What I heard from my appliance guy was that the new AG is now just the same as the dual fuel has always been, only with a gas oven. Wolf supposedly made the change for economic reasons, now most parts are interchangeable etc. So while it's a new model, It really isn't a new range, it's the old DF, but with a gas oven.

I'll explain my post (the 1st response to OP), but I won't get into a debate over which range is best, because feelings run high among some folks, and I respect everyone's individual preferences. For myself only (I have the 30" Wolf DF range), I never, ever Wok cook, so having instant, high heat flames is not, and never will be, important to me. I sautee all of the time, and the heat produced by my burners more than meets my sautee requirements. Likewise, while people sometimes talk about how many BTUs their ranges produce and how they can bring water to a boil in "x" minutes, that has never been important to me. The BTUs on the range I have are more than sufficient for the kind of cooking I do...which is home variety, often at a gourmet (but certainly not professional) level. I wanted a range that had wonderful low burner output and could melt chocolate without burning, could hold a sauce without scorching, etc. And the DF does that beautifully. I like the fact that 3 of the burners on the 30" range have a high BTU (I think it's 15,000 - but don't quote me), and the one in the back has only 9,000 BTUs for its high heat level. All of that works wonderfully well for the way I cook. So, bottom line, I recognize my needs may not be similar to people who are much more professional in the kitchen, who need a range with a higher level of performance. For my wants the DF range (with its wonderful convection oven, which I truly love) makes me ecstatic every time I use it, and produces fabulous meals.

Faron, thank you, thank you! I really appreciate your time and thought. I swatched Flour Sack White, Deep Cream, and Roadster White on my walls, and found FSW to be too yellow, Deep Cream just a bit too pale (but in my room it's not at all grey -- it's right on the cusp of pale beige and ivory, and it's so pretty!), and Roadster White not a dark enough white. I wasn't quite sure where to go from there, but I chatted with my HD paint guy, who is, unexpectedly, nice, patient, thoughtful, and creative... I'd never have expected to find a real paint guy at Home Despot, but there you go. (I raved about him to the manager, who smiled knowingly and said, yeah, everyone loves Jason.) He offered to remix Deep Cream at 125% to see whether it'd be dark enough. And I think I'll buy one last test quart of Muslin. Jason printed out the formulas for me, and the HD colorants are (all in the 48 column, whatever that means): Deep Cream: AX 22, B (black) 2, R (exterior red) 6. Muslin: C 46, B 8, R 10. I'm guessing Muslin will wind up looking like a deeper shade of Deep Cream at 125%.... and I bet my DH will laugh really, really hard when he hears that I'm at the point of analyzing color formulas just to find the right shade of beige paint. Um, maybe I won't tell him. (and you too, Faron, stop laughing!)

We installed a 36" Wolf dual fuel with grill last January as part of a major renovation at our house in Toronto. For exhuast we picked a 40" vent-a-hood with dual blower. At the advice of my kitchen designer and as noted in the wolf manual we mounted the hood at 36" above the range. The Vent-a-Hood installation manual clearly says 30" max. I mounted it at 36" because as a 6 footer 30" above the range seemed low. Problems. While I have successfully cooked a steak on the grill with out the house smoke detector going off. The hood has not been able to extract all the smoke from cooking both lamb or beef burgers on it. We will be lowering the hood back to 30" and I hope this removes the excess smoke. The wolf is great but you should pay close attention to the exhuast requirements stated in the chargriller manuals.