I'm sure many will have recommendations here, but be sure to post your questions on the appliance forum as well. There are lots of threads dedicated to cooktops, hoods, and double wall ovens (many of which discuss Wolf).

The choices we made for our new kitchen remodel were staidly mid-line, but we've been very happy with them. The cook top is a 36" 5-burner Bosch (800-series) which works great. For the double wall ovens, we chose Kenmore Elite's top of the line model (on which, however, we got a huge discount during one of Sears' frequent sales). They are made by Electrolux but more affordable. They have worked flawlessly including the self-cleaning function (which has in the past been problematic for a number of wall oven brands).

You might think about getting a very functional but otherwise basic cook top such as the Bosch and then splurge on the Wolf wall ovens....

Hope this helps.

Have had my Wolf Double 30 inch L series for about two weeks. Have made 3 large bundt type cakes and doing some basic baking. Could not be happier. These replace Dacor 27" ovens about 10 years old. They were never quite right, longer baking times, nothing you could put your finger on, but not exemplary. Viking 36" 6 burner gas cook top, love it. Flexible, great heat control,not that much fun to keep clean, but worth the effort. Also have the Wolf warming drawer, love it so far. Also have an Asko dishwasher, wonderful, far surpasses Ka, and also have a 5 year old Bosch. it is truly a luxury to have two dishwashers, and I like the Asko better.

1)Wolf cooktops do not massively out perform standard cooktops. They perform better than standard cooktops,offer top notch quality,Wolf has great service,and if by cooktop you mean rangetop then they have those iconic red knobs you see in kitchen magazines.

2) Capital Culinarian Rangetops and Bluestar RNB Rangetops & Cooktops do massively outperform the competition. You should look into the threads on these in the Appliance forum.These brands are too small to cause a blip at JD Powers and Consumer Reports.They don't test them or survey their owvers.

3) I do most of my cooking on top of burners not in ovens so that would be my first priority.

4)Wolf ovens do massively outperform the standard oven. There is one I like better; Gaggenau. Gagg offers side opening doors so you don't have to reach over a hot oven door and a catalytic converter that cleans the air of grease and odors before releasing air back into your kitchen. Again too niche a brand to be reviewed by CR or surveyed by JD Powers.

5) Range hoods

Bargain priced ; I think your best bet is Kobe Hoods.

Premium; Best craftsmanship? Independent. Best performance ? Prestige. Also very good Modern-Aire.

Ideally you want a hood that is 6" wider than your cooktop but at least the same width. At least 24" deep upto 27". Ideally SS should be 304. Given that you live no where near the ocean you might be ok with 430 SS. The thicker the steal the better. The lower the gauge the thicker steal. For your fan the rule of thumb is you want 1 cmf of blower power for every 100 btus of cooktop power.

Check out threads on these items in the applaince forum and the link below.

Here is a link that might be useful: Culinarian Burner.

I second the suggestion to visit the Appliances forum. There you'll find recommendations for Electrolux and Fisher & Paykel ovens, which are reported to have good performance for a more reasonable price.

For cooktops, do you want gas or induction? If gas, do you want a rangetop? Do you wok or do other high heat/high intensity cooking?

For hoods, it's the guts that matter. You can get those independently of the surround. It matters how much air they move compared to the requirements of your cooktop. You may also need make-up air.

Plenty of info about all of these in Appliances. :)

One thing you may want to be aware of --- wall ovens can be noisy.

We had a viking range and viking wall oven in my old house. I actually found this forum because when I was doing my new kitchen, i wanted to make sure i didnt get that annoying noisy oven.

With my Viking, after you turned it off, it ran a a fan for a good 15-20 minutes that was noisy. Since it was all the way at the end of my kitchen toward my DR door, I found it very annoying. When I went wall oven shopping this time, i asked the appliance people about noise, and they all had no idea. I found this forum whilst searching for a quiet wall oven (i dont think there are any ... i ended up going with a a totally different layout and a big range with three ovens)

When I was looking for appliances I looked at JD and CR as well. They don't include customer reviews. After I narrowed my choices, I Googled "Appliance name, model number, customer reviews." Lots and lots of feedback from the people who are using them out there. AJ Madison was one, if I recall. Hope this helps.

I ended up going with Bosch 800 Series, 36" induction (no gas avaiable here and didn't want the propane tank) cooktop and 2 wall ovens (not a double) and dishwasher. It was the best my budget would allow. They're not installed yet, so I can't give personal feedback yet. I'll let you know. Good luck!

When it comes to hoods it all matters.

What grease trapped in seams? If not get seamless contruction.

Want hoods that are prone to rust? If not get 304 SS.

Want hoods that tend to bow over the years from cooktop heat? If not get a thicker gauge.

Do you do wok cooking or high heat cooking? If you have a cooktop that paraboils instead of sears and gives you horrible results you have probably dropped high heat cooking from your cooking repertoire.

If you have a cooktop/rangetop that sears,sautes, and woks properly you will likely add high-heat cooking to your repertoire.

There are good options below the most expensive luxury applainces. The OP asked specifically about the high end options.

Thank you all for the suggestions. I do plan on a gas cooktop. I'm not overly familiar with induction but I do use iron skillets....would they be a problem with induction? I have never tried wok cooking either.
I will definitely check out the appliance forum.

Induction works with certain types of cookware. It uses a magnetic field, not flame or radiant heat. Cast iron is one of options. Here's a helpful site if you are interested. http://theinductionsite.com/ The appliance forum would be of more help.

The benefit is that the "burner" does not heat, just the cookware. Here are some pics to illustrate.

Hope this helps.

My induction cooktop was installed last week (36" Miele). It is BY FAR the best appliance I have ever cooked on. I use all cast iron pots to cook in and they work flawlessly. My dh says it is the most energy efficient choice (electric vs. gas vs. induction). He is an electrical engineer so I'll take his word for it ;) Honestly, I don't care if it's the LEAST efficient of the three, I am totally in love and wouldn't even consider another option at this point. :)

I will admit, it is kind of freaky to lay your hand on a burner that you know ::should:: be hot, but it is totally cool to the touch. But don't even think of touching the pan. Ask me how I know this LOL! I fried pork chops for dinner yesterday and spread newspaper across the entire cooktop to make clean up easy. Yes, even across the BURNERS. Since induction only heats the pot, it's no big deal to cover the surface to prevent a mess. The paper was just barely scorched when I finished cooking.

I don't ever want to go back to gas or electric :) Hope this helps!

tnhillbillytoo, thanks. don't want to hijack here, but mine is not installed yet. Good to know you love it so much.

I'll 2nd tnhill's thought. And not only is it easy to clean but my favorite part is the ability to keep things warm on just 1 or 2 and not burn them. With gas, I was always peeking underneath to see if I could get the flame to be its tinest without going out. Better than a warmning drawer i think if you're like me and can't time when things finish! You can even melt chocolate right in the pan without a double boiler setup.