I've haven't used either range, so I can't offer personal experiences, but I can tell you that you won't have to worry about chipping enamel on the Wolf AG. The only Wolf enamel that has chipping issues is the blue stuff they use in the dual fuel ranges and wall ovens. I believe the AG just has a standard black interior.

Sorry, just took a look at this thread again and noticed your question...by the time I got to Miele, I had decided on induction, so I didn't give the Miele an actual test drive. I did give it a pretty thorough inspection at the Miele place, though, and thought it was a very sexy range -- and the performance seemed very similar to the Wolf dual fuel. I say that b/c the Miele also has the stacked burners, which I really liked, but the BTUs are higher than Wolf (which top out at around 16k, I believe -- Miele was closer to 20k or so -- I can't quite remember). The Miele ovens on the 48" range were very nice -- the smaller one is a speed oven, and the bigger one is a regular convection. The speed oven wasn't a big plus for me personally, since I really wanted a steam oven as a second oven, but there are people on this forum who love their speed ovens. One thing I really liked about the Miele oven, which Wolf doesn't have, is the burst of steam option, which is great for baking (you can program up to 3 bursts of steam for up to 6 min. each during cooking). I didn't care that much about the MasterChef options on Miele, but again, others love these. At any rate, the Miele seemed very similar to the Wolf, I liked the steam option on the oven better and liked the Miele burners better (also, if you're interested in a grill, theirs was excellent and seemed very similar to the Wolf, which I think is the best in the business). If I had stuck with a range, I would have been very tempted by the Miele.

This photo was before we moved in so please forgive the sterile look of the kitchen. It's just the 2 of us now and since we recently downsized we purchased new appliances. We opted for the 30" Platinum, a 1200 CFM Prizer hood, a 30" Thermador Pro wall oven and microwave. I agree about the 'quick minute' - it's silly to have to also hit start. We love the BlueStar and the 25,000 BTU burner is the one I use the most. We did have to adjust the simmer burner to get it low enough but that was fairly easy. We haven't used the griddle or grill - maybe if we were cooking for more guests we would. DH loves the 25,000 for his wok and for heating up our small Lodge cast iron grill to sear steaks. I've baked in both the Thermador and BlueStar and even though one is electric and the other gas - they both maintain temperature settings. I also appreciate the open burners for ease of clean up.

This is a city apartment so most heat is provided through steam radiators heated by a huge multi-million BTU industrial boiler in the basement with no furnace in the apartment itself. The apartment has a central air conditioning system with 3 zones and a 2.5 ton air handler for each zone. The other two zones are a/c only, but the kitchen's zone will have an electric heating coil. A 2.5 ton air handler has 30,000 BTU capacity, which according to your chart, is enough to heat 30 degrees at 1200 CFM. The MUA is drawn from a distant exterior vent over 50 feet away from the kitchen zone's air handler through the return air ducting, so the MUA will mix with the rest of the apartment's already heated (or cooled) return air as it moves from the exterior through the apartment to the kitchen zone's air handler. As a result, the outdoor air will be tempered with a lot of 65-75 degree air before it ever hits the handler to be conditioned. As it was described to me, even if the outdoor temperature is 20 or 30, by the time it gets to the handler, we won't ever need to heat more than the 30,000 BTU air handler's capacity.