You can drive to work in a Toyota Yaris or a Porsche 911. Both will get you where you're going via an internal combustion engine, maybe even with an MP3 player, and possibly even on board navigation. But the difference in driving the two can NOT be understood by someone who doesn't enjoy the nuances of driving. Regular folks who think buying a Porsche is a silly extravagance will never ever "get" it. They don't know what they don't know about the differences between the two, so they are perfectly satisfied with a boring econobox. Frigidaire is the boring tinny 1970's econobox of the appliance world with a few racing stripes to give itself airs. And the people reviewing it, well, not to sound elitist here, but they don't have experience with a higher standard to compare it to. They don't know what they don't know about the nuances of cooking. Anyone can "steam fry" a meal. Very few can do an actual stir fry. If you don't have the budget to make a purchase of a pro style range at this point, that's fine. Very few of us are able to get what we 100% want as if money is no object. But, you really have to look at the ultimate goal here and keep your eyes on the prize. Spending $1700 on something that doesn't function any better than something that costs $500 is wasting that money that you do spend. I'd suggest really analyzing your goals here. A 36" IS a step up in "space" but a true 36" pro style range has a pretty large oven that takes a long time to come to temp and is overkill for most situations unless you need to fit in a full sheet pan. 6 burners are usually overkill for most for 90% of the time that they use the range. Thus the popularityh of the 48" range, as it has a smaller oven that gets used more often. And you can do a griddle surface on it as well. If pro style cooking is your ultimate goal, then think about doing a 48" rather than a 36". Or consider doing a pro style cooktop like one Bluestar has now, and buying a second hand wall oven from Habitat for Humanity or Craig's List. That will give you an immediate return for your investment that won't need to be repeated. As long as you are also budgeting for the high CFM hood that goes hand in hand with having a high BTU cooking machine in your home. If you size the oven cabinet for a 30" oven and buy an extra filler or two, you can replace the oven at any point down the road with a more capable model but you will have enjoyed the FIRE of the cook surface until that happens.

It's not too big for any kitchen if it's what you want. If you'll use it all, often, and cook your hearts out, it's worth it. If you have no other use for 12" of cabinet space and wouldn't otherwise have a second oven, it might be worth it too. There was a picture floating around here about four years ago of a tiny kitchen, smaller than many closets, in an NYC apartment. It was basically a fridge, a sink, and a massive range. I think it was a 36" professional range, so deeper than normal. There was also a picture of an NYC apartment where the kitchen was basically a wet bar with an induction hot plate built into a drawer. It just depends on how much room you think you need for the actual business of cooking.

I have a 48" double oven range and the thing I adore the most is the smaller of the two ovens. (Which also has an infra-red broiler, which I love!) I would say that I use the smaller oven maybe five or six times as often as the larger one, even though that one is a convection model. Although smaller in width, it is very deep so I can fit tons of stuff in it. (Some brands/models are different, so you should take some typicl pans and check.) I agree with the poster above who mentions the convenience of having the ovens and the cooktop in the same appliance. I am always harping on the Forum about layouts with ovens and the cooktop separated by huge distances. Someone mentioned in reply to one of my many comments about this that they never moved food from one or the other - I can't imagine how you could cook without doing that for nearly every meal! One other combination you might consider is having a single oven, 30-36" range and a separate single wall oven dedicated to baking (if that's your thing). It could be in a different place in the kitchen as rarely do baked items travel from cooktop-to-oven. Meat, fish and (and some vegs.) being roasted -or broiled - really do benefit from being under the range hood, but rarely is that the case with cakes or pies so the lack of a hood over a separated baking oven wouldn't be a drawback. I would recommend my cooker, except that it is no longer made, so that won't help. If it died (don't expect that, ever) I would never replace it with anything less than a single baking oven paired with a 30/36" Range. The only drawback to a 48" machine is the size. It really dictates the arrangement in a kitchen. HTH L.

In my opinion the primary difference between Wolf and Thermador is the under-hood capture area. Wolf has a deep, sufficient space to capture bursts of effluent that may outpace your blower, thus rendering the hood more effective. Thermador has varying angles to the under-hood baffles, so it depends on which model you get, but as a general rule, the Thermador under-hood capture area is not as deep as that of Wolf. I purchased a used floor model of a Wolf hood and got a nice discount. All Wolf distributors should be giving you a discount off list price, so just ask. . . . Just realized you are asking about ranges, not hoods. The same pricing discount system would be in effect for Wolf ranges. You may learn more about that here: [How Wolf Pricing Works[(https://www.houzz.com/discussions/wolf-vent-hood-pricing-dsvw-vd~5585453?n=15).