3. Yes. I have the 5-burner Wolf cooktop and one of the reasons I got it was the double ring and low flame capability for sauces and reductions.

5. Because I cook so much and stand in front of pots and pans for long periods of time, I am very glad my ovens are located elsewhere. I'm not sure how much hot air you get blowing out of the Wolf ovens, but my KA wall ovens do blow some (more than my old ones, comparatively)

Have you thought about under counter ovens?

Excellent post! I, too, am looking at appliances and have the same questions....

Keep in mind you will need an exhaust vent over the range which will need to be at least 48" wide, but more likely 54" wide to get best venting. So, add quite a few thousands to the $20,000 you mentioned. Also, make sure you have the exhaust ductwork out of your kitchen capable of handling that size exhaust--the duct will need to be 10" diameter.

I think the 48" size range would be great considering what cooking needs that you've described. Just go in with the understanding of the costs of the exhaust. Also keep in mind that you may be foregoing other space in the kitchen to fit the 48" range. For example, it sounds like you will need a big fridge and good-sized sink for the cooking you are planning. What size fridge and sink does your planned kitchen have?

I'd love to have one, but have to say I've never exhausted the capacity of my 36" range (CC 4 burner +grill now, formerly Viking). I would (relatively) often like having a second oven, so in a perfect world I'd probably have a 36" range top and two wall ovens or a 36" range plus a wall oven. That wouldn't fit on the space I had. It is good to have at least one very large oven.

I'd say to seriously consider induction, especially with little kids around.

Thankfully our contractor allowed for high capacity exhaust, I I told them to plan for the 1200 cfm hood fan and all required parts. I didnt know that it should be wider though that makes sense, I'll look into this. It will take more space away from our already limited upper cabinets. We're doing double 30" fridges with cheat freezer in the pantry and a double sink around 36" or 40", I should check that. I think that should be adequate?

I do wonder if the 36" range would be enough with an extra under-counter oven. 6 burners should be adequate and I don't see myself using the grill or griddle options. We have a bbq and would probably go for the removable griddle.

We're going to go do more shopping tonight to narrow it down... There are too many choices. Looking at my teenie builder grade kitchen now I feel like I'm overdoing it.

I have a 36" Wolf DF and it is far from a life time investment. Google Wolf blue chipping and read about it on this forum. The new Wolf series M oven was redesigned with a bottom that is a separate piece that will hopefully fix it but they still sell the series E oven and the DF ranges with this issue. They will fix it if you are in the two year warranty period but the DF ranges seem to take a little longer to deteriorate. My oven in my range was chipped down to bare metal at about 4.5 years. Wolf's answer was first it was normal, then that they could replace the liner but would not tell me how much it would cost, only that it starts at $800 and only guarantee the new part for a year. It cannot be used except if the food is covered and no convection unless you like shards of glass blowing around your food.

Edit- the Wolf all gas oven does not have that issue because it doesn't have blue porcelain.

When we were looking at cooktops, I always wondered if people with little kids worried about those big RED knobs right at their level.

My knobs are on top and require you to press down, then turn.

Always thought that might be safer.

If you enjoy cooking that much then I'd say go for it but be sure you have adequate ventilation. We have a couple of friends that bought a commercial sized Viking stove and vent hood 30+ years ago and they love it.

If you are looking at a lifetime investment and are willing to splurge, look at a Lacanche (frenchranges.com). The craftsmanship is beautiful and they are a dream to cook on. We have the Volnay plus a second combi-steam oven and it's a great combination.

