I suggest you go to an appliance store and just ask for the price. Wolf/ Sub-zero prices are set by the manufacturer. So there really isn't any wiggle room. At most, you may be able to get the dealer to give you free delivery or a free accessory like a glide rack or baking stone. But I wouldn't expect the dealer to negotiate on the price. Expect to pay in in the mid 7,000s.

Wolf DF364Gx is about $8400.Top notch oven the rest is not really at the front of the luxury class. Added complexity of df may lead to more repair issues.

Capital Culinarian CGSR362G2 is about $7600.

The Culinarian is all gas unit with griddle and has far superior true open 23k btu burners. In addition to SS also availibable is several colors for an extra $400.

The oven has self-clean and motorized rotisserie.

Both of these ranges are what is called UMRP. They are price fixed by the local distributor. The price may vary a little from region to region. But there is no real price negotiation,sometimes you can get a deal on another appliance that is not a UMRP product. Say a Kobe hood or Samsung washing machine. Only way to find deals on these is scratch'n dent units.

Here is a link that might be useful: Capital Culinarian Burner

If your considering wolf, see if they have a local showroom that does the demonstration dinners. awesome time! And they are free and non pressuring.

Go to the Wolf website and find a local distributor. In my area (NY) there was a distributor that had cooking classes and had great knowledge on the different products. They also gave me a price for each appliance that the Appliance stores should be at or below. I found the different stores did vary in price by a few hundred dollars.

Thanks so much everyone for the info. I currently have a DF DCS that I love. Had this range for 7 years and no problems. I purchased before DCS was bought out. Any opinion on DCS now?

deeageaux-

"the rest is not really at the front of the luxury class"

Luxury class? What does that have to do with cooking/baking? If perceived "luxury" is important, many will get a Viking(name recognition) or a La Cornue(exotic, expensive and beautiful) or hire a cook.

On this forum, posters often compare Wolf, Bluestar and now the Culinarian. Many are derisive of Wolf, even calling it a play stove. They seem to be zeroed in on one aspect of cooking, a higher BTU burner. All are great ranges but have strengths and weaknesses. If you know how to cook, you probably would be happy with any of them but there might be some features that would mean more to you than others. I have had a Wolf DF for about three years and love it. It replaced a Dacor DF that I had about 7 mos and never worked right. I'm sure some other ranges are great too but just don't get the "press" on this forum. Very few people have cooked extensively on more than one of these three ranges to compare directly.

It is much more complex than one issue for most people. If having the highest heat were the only issue, save yourself some money and buy a Wok burner @ 75-125K. You would really have some heat then! I have also heard of people hot rodding the Wolf to produce higher BTUs. Wolf also makes a 22K wok burner(separate cooktop) that focuses the heat in the center like a real wok burner if you stir fry a lot. The BTU rating is actually a calculated number determined by each company with no supporting independent testing available for the consumer to look at. The Culinarian is self rated, @ 23K. This might be useful though for a faster time in heating water or stirfrying. I would also consider Bluestar(@ 22K) as I like the configuration of the burners(star shaped) and there are different sized burners on that range. I have plenty of heat with my Wolf though and rarely keep it at top heat. If I am searing steaks, I use cast iron which holds heat and sears great.
I often here posters here say that the flame is directed outward with a sealed burner on the DF, but after I have used it, I think it is splitting hairs and have cooked on open and sealed burners. If you turn the burner on with no pot in place, and bring your hands in, you can feel the area where the heat rises. I don't find the heat going around the pan but you do need to have the flame adjusted correctly. The only issue might be on very small pans on the regular burners, but if I need to use a small pot, I use the small burner. Most of the time the smallest pan I use is 7 inches in diameter. I make caramel in it and have no problem with the sides of the pan over heating.
I love the low end simmer on the Wolf DF. There is online a test, linked below, comparing the Wolf AG(not DF), Culinarian and Dacor simmer. They did not include Bluestar. I did the same test on my Wolf DF on all burners and only the simmer burner had a even the sightest area of discoloration the size of a fingernail-the regular burner had none. The proof is in the pudding though and I can hold mashed potatoes and rice and it will not burn. But here again if you get a Culinarian or Bluestar you can get a simmer plate if it is too hot. Some people also have a preference for sealed or unsealed for cleaning purposes. Either works for me.

I really like the Wolf oven because of the different modes(conv. bake and roast) and being able to direct the heat and being able to use the digital thermometer. You can buy a digital thermometer though and you can manipulate the heat by hand if you need to. The Wolf or many electric ovens also have the third element(European or true convection) which is useful if you do a lot of multirack baking in keeping the heat even. I don't find a huge difference between gas and electric baking, contrary to what you usually hear. Some might find to be the temperature of the door important if you have small children or don't want to stand in front of a hot oven. the Wolf stays very cool. You might prefer one of the AG ovens if you want to use an infrared broiler and the Culinarian has the rotisserie feature. The Culinarian and Wolf DF are both self cleaning.

You can read about many of the features on these ranges but you have to figure out what is useful for the way you cook. You may also want to consider service, both the quality and availability. I haven't had to have service on my range so can't comment.

Next kitchen I might get two different thirty inch ranges. One of them would definitely be the Wolf DF though.

Here is a link that might be useful: simmer test

WEkick

My statement has nothing to do with perceived luxury.

If I were a culinary poseur I would buy a Wolf with red knobs and S-grates. That is what I see in Kitchen magazines again and again.

It has to do with performance in ranges costing $4k plus,i.e. the luxury class.

I was not comparing Wolf to Samsung,GE Profile,etc ranges.

Wolf is great compared to those.

Yes, a great chef can make great meals on any range.

You can get better results when using certain techniques using better equipment.

High heat as well as even heat is important and the CC/BS is far superior to Wolf and it is not splitting hairs.

If you have room, the ventilation, and the inclination for a dedicated wok burner great go for it. Most don't. Most need a range that will do everything.

OP did not ask about what is the ideal appliance selection with a $30K budget and 300 sq ft kitchen.

Cast iron is great. I stongly prefer searing on cast iron using the BS/CC burner to Wolf. Wolf burners do not sear steaks without overcooking to my satisfaction. Plus when using other techinques it is useful to use SS, have the high heat of BS/CC, then turn it down instead of the cast iron retaining heat.

Never claimed CC/BS had superior simmer though I suspect when doing very delicate sauces the superior eveness of the BS/CC might make a difference. Have not tested it out though. Wolf looks great for melting butter/chocolate.

If I were spending $4k plus on a range Wolf would never be an option.And I am buying such a range soon.

How does Wolf compare to DCS?

malia123-
Just looking at the web site quickly it looks like the DCS has 2 burners a little bit higher in BTUs @17.5K and 2 a little lower @12.5K. The Wolf DF the oven doesn't have the third element that I can see and lacks a convection roast mode and straight convection mode. If you want to compare I would read the user manuals(a wealth of info) to both and try to look at both in person. I would look at the lighting in the oven, what the griddle is made of and if it has nonstick coating that will wear off. Some of these things will be minor but if lighting is poorly placed or glaring it will drive you nuts. If you can, cook on them. I like the racks a little better on the Wolf because I like a standard rack on the upper rack and they have 2 rolling racks and one standard. but most like the rolling racks.

deeageaux-
Well at least we might agree on the benefits of cast iron but I would probably be using the infrared broiler for steaks if I had the Bluestar.
Congratulations on your new range and hope you enjoy it as much as I have enjoyed mine.