. The SA wanted to know where I'd gotten so much information on brands, specs. Doesn't everyone read Appliances on GW? (And just now, reading back, I learned of a new alternative -- the 24 inch AEG steam combination, and that Miele is coming soon with a new series . . .
Thanks again --- I will eventually sort it out with all your help!

Our logic is similar to igloochic's, but with some modifications. We went with the Cluny 1400 as well-wanted the warming cabinet, honestly more than the two ovens. I obsessed over the small size of the Cluny 1400 ovens and in the end made the coward's choice of doing the Lacanche plus a Miele 30'' wall oven.

Do I really need three ovens? No, but I love the notion of a big convection oven, as we are big bakers, but absolutely could not get past the absolute lust for the Lacanche. You can argue specs, construction, configuration all day, but for us, you can't possibly compare the visual and tactile impact of the Lacanche versus the "pro style" units like the BS or Wolf.

For car guys, I think it's the difference between a Nissan GTR and, say, a Ferrari F430. They both are stinking fast, incredibly high performance vehicles. The Nissan does it for a third of the cost, relying on technology. The Ferrari does it too, but with a visually stunning body that makes the Nissan look like a panel van.

Lacanche was a totally emotional decision but one that we'd never take back. And boy will I have a lot of ovens soon!

Hi Clinresga

Thanks for posting. Chelsea at AC is trying to find an "ambassador" who will let me see his/her installed Lacanche. So far, no luck (I live in Rochester NY). Everything I've seen (images) or read has made me want one but I just have to see it!

Did you get gas, or electric or both in you Cluny 1400? I have never used a gas oven and am wondering what the pros and cons are. I've heard the gas is better for roasting meats as it puts moisture into the air and the food. Is this a noticeable difference? It seems that the sensible thing to to is get one gas one electric but I'm a little frightened of the gas -- should I be? Would you get gas and electric even if you were not going to have an electric wall oven also?