We had the 36 foot (HAH) AG Wolf in our last house. We loved the unit and space up top but did often run out of burner space. The 36 inch oven was nice and held a lot which was great as long as we were cooking things at the same temp which we rarely ever did. Next, that oven took forever to preheat... 40-45 minutes to 400. Lastly, we think b/c of its huge capacity, it cooked really hot. I think the burners had to run a lot to keep it at temp which over cooked bottoms of breads etc. Great for roasts and some other things but not for breads, cookies, pastries etc. In the end though, we were VERY pleased with the Wolf. We adapted to the hot temps by using additional pans for heat shields and adjusting the temps. In our current house, we went with a 60 inch AG Blue Star range. It has 2 30 inch ovens, 8 burners and a grill. We also put in a Wolf 30 inch wall oven. The preheat on all 3 ovens to 400 is about 15-20 minutes. The first cookies and corn bread we did in the gas ovens. They were better than in the 36" Wolf but still cooked pretty hard. Next time I did corn bread, I thought, Oh yeah, I've got the wall oven and used it... a world of difference. Since then we have done biscuits and other items and they come out perfectly. We still find the gas is great for roasts, casseroles, reheating etc. We may have a bit of over kill, but due to advice from this forum, we specifically diversified to both gas and electric and have been very pleased. So, my recommendation? The 48 inch AG range AND an electric wall oven. Oh yeah, the grill on the BS is killer. I got talked into it as a last minute decision and thought I would use it occasionally. We have used it a fair amount so fay and it does a killer job on veggies and chicken. We have elected to limit the grill to those items only. Beef and fish are too messy and when we grill those, its always outside (so far). I have found a griddle plate that fits nicely over the grill to convert it to a griddle when needed.

djh...I wish I could answer your questions...but it's not hooked up yet!...so I really don't know. We thought about the fact that the center burner is 12,000 BTU compared to the 15-17,000 we saw on the other "pro-styles", but since we've been cooking with Halogen for the past 15yrs, after talking with other folks, we felt it wouldn't be an issue. I'll know more next week :) There other ranges are beautiful as well, and if we were doing a more classic/country kitchen, we would have done one of the other models with an enameled finish in a second. Jim

I now have delivery and installation of my DCS "30 AG range AND the DCS "30 convection oven (the new one with knobs). Love, Love, Love them both! DH is over the moon as well. Have not really had a chance to cook with either much as we're still fitting the granite (blue pearl) countertops over the (Kohler) kitchen farm sink so plumbing and fixtures are not complete and I'm still camping out. But so far both of these are knock-out appliances! I'm blown away with what the convection oven can do (in terms of cooking methods) and anticipate bringing my culinary skills to a whole new level now that I have all kinds of precision at my fingertips. I'm beyond happy!

We are Blue Star fanatics at our house. My first choice always: a work horse, easy to repair (no expensive electronics to go wrong), powerful burners, easy clean, in my opinion. I have the infrared grill, which I absolutely love; moving to a new house soon, and got a great deal on a Blue Star with a griddle. I will miss the grill for sure, but think the griddle will be useful. Sounds like you are looking at a 36". Go get it.