wow, that is so good to hear!! i was having a problem with the probe in my single wolf oven, called about 4:30 on monday and had a new one by wednesday. Awesome! and whats also nice is that when you call and give your name, they have all your info and seriel # of appl. so you don't have to repeat everything and dig out all your literature. maybe other companies do this also, but this as my first call for a problem. agree, that is great customer service!!!! so happy for your "surprise", that's fabulous!!!!

We have had problems. We first purchased a Wolf range in summer 2007, and ended up having the burner issue while oven was preheating/in use that others started reporting during that autumn. We decided to stay with the Wolf AG range, and waited out their research into the problem and eventual fix for it (they sent out two replacement ranges during that time frame; one that was eventually replaced with the one we currently have). Once in a great while, a burner will balk at lighting if we try to light it just as the oven starts up, but it will then light up after waiting a few moments. Since this happens very rarely, we are okay with it. Obviously, if it started to happen with any frequency or regularity, we would not be as happy. The oven floor continued to "tin can" (make loud popping and cracking sounds) long after the break-in period, and after some time, one of the door hinges was not holding the door closed well along one side (allowing steam and condensation to build-up on the outside of the door edge and the frame), so we called Wolf and they replaced both a year or two ago (they had extended our warranty because we stuck with them while they worked on a solution to the burner problem). Despite the issues, we are happy with the range (though I still wish the oven could hold full size sheet pans!). Wolf's customer service addresses issues when they are called, and they send out their own, authorized service companies to work on the range (even sending out a more seasoned/knowledgeable svce tech after the prior tech did not correctly dx or resolve the problems). I was disappointed to hear about the impending redesign. If we ever have to move, my Wolf AG will be coming with me!

In February we were making a decision about the AG ranges and were looking at American, Bluestar and Wolf. We did tons of research and looked and looked. At that time I was also thinking I wanted a color range rather than stainless, so that narrowed it down to Bluestar and American. We decided the American was a better value than the Bluestar and were ready to order until we did a final measurement and discovered that the extra depth of the Performer would not work in our particular configuration because a drawer on an adjacent wall wouldn't open. So, much as we would have liked it, that eliminated that possibility. Then, we found an AG Wolf floor model on clearance (one of the old models with the open burner) and bought that. I like it, but personally I wouldn't want the burners on the new model Wolf. And, there have been a couple times (maybe only 3 or 4) when I thought to myself I would have liked to have one of the more powerful burners from the Performer. In your shoes, I'd save the money and get the Performer. This doesn't mean I don't like the Wolf; it just means that I don't think it is worth the extra money now, especially considering the fact it has sealed burners.

I just wanted to comment on the french door aspect of the new American oven. In the mid-1970s I moved into a house built in 1958 that had an oven with french doors. It was great. I could never understand why everyone doesn't make that design. No leaning over a big door to get things in and out! It happened to be an electric oven. In fact until a year ago, I had never cooked on anything other than an electric oven. I found I really liked the gas oven in this house especially for meats. I now have purchased the 48" AR and so far my baking has been limited, but from what I have read, the oven is great for baking. There is a conversation on this site about a 30" AR in which the owner gives great info about baking with her AR.