I think a Wolf range is awesome if your budget will allow it. I also think the GE Monogram is a really good value and not low end at all. I almost bought the 48" Monogram range myself. In the end, I went with a vintage style range to fit our Victorian house. FWIW, I was also steered away from Viking by my appliance salesman. He asked me if I actually cook or just want it to look good.

I understand your concerns for resale, but you might be surprised by what qualifies as the standard for your area. It likely is not Wolf or Viking (pretty much what you see in kitchen magazines). I was surprised to find that KitchenAid was still found in homes around $750,000 in our neighborhood, but I didn't see Wolf or Viking even in the $1 million plus homes for my neighborhood. I would reccommend looking at homes on realtor websites or visit some open houses in your neighborhood to get a feel for the appliances in houses of similar value to yours. That should help you establish a baseline for resale. If you want to upgrade higher than that standard, you should do it because you love it and will enjoy it.

Also, since you are going to be in the house for 10 years, I would just say do what you want because you like it. Kitchens have gone from black to white to stainless to paneled appliances in the last few years. In 10 years, the really hot thing might be purple appliances, who knows. My point is that the people buying your house will probaly want to change things anyway, so do what you like.

Just MHO, buy the 48" range. They just have a presence (and drool worthiness) in a kitchen that the 36" range won't provide. To me the size is more of a wow factor than the brand. Also, you might be surprised at the incremental cost difference between the 36" and 48" range. When I looked at the Monogram, it was about $1000.

You also need to be thinking about ventilation requirements as part of your range decision. If you would be using the majority of the burners on that 48" range for everyday, you'll need a lot of cfms. A lot of cfms might require make-up air, and it will also be noisy (just because you are moving so much air). Just plan for the cost of ventilation in addition to the range price to avoid surprises.

Good luck and let us know what you decide

I think the main difference is two smaller ovens versus one large oven.

Myself, I'd sure like two ovens. No more juggling main and dessert, and broiling the cobbler.

The other major difference would be, with a 48'' you can have a grill, or a griddle, and still have six burners. If you want that.

We did our remodel about 10 years ago, so I am not up to date on specs.

At that time, most 36 inch ranges were to shallow to take a sheet pan 2 across. So even though the oven was large, it would not hold more functionally than a 30 inch oven.

We got a Thermador 36 inch range, and it is deeper than the Wolf (at that time).

I can fit those HUGE "lunch lady" full size sheet pans, or 2 standard sheet pans or cookie sheets.

I have enjoyed my range very much.

We don't have a second oven, but do have a warming drawer.

I think I'll be dreaming about ranges tonight. I just came back from my first visit to an appliance store where the sales guy was totally steering me toward a 36" Viking plus wall oven vs. a 48" or any of the Wolfs, surprisingly. The Thermador was really pretty, but he still preferred Viking; and they didn't have any GE Monograms. So more research necessary -- and I forgot there was an appliance forum. Thanks.

Teapotmissy, I agree that 48" are more impressive, but they just looked so huge in person. Still, that might be the way to go.

I second the suggestion that if you plan on living there for "at least ten years," don't even think about resale value--just do what you like. There's no way you can predict what's going to be hot in kitchen design in 2020.

So I would just (1) do what you like (and consider all factors--not just the range but the range hood, cfms/noise, etc.), and (2) maybe build in a little flexibility. For example, let's say you have a floor-to-ceiling cabinet in one part of your kitchen--maybe you could make it exactly 24" wide or whatever the necessary width is so that it would be easy to take out the doors or drawers and replace them with a 24" wall oven? That would be a selling point for buyers, not because you've anticipated exactly what they wanted, but because you've given them the option of keeping your great kitchen as-is or very easily adding a wall oven if they want. Similarly, either a 36" or a 48" gives them flexibility--if you put in, say, a 40" or 44" French range, there's less flexibility because it's not a standard size in the US, so it's harder for them to replace it if that's what they want to do.

So basically... do what you want, and think "flexibility" rather than "what exactly will buyers want in ten years?"

I think once you read the appliance forum, the Viking will be out of contention.
I vote for buy what you will use and what pleases you. Unless your neighborhood is a super luxury type, the Monogram is perfectly respectable. The Wolf is even better, but you will pay for that. Only you know if that is worth the difference to you and what your budget holds. If it was not important to me and I had a choice of doing something else with the money, or even saving it, I would buy what I will enjoy and not more than I need/want.

If I had the space and finances I would go for the 48 inch not for appearance, though it is impressive, but the double ovens would be useful.

tt

I'll echo many of the comments above - space, flexibility, the way you cook - I haven't seen a 36" range that looks dinky - but I'm not sure what you mean by having the space. That is all relative.

