Interesting that you say you prefer the looks of Dual Fuel over the AG. Many people prefer the classic look of the AG. The Wolf AG has not changed much in appearance in a decade. And it will look pretty much the same a decade from now. On the other hand, ranges with a lot of electronic controls like the Wolf DF run the risk of looking dated in a few years. Just picture your TV from 10 years ago, or better yet, your computer from 10 years ago (oh wait, even picture them from 5 years ago). Will a range with a lot of electronic displays and controls circa 2011, look quaint by 2021, or even by 2016? The AG though, with its lack of electronics, will look as classic in 10 years as it does today. Also, the less electronics, the less to break.

What I think is the dealbreaker for people deciding between the Wolf AG and the DF, is that the Wolf AG does not have a self-clean function. Having said that, I never use the self-clean function on my AG range (which is not a Wolf). I used it once. It takes hours, you still have to clean the oven a bit beforehand, it gives off a burning smell that lingers for days, it heats up the house, and I cannot imagine the amount of fuel it uses over all those hours. Since then, I've opted for Easy-Off No Fumes Formula instead. It's quick, it's easy, it doesn't stink up the house, and it doesn't use up hours of fuel. That's just my personal preference. Many people would never consider a range without self-clean, so you have to determine what you would want. Anyway, I thought I'd bring up these points you may not have considered.

If you enjoy baking as much as cooking, do the Dual Fuel. If you don't bake that much, stick with gas.

If we ever build a house, the kitchen will be set up for either a dual fuel range, or a gas cooktop and electric double convection oven. Oh yeah, and around a 40-inch flat griddle...

Remember if you do the dual fuel, you need a 220 outlet for the oven, along with the gasline for the stove.

Plaidthumb, the idea that an electric oven is better for baking is a holdover from years ago when range ovens didn't have the electronic ignitors, temperature controls and insulation that range ovens have today. So it is no longer true that a dual fuel is better for baking than an AG. A gas oven in a Wolf range will bake as well as an electric oven in a Wolf range. I bake a lot, and believe me, my AG range (though not a Wolf) is far superior to my old range (which happened to be electric, but it was old). Perhaps if you are a professional pastry chef, you may notice a difference. Having said that, a friend of mine is a Paris-trained professional chef working in Manhattan. He bought himself an AG range.

As you noted, if the OP does not have the wiring for the electric oven, s/he will have to pay an electrician to install that wiring. I am assuming s/he already has the gas line.

I like to bake and was seriously considering a DF range, until I saw the price premium they command over AG. As shannonplus2 notes, modern AG ovens are pretty darn good, and I couldn't justify the incremental $$$, especially as there were a number of reports that they have much shorter working lives that AG models.

I was concerned going from electric to gas - it has not been a problem at all. I am not a really fancy baker but in 3 years everything I have baked has come out perfect. Less electronics less to go wrong.

I look at function first when buying my range. I have Wolf DF and the reason I like it is the ability to manipulate the direction of heat. The temperature swing of some electric ovens can be much less than gas, as little as 2-5 degrees but I am not sure this would be significant in a difference in baking for most people. Another difference is that the electric oven can have the third element or European convection. Again, I'm not sure what difference this will make in the results of baking. I do like and use the self clean. With electric you give up the infrared broiler on some gas ranges.
As far as electronics on the Wolf Df, it just has a dial that pulls out and a panel for a timer,probe and light switch.
I've been very happy with my choice but have baked and roasted with gas too and both are great. I wouldn't do without convection though if I could help it.
You might look at the Culinarian.

One strategy that several people around here seem to use is to get a gas range and a small electric second oven -- either a Breville or a speed oven or even a regular size electric wall oven. I got the Blue Star because I love the burners and it turns out I love the gas oven as well. But I also have the Breville and a Miele Speed oven -- it is nice to have a small electric oven for every-day cooking for two. This ia a different approach to attaining "dual fuel" and may-be not even more expensive than getting a dual fuel range.

wekick said "Another difference is that the electric oven can have the third element or European convection. Again, I'm not sure what difference this will make in the results of baking."

AG ovens generate the heat for baking at the bottom of the oven. In convection mode, when using large baking sheets, heat can get trapped under the sheet, therefore; the temperature at the bottom of the oven is higher than at the top. The convection fan cannot overcome this. Electric convection ovens generate the heat at the back where the fan is. There is no blockage of convection, therefore; the temp is more consistent throughout.

That being said, just don't use large sheets and it won't matter

I had to make the same decision a few months ago. I went to the Wolf appliance showroom and baked cookies in both ovens. The electric convection baked 3 trays perfectly without me having to rotate any trays. I left them in the oven for 15 minutes, and they were perfect. The cookies in the gas convection oven baked beautifully as well, but we needed to rotate the trays from top to bottom to ensure even browning.

I decided on the dual fuel because I do alot of multi rack baking. If you do not bake many trays at the same time, the all gas is a great option.

Ps...have you seen their new broiler pans? Awesome!

aprince, I think there is a difference brand to brand on what the third element will do. I was very unhappy with the oven I had a few years ago because everything burned on the side towards that element. I don't have that problem now with Wolf or Electrolux. On the electrolux, it doesn't come on that much(a little light indicates what element is on) and I can't tell how much on the Wolf. I never use the straight convection on the Wolf and the Electrolux doesn't have that mode. What you are saying makes sense and it is the first I have heard anyone give a plausible reason for it. Do you know what would be best baked in the straight convection mode?

wekick:

Unfortunately baking is not my strong suit. I understand the fermenting process with yeast quite a bit more than I do the rising process.