I went and looked at the la Cornue Fe and it might be enough for me... I like the utilitarian design with no electronics. The larger models werent in the store but they're getting pretty high for pricing. Looked at Blue Star too but the gas oven seems like a bad idea to me.

i am a mom of three little ones, and I just got my dream stove.we just built. I would choose the same stove again in a heart beat

1. Is there any possibility of burns from the closed front of the unit?- I have a 48" capital connoisseurian don't know about the Wolf, they have safety knobs on the Euro stoves website. My oven doors don't get hot

2. Are the 2 oven sizes practical for daily use? Yes they are, we had pizza night and used the bigger oven (i have three kids who cook with me, they are younger but my 6 yr old can scramble eggs and my 8 year old can make a full meal with little help) I use the smaller oven a lot, less energy to heat up and the convection cooks evenly even if I have a few trays of cookies in there). I used the bigger oven for prime rib and potatoes, then used the smaller to roast veggies while the Yorkshire puddings cooked the other night. I don't generally use both everyday though

3. Am I actually going to be able to simmer on the gas burners? Yes, capital has a "true simmer" I had a pot of cinnamon sticks and water on there for a party. It was perfect. No constantly adding water. I suspect a wolf has something similar

4. Is the oven heat on both sides even and consistent for baking? Again, not a wolf. I have a gas top, electric ovens. No issues baking, broiling, roasting, or using the convection feature.

5. Is it a huge waste of fuel and heat? Am I going to be sweating all the time and paying a giant fuel/power bill?: I don't think so. I'm a food blogger, and a sahm. I'm constantly cooking for and with my family. And the option of just heating a smaller oven is nice, less energy. Boiling water takes no time with 25,000 btus so I don't know if that saves energy.

7. Open to all suggestions. We are considering this a lifetime investment as we are planning for this to be our "forever" house.

Sorry for the blurry pictures but I prime rib and potatoes. There's a built in probe thermometer also in each oven

I don't know what happened to my post but I love the space with the 48". My ten year old making pancakes while my 6 year old makes eggs. Works great, not crowded (dangerous)

Also I didn't think I'd use the grill but I have done peaches, vegetables, steaks, burgers, Portobello burgers

Pleasblog - is that the connoisseurianor the Culinarian? I am planning on getting the exact same one...with 4 burners, 12" griddle, and 2 more burners. Post more pictures!;) How long have you had it? (sorry if you said.. I saw the pictures and went right for the reply.. lol)

Did you have any issue with the gas and electricity hookups being on a different side than the manual stated? Just curious. Capital called me the other day when they heard I was curious and said that once I order, they will take a picture of the back of the one being shipped and email it to me so I knew exactly where to hook up the lines. Now THAT is Customer Service ;)

Oh, you got the grill.. heh. I have lots of grills so opted for the griddle ;)

Russ

That is strange, I did not know the two ranges were so similar. I thought the Connoisseurian was sealed burners or something.

I plan to get the 48" Manual Clean Culinarian. I tried to justify the self clean but 2k more for self clean did not seem to appeal to me :P

Russ

For anyone considering a Capital electric oven whether in a DF range or wall oven, I would read the manual very carefully to understand how it works. It does not operate with a traditional thermostat but by "logic". This allows the temperature swing to be as much as 150F. This is a discussion that includes information from the manufacturer provided by Trevor Lawson that is not readily found elsewhere. Some Dacor ovens also work this way, with the oscillating under glass elements but they have changed theirs to have the preheat come on if the temperature drops by 50F instead of 150F. According to the use and care manual you still have to remove food so it doesn't burn the food when the preheat comes on.

http://ths.gardenweb.com/discussions/2912622/48-inch-dual-fuel-range-and-single-wall-oven-choices

What part of the country do you live in? That stove will throw off a lot of heat. In the end, you may not like cooking so much. Since you are so-so on gas, I would take the time to look at some of the beautiful induction units that are available. Two ovens would be great, but would you really use them? Most people just don't cook that much anymore. I would prefer a single wall oven that is counter height so that I don't have to lean over and pick up something heavy. There are also different types of ovens and different ways their doors open, maybe you would prefer one conventional and one something else oven. You can always buy a countertop induction unit and wall oven(s). Induction is easier to clean. I can assure you that you do not want to spend any significant amount of the next 60 years of your life cleaning a stove no matter how much you lust after it today . Don't get stove envy, get something really useful and convenient and beautiful.

AAAhhh ok, that makes sense. I do not think the Culinarians are dual fuel, but they do have self clean. That would make sense.

I am adding an electric wall oven for my "dual fuel" ;)

Thanks!

Russ

Been there, done that. Ex Navy here... heh, but make the best of it while ya can!

R