Well you just answered your own question.
Except its not 1000s extra for an infrared broiler.

Most likely any new pro type range you buy is going to have an infrared broiler in it anyway.
Not that sure about Wall Ovens though maybe you are correct on that.
You could always get a pro Range with infra red broiler and then ONE Wall Oven and still have every thing you want.

Only the fanciest wall ovens from pro-style companies have an infrared broiler, but they don't fit my budget. The Capital double wall oven, for example, is $5,000 or so - the same price as the 36-inch range.

I've thought about getting a range and separate wall oven, but it would cost me $1,000 to $2,000 more, based on the models and configurations I am looking at.

For instance, I can get a Capital Culinary 36-inch range, with one oven, for a little more than $5,200. Adding a good single wall oven would cost at least a grand.

Yet I could get the same size Capital rangetop and a double wall oven (from GE or KA) for around the same price.

I might be able to spend more, but the question boils down to how well these infrared broilers cook?

Do they really improve the sear, taste and texture of meat, poultry and fish?

I LOVE my infrared broiler! I literally use it several times a day. From quickly browning anything from bread to fish, you name it. The heat is amazing and works extremely fast. Steaks come out just like your favorite steakhouse (assuming you get a nice thick high quality cut of course). I am going for a 48" range instead of a rangetop for the broiler alone (I was also concerned about using a broiler in a wall oven with no ventilation- a big deal considering how much I use it).

jbart,
I have had infrared broiler for more than 10 years. At the time, I did not even know what I was getting. The first time I broiled, I went wow! Have the appliance store turn on the broiler for you and look in the oven while the broiler is on. There is a huge burner that comes on. This is your heat source.

At this point, I would never do a cooktop and oven configuration because I would lose the infrared broiler. (Unless I pay extra..) I added a undercounter speed oven to supplement as my "second oven" in my recent remodel. I was not willing to lose the broiler.

I have been in several homes that have 48/60 inch range PLUS single/double/MW built-in wall ovens. As long as you have the room, this is an option.

I wouldn't want to broil fish in a wall oven, I like having it under my hood. That on top of finding the infrared broiler superior to electric, even a 9 pass in my last house. I get a perfect sear and moist inside. I also find the meats I cook are more moist in a gas oven and all baked goods have come out perfect. I do think the ultimate would be a gas range and an electric wall oven.

Agree the infrared broiler is really nice. If you don't want or need a second full size oven, a gas range paired with a speed oven and/or a Breville convection counter oven is another way to go. That's what I did and I really like the flexibility of having small ovens for sides and for everyday cooking for two, together with the gas oven in the range.

I know I am going to hate flak for mentioning the "N" word here but going to say it anyway.

We bought an NXR range that only cost us $1799 delivered, its 30" and has a nice infrared broiler.

Then get a decent wall oven for about $2000 and you could have it all for under $4000.

We love our NXR so far, only had about 7 months but its great especially for the price.

Agree with Sayde, gas range with IR broiler (and I am veggie/fish only but it is SUCH an improvement over the old electric broiler) is the way to go especially if you can have a separate wall oven. I would have LOVED a separate electric wall oven but no good place in my layout and in reality the Breville countertop oven has been sufficient for 2 years as the second oven for me. Miele speed would have been even better. I truly love having the oven under the hood as if anything stinky ever gets cooked it is properly vented.

Chuckled at the NXR suggestion. Hard not to notice all the to and fro on this site.

Yet NXR doesnt produce enough heat for my favored form of cooking - wokery. That's why I am going with open burners and either a Capital or Bluestar.

Thanks for all the comments. Now I just need to persuade my wife. She'd rather have two wall ovens.

I use my 14" Wok on my NXR about 4 days a week.
It is probably my most used pan.
Gets more than plenty hot enough for me, but I don't a need a pro Kitchen Wok Volcano at 100,000btu though.

15,000btu seems more than adequate for me, I just heat the pan up sizzling hot add the oil and if it were any hotter I doubt I would enjoy cooking with it unless I was outside.

Yeah have no idea why NXR is singled out or maybe just me singled out, I see everyone else here suggest their particular range every bit as much as I suggest the NXR and no one ever rags on them in the slightest.
I am glad the people on here that suggested the NXR when I was looking did so because I had never heard of it and was about to make a mistake of getting a Kenmore that cost MORE and delivered FAR less.
Our budget we had stretched it to $1800, so no other pro style range was even remotely close in price.
We are remodeling the kitchen mainly for sale value as we were getting ready to sell the house and move across country until the housing market plunged and then my mother got to the point of needing our help so now we are remodeling the downstairs bed room for her to move in with us.

Apparently we are going to be here much longer than we had anticipated but we are very happy we got the NXR.
For the price nothing else comes close.

And as far as resale value whether it is an $1800 NXR or a $8,000 what ever makes zero difference in the price of the house so it was a great valued for future sale.

True, the "Made in China" thing people immediately glom onto even though like you say and is also true most things are NOT made in USA anymore. If you had a house where everything in it was actually solely made in the USA then it would sure be easy to clean because it would be virtually empty.

and in fact the NXR is merely "Assembled" in China anyway because 98% of all the parts are from every where but China.
In a way that is probably about the best compromise possible because I am thinking that the Chinese worker is probably some of the best in the world at Assembly.

But mainly I have people constantly ragging on me personally for merely suggesting NXR as a choice.
I do so when someone ask for something under $3000, or if they don't give a price range but want what the NXR has which is sealed burners, infrared broiler and nice size stove. In this case price was a consideration along with an infrared broiler so I suggested it as a lower priced compromise.
I also mention it because frankly it is the only newer stove that I know much of anything about because I own it.
My last stove was a complete POS that was here when we bought the house and would not recommend it to an enemy.

My favorite stove prior to the NXR was my 1950s Okeffe and Merritt but those are sorta hard to find and if you do you pay a premium for it so rarely do I suggest someone buy one of those although if I could find one in great condition for under $1800 that would have been my first choice.

I also agree on the Sealed Vs Open burner, I don't want an open burner and the 15K btu from the NXR burners which are the EXACT same burners that Wolf uses are WAY more then enough for what I need. If other burners put out more heat then I have no need for it, I have already lost half the hair on my arms as it is.
I am not competing on Iron Chef or what ever so if a 23K burner boils a pot of water in 5 mins instead of 6 I could not careless. Hell I rarely even use the 15K burners on full except to boil water as it is.
About the only thing I use full blast on is my WOK and they are more than adequate.
Also the ability to have ALL 4 burners exactly the same, all are 15K and all are ultra low simmer and sealed.
exactly what I wanted and I didn't have to pay $5000 for it.