I have the 36" Wolf Dual Fuel / 6 Burner LP, Electric oven and could not be happier with it. We have had it for 3 years with 0 Zero problems. I LOVE the oven. It is truly a beast! One Thanksgiving I cooked 2 20Lbs. Turkeys at the same time and it only took ~ 2 hours with convection and the internal temp probe. Unbelievable, but true. They were the most juicy Turkeys I have ever cooked, and the next day the self-cleaning function worked perfectly. We have the sealed gas burners, and I would not have it any other way after cooking / cleaning the stove for a while. I am experienced with the open burners as I was a prep-chef for a French Restaurant in an earlier life. The look of closed top burners is IMO so much nicer, very clean and upscale instead of 100% Commercial look like the open top burners. It cleans up easily and looks like new after each use. Cookies come out perfect, my wife is the baker in the family and has cooked several >6 Wedding cakes (yes multi-layered)and Loves the oven too. Does it show that we Love our Wolf? I hope so. When we move we will leave it with the house, and purchase a new one for our next home. Same 36" DF, it does take a while for the oven to come up to heat, but it's worth the wait. Ron

Bluestar is an AG (all gas) range, so either you change your requirement for a dual fuel range, or delete Bluestar from your list. Both Viking and Dacor have had lots of complaints, and also lots of people who love them, so it'll be hard to decide based on people's reviews. Viking does come in colors if you'd like that for your kitchen. Viking offers models with open burners, while Dacor only offers sealed burners. I myself have a Dacor 30" all gas range, and it has been an excellent performer, wonderful broiler, very even-temperature baking. However, for my "next" kitchen (whenever that will be), I will get an open burner range. Having had the sealed burners, I know I prefer the open burners (do a search on this forum "open burners sealed burners", and you can read about the differences). Here's a thread to get you started: Closed vs. Open Burners If you are reconsidering all gas so that you can include Bluestar in your decision, I am linking a thread on that topic that is just from a couple of hours ago. Dual Fuel or AG Range

I am looking at the Medallion range for even baking on all racks. I make wedding cakes and will use all the racks at once and I am looking at even quality baking. I am finding (surprised) that most professional bakers prefer the dual fuel. Thank you for your input! Robin

Hi Buttons...it's too bad you got the dual fuel range because it's not so effective to put your head in the oven and turn the gas on hahaha! I bought a Berta years ago (I think it was 2008) and it was a glorified easy bake oven. Thank goodness we moved only a few months after installation...it never did work properly! If and when you could get the burners to work, they did an ok job...but only if/when! The oven was horrible and couldn't even fit the pizza pans that my old Magic Chef had handled so beautifully. Don't get me wrong, I still love the look of the Bertas, but if you plan to actually cook or bake, you're out of luck. I would have guessed, with your husband being a chef and all, you would have known to choose function over appearance. Oh well...all I can say is "I'm sorry!".