The Wolf dual fuel sounds like it meets all your requirements.

$ was not an issue. we bought Wolf range and Miele ovens. Would do it again.

Visit Eurostoves website, then make a plan to visit Eurostoves. They've got a huge active cooking room where you can try various brands doing the kinds of cooking that you want to do.

For us, the trip was a confirmation that the Culinarian was right for us. But leave your mind open, and decide what is best for you.

I'd purchase the services of a different chef for every day of the week.

Wealthy people generally don't cook. They have a pretty industrial restaurant type servants kitchen to have meals prepared for them. Expensive food preparation equipment in a "showplace" kitchen is a very middle class concept. Nothing wrong with being middle class....I'm just stating facts.

If you want to dirty your hands with actual food preparation, ;) then a Wolf or two would probably do the job nicely.

We're still very happy with the Lacanche. We keep the griddle on the left two burners most of the time, but love having them available. We had space constraints so stayed with the Cluny - no warming cabinet. We love the dual fuel: one electric, one gas oven. The 18K burner & broiler do what we want just wonderfully. There are ranges out there with more power, we haven't missed those. The finish is still gorgeous. We just finished frying up & serving hot wings for 10 in our 9x11 kitchen using this range. It puts out the food.

Well if money really wasn't an object I've always wanted one of these, or I should say DH has really always wanted one:-)

Here is a link that might be useful: Range

thusie - yeah!!

ditto thusie.

I dunno - seems like a lot of $$$ for a 4 burner range ! OK , 6 burner if you count the French Tops as a burner.

I'd be looking at a custom configured island like this:

http://www.trendir.com/archives/000256.html

Actually - if it really wasn't an object, I'd get a fairly basic kitchen with two sinks and a full time live in chef.

Then I wouldn't have to spend any energy thinking about whether a Wolf was better than a LaCornue or Miele better than KitchenAid.

Here is a link that might be useful: or, more specifically:

Hm, anything I wanted, which means I can afford the space for anything I want? Probably Wolf ovens, two--or maybe Miele, I'd take a good hard look at both and go from there. I'd probably keep my 36 inch Miele induction cooktop--really. I'm pretty much in love with it these days, sorry Dodge. ;-p I might add a high powered wok burner, though, and maybe a grill or griddle, with a high powered venting system to clear away smoke and fumes. I'd have two Miele dishwashers, one in the prep area and one in the clean up zone.

I love to cook, so even if money was no object, I'd have a kitchen with appliances that work well. Having a chef would rob me of the pleasure I take in preparing meals, and baking. Now, if you're talking about someone to come in and clean up after me, do the laundry, scrub the floors, and dust, well, NOW you have my attention!! LOL...

Cj

NP, CJ.
To answer the question, I would buy Exactly what I have now. Over 4 years, we have had them, and the only call has been to tighten the handle on the Elux Speed Oven. All appliances do exactly as we expect, oven bakes properly, Speed oven (used the most), still going strong, Fridge Purrrrfect, Love the Induction cooktop---what more could a couple ask for "Name tags for the rich & or famous"?

Gary

http://www.williams-sonoma.com/pages/la-cornue.html

Very nice, and I too am fortunate, that I COULD purchase anything I wanted, but $38,000 plus for a stove.. no thank you! I found 2 I LOVE, with great reviews.. Ilve & Fratelli at a fraction of the price.

All I know is that Mick De Giulio would design the kitchen, which probably means that there'd be a La Cornue in it, which I've always wanted, anyway. I'd like a Flamberge, too. I admit, though, that I probably get better performance out of my range because I know it so well (and those open burners, dontcha' know). I just happen to think La Cornues are droolingly gorgeous. And that vault-like action on the oven doors is cool, too. I like the looks better than Morices (although I like their beefiness and reputations) and Moltenis (too over the top for me, despite the large but cute coqs). Many members of royalty have La Cornues, btw; they let their professional chefs cook on them. I'm all for it. I wouldn't need a different chef for every day of the week. I'd settle for a weekday chef and a weekend chef. ;

I just happen to think La Cornues are droolingly gorgeous. And that vault-like action on the oven doors is cool, too.>>>

Yep KD absolute eye candy and probably way fun to cook on.

