After a bunch of digging, it looks like this may be the same model: http://www.designerappliances.com/wolf-r484dg.html

So it looks like the burners aren't sealed and it also has drip trays for catching the grease. So the newer model seems definitely a little bit of an improvement on those two things (in terms of making it easier to clean).

That appears to be an all gas, with what look like the older open burners.

The black paddle switches control the oven lights and the convection fan.

If I was looking for a range, and had room for a 48" I'd be all over that! Especially with the 24" griddle, as I'm a griddle lover :)

Looks very similar to my 2004 AG Wolf, albeit larger (mine's 36" w/ grill, this one looks like a double griddle). Black rectangles are probably light switches s for each oven and blower fan for the larger oven). Burners on mine are 16K BTU and larger oven should have IR broiler (nice feature). These look like the semi open burners Wolf discontinued a few years ago for sealed burners--both styles have their supporters and detractors. There are some posts here about Wolf upgrading some of their burners to 20K BTU, may be worth exploring if they've changed the burner flame distribution/spread. I'd suggest calling Wolf/Subzero CS, they're usually very helpful.

Thanks everyone for the help. After learning a little more about it, even though semi-open burners would probably perform better, we're a bit scared off from the cleaning aspect of it vs. the newer model.

Please don't let the cleaning aspect of open burners dissuade you! This topic has been debated to death on this forum, and you'll find strong support from both camps.

My first hand experience is that my open burner Bluestar is by far the easiest stove top I've ever cleaned.

That Wolf is the last of the best. As I said, if I could use it, I'd be all over it in a heartbeat!

I found a video of someone explaining cleaning a Bluestar stove top, but I haven't found one of cleaning this particular style of Wolf. Does anyone know of one? It looks like the Bluestar is a cast iron top and so that makes dealing with burnt on spillage easier to deal with.

What kind of top does this Wolf have? I'm assuming probably black porcelain.

Its a black porcelain top for sure.

I saw it today in person. It's definitely a porcelain top. A couple questions I have now that I've seen it:

1. The larger oven door doesn't seem to close tightly. Would this be something easy to fix?
2. Is it possible to replace the mechanisms that control how the doors open? It doesn't have the soft open like the newer models. If you let go when opening it, it will fall down rapidly.

I'm going to say this one more time and then shut up...if I was looking for a range right now, and had room for a 48", I'd be all over that thing like flies on....

They don't make 'em like they used to

1) Maybe…if the door hinge is not shutting it, you can replace hinges without too much trouble. That being said, depends if heat is escaping. If it isn't escaping, it doesnt matter

2)Nope. Entirely different hinge system. That older hinge was a direct descendant of the commercial one. Not the smoothest operator…but will probably last you until the end of time.

I would agree with cookncarpenter. The old wolf gas ranges were extremely well built. The new ones aren't bad but the one you are looking at is as close to the original commercial pieces as you can get anymore

So I guess the trick is going to be if I can get the used appliance center to hook it up before I consider buying it so I can test it all out and see that everything is working. If there's heat escaping from the large oven, they'd also need to probably fix the hinges/springs as well...or whatever is causing it to not work.

I know the newer model is capable of closed-door broiling. Is this older model the same in that respect?

Yes, same broiler has been used for years.

Good to know. Thanks.