When I started my research for my kitchen remodel (about three months ago), my initial thoughts were strongly towards Thermador (for the range and refrigerator), and Wolf (I eliminated Viking due to quality concerns, and I hadn't yet heard of many others like BS, American, DCS, Aga, etc.). Then, I noted that Thermador doesn't offer all gas or open burners, and I better understood that my use of the oven didn't require the electronic functions (nor did I want the risk of having them burn out), and I thus eliminated Thermador even though I love the look (but function is much more important to me than style and looks) and it's star-burner shape does make it probably the best of the sealed burner options (ignoring output) IMO. If one wants to be a better cook, and understand the need of function over looks, then I can't see how one can pick Thermador, given the choice. I would pick BS or Wolf all gas instead. I think you might benefit from watching some of the Bluestar cooking videos Trevor has made (http://www.bluestar-ranges.com/Home_Page.html) - even though they mostly compare BS and Wolf, they serve as a nice educational source for learning more about what to look for in a range.

Well, if you have the room and budget I'd recommend that you get an AG range and an electric wall oven - that will give you the best of both worlds including a gas broiler.

We just received our FORNO 36 inch Capriasca . I haven't cooked too much yet because we are older and I don't cook like I used to SO far I love the burners compared to my ELECTROLUX which was in the house when we bought it. It actually simmers!! The oven confuses me. I never cooked with convection on either oven but determined to learn. The bread I baked came out perfect. The range is beautiful. My biggest con is the heavy grates- too heavy to clean with ease. The grates I wanted were on the Monogram range but started at $10,000. I looked at everything for the size we had to have. It is not self cleaning either. MY BIGGEST COMPLAINT IS GETTING A CUSTOMER SERVICE REP TO ASK A QUESTION.Where do you go??? The knobs do tend to get hot but nothing that bothers me so far. There is no convection roast just convection low bake, high bake and convection broil- ALso regular low bake. I need to experiment I guess. For the price so far so good. BTW it cost us $700 to get a company t install it. It is a custom install. What a lesson. THAT would have been the case with any range because it was dual fuel and hard wired in back. Had one delivered from home depot and I paid for installation and when they got here w the GE. they said they could not install. I told them to take it back. Same with Costco. I like this range for the price better anyway. Wish there were you tube videos for these but nothing. The banana bread came out perfect. Bake breads like that on low bake at reg settings.

If they still have the blue interior, I would not go with Wolf, especially with the corner fans. Wolf and their sales people always say it was just a few ovens or it was fixed long ago but several posters here have gone through several ovens. The are some threads entitled along the lines of “Are there any Wolf ovens that haven’t chipped?” There are class action lawsuits where the plaintiffs went through many ovens. The M oven was actually developed to deal with this issue with the removable bottom and the DF range was just redesigned to incorporate the elements of the M oven. Someone also posted here recently that Wolf told her they would only consider this damage cosmetic and would only fix it for the first 60 days. Yes it is probably caused by the shrinking and expanding of the metal but who designed the oven? How is this the customer misusing it? If the self clean is a misuse, they should not be marketing it as a benefit. I’ve used self clean ovens, cheap ovens haha, all my life with no issues. The condos we stay in at the beach, use the self clean every time the condos turn. Aside from that some Wolf ovens have had the chipping without using the self clean. This is why GE ditched the blue enamel. They told me when mine chipped that I must have put foil on it or done something to it. What? I could not get mine fixed. It was out of warranty at 4.5 years old and very lightly used. They would not tell me how much to fix it only that it would start at $800 and would only be guaranteed for a year. I just use it with covered dishes and no convection. The enamel is glass flakes so it isn’t good to have that flying around. I like the way the Cafe is designed but not sure about durability. I haven’t seen one I like better though. Some here like the Monogram. My range is 36” and I actually prefer an add on griddle to the built in especially being it is 36”. it leaves me the flexibility of still using the burners. I can use an aluminum overlay for great heat transfer, a nonstick aluminum or steel. The 2 burner overlay I use has about 50% more cooking area than a built in. You have a lot more heat available with two burners @15-18K each. The built in is 15K BTUs total. There are people who stir fry on these. I have picked up what I am cooking on the griddle and put it in the oven griddle and all. The bare aluminum will season over time. I am adding a nonstick though when we get back to having people over. This disadvantage to an add on would be that with a built in you can turn it to a certain setting and always get a repeatable temperature. I have a 15”x23” like this. They are a heavy thickness of aluminum. The steel weighs a lot more and the heat transfer properties aren’t as good making more of a zoned heat surface. http://royalindustriesinc.com/index.php?main_page=index&cPath=4_22_48 These are the steel overlays. They have a 4 burner but I looked at it at a restaurant supply and I couldn’t lift it! https://www.dvorsons.com/ChefKing/Griddles.htm