When I started my research for my kitchen remodel (about three months ago), my initial thoughts were strongly towards Thermador (for the range and refrigerator), and Wolf (I eliminated Viking due to quality concerns, and I hadn't yet heard of many others like BS, American, DCS, Aga, etc.). Then, I noted that Thermador doesn't offer all gas or open burners, and I better understood that my use of the oven didn't require the electronic functions (nor did I want the risk of having them burn out), and I thus eliminated Thermador even though I love the look (but function is much more important to me than style and looks) and it's star-burner shape does make it probably the best of the sealed burner options (ignoring output) IMO. If one wants to be a better cook, and understand the need of function over looks, then I can't see how one can pick Thermador, given the choice. I would pick BS or Wolf all gas instead. I think you might benefit from watching some of the Bluestar cooking videos Trevor has made (http://www.bluestar-ranges.com/Home_Page.html) - even though they mostly compare BS and Wolf, they serve as a nice educational source for learning more about what to look for in a range.

Of course you can bake in both barring some design flaw in the AG that I am not aware of. I have baked in gas and electric ovens for 50 years. Many feel there are differences between the two but sometimes I think the design of the oven and the ability to heat evenly is more important. Maybe someone will speak to the ability of the Wolf AG oven to bake evenly. I would google gas vs electric baking for lots of opinions on the cooking forums about what others feel the differences are between gas and electric. Keep in mind there are many claims about what a given appliance will do and you have to decide if this is going to be significant and make a difference in how your cooking/baking comes out. I have the Wolf DF(3 years) and one of the reasons I like it is the different baking modes and the ability to manipulate the direction of the heat. On the other hand the AG has the infrared broiler. Some might prefer that. The DF has the third element(European or True) convection, but I think this is a little over sold. I do like the double fans and not sure if the AG has that. We had a previous convection oven and it had a hot spot that we thought was from the fan being not centered perfectly and we thought at the time 2 fans would be better in case a fan was out of alignment. The Wolf DF being electric oven keeps a narrow range of temperature, just a few degrees on either side of the set temp according to a separate thermometer. Gas ovens usually have a 25 degree swing on either side of the set temp. These numbers depend on the tolerances of the thermostat used. While this is nice, how much difference does this make for what you bake? One comment about the burners. From some of the informal testing I've read, the simmer on the AG seems to be a bit higher than on the DF. Trevor Lawson used the Wolf AG(not the DF) to compare simmer to the Culinarian. They took a 5.5 inch circle of paper and placed it on the burner and the paper discolored/burned according to the amount of heat it received. I did this myself and the simmer on the Wolf DF regular burners left NO discoloration. The simmer burner had one very slight almost imperceptible discoloration about the size of a finger nail. The Wolf DF simmer is great on all the burners. The actual simmer though will be greatly influenced by the pan you use. Here is a link that might be useful: Trevor's simmer test

I'll explain my post (the 1st response to OP), but I won't get into a debate over which range is best, because feelings run high among some folks, and I respect everyone's individual preferences. For myself only (I have the 30" Wolf DF range), I never, ever Wok cook, so having instant, high heat flames is not, and never will be, important to me. I sautee all of the time, and the heat produced by my burners more than meets my sautee requirements. Likewise, while people sometimes talk about how many BTUs their ranges produce and how they can bring water to a boil in "x" minutes, that has never been important to me. The BTUs on the range I have are more than sufficient for the kind of cooking I do...which is home variety, often at a gourmet (but certainly not professional) level. I wanted a range that had wonderful low burner output and could melt chocolate without burning, could hold a sauce without scorching, etc. And the DF does that beautifully. I like the fact that 3 of the burners on the 30" range have a high BTU (I think it's 15,000 - but don't quote me), and the one in the back has only 9,000 BTUs for its high heat level. All of that works wonderfully well for the way I cook. So, bottom line, I recognize my needs may not be similar to people who are much more professional in the kitchen, who need a range with a higher level of performance. For my wants the DF range (with its wonderful convection oven, which I truly love) makes me ecstatic every time I use it, and produces fabulous meals.

I have a Wolf AG. I had a brand new Viking AG previously and the oven was terrible. It could not hold an even temperature, the temp was off when tested with a thermometer, and baking was very uneven. The Wolf AG has not been a problem in that respect. Baking has been even, temps are consistent when checked with a thermometer, and I am very satisfied with the oven overall (no blue porcelain on the AG either). I also love the broiler on this oven and don't know how the electric broiler on the DF would compare. I have only used the convection feature once, while baking cookies. I actually think cookies bake better without it, and it seemed to blow crumbs about in the oven. My oven ignites easily, but they have changed the ignitor on the newer AG ovens so I can't honestly comment on that. I agree with ctycdm, don't let the Berta experience dissuade you from AG. My ancient pre-remodel gas oven was good, too.