Funny I had some of the same constraints. I have a 30" Wolf cooktop and like it very much. I am now used to it, but 2 years ago when I did my kitchen, I went from a 30" range to the 30" cooktop, it did at the time feel a bit compacted to me because the range had the controls in the front vs. the top as on the cooktop. I am now used to it and while your "big" my not be my big, I don't have any problems using wide pans simultaneously on my cooktop. To make risotto for instance, I use two wide (9 -10") pans on two burners back to front and don't have any problems with the space. 10" is my widest pan however. Surface wise it hasn't felt tight to me. However, there are 2 cooks in the family and it felt a bit close to me in the beginning going from the 30" range to the 30" cooktop but now it is not an issue. I do love the cooktop, though. Performance-wise it is very good. If the latter consideration is relevant to you, however, you may also want to take a look at the Viking designer series - the cooking surface spans the 30" width, controls in front. Do study its outputs though - for me, the high at 14KBTU may have been fine although I preferred the 15KBTU, but 2 years ago, the low was 1.2KBTU and that was too high for the things I do want to be able to make some times. At 675-700btu simmer settings for the viking now, that is a LOT better. The Wolf has 300 or 400btu lows and I find that I use them quite a bit so I would not have been happy with 1100btu for a low. I have a Bosch oven and like it very much indeed. I have a 30" 700 series but since Bosch came out with new models this year, I don't claim to know anything about them. The 700series is a relatively basic oven even though it was their top offering 2 years ago - bake, convection bake, convect. roast, broil, convect. broil and warm, thaw, dehydrate or some modes like that. It is self-cleaning although I've only ever used it once. Goes down to 100degrees in "warm", 120degrees in "dehydrate", 170degs in the cooking modes. The direction of the heat source distinguishes the modes. It does an excellent job with temperature control (+/- 7 or 9degrees per my experience except for when you open the door in which case the temp can drop sizeably depending on mode; Miele Wolf and Gaggenau are even more precise & hold temperatures to within 5-7degrees), very even whether in bake, broil or roast; I liked its size as it was a smaller oven. I LOVE its interface. I noticed Consumer Reports doesn't like it either but haven't been able to figure the reviews out. I will say that you do have to experiment a bit to get used to how to cook in it - either it is the convection or the Bosch itself but there are things I have had to consciously start to do to ensure good performance; I did have some corkers in the beginning before I cottoned on to that. Placing the rack too close to the front of the oven instead of in the center or towards the back will interrupt its' air circulation (in convection) and the net result can be a asymmetric cooking. Likewise sorting out how to load the racks for multi-rack cooking so that they are evenly spaced out else same story. That sort of stuff. Anyhow, I like my Bosch oven very much but claim no knowledge of even any of their new models. I absolutely love the cooktop, but I think that the oven maybe what I play with even more than the cooktop.

Are you sure your dryer can't be repaired? A few years ago I thought mine (from the 80's I believe - it came with my house) had bit the dust, but I researched it online and discovered that it would be a pretty easy fix. The part I needed was under $30, and I didn't have to pay for labor because a friend helped me. (I probably could have managed it alone if I'd had the confidence.) The reason I'm suggesting it is they really DON'T make them like they used to. It's appalling how quickly many newer appliances fail, and when they do, the repairs are so expensive that most people just replace them. I can understand buying a newer washer because the new ones use so much less water and electricity, but gas dryers are economical to run, and there haven't been any earth-shattering advances in dryer technology (to my mind, at least). The following site sells parts for all kinds of appliances, and also has a handy trouble-shooting guide that helps you diagnose the problem and find exactly the parts you need. Here is a link that might be useful: Appliance Repair Clinic

We're late to this discussion, but we have just finished a multi-state tour of kitchen showrooms looking at "professional" ranges, cute and otherwise. A deciding factor for us proved to be the oven temperature-setting. Bluestar/Big Chill and many others have very poor controls for oven temp setting. Some are coarse, upside-down, or both. It seems that the cuter the range, the worse this is. Doesn't anyone bake anymore? How did these controls get into these kinds of ranges? Why do cheap gas stoves have better oven temp setting? The answer might be that in a commercial kitchen, various ovens are set to specific temperatures at the start of the day and they stay there. Actual oven thermometers are used to verify temps. Some cute ovens like Bertazzoni have thermometer indicators on their control panels but good luck trying to get consistent settings by just using the oven temp knob when you need to bake a cake at 350F and then roast some vegetables at 400F. We eventually chose a 36" GE Cafe in bronze and white. This series has a fairly precise oven control setting with actual temperature indication. We will order matching extra oven handles and adapt them to a large but fairly standard white side-by-side fridge, Whirlpool or GE. Here is a link to sources of other kitchen hardware that will match that special GE Cafe bronze: https://www.houzz.com/discussions/5578436/hardware-to-match-ge-cafe-series-range-in-brushed-bronze

If you are considering a gas range, the Wolf all gas range does not have the blue interior so does not have the amount of chipping the wall ovens and DF ranges do. Chipping on a Wolf gas range is mentioned in one of the lawsuits but many posters here have reported issues with the blue but few if any with gas ranges. The terminology "open burners" vs "sealed burners" is used by manufacturers in an ambiguous way. Every burner used to be "open" until the 1980s when new burners came out that were capped to prevent food from getting into the burner ports and the burner tray was sealed to prevent food from getting into the works of the range. The first prostyle range to come out with "open" burners was Viking. This referred to the burner tray only. It was still capped. Since then there have been many variations of what have been called "open burners". The burner tray has very little to do with performance other than some people have a preference for one or the other for ease of cleaning. There are other attributes that do affect performance. You can look at BTUs on the high end for high heat cooking and the low end for simmer. BS has never given out the BTU rating on the low end of their burners but most users here seem to think it is sufficient. There are a few features of the BS star burner that effect delivery of heat and differentiate it from Wolf and Miele dual stacked ring burners. I am assuming that you are looking at the RNB. It is the star design that gives it the ability to disperse the heat over the bottom of the pan. You have two chances to distribute heat---the burner and the pan. The star is a benefit if you use pans that conduct heat poorly like cast iron, steel or even cookware that is plied depending on how it is layered. Consider if you notice a ring of heat on the cookware you have now. If you have heavy copper or aluminum you may not have any issues with it. You have to match the size of the pan to the burner to take full advantage of this. I use 12-14" pans a lot so this is not as much of an advantage for me but I have copper and aluminum pans that distribute heat. The key is getting the pans thick enough. I have two aluminum pans that look about the same but one conducts heat much more effectively than the other. The star burner also delivers more heat to the bottom of a wok and many choose it for that alone. Another aspect of the burner that effects delivery of heat is that the star burner is not capped. This allows the heat to go in a more straight up direction. BS increases that effect by aligning the burner ports along the rays of the star so as the burner is turned up, any flare stays more in the footprint of the burner. Capped burners have more flare but the amount depends on how it is engineered. The dual stacked burner cuts down on that somewhat. The BS range top disassembles for cleaning. Some people have strong opinions about this but here is how it works. https://youtu.be/3K2DR2ub1sA In looking at the oven, BS is wide enough to hold a full commercial baking sheet. Compare broiler sizes. Miele has dual convection fans and self clean. Consider service available for each brand.