I have the Wolf cooktop and the wall ovens. I'm very happy with both. I did find that some of the pans that I'd been happy with before did not do as well on the Wolf. Sepcifically, those with disc bottoms and/or thinner sides may have problems with hot spots and scortching around the bottom sides. You don't have to buy All-Clad, but use a tri or multi-ply cookware (Cusinart and Calphalon also make them, Sur la Table has their own and I am sure there are others). Cast iron pieces will still be fine, and yu'll just need to be careful to keep the flame low until you adjust when using non-stick for eggs and such. I was reasonably happy with my double ovens, but had several service calls. I was told by everyone that even the first one was highly unusual for a new Wolf. When I started smelling something electrrical overheating, we threw the breaker off and called Wolf on Monday. I said I didn't want another repair and they agreed -- not even a wait to have a serviceman come check the oven. The only question was to verify the serial number and they had the warehouse ship another one and arranged the installation a week later. Now that I have new double ovens, I am even happier. These seem to be better fitting, better made, quieter and just working beter all around. So this is what you should be able to expect from Wolf, and I'm very happy now. Just finding reasons to bake and test them out some more. :-)

Thank you all for the additional information. The main problem I'm having is I have to decide ASAP since the cabinetmaker will not start until I nail this down - he's supposed to start Monday and we're already 8 days behind schedule. The original plan was the Viking+Electrolux, and wiring has been done already. My original original plan was a cooktop + double ovens, but that didn't work out since there was no other place for the MW. So it was suggested to put the second oven under the cooktop. I convinced myself this was better in case either broke, I could replace each easier/cheaper - this may not be true. A couple days ago I thought, why not a Wolf range (since I was revisiting the whole thing) --- but with them being so expensive, and having to redo electrical --- I thought maybe it's easier just to go with the original plan. I'm glad you sent the info on the Bertazzoni since it looks like that cooktop would actually work with my oven -- I was worried I'd be limited since the Wolf cooktop plus some others will NOT work above the Electrolux oven. So I do have some options there if I need to replace.... Thanks again!

I don't use mine much, because I have both gas and induction and use the induction way more. I do use the gas for all kinds of things though. The little unit has a small and medium burner (I think it's 9K+ and 12K btu, but I'm too tired to look it up). I've never heard anyone say Wolf was overpowered! In this day and age, everyone wants more power more power, and Wolf is civilized. I think the large burners are 15K or 16K btu, which is more than half again as much as the old standard for home cooking, but isn't the dragon's breath that some wok aficionados want, which mimics the heat of a sidewalk brazier. For actual cooking, it has more than you probably need. I think it's true that the low doesn't go down to simmer. If I remember right, I've started something on low and thought it was too high and changed it to the simmer ring. But the simmer ring isn't only low low low. It does barely there to full on low, so it's just a matter of getting used to switching rings, which is just turning the knob farther. All cooktops and ovens have quirks and one soon learned how to make the most of them. I'm still trying to figure out the variation issue, because like with any knob on a gas cooktop, there's a continuous scale. I'm not trying to sell you on Wolf. It's a good cooktop, but most gas cooktops are. If you want something more "pro" dragon's breath, look at BlueStar, American Range and Capital. For more residential standard, but nice, there's certainly the Jenn-Air, which I don't know anything about but you already do, Thermador, and plenty of others. With any of them, if you can find one installed in a showroom where you can test it out, that would be the best way to figure out if you like the way it handles.

“does anyone, know if you can install a wall oven under the Wolf cooktop?” @susanrhill34 - there are issues with installing a wall oven under a cooktop. First, there is a clearance issue. You must make certain to abide by the clearance specified for below the cooktop, and the clearance specified for above the wall oven. There often is not enough room for both, so you’d have to find another combination of cooktop and wall oven where there would be enough clearance for both. Second, the wall oven installed under a cooktop will be so low to the ground that when the oven door is open, it is nearly touching the ground, and that low height is awkward and cumbersome for taking things out of the oven that are boiling hot, heavy, and/or sloshing. Third, you would be better served with buying a range. A range would cost thousands less than a cooktop with wall oven underneath including the challenges of installing them.