We had the 36 foot (HAH) AG Wolf in our last house. We loved the unit and space up top but did often run out of burner space. The 36 inch oven was nice and held a lot which was great as long as we were cooking things at the same temp which we rarely ever did. Next, that oven took forever to preheat... 40-45 minutes to 400. Lastly, we think b/c of its huge capacity, it cooked really hot. I think the burners had to run a lot to keep it at temp which over cooked bottoms of breads etc. Great for roasts and some other things but not for breads, cookies, pastries etc. In the end though, we were VERY pleased with the Wolf. We adapted to the hot temps by using additional pans for heat shields and adjusting the temps. In our current house, we went with a 60 inch AG Blue Star range. It has 2 30 inch ovens, 8 burners and a grill. We also put in a Wolf 30 inch wall oven. The preheat on all 3 ovens to 400 is about 15-20 minutes. The first cookies and corn bread we did in the gas ovens. They were better than in the 36" Wolf but still cooked pretty hard. Next time I did corn bread, I thought, Oh yeah, I've got the wall oven and used it... a world of difference. Since then we have done biscuits and other items and they come out perfectly. We still find the gas is great for roasts, casseroles, reheating etc. We may have a bit of over kill, but due to advice from this forum, we specifically diversified to both gas and electric and have been very pleased. So, my recommendation? The 48 inch AG range AND an electric wall oven. Oh yeah, the grill on the BS is killer. I got talked into it as a last minute decision and thought I would use it occasionally. We have used it a fair amount so fay and it does a killer job on veggies and chicken. We have elected to limit the grill to those items only. Beef and fish are too messy and when we grill those, its always outside (so far). I have found a griddle plate that fits nicely over the grill to convert it to a griddle when needed.

It's not too big for any kitchen if it's what you want. If you'll use it all, often, and cook your hearts out, it's worth it. If you have no other use for 12" of cabinet space and wouldn't otherwise have a second oven, it might be worth it too. There was a picture floating around here about four years ago of a tiny kitchen, smaller than many closets, in an NYC apartment. It was basically a fridge, a sink, and a massive range. I think it was a 36" professional range, so deeper than normal. There was also a picture of an NYC apartment where the kitchen was basically a wet bar with an induction hot plate built into a drawer. It just depends on how much room you think you need for the actual business of cooking.

Consider a range with "island trim" as long as it's rated to be installed against a fireproof backdrop. You many need to extend the tile/stone/sheet metal downward to meet install requirements (one range I am familiar with requires 6" below the counter; check the install instructions for your specific make and model).

I had the same dilemma with my remodel. First, what will you use the most? All burners or grill and/or griddle? A 48" gives u a bit more flexibility for cooking, just remember that with range ovens you will always need to bend. Wall ovens are great if you have the space. I can only speak for capital. I own the 48" range with 6 burners+grill, self clean/ rotisserie. I also have the capital single wall oven. I purchased 3months ago. Wall oven vs Range oven. Wall oven theres, No Bending, saves my back:)... I set it for 350F it beeps when temp reaches 350. The range oven is all gas and does not beep when 350 is reached. So you will need timer and oven thermometer, I like the rotisserie on the range better.