The older model all-gas range with the semi-open burners is no longer available unless you can find a floor model. The discontinued model had a top that comes completely apart for cleaning. The new model has a porcelain cooktop surrounded by stainess steel and cannot be removed or lifted up for cleaning the areas in between. The discontinued model has single grates, the newer model has grates that cover two buners and another grate that covers the center. The oven door on the older model sticks out about half an inch from the frame, the newer model sits flush in the frame. The styling has been "updated" to resemble the dual fuel. From what I was told at the Wolf showroom, the oven is the same with no changes.

Wolf claims it’s “cosmetic” and not a defect so therefore they weren’t going to pay for the labor, only the parts. The labor is the most expensive thing! I mentioned the past lawsuit and this and other threads. Also they aren’t going to guarantee that it won’t happen again, and almost suggested that it WILL keep happening. They came across that it is no big deal and these things happen with heavy use and it’s never going to look as good as day one. LOL. Ridiculous. We have had it for a year and don’t use it very often. They say since it’s porcelain, that’s what happens. Are you kidding me!?!? A classic case of gaslighting. There are huge cracks/gouges and I have never used the self cleaning feature (their first question for some reason) or scrubbed/scraped it. Had I known, I never would have bought this oven. Cheap ovens for 1/6 the price look better after a year…. They also said it’s safe to have the blue flakes as it’s only porcelain, a natural material, and they have never heard of it getting into the food. HA HA HA…I was in disbelief. Laughable!

I am always curious why people feel so strongly about dual fuel. It just feels like something that is more prone to failure. The appeal of the traditional Bluestar is its very straight-forward and rugged design. It's a true workhorse, and personally I wouldn't pick any other brand; but everybody has different preferences. As for fuel source, it doesn't make a big difference in practice. Every oven needs some adjustments to your cooking technique anyway. And it's a much bigger deal adjusting to an oven that doesn't heat evenly (just to give a common example), than adjusting to a different fuel source. We have a Bluestar gas range, and two electric Miele wall ovens (SpeedOven and CSO). And you know what, fuel source never even is a consideration when I have to pick one or the other. Each one of these three ovens has its own strengths, and I love this particular combination, though. If you have the money and space, I can't recommend it highly enough. Technically, an electrically heated oven has the advantage of higher moisture, which can help with things like baking bread. But that's so easy to compensate for; it's why people love making bread in a Dutch oven. What else do you make where you prefer electric over gas? In full fairness, the Bluestar gas range does have a known downside. It takes a long time to preheat. The upside is that it heats very evenly, is very predictable, and has the most amazingly powerful broiler, second only to commercial salamanders.

This oven is made for Wolf by V-Zug of Switzerland and has nothing to do with the other Wolf ovens other than style and brand name. I see no reason to believe chipping would be an issue. This should be a nice unit, V-Zug is considered a top end appliance brand in Europe.