I'm not a chef, but I thought about the Wolf 48" AG. I decided that I wanted more counter space so I went with the 36" and a separate Miele oven. Now I've got a gas and an electric oven.
This wouldn't work for you if you wanted the griddle and the grill on the 48".

What type of rangetop if you do the wall ovens? Wolf 48? Probably the most cost effective approach is the 48 range. A Wolf rangetop/Meile dbl wall oven is probably about ?9,900? (using TOL Meile) while the Wolf 48 AG range is about 7,500 I think? I am using Bluestar prices as a proxy b/c they were priced very similarly when I was going through the same analysis.

As for cooking, I am not a "chef" but I would think the concensus would be that the wall ovens are the most versatile. They say gas does meat best and electric does bread and pastries best. I know my current 36 AG Wolf cooks breads/biscuits/cookies etc hard on the bottom no matter what I do. I have used both gas and electric to cook roasts and both do a fine job. Also, with the dbl wall oven configuration you will have 2 full size ovens (I assume you are using 30 inch ovens?), time bake, programmable features etc. However, with the wall ovens, you don't get the infrared broiler and it is great!

If memory serves me, my delimma was that I wanted a 60 inch cooking surface in the end. Very few companies make that in a range top and when they do, the most burners you can get is 6. Then you have to take a griddle/grill/salamander broiler configuration for the other 4 burners. So I went with Bluestar 60 AG range and the Wolf 30 inch wall oven. Sorry...I rambled on.

A lot of it depends on how you want to use your kitchen, how many people work at once, etc. There is the space issue already mentioned. But, also: Do you want the hot oven in front of you while you cook? Will others be baking while you are cooking, so would be better in a different location? Do you often move things from the cooktop to the oven so want it close? Would you use the different cooking modes offered by the Miele and miss them with the simpler gas oven? I think the cost would be close. The 48" rangetop I just ordered was $3900+, and I think the Mieles are about $5200 these days. I can't remember for sure, but I think Wolf 48" ranges are in the high $8000s or about $9000. All I remember for sure is that I was surprised that two 30" ranges would be less than one 48".

Thanks for the quick response. Sounds like the ideal set-up would be one of each. I was really leaning toward the AG but hard bottom cookies scare me a little. I've never cooked in a gas oven but thought the differences would be minor enough not to really notice. My family would definitely notice bread and cookies with hard bottoms! Not sure I can find the room for a smaller range paired with wall oven. May have to go with the range top and double oven but I was really looking forward to the gas broiler. Any idea if the Miele broiler is good?

I have a DCS all gas range and think the gas oven is great. I've never had cookies come out hard on the bottom unless I overcook them and although I don't bake bread, I'm told the moist heat from a gas oven gives bread a better crust than an electric oven. The gas convection oven is excellent for roasting poultry - turkeys and ducks come out brown and crispy on the outside and moist and juicy on the inside. You're basically correct that there isn't much of a difference between a good gas and electric oven - just wanted to stand up for the gas oven on this thread!