Both Wolf and Electrolux have issues with the blue porcelain. And its a really big oops on the Wolf. Electrolux seems to have resolved their issues with blue porcelain as there are not any complaints from recent ovens. Wolf still has ongoing issues, but the repair will now be easier with the bottom as a separate piece. Search blue porcelain in this forum to read about this. Looking at cubic feet or even the depth and width of the oven can be misleading. In looking at oven size, measure the rack to see what the usable space would be and then see how your pans will fit. Look at how the convection fan takes up space in the oven. Some have the fan sticking out into the oven cavity, which might allow for a handle of a pan to hang over a rack edge. Others place a wall across the front of the fan so they can say the back of the oven is flat. Some examples Wolf Electrolux The new Wolf ovens seem to be blue. Different fans! Wolf M series illustration Wolf M series photo Also look at where the racks are and how they can be used. On Elux, at least mine, the rolling rack cannot be put on the lowest position. The regular rack can be placed there. The best feature of the Wolf is the dual fans/elements. I think that is more significant in the 36 inch width though. Whatever you buy, get the longest extended warranty you can get.

bought a wolf "e" series floor model 2 plus years ago and its fabulous....and it was in your price range, not sure about now.... bakes flawless, roasts beautifully, convection is awesome.... it is a single and we put a miele speed oven on top of it. we use that constantly and it is great... i did see a thread on here that wolf is/did come out with a redesigned oven, so maybe you can get one as a floor model and save some $$$.... i know its a lot of $$ but i view my appliances as my "tools" of the kitchen and i wanted excellent ones...its all how you view it...if you use your tools, its worth the $$ side note: wolf has great customer service!!!

It just seems like for a little bit more than $3000 you could get a lot more in function. Do you have ventilation in place or will it be additional for that? I would probably try and stretch the budget a little and get the BS RCS. It has the star shaped, uncapped burners with open tray, max 15K BTUs. If the main reason you want high BTUs is searing steaks, you can get a cast iron skillet which holds a lot of heat and it will get hot enough to vaporize fat. It will just take a little longer to heat with lower BTUs. As far as a fifth burner, consider a portable induction burner. I'm not sure how useful all 5 burners would be at one time on a 30" rangetop. BS also makes a capped burner with a sealed tray with higher BTUs but this will have more flare of the flame so it really depends on the size of your cookware. Very recently Big Chill had their prostyle range, (made by BS)and and very similar to the BS capped and sealed burner range, for $2500 but they upped the BTUs a little and jacked the price up to $3300 so more in line with BS. They say on the website they have scratch and dent ones at a discount. You might be able to find a BS like that too. American Performer-- star shaped, uncapped, highest BTU, burners, semi sealed burner tray- is another consideration but at just under $3500 is also just a little above your price. There have been issues reported with service though and not sure how evenly the oven heats. If you have an all gas range, I think the infrared broiler is important if you use your broiler. A regular gas broiler allows all the heat to go up away from your food. The infrared broiler has intense even radiant heat. They can be smaller in area though. The biggest agvantage to me with the prostyle range is not looks but the depth front to back allowing wider pans.

“How do folks do a mix and match of ovens and cooktops?” They don't. They buy a range instead. Or they install the wall oven in, well, the wall. Not under a cooktop. For the few that do try this arrangement, we get the posts on here complaining how difficult an installation it was, or even not possible at all due to clearance issues. And the ones that manage to get it installed complain that the oven is terribly low, with the door being barely off the ground.