Maybe you could win it! Thermador is running a culinary sweepstakes right now and giving away this model as their grand prize: http://www.thermador.com/blog/?p=2594&cpage=1#comment-22353 Bonne Chance!

toomuchremodeling, I hope you don't mind if I answer and making the assumption that all functions work as they are supposed to, the Dacor has some good ideas. I have cooked on both, although I had the 36" range with 2 16" platforms and 4 11" platforms. I like the idea that they utilize the 16 inch platforms on Dacor. That gives you 6 big burners on the 48" Dacor and 8 conventional burners on the Wolf. I really liked the 6 big burners but wanted 2 full sized ovens so went with the 36" range and wall oven. I frequently cook for 20-30. If you cook with really big pans this is a good idea. I liked the burners, they were great for cooking. The Dacor burners seem to set forward a little more than the Wolf and is more comfortable for me. Wolf also cooks well and has very good simmer and most of my pans have fit well. One problem with the Dacor is that the knobs are plastic,so that they can have the pretty blue light, but one broke and I am careful. Wolf is made with heavy cast metal. Maybe someone might be able to talk about the differences in the burners or maybe a sales person might be able to show you. The Dacor oven is supposed to be within 2 degrees of the setting so comparable to the Miele in accuracy. If you turn the Dacor to 350 degrees, it will do that and if you bake something at that temp, you would say this works great, I love it. The problem was for me on the wall and range oven if you opened and closed the oven for batches of cookies or put something really cold there was no way for the oven to kick on and add a lot of heat(like the typical preheat on any other oven), it had to oscillate and would take 1 hour to move 50 degrees. They admitted this was an issue(even a benefit because my food would not burn with the preheat coming on) and sent improved boards to fix it. Well it didn't burn my food because it didn't even cook it. They never could fix either appliance. There is a cooking school of all things near me that has the same issues with their ovens and can't get them fixed and just try to adjust the oven themselves and add cooking time. Hopefully this has been totally reengineered, but I would make sure that it has before you buy it if you are a serious baker. Also be aware that the boards were billed at $1800.00 each time they were replaced. This was under warranty but if it weren't...ouch. A friend of mine had her board go out on an older Dacor oven and her husband replaced it for $35 on ebay. The computer board on the Dacor gives it some additional functions but can be expensive. The Wolf holds a temperature great. I think the Wolf bakes more evenly in convection because it has the dual fans as opposed to the single fan in the Dacor. If you want to raise the temperature by 50 degrees with the Wolf you have to turn it off and then on to get the preheat to come on. I do like the glide rack for the bottom on the Dacor but also like a regular rack because I am always changing them around. Someone told me Wolf is coming out with glide racks too if you like those. I think the preheat is pretty long on both for the oven to stabilize. One other thing on the 48" range is take the pans you use in and make sure they fit in the small side. Some of the 48" ranges allow more room on the small side and leave some room for circulation.

NXR is a basically a collection of parts. Service will be so so depending on where you are located and you are basically rolling the dice. Having sold a few of them, most of them worked perfectly. One of them did not, and that's where the nightmare began. Kitchenaid pro ranges are well rated, but not well received. Our chefs are currently using a kitchenaid (we rotate ranges) and generally don't like it, The burners aren't great for smaller pots and the ovens were uneven when baking. The DCS is currently not on rotation with us, but it's a solid platform that's been around for many years. The ovens are a bit smaller, but if it works for you, the tech is solid. Plus there are far fewer electronics to fail since there is no complicated control board. IMHO DCS is the choice among those 3.

We have a Capital DF (propane) in our retirement kitchen (upping our cooking game was my main retirement goal so a lot of time and effort went into our choices). Bluestar was only range that was close to the Capital at the rangetop burner level--oven wasn't close. Have owned an AG Wolf for many years in the past and cooked several meals on relative's AG Thermador. Thermador was a surprise and with the full bundle discount it can be a good value buy. Wolf still seems to be wed to a sealed ring burner (not a fan). We have put the Capital through its paces on the rangetop (stirfry, panbroiling, saute, saucing and the like) and use the oven for roasting, broiling and specialty breads and flatbreads. Don't do cakes, pies and cookies so can't speak to those types of baking tasks. I would really encourage to look into service availability--including finding out the actual service firms you'd be using and seeing if they are trained on your products. We live in the rural south and the firm that handled Capital's service went out of business a few years ago and there isn't a replacement. We've had some repairs (some self-inflicted others product-related) that we've fixed our self with help from Capital's CS staff and some years back from Trevor Lawson. This problematic repair business also seems to apply to national brands like our Samsung Fridge which we've gotten to know too well. A caveat: There could be new and improved models out there that weren't when we were looking. I'm usually not allowed in kitchen and appliance stores given my cooking proclivities and a little impulsiveness. Good luck: it's a fun search and very rewarding if it works out.