I'll explain my post (the 1st response to OP), but I won't get into a debate over which range is best, because feelings run high among some folks, and I respect everyone's individual preferences. For myself only (I have the 30" Wolf DF range), I never, ever Wok cook, so having instant, high heat flames is not, and never will be, important to me. I sautee all of the time, and the heat produced by my burners more than meets my sautee requirements. Likewise, while people sometimes talk about how many BTUs their ranges produce and how they can bring water to a boil in "x" minutes, that has never been important to me. The BTUs on the range I have are more than sufficient for the kind of cooking I do...which is home variety, often at a gourmet (but certainly not professional) level. I wanted a range that had wonderful low burner output and could melt chocolate without burning, could hold a sauce without scorching, etc. And the DF does that beautifully. I like the fact that 3 of the burners on the 30" range have a high BTU (I think it's 15,000 - but don't quote me), and the one in the back has only 9,000 BTUs for its high heat level. All of that works wonderfully well for the way I cook. So, bottom line, I recognize my needs may not be similar to people who are much more professional in the kitchen, who need a range with a higher level of performance. For my wants the DF range (with its wonderful convection oven, which I truly love) makes me ecstatic every time I use it, and produces fabulous meals.

I have a new Thermador 36" Pro-Harmony 6 burner dual fuel. I've only just gotten into the addition, but I love it. Due to the star burners, I can now heat my panini pan and lid on two burners and have each hot all over without cold spots. There is a lot of control, and it glides easily, for adjusting the flame. The oven racks are a dream--such smooth gliding. I have roasted and baked in the oven and everything was perfect. The only thing that I think could be improved in the design is that if a person leans against the knobs, you'll hear the gas igniter tick. Of course, I know what it is and move off, but a child could hit the controls on the front of this range. Installation -- the Thermador ranges ship with the "island" back guard. Looking at photos on Houzz, you'd think it was okay to install against a tile wall. No! It was in the instructions that I discovered that I had to purchase the 9" back guard. Range hood -- I have the 600 CFM Thermador canopy hood. My building code required a switch up in it to turn on my HVAC fan to run when the hood is running in order to provide air flow with the right pressure inside the house. I would think that other ranges/hoods of this level will have similar installation/safety requirements. I highly recommend you read the installation manual of your contenders before buying so that you can ensure the requirements can be met.

Monogram all gas 48" range here. The thing has proven to be excellent. 18,000 btu burners work as advertised. I've seen reviews saying it has a difficult time boiling water but ours does so with ease. On max, you just need a wide pot to match the flame output. It boils water like nobody's business. I love the built-in meat thermometers and convection works really well. Broil is outstanding. The griddle I'm not in love with but when I need surface area, it comes in handy. The ovens are very well insulated. When baking, you can put your hand on the door or glass and it will be comfortably warm. After baking, the oven stays warm a very long time. I think a decent hood is needed but depending on your cooking, not necessarily 1200 cfm like others seem to be recommending. I would highly recommend the Monogram line. GE doesn't have the cachet of other makes but who really cares? I am not out to impress. Utilitarianism FTW!

To avoid this, I chose 36” Thermador all gas. We love the oven for its fast heating and the fan that runs is very quiet relative to my previous KitchenAid electric ovens. The cool down cycle is much, much shorter than the electric I had. I don’t have the clock/timer or self clean, just bake, broil, extended bake, and convection. The very low simmer on two burners is wonderful since my other half loves to make soups. We’ve never tried the chocolate chips on a paper plate trick, but he just finished cooking his oatmeal.