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.

I have had gas and electric ranges over the years, but for the last 30+ I have cooked on electric until I moved and our new condo had a gas range. Everyone was all agog over it and told me I would LOVE the gas range that it was so much better than electric. For the last 20 years before our move, I cooked on smooth top electric ranges and loved them! But everyone kept telling me gas was better. Turns out, I DO NOT love the gas range. It doesn't boil water as fast as my electric one did and seems to take forever to preheat the oven. And I've had a hard time adjusting to the fact that if I don't use hot pads to remove my pans off the stove top, I'll burn my hands. And don't leave your stirring spoon in the pot for more than a second if you don't want to burn off a finger or two. My cookies don't rise -and they're either not done enough or too done, can't get it just right like before. AND the worst part is cleaning it! That's the main reason I switched to a smooth top all those years ago - they take a little getting used to the different cleaning method, but when you learn the tricks, they're a breeze compared to the old coil or this gas behemoth! It takes me a good hour to clean around all the burners and try to be careful not to get cleaner or food down those little slots around the sides. And even using a degreaser detergent, it still looks greasy after going over it several times. Give me my smooth top back! . . . where I can just scrap off the burnt on food with a razor blade - or if there isn't anything burnt on, I can just wipe on a little cleaner and polish it off with a paper towel. When wiping down the countertops with a little dish soap, I can include the stovetop and keep it sparkling clean on a daily basis. I have severe arthritis in my hands and moving those heavy grates off the top and then the cleaning around all the little places is just a little too much for me (not to mention getting gunk off the grates). That is why, after 2 1/2 years of trying to get used to it, I have decided to replace my gas range with a brand new smooth top electric range. People tell me I must be CRAZY because I'm the only person they know who prefers electric over gas. The only thing I will miss is turning off the heat immediately when something boils over. So I will have to get used to moving the pan off again. But it's worth it to me to clean up a boil over on the smooth top vs. the gas burner-cover-slots thing. AND I'll have my wonderful convection oven back and maybe my cookies too!

The bad news was that it was impractical to bring a gas line to the island (more of a penninsula really) in our kitchen where the cooktop is located. Yes, we tried everything we could think of, but we have a slab foundation (common for Southern California) and our roof design prevented running a line to the roof and down to the wall next to the cooktop. Only option was to knock a 10 foot long hole in the kitchen wall, which we didn't want to do. Thus we had to continue using electric. After a lot of soul searching, we decided to replace the Thermador units with a new Kitchenaid downdraft and black glass cooktop. The age of the existing units (which I've had to repair on my own on occassion) were major factors in the decision. I found the installation to be surprisingly easy, though I did have to do a lot of cutting of the interior of the island to make it fit. The downdraft is superior to the old Thermador (much taller when extended) and while it does have an internal fan I also kept the original Thermador external blower on the roof (I cannibalized the controls and built an auxillary switch under the cabinet). This gives me the option of running the roof blower when I want quieter operation. As for the cooktop, well, I'll probably never get used to a new style black glass type. Far more maintenance that the old Thermador coil radiant unit, and I find it nearly impossible to see where the cookrings are without strong light. Coil units are obvious where the hot places on a cooktop are, glass radiant are not, as my many burnt pot holders will now attest. I'll live, but for you folks deciding to move away from coils, then do whatever you have to do to get a gas line to your new cooktop. Selling your first born child might not be too high of a price.... Cheers, Nick in Palm Springs

Unless you'll have a commercial range hood (https://www.gardenweb.com/discussions/5161173/hood-faq) I'd recommend against it. Grilling indoors produces a lot of splatter and a lot of greasy/steamy/odor laced effluent that will spread throughout your house and not smell nearly as good in a few hours, tomorrow or next week as it did when you were cooking. I've only known of one person who, after getting a grill in their range, used it and was happy. Most, including two chefs, decide that the downsides far outweigh the benefits. You may be the second to like it but statistically not likely. Even though we're in Minnesota we'll grill outside all year. Much easier and much better indoor environment. BTW, very cool about doing sous vide 10 years ago!