The only comments I won't agree with are those 2nd, 3rd, 4th hand about Viking - notice none of the negative comments are from anyone who has personal experience. Viking seems to be the brand on here that people enjoy bashing without much to substantiate their reports - It's always "he said, she said" -

I went through this 5 yrs ago during our remodel & eventually went to Viking Dealership that helped convince me on our 36" AG open burner Viking Range -

Good luck to you

I LOVE my 48 inch Dacor. I also got a free microwave with it. They ahve great specials now on the hood as well as a warming drawer. I have no problems at all with mine. I LOVE the 6 burners on top versus others having 8. I like that I can get easily 2 skillets on it without them touching. It boils water sooooo fast and also simmers which is suoerb for tomato sauces that can bubble if too high. I can not say enough about it! Go see it!

Jejvtr,
I think I need to head out to the So Cal Viking Product Center to play around with it and see what I think. You're right, it was hard to separate legitimate complaints from hearsay. There were some real concerns, but I couldn't find anything bad more recent than '07. It still gives me pause, though.

As for yours, how do you like the open burners? I only saw the sealed burners and it looked so clean. Supposedly the heat distribution is comparable. Also, do you have a separate 2nd oven?

I've eliminated the 48" from contention, but am now seriously thinking of a second oven for baking since I'd go with a 36" all gas.

We also have an all gas 48" Viking range and we've been very pleased with it for a little over 5 years. I use the small oven, with the hope of saving energy, about 90% of the time. Like others, I love the extra space on top--being able to move pots around for cooling right on top of the stove, having landing space for stuff from the oven, and being able to cook at the same time as dh.

I had never had higher end appliances before. Our previous range, which wasn't terribly old, baked very unevenly. The Viking is everything I had hoped it would be.

When we were shopping the Wolf was significantly more (at least in our location.) I really liked the Dacor but at the time, when I tried out the ovens in the showroom, I found I couldn't fit our most used baking pans (9" pyrex pie plate, and 9x13" pyrex pan) into the small oven. The oven itself was large enough (luckily I didn't just read the specs) but the rack supports in the gas range interfered with getting the pans into the oven. I imagine things have changed since then. My point is that you should investigate your choices as thoroughly as possible (I also brought our dinner plates in to make sure they would fit into the F&P dishdrawer dishwasher.)

Dh really wanted a black range so when I couldn't have the one I wanted we ended up with his choice. We've been happy with both appearance and function. If I had seen them locally, I would have investigated Blue Star.

tt

I have AG open burners - my research led me to the open burners for better gas, oxygen ratio - however that may continued to be argued by some. Professionals/kitchens use the open burner for the above stated reason.

I liked the way my Appliance dealer explained the difference to me, regarding clean up "Do you like to bring the stove to the sink or the sink to the stove" - A good explanation & I'll add - open gives you the opportunity to really take it apart & clean it

I like the size of the oven - **Make sure to look at INTERIOR dimensions on spec pages & bring favorite pans, roaster, cookie sheet to see how things look inside..

I was not a proclaimed baker prior to our reno - I was always a great cook - since the reno, not only is cooking much more enjoyable, I have become a somewhat regular baker.

Zelmar is an excellent resource - If you get a chance look at her lovely kit on finished kitchen blog. If I recall, her Range is also AG open burner.

I highly recommend getting to a dealer - seeing things operate in real life - and against other brands you are considering. The price tag on the Wolf was also a consideration.

Good luck

[I wrote this before noon....and lost power in the middle of it! But, I think most of still applies.]

You say space is not an option...then, if I were you, I would get the 36" (probably Wolf) plus at least a single 30" wall oven mounted at the "ideal" height for use. Over the next 10 years, there may be times when you've injured your back or knees and bending is an issue...then the wall oven will be very appreciated! Even w/o any back/knee/etc. issues, it sure is nice to be able to keep an eye on what's in the oven w/o having to bend over to look...just a quick look from across the room is needed!

This arrangement also gives you two full-size ovens for the occasional need or to use one as a "warmer" (in case you're not getting a warming drawer.)

Or, you could get a speed cook oven for the wall oven so you have several options... (speed cooks generally work as a speed cook or convection or, sometimes, MW). However, I would not use it to replace a MW since if you're using it as a second oven, you no longer have a MW available.

(If Wolf and Viking ranges are the norm in your neighborhood, then I suspect at least one wall oven will be expected.)

I'm looking at the Aga Pro+ which is a 36 inch five sealed gas burner with this different electric oven - talk about flexible. It has a huge cavity, but there is a panel you can slide in and change it from a huge oven to a medium oven, plus warming side. First I thought it was wierd, but then I decided I liked the looks/color so much (less stainless steel), and now I think that it's a great idea that I can make a big turkey if I want or do something smaller. It came out this spring, and I haven't seen one IRL yet.
{{!gwi}}

I would do the 48" for the double oven.