Dear Mooshwa, We spent the past month trying to decide on the Wolf DF 30" vs the 36" so I think I know what you are going through. We ended up getting the 30" DF (frankly, because of cost) and have had it up and running for the past week. I also obsessed about the oven size as I made my decision. Many people who post on GW had urged others to go for 36" range or cooktop if they had the space for it. So I wondered if the 30" would be a mistake. Every homeowner/cook/baker is going to have different wants and needs in their stove/range. We are a family of four and I'm the only one in the family who cooks. I love to bake. I also cook family meals about five nights a week. For what it is worth, this is what I have found about the Wolf DF now that I'm actually cooking on it. For me it was immediately clear as soon as I started baking that the 30" oven is the perfect size. I can bake two 9"x12" pans (lasagna, etc.) next to each other one one rack. I can bake two 10" pies on one rack. Using confection bake I can bake three racks of cookies at a time (wow!). I'm not sure what I would really gain by having a 36" oven. The only time I might need it is the twice a year when I'm making multiple baked dishes (Thanksgiving, Christmas). But even then I could just put something in the toaster oven or microwave or bake in stages. Others on GW have also pointed out that 36" is an awkward size for an oven -- a bit too big for everyday for a small family. Still, the Wolf 36" oven is not a huge oven. In terms of cu ft. it is smaller than the 30" Bosch and other ranges (and not one complains about how long they take to pre-heat). So if I had a 36" I don't think I'd feel it was cavernous or too big. As for quality, bread and pizza have turned out perfectly. The door is so well insulated that it barely feels warm, even at 450 degrees. The oven is a baker's dream oven. Wolf seems to have thought of everything in designing it. (Get the glide racks and pizza stone which you have to pay extra for.) It does not take long to preheat. The oven does seem low, but no lower than other comparable ovens. With the bright interior lights it is no trouble seeing what you are cooking, even if it is low. And the glide racks make it easy to lean over and take anything out of the oven. (No glide rack on the lowest rack though.) As you can tell, I love the oven! On the cooktop, all of the burners have amazing simmer capability. You will not be disappointed in that. In fact, the regular burners simmer so well I'm hard pressed to imagine when I will need the designated simmer burner (with lower btu on the left back of the cooktop). I have been a little disappointed that on full power the burners don't give off more heat. I previously had cooked only on vintage "open burner" ranges that blasted gas like blow torches. (The plumber who installed our stove had to step us down from the 3/4" gas pipe we had on our old stove because the Wolf only needs a 1/2" pipe for gas.) So I guess I'm still getting used to the closed burner. Although in fact I rarely would use more than 4 burners at a time, I do think the 6 burners on the 36" would be great -- just to have the room for the tea kettle, an extra pot etc. In that one respect only I regret not having the 36" range. In some imaginary world I would have a kitchen big enough for a 36" Wolf gas rangetop (or Bluestar open burner) and one or two 30" Wolf electic wall ovens. Then I would have the best set up (more open burners on top and a perfect electric oven). But I wanted the look of a free standing range, wanted to try closed burners (purely for the looks), and I didn't have the space for that configuration. In the end, I couldn't be more delighted with what I do have. It is a true luxury range. Best of wishes for your new stove.

I now have delivery and installation of my DCS "30 AG range AND the DCS "30 convection oven (the new one with knobs). Love, Love, Love them both! DH is over the moon as well. Have not really had a chance to cook with either much as we're still fitting the granite (blue pearl) countertops over the (Kohler) kitchen farm sink so plumbing and fixtures are not complete and I'm still camping out. But so far both of these are knock-out appliances! I'm blown away with what the convection oven can do (in terms of cooking methods) and anticipate bringing my culinary skills to a whole new level now that I have all kinds of precision at my fingertips. I'm beyond happy!

Another vote for the Wolf, but in the all-gas version. I have a friend who is a professional chef at a high-end french restaurant in New York. He went to cooking school in Switzerland and apprenticed in France. For his own apt. he bought an AG range which he said he prefers over the dual fuel. He believes everything comes out better with gas, even baked goods. I myself cannot see spending an upcharge for the dual fuel; it just doesn't seem like a good use of money when there are so many others things in the kitchen to spend money on LOL! Just MHO of course. As to the sealed vs. open burners, I think the Wolf AG is a good compromise with its semi-open burners. My AG range has sealed burners and there is always a little 1/8" brown ring around the burners that I cannot get off, even with a razor blade. Others have reported the same thing. My "next" range will have open burners, although who knows when that will be. Look, the little brown ring is not a big deal, no one notices it but me, but I just thought I'd mention it.

If money isn't the main deciding factor, you should definitely look at the Wolf Dual-Fuel Range. It is the best on the market in my opinion currently. The Viking is also worth a look... less electronics, less to go wrong. The Kitchenaid looks good from afar, but you should definitely go see each in person. There is a definite difference between the KA and the Wolf, as well as a definite difference in price. Hope that helps, Anthony Appliance Buyer's Guide