More eye candy that I bet is way fun to drive. Great transport to pick up food stuffs to prepare on eye candy range. Now about that person to clean up:-)

Here is a link that might be useful: Eye Candy

What I really want is a floor that mops itself and rugs that vacuum themselves. I'm a simple girl.

Money no object? I'd get a $329 Hotpoint range and a Patek Philippe Worldtimer in rose gold.

Hum...A genie that pops out of a bottle to wash silverware>>>I HATE washing silverware. OR better yet a little DW that ONLY washed silverware, yea that'll work

Absolutely a La Cornue . . . no question. Fun to cook on I presume, although I am one who would prefer not cooking so I would just enjoy looking at it. . . . since money is no object, I would have a chef and housekeeper to prepare and clean a la Oprah. Hands down best looking kitchen appliance on the planet.

I like the Molteni but it would be third, after LC and Bonnet. Or maybe Bonnet would be first though that's a trifle more even than LC.

Alternately, I would just go to Valcucine and get the interior lighted glass cabinets go Gaggenau crazy with jimcracks like the modular steamer, fryer, teppan grill plus 2 induction burners and 4 gas. Everything would be built in and someone would be around to keep it shiny looking all the time. And I'd have a built-in espresso maker with someone to bring me breakfast in bed and draw the blinds.

Here is a link that might be useful: Bonnet

with the bonnet and molteni - you choose the configuration , color , stencils ect..... Want a lime green 2 burner gas , 1 burner induction, sink int he middle and a salamander - that's what you order.

think morice is out of the game these days.

I am afraid that the gigantic French stoves with the enamel and sparklies everywhere are simply too much for me. It would be like having a large, immovable, Faberge' egg in the kitchen. No thanks. If money (and my wife's opinions) were no object, I would extend my kitchen 12' in two directions and switch to commercial gear. I'd have a dough sheeter, a much better ventilation system, walkin cooler and freezer, a commercial range, griddle, deep fryer, salamander, pizza deck, all modified by my engineering team for electronic ignition. I would keep my exact same coffee machine and speed oven and I would hire Nigella Lawson

to come be my own personal iron chef judge.

if money were no object, my second oven would be a fireplace. I would rather watch it than get up and cook.

I like Rococogurl's idea

and to bring me coffee in the am how about this

Here is a link that might be useful: coffee delivery

Asobo is now officially sorry for having asked, I fear.

Di Deitrich continuum induction cooktop, Meile double oven, traulsen refrigerator, hobart commercial dishwasher custom wood hood with a prestige liner and a 1600 cfm in line blower,
complete set of le crueset cookware and finkle knife set a laege bay window with a view of the palm trees and the mediterranean

I guess I'd go ahead and buy a Turbochef (that I'd never use, which is why I haven't bought one).

Def a Gagg steam oven and I really like the idea of induction+gas burners, so a LC and induction top. Past that don't have a clue.

I would probably get either a La Cornue or a 150cm double-oven range from Ilve Restart (the Italian folks who take Ilve appliances and transform them into steampunk/Lord of the Rings WORKS OF ART)...

Here is a link that might be useful: Some Ilve Restart appliances

I went with a restored vintage range, and would do it again. Commercial ranges put out too much heat for the small quantities I normally cook. I wanted two ovens and six burners, all with pilot ignition (those slightly warm ovens work a treat with bread proofing and the like, and I can melt butter by placing it in a dish on the stovetop near the burner pilot). I also got simmer burners inset in all the burners, so all burners can go from a fast boil to a very low simmer whenever necessary. It is not flashy, but is very highly functional and I am sure it will last forever. I think of it as another carefully selected cooking tool in my batterie de cuisine.

I would buy the restored 6-burner 1948 Roper gas range (linked below) that I was once offered for $125. The photo just can't do it justice; it is a beautiful workhorse. On one side I would have a double-burner induction unit. On the other side I would have a 30K wok burner.

And somewhere in there I'd have to fit an infrared broiler unit and convection oven! And a whole bank of Liebherr tower units - at least four refrigs and four freezers.

The cook should look like George Clooney and cook like Ina Garten. The SERVER should look like Nigella, LOL - DH would never leave the table!

Here is a link that might be useful: Vintage 6-burner Roper