In the way you describe what you want your kitchen to do, I would recommend a range top and separate wall ovens. You can then pick the appliance that best fits your needs for each part. If an oven goes out you are not stuck replacing the whole thing. I can't really recommend a DF range. I have a 36 Wolf DF and it works great but if you search blue enamel chipping on this forum, there are plenty of posts about wolf blue enamel woes in the wall ovens and ranges. You can pay a lot of money for a range and it only lasts 4.5 years.

If you like to use cast iron, I would definitely consider a Blue Star rangetop. Cast iron has some great characteristics but they do not conduct heat as well as something like heavy copper or aluminum. BS has the star shaped burners and they will spread the burner ports across the the bottom of the pan better than ring burners, especially if you can match the pan size to the burner. You might even consider a 48 inch rangetop. An additional benefit for prostyle rangetops is extra room front to back. You will be able to use a little bit bigger griddle too. You might want to have BS put 2 burners the same size front to back or side by side depending on how you use the griddle. I use a heavy 7 guage aluminum Royal Industries griddle for something like grilled sandwiches. It conducts heat well so is pretty even and is 15x23". It will also season but not as quickly as iron or steel. You can also get a Chef King steel griddle but it is heavy. There are also some that are fitted and I think BS has one. The BS Platinum comes with a cast iron griddle overlay and a grill overlay. If you are used to cast iron and the way it seasons, I think you will like the way the top of the BS seasons too.

As far as an oven goes, I would certainly consider convection. It is a learning experience as to how it works but well worth it. I use it where it will benefit what you are cooking. Convection is different oven to oven. By moving air, it is drying to what you are cooking. This is great for things you want to brown but not so great while something like a cake needs to rise. If you want the benefit of baking trays of cookies, a third element is helpful in even heating and this is mostly found in an electric oven. It will usually have its own mode like "pure convection" but also works in the other modes. This is also marketed as True or European convection. The Platinum range has a gas element but not sure how that works in relation to making the heat even. You can get a simple gas or electric oven with convection, no baking modes but it is likely the fan will just turn on and off rather than variable speed so that you get a slower fan speed for baking and higher for roasting. The air movement will also increase the rate of heat transfer, making things cook a little quicker. Most ovens turn the convection fan(s) on during preheat to help even out the temperature quicker.
I have an Electrolux wall oven that preheats to 350 in 7 minutes and bakes very evenly. If I am baking a cake or something that needs even heat, I let it preheat for 30 minutes to stabilize. Even with convection the heat radiating from the walls of the oven is very important. They have just redesigned the Elux oven but made it with dual fan and you can leave the racks in now for self clean. Some people like Bosch and Gaggenau as well. I would read the use and care manuals online as you can learn a lot.

We also have a large family and we cook most of my meals at home. I ordered a Lacanche Cluny with the warming oven (Cluny1400). The ovens are smaller than those normally sold in the USA. But, after cooking on an Aga for a couple of years, from my experience, I realized the smaller ovens actually worked better and cooked faster. I don't cook a lot of cookies, but my kids do and the 1/2 size pans work just fine.

My Cluny is due to arrive in April and be installed in late May or June, so I can't speak to how mine actually cooks.

If you haven't seen them already, there are many great threads on Gardenweb about the Lacanche and even several that discuss cooking a turkey in the ovens. These threads with so many very happy Lacanche owners was what sold me on the range even before I'd seen one in person.

Like @wekick mentioned above, are you looking for a range or a cooktop/rangetop and oven combo? It can make for a good set of flexible options.

I can comment only with personal experience on the La Cornue CornuFe -- the line only has five burners, with an optional french plaque/top accessory. The ovens are great, however. The price has effectively gone down with the reduction in the shipping charge and the lack of price increases. The LC Chateau series is fully customizable but is in another price band. I don't have hands on familiarity with that one.

We are also building, and also have 5 kids....I am probably getting a Wolf 48 inch rangetop with the double griddle I bake a lot of bread and am considering a Wolf steam oven and a convection oven underneath it - would love to see what recommendations you get in this post as I am starting to have second thoughts on the ovens given the price tag

Hello "6dreamers",

From reading your post, it sounds like a 44" ( 1 large + 1 side ovens) or 55" (2 large ovens) Lacanche would be a great option for you. Many Lacanche ranges are still in use after 15-20 years, and will probably outlast most other brands available today (no "bells & whistles" to go bad!).

The large ovens are indeed slightly smaller than those on North American brands, but still plenty big enough for a large roaster or several sheets of cookies. The convection fan (on the large ovens) can be turned on / off if you wish.

Lacanche are also used in many restaurants, hotels and B&B across the world, so they are certainly up to the challenge of cooking for your hungry family every day!

Good luck in your decision,

Patrick

After many hours, days, and months of research I decided on a Bluestar 48" cooktop and a Bosch 30" double oven. But as the build continued to eat up our savings we had to go with a cheaper route. We ordered the Thermador package, they will be installed in December. We hope to be moved in January. I hope to cook like crazy and then let anyone interested in purchasing Thermador know what I think.