We had the 36 foot (HAH) AG Wolf in our last house. We loved the unit and space up top but did often run out of burner space. The 36 inch oven was nice and held a lot which was great as long as we were cooking things at the same temp which we rarely ever did. Next, that oven took forever to preheat... 40-45 minutes to 400. Lastly, we think b/c of its huge capacity, it cooked really hot. I think the burners had to run a lot to keep it at temp which over cooked bottoms of breads etc. Great for roasts and some other things but not for breads, cookies, pastries etc. In the end though, we were VERY pleased with the Wolf. We adapted to the hot temps by using additional pans for heat shields and adjusting the temps. In our current house, we went with a 60 inch AG Blue Star range. It has 2 30 inch ovens, 8 burners and a grill. We also put in a Wolf 30 inch wall oven. The preheat on all 3 ovens to 400 is about 15-20 minutes. The first cookies and corn bread we did in the gas ovens. They were better than in the 36" Wolf but still cooked pretty hard. Next time I did corn bread, I thought, Oh yeah, I've got the wall oven and used it... a world of difference. Since then we have done biscuits and other items and they come out perfectly. We still find the gas is great for roasts, casseroles, reheating etc. We may have a bit of over kill, but due to advice from this forum, we specifically diversified to both gas and electric and have been very pleased. So, my recommendation? The 48 inch AG range AND an electric wall oven. Oh yeah, the grill on the BS is killer. I got talked into it as a last minute decision and thought I would use it occasionally. We have used it a fair amount so fay and it does a killer job on veggies and chicken. We have elected to limit the grill to those items only. Beef and fish are too messy and when we grill those, its always outside (so far). I have found a griddle plate that fits nicely over the grill to convert it to a griddle when needed.

We entertain a lot and cook every night. When we remodeled we replaced the 30" cooktop and double wall oven with a 30" dual fuel range and 30" 240V Advantium wall oven. You will have to learn sequencing with the Advatium for multiple dishes, especially if you are going to use the microwave. The oven needs to cool down some before using the MW. We got a great deal on a GE Monogram Pro DF range and all of them are working perfectly.

I love my 36" Blue Star RNB range with grill. The big oven is great and bakes beautifully. The broiler is fantastic although small. I don't use it very often because I find myself using the grill instead for most things I would otherwise use a broiler for. The oven takes a good 20 minutes to get to temperature so I plan around it. I love the fact that there are no electronics to break, no self-clean, no clock, nothing. Some people might miss all the different oven functions that electrics have, but it don't. The fan can be a bit loud. The powerful burners are also gorgeous to look at and easy to clean. The simmer burner is fabulous. The grill is great. Some people think it does not get hot enough but I don't find that at all. I heat it for 20 minutes and it does a steak beautifully. While sometimes I wish I would have had room for a 48", mostly because it would be nice to have a couple of extra burners and the real estate they would provide, I am not sure that I would have been totally happy with an 18" oven as my only other oven. I am actually happy with the 36" because I have the giant oven plus a 24" electric oven (Miele speed oven). I actually think that is a perfect combo in my small space. I think the 48" would have looked disproportionately large in my space. I use the Miele for baking small things. The BS is one of the best things about my kitchen. Is it perfect? No. But it's pretty close.

So I will say that IMO Wolf is overpriced and over rated now. Maybe at one time they were the gold star but now many are up there . I have an all gas range Bertazzoni and double electric wallovens but I run a catering biz from my home. IMO Ilke both types of ovens since pizza and bead IMO bake nicer in a gas oven. You need to figure out what you cook and how you cook it. IMO no one needs a 48" range unless they cook for 20 3x aday even commercial kitchens often have just a 36" range . Go to a good appliance store and ideally one that does demos on the weekend, that way you get to see how other choices could work.IMO a taster oven will do the small stuff and then get a cooktop if you love the wall ovens you have . IMo appliances are the backbone of a kitchen and need lots of thought to get right and I always start my kitchen designs after the appliances have been chosen.