2. Wolf dual fuel with the Wolf CSO

I would avoid the Wolf dual fuel because of the enamel chipping issue.

Also, do you need an electric oven if you have a Combi steam oven?

You don't need an electric oven, ever.

Thank you hvtec2 for your response. Please help me understand why I wouldn't ever need an electric oven. Thanks!

One might WANT an electric oven for specific reasons. But the theory that everyone NEEDS at least one full sized electric oven in their kitchen is bogus. Many people are happy with a gas oven and a smaller steam oven.

Do you really need 2 full sized ovens? Most people are fine with 1 full sized and 1 smaller (steam, speed, etc.) oven. If you're sure you need that, I would go with option 1 that you posted. Otherwise, my advice would be to go either all gas range and combi steam oven, or rangetop with combi steam oven and full size electric single wall oven.

How do you use your oven(s) now?

I have a Wolf 36 inch DF, in which the oven was unusable after 4.5 years due to the blue chipping enamel. I also have an Electrolux wall oven and chose both ovens to be electric because I bake a lot and I wanted to be able to use the various cooking modes whenever I needed them. Gas ovens have more ventilation so are less humid which can affect baking. They typically have only one speed for the convection fan where bake convection is often a lower fan speed than convection roast. It can also be good to have third/fourth elements and fans that help keep the temperatures even if your oven is full. Many gas ovens don't have self clean. We have several parties a year for 50-60 people and other parties for 30+. The Wolf wall ovens have chipping issues too and the hope is with the "M" is that the bottom being a separate piece will decrease the stress and chipping. At least it would be easier to fix. They tended to craze and loose enamel in the corners. I have read online that the ranges tend to loose enamel over the heating element which also seems to occur later and after the warranty expires. Hopefully the wall ovens won't chip like that later.

As far as a broiler, I prefer electric because it is wider, so look at size. The infrared gas broiler might be hotter. I tend to brown trays of appetizers more than broil meat.

Wekick.......The oven I currently own is not a good one so I am limited in what I can do. I am upgrading my appliances for this reason. I would like to do more baking (breads meats), sear meat using a broiler, cook more items at one time, etc....

Did Wolf replace your DF range?

Wolf was not helpful with my range. They will supply a new part but they are not willing to give a quote for labor. The labor starts at $800 and the part is only guaranteed for one year. With the, ongoing issues that have plagued their blue enamel(some here have been through three ovens), we decided not to throw more money away. The oven can only be used on non convection with a covered dish to prevent glass shards from getting in our food. They have made no attempt to modify the Wolf DF yet like they have with the M oven. I am wishing that I could find a DF range to replace it but nothing seems that great. That is why I would recommend a separate rangetop and wall ovens. You can pick each component for performance and if the oven goes out in the range, you are not stuck replacing the whole thing.

I would try to learn as much as you can about how the ovens work. Interestingly you cannot go by manufacturers web sites and you have to be wary of a lot of marketing. There are threads here and on chowhound about gas and electric ovens and how convection works.
Wolf has about gas ovens-"the gas convection oven produces the moist heat so coveted by bakers". Initially gas ovens produce moisture from combustion but there is more ventilation in a gas oven so the moisture is lost. This provides less humidity in the oven. This is good for roasting meats because the dry heat produces browning and crispness. In bread baking you want moisture in the first half of baking. This promotes starch gelatinization and helps with rise and crust. Many bakers add steam. It is more difficult to keep the steam in a gas oven. Some bakers put a cast iron pan with lava rocks and water to keep humidity in so there are work arounds.

Thank you Wekick. Wow! I am staying far away from the dual fuel range. If I decide to go with a range top, I'll have to install cabinetry in the space because there is an electric range there right now. I am not sure how easy it is to change the space to a range top. I may have to stick with the all gas range.

Charon