toomuchremodeling, I hope you don't mind if I answer and making the assumption that all functions work as they are supposed to, the Dacor has some good ideas. I have cooked on both, although I had the 36" range with 2 16" platforms and 4 11" platforms. I like the idea that they utilize the 16 inch platforms on Dacor. That gives you 6 big burners on the 48" Dacor and 8 conventional burners on the Wolf. I really liked the 6 big burners but wanted 2 full sized ovens so went with the 36" range and wall oven. I frequently cook for 20-30. If you cook with really big pans this is a good idea. I liked the burners, they were great for cooking. The Dacor burners seem to set forward a little more than the Wolf and is more comfortable for me. Wolf also cooks well and has very good simmer and most of my pans have fit well. One problem with the Dacor is that the knobs are plastic,so that they can have the pretty blue light, but one broke and I am careful. Wolf is made with heavy cast metal. Maybe someone might be able to talk about the differences in the burners or maybe a sales person might be able to show you. The Dacor oven is supposed to be within 2 degrees of the setting so comparable to the Miele in accuracy. If you turn the Dacor to 350 degrees, it will do that and if you bake something at that temp, you would say this works great, I love it. The problem was for me on the wall and range oven if you opened and closed the oven for batches of cookies or put something really cold there was no way for the oven to kick on and add a lot of heat(like the typical preheat on any other oven), it had to oscillate and would take 1 hour to move 50 degrees. They admitted this was an issue(even a benefit because my food would not burn with the preheat coming on) and sent improved boards to fix it. Well it didn't burn my food because it didn't even cook it. They never could fix either appliance. There is a cooking school of all things near me that has the same issues with their ovens and can't get them fixed and just try to adjust the oven themselves and add cooking time. Hopefully this has been totally reengineered, but I would make sure that it has before you buy it if you are a serious baker. Also be aware that the boards were billed at $1800.00 each time they were replaced. This was under warranty but if it weren't...ouch. A friend of mine had her board go out on an older Dacor oven and her husband replaced it for $35 on ebay. The computer board on the Dacor gives it some additional functions but can be expensive. The Wolf holds a temperature great. I think the Wolf bakes more evenly in convection because it has the dual fans as opposed to the single fan in the Dacor. If you want to raise the temperature by 50 degrees with the Wolf you have to turn it off and then on to get the preheat to come on. I do like the glide rack for the bottom on the Dacor but also like a regular rack because I am always changing them around. Someone told me Wolf is coming out with glide racks too if you like those. I think the preheat is pretty long on both for the oven to stabilize. One other thing on the 48" range is take the pans you use in and make sure they fit in the small side. Some of the 48" ranges allow more room on the small side and leave some room for circulation.

I have the RNB30, as there wasn't more space in our kitchen. I would kill for a 48", but that will have to wait until we remodel the kitchen, assuming that ever happens. I reconfigured the burners so that we have two 22kBTU and two 15kBTU burners. I find that I personally don't use simmer burners very often. I use a single 22kBTU burner about 50% of the time. Two 22kBTU burners 30% of the time. And three or all four burners the remaining 20% of the time. Every once in a while, I cook larger dinners, and I really would like to have more burners, though. I can leave a stew or a soup on the 22kBTU burner to simmer slowly, and I can even make things such as sauce hollandaise without setting up a double boiler. But the latter does require a little bit of skill. So, your personal preference might be different and maybe you'll really like the simmer burner. If I was fortunate enough to have a six burner range, I probably wouldn't have bothered about replacing the simmer burner, but as is, I am very happy with our configuration. We've had it for about five years now, and it replaced a Viking that came with the house -- what an unbelievable step up! The 22kBTU burners are awesome. Food cooked in the wok finally feels fried and not just steamed. It still doesn't get quite the same "burned" taste that restaurants manage, but I think that requires a lot more BTU than can be installed in a residential kitchen. Also, I have a couple of pots/pans that kind of require that I heat them up to full heat once, before I can start cooking (e.g. my rolled carbon steel skillet and my cast iron pots). With the 22kBTU that happens in no time and I don't even need to think about it anymore. I use the full size oven all the time. If I had two ovens, I probably would find good use for the smaller oven, but as is I have gotten used to needing a minimum 20min pre heat time; it just requires planning ahead.

I've been considering wolf, cornu fe 110, and miele and blue star RCS 48" ranges. I lean toward wanting a duel fuel range so that would eliminate Blue Star. The Wolf duel fuel is really expensive and has the chipping issue. Miele seems to have quite a few negative reviews on here and it is also expensive (over $10k). The cornu fe 110 is not a standard size and the ovens are small. So I am still not sold on any of these. The kitchenaid 48" range seems like it might be a good choice and the price is reasonable at around $9000. Does anyone have this range and what are the pros and cons? Would you buy it again? How does it compare to higher end ranges (wolf, miele, etc)? Thanks!

I appreciate the input and especially what helps answer my question. @jalarse, I love your setup and that's helpful feedback! I recognize that there is a big difference between a "Want" and a "Need" in this case, but we are set on the 48" Wolf in some configuration and that's a non-negotiable. Without going off on too much of a tangent, I'll add that we're moving from a 2200sq ft house built in late-2017 with a 30" Whirlpool cooktop to a 4400sq ft house. No kids, no pets. We're lucky enough to get to build our dream house and the Wolf Range/Rangetop was one of the top 3 things on our wish list. Consequently, there are other elements that are important to us in this decision beyond just the functionality. I would compare our question on dual fuel vs. gas to buying a sports car and deciding between the 400hp motor or the 450hp motor. Either choice is probably overkill, but does the more expensive option truly offer a benefit we would look back on and say "I should have spent the extra $x,xxx and done that," or "I'm glad we didn't waste our money on that." To answer a few questions: -We currently have a builder-grade Whirlpool oven and 30" cooktop which we can't stand. -Types of baking: I wouldn't say we gravitate towards a single type of baking, but the majority of how we use our oven is for entertaining. I will add that my Mother (who will be 5 miles away) is a phenomenal French cook, and my future sister in-law (also close by) has aspirations of opening a pastry side-business. Consequently, the ovens would get used in a variety of different ways and by different people. -Yes, we've thought about the ventilation setup and are already factoring in the cost of upgrading to a 10" ductwork as the Wolf specs call for. -We don't feel the need for more than 4 burners which is why we're strongly considering the Wolf 4 burner/full griddle setup. -A 48" Rangetop may be a waste of space, but we will still have at least 8' of countertops on each side as well as a ~12'x6' island. Consequently, I don't feel the lost space moving from a 36" will be missed. We'll also have an additional 6-7' butler's pantry separating the kitchen from the dining room. Thank you again!