The burners are a little different but have not cooked on a Wolf AG so can't compare. We have a place we can go close to my house and actually cook on Wolf ranges. Do you have anything like that? Some think the simmer runs a little higher with the AG burners, but I guess you could always use a simmer plate. The BTUs listed do not tell the whole story and the simmer will depend on the pan-what it is made of and size. I would prefer the semi open burner in some ways. The flame may be a little more straight up but it would be nice to look at and see for yourself. As far as the oven goes, with the DF, the biggest advantage is being able to direct the heat. The roast mode brings more heat from the top to brown and it great for roasted chickens etc. The baking mode brings the heat from the bottom which I like for pies and quiches to get the bottom crust nice and done. There is also a convection setting that uses the element around the convection fans. I haven't used that as much. I am not sold on the necessity of that third element. Maybe I will find something that I like to use it for. on the other hand The AG has the infrared broiler which is great for steaks but doesn't cover as much area I think some have said. I mostly use my broiler to brown the tops of something I made or sheets of appetizers so I like the element to cover a large area. I do my steaks either in a cast iron skillet inside or grill outside. Some feel that the AG is better to bake bread because it is a moister heat. You can always buy a thermometer with a probe that beeps when it comes to temp, and some feel this is a better way to go because it is much cheaper to replace it than the one that comes with the oven. It may help to read the instruction manual online and compare the two in that way

weissman is correct. I've done a lot of reading on these ranges/ovens as far as the pros vs cons for each. There is danger issues to consider if one chooses gas as a fuel. Now that assumes the burners are all working and none of the gas eyelets in any of the burners are sans flame. But a reasonable cleaning ritual should prevent this. Seems as though sometimes when partially clogged, an eyelet may go flameless while surrounding eyelets spewing flames like a blow torch. One would think that un-burned gas escaping from any clogged eyelet would be ignited by the flame from a neighboring eyelet. Not so in all cases. I know I've had cooktop burners with a few eyelets not producing a flame while others in the circle were. But I never gave it any thought, and in more cases than not, a flame would appear after a while. I've noticed this especially after plopping the burner's eyelet ring in soapy dishwater for washing. Even after I thought they had thoroughly dried. This same phenom happens more readily in the oven and may never be undiscovered, as the oven is more subceptable to grease and fat,... viscous and baked. That's what I've learned in my research leading to my decision to settle on the GE Cafe AG. The comment about gas heat having a higher humidity level than the arid heat produced by electric heating elements is also true. And all the convection fans do is to blow around dry heat. Now there are some high-end DF ovens that introduce moisture (steam) into the mix. Can't remember the brand names and model#'s, but I do remember reading that. Shawn

I was subscribed to this thread as years ago I really really wanted and planned to get the Miele range when it was new and was looking for feedback. I love my Miele d/w, washer/dryer, vacuums, we've been a Miele household for almost 20 years now. (we have moved and replaced everything over this period except the dryer...moved it with us and it's still running!) But in the end we didn't get the range, as we were over budget with the new house, and also worried about the clicking burners on Miele range--previous house we had separate Miele gas cooktop and oven, and loved the oven but never loved the ignition on the cooktop. We got a 48 inch Thermador range with the steam oven and are really really happy with it. It has some things that Miele would never put up with --the oven timer beeping is so annoyingly loud, oven fan's fairly loud, Miele would never approve LOL. And come to find out that the panel for the warming drawer that you push on/off is attached with double sided tape. TAPE, people! ACK. Miele would never do that. However, guess what, the burners work much better, and we use our rangetop burners A LOT, so that is important. No click click click. Ever. They just work very very well. Miele has never gotten their ignitors right don't know why. Seems like they have some of the same problems we had on our gas cooktop 15 years ago. Anyhow, we love the steam oven, use it all the time, not as top of line as Miele steam oven, but we still love it, same with basically every aspect of the range. ( Love the griddle, too, was really unsure about that part.)Time will tell about longevity--that is one thing I love about Miele and one major reason why I wanted them over Thermador. But thought I'd throw this in to the mix for Miele lovers-- we are a Miele household and have actually survived and thrived with a nonMiele range this past 3 years. LOL I'll let you know whether I'm still happy in 5 more years....

Have a Capital DF and love it. Simmer on main 25K burners is excellent; small pan rear burner can also double as simmer but doesn't have quite the flame spread as the large burners if you're doing sauce reductions or holding other dishes at low temp where you want even heat across the bottom of the pan. High heat stirfry or panbroiling are faster than the other choices you list other than induction (the Appliance Advisor trade web site had a good comparison a few years back on this). Note, BTUs are a measure of how much gas you're burning, not of cooking efficiency: that is a function of flame design and how it interacts with the construction and bottoms of the pans. The oven is feature laden with true convec, faux convec (just a recirc oven blower more common), temperature controlled broiling, a rotisserie, different oven heat distribution options and an oven moisture assist feature other than for some baking tasks no one can quite figure out (at least in our house). Were you to go with wekick's suggestion on a rangetop and wall ovens I'd also suggest looking at Bluestar along with Capital. If you have any opportunity to cook on your choices that can be most helpful in making your decision. The best information in our decisions came from those who had actually cooked on the equipment and cooked similarly to us.