I've seen one in operation at a very high end open house that was being sold in a million dollar housing development nearby. There was a Dacor hired chef demonstrating the oven. I was impressed by the features and the ultra-low simmer burners...a business card laying on the grate would not heat enough to burn. The price is way up there! Still, if this is what you want, check out this link for an excellent price. Here is a link that might be useful: 48

Not the OP but I'm still on here and a lot of water has gone under the bridge. I had the Wolf DF for about 4.5 years and the cobalt blue enamel came off of the bottom after running the self clean. This has been an issue, if you look at the lawsuits on these ranges built as far back as 2006. Quite a few posters had issues of chipping with as many a three ovens in a row. The all gas versions do not seem to have the issue (no blue interior) although they are mentioned in at least one lawsuit. I like Dacor platforms that were bigger too but the ovens I had were worthless. Mine were with the Discovery controllers at the time, different from some of the other ovens. They have since been bought by Samsung and been through model changes through the years. I though maybe they fixed them but there was recently a poster here that bought a wall oven and returned it quickly because they had issues with it. What type of cooking do you do? The Ilve has a few things that might cause concern for some people. The burners are all underpowered for what most people want now. Ranges like BlueStar and Capital have 22-25K on at least two burners. The Wolf all gas also tops out at 15K and you may have had 15 or 16K on your Dacor range So maybe that works for you. I have 15K on my Wolf DF and it is OK but it is on all burners except one. Many people complain that a griddle with 15K is underpowered so 10.5K would be even less. They also mention that the griddle is stainless so it will not season like rolled steel on Wolf. Stainless by itself is one of the poorest conductors of heat so would heat unevenly unless it has aluminum or copper sandwiched in. The French top is also only 8.5K BTUs compared to 18K on something like BlueStar. Also check out the oven size. Look at the usable rack size. A lot of space is taken up by the warming drawer. Look at the broiler size. This is the manual. I would read it and it might bring some other questions to mind. http://ilveappliances.com/sites/default/files/documents/ILVE_Manual_2-13.pdf Do you have service for Ilve where you live? Here are some threads here on Houzz about Ilve ranges in general. https://www.houzz.com/discussions/appliances/query/Ilve/nqrw

toomuchremodeling, I hope you don't mind if I answer and making the assumption that all functions work as they are supposed to, the Dacor has some good ideas. I have cooked on both, although I had the 36" range with 2 16" platforms and 4 11" platforms. I like the idea that they utilize the 16 inch platforms on Dacor. That gives you 6 big burners on the 48" Dacor and 8 conventional burners on the Wolf. I really liked the 6 big burners but wanted 2 full sized ovens so went with the 36" range and wall oven. I frequently cook for 20-30. If you cook with really big pans this is a good idea. I liked the burners, they were great for cooking. The Dacor burners seem to set forward a little more than the Wolf and is more comfortable for me. Wolf also cooks well and has very good simmer and most of my pans have fit well. One problem with the Dacor is that the knobs are plastic,so that they can have the pretty blue light, but one broke and I am careful. Wolf is made with heavy cast metal. Maybe someone might be able to talk about the differences in the burners or maybe a sales person might be able to show you. The Dacor oven is supposed to be within 2 degrees of the setting so comparable to the Miele in accuracy. If you turn the Dacor to 350 degrees, it will do that and if you bake something at that temp, you would say this works great, I love it. The problem was for me on the wall and range oven if you opened and closed the oven for batches of cookies or put something really cold there was no way for the oven to kick on and add a lot of heat(like the typical preheat on any other oven), it had to oscillate and would take 1 hour to move 50 degrees. They admitted this was an issue(even a benefit because my food would not burn with the preheat coming on) and sent improved boards to fix it. Well it didn't burn my food because it didn't even cook it. They never could fix either appliance. There is a cooking school of all things near me that has the same issues with their ovens and can't get them fixed and just try to adjust the oven themselves and add cooking time. Hopefully this has been totally reengineered, but I would make sure that it has before you buy it if you are a serious baker. Also be aware that the boards were billed at $1800.00 each time they were replaced. This was under warranty but if it weren't...ouch. A friend of mine had her board go out on an older Dacor oven and her husband replaced it for $35 on ebay. The computer board on the Dacor gives it some additional functions but can be expensive. The Wolf holds a temperature great. I think the Wolf bakes more evenly in convection because it has the dual fans as opposed to the single fan in the Dacor. If you want to raise the temperature by 50 degrees with the Wolf you have to turn it off and then on to get the preheat to come on. I do like the glide rack for the bottom on the Dacor but also like a regular rack because I am always changing them around. Someone told me Wolf is coming out with glide racks too if you like those. I think the preheat is pretty long on both for the oven to stabilize. One other thing on the 48" range is take the pans you use in and make sure they fit in the small side. Some of the 48" ranges allow more room on the small side and leave some room for circulation.

I love our 48" Viking. There is plenty of room when dh and I are cooking at the same time and the extra space also comes in handy when I'm cooking alone. I love having unused burners to slide hot pots onto for cooling off or as landing space for hot items from the oven. It contains all the hot items to one space instead having them scattered across the counter on trivets. And there are times when all of our burners are used at once (we have 6 + a griddle.) I use the small oven most of the time for our family of 4. The large oven is handy when I cook mulitiple items at the same temp or when I use large cookie sheets. Having 2 ovens comes in handy for different oven temps and for when one oven is tied up by something baking for an hour that shouldn't be disturbed. Take your favorite baking dishes to the showroom to make sure they fit into the small oven. The dishes I brought were a 9" Pyrex pie pan and a 9x13 pan. They fit fine in our Viking but didn't in some other brands. The brand I was leaning toward got eliminated because the oven rack brackets decreased the usable space so much that I couldn't fit either of the 2 dishes I brought. Just reading the oven specs wouldn't have been good enough since it seemed the oven was plenty big. Dh was happy we ended up with his top choice by default. I would definitely buy another 48" range if I had to do over again. Getting a range with 2 ovens and plenty of burner/elbow space was a splurge that made a lot of sense to us.