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.

Definitely tricky. Wolf uses 2 orifices, one at the burner base and another near the knob. I don't remember for certain but I believe the top needs to come apart in order to do it. You should have a servicer do it if you can.

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.

Do an all gas range. Or cooktop. Then add a separate electric wall oven. The venting for the cooking will be just as costly as the range. Maybe more since you will have heated make up air required. #bringsophieback https://www.gardenweb.com/discussions/5513253/bring-sophie-back#23104977