The difference between Wolf and CC range top- CC has higher BTUs but Wolf has dual stacked burners that go supper low on all. We cook for a lot of people and use that low end all the time and need it on all the burners. Others prefer the high heat for stirfrying or boiling water a little faster. There is nothing magical about one burner over the other as far as eveness of heat. They each have a given configuration of a gas flame. The CC has a more centralized heat-more even for smaller pans and the Wolf has a little wider ring, more even for bigger pans. Wolf also has a "small pan burner". This will matter mostly if you use cast iron or steel pans. If you have cookware with a reasonable amount of copper or aluminum that conducts heat well, it is the intermediary between the food and flame and will provide even heat. I use a 7 inch pan on the larger burner to caramelize sugar without stirring. I could use the smaller burner but don't need to. You may want to consider how you clean each. The Wolf being sealed is just a quick wipe. If anything is dried on I put a wet cloth on it and let it soak and wipe it up. Here is a video about cleaning the CC. It is a matter of personal preference. The quality of fit and finish is subjective. Pull off the knobs and see how you like the feel of the grates. If you can try them live-do it! Ask if there are any local demos. We drove 250 miles to look at a BS. I cook a lot so this was a small investment in time for me. You can read quite a bit on this forum about how each treats customers on a corporate level which is ultimately what determines the level of service on a local level. I had another range and oven before I had the Wolf range I have now and I can guarantee nothing is worse than corporate apathy. Your local people have their hands tied as far as providing service if they have no support on the corporate level. If I did buy a CC, I would consider getting it from Eurostoves as they seem to have an "in" with the manufacturer. They will also pay for you to fly in and try out the CC if you buy it from them. Check out the details with them about that. I would consider an overlay griddle just to give yourself more flexibility both with griddle size and amount of burners. People like chef king which is steel(heavy) but hold heat but there are also those made of aluminum which are lightweight and conduct heat well and give better heat control. They are often nonstick but are available uncoated as well. I don't like my hood insert which is a Broan-too rattly and they were unable to fix it. It works ok though. I have a Wolf oven(36") in a range and like the dual convection fans and elements. Very even. My Electrolux wall oven(30") is also very even. I also prefer the drop down door and feel it is safer to have it in place. I would consider some of the other things like the racks, internal lighting and available functions. I keep a roll out rack on the bottom of my ovens but prefer standard racks otherwise. I am constantly adding/removing the third one and changing them around. Some lights are glaring and make it hard to see in the oven. Some are also placed lower and make it hard to see what is in the oven. We chose a KA frig over the SZ just because I liked the layout and placement of the icemaker better. I don't like ice/water through the door so ours is plain on the front. I don't think the fit and finish is as nice with KA and at the time there was only about $1K difference. The KA does work really well though. I can't say about a steam oven as I don't have one. I can't see where I would ever use it as I never steam veggies or seafood. We tend to grill and roast as I like the "browning". Most reheats are a portion at a time in the MW. I like my Bosch dishwasher(800 series). It gets everything spotless. The only problem has been the flip up tines on the bottom rack have broken. I did not want a silverware rack, because it would be too fussy for me to have to place each piece in the rack. I hand wash our Riedel and silver as well as some of the antique dishes and pots and pans just because I don't like to expose it to chemicals. I have some very thin knock off wine glasses and wash them with no problems. We just put in an inexpesive GE space saver MW as it gets minimal use. It is actually by the frig so anyone reheating is away from the cooking area. I did consider a drawer but at the time some people reported the drawer being harder to clean, especially spatters. I always recommend Don Silvers book --Kitchen Design with Cooking in Mind as it was recommended to me on this forum. He has some excellent ideas. He also has a website. Good Luck with your decisions.

Indeed weissman, that's all. However, some choose to take it otherwise. Dealers are trusted for selling and marketing. Caveat emptor. There is a huge range of opinion in the industry as well as a huge range of advice on this forum in many areas. For me, that's its strength. Some of us know and trust more than than one dealer and have access to more than one opinion. Dealers have different opinions. Not everyone agrees on brands, except mostly about Wolf and SZ. And, of course, they tend to like and believe in what they can sell. DUH. That said, everyone hopes to find a great, affordable range that really does it for those who want high output open burners.If the Culinarian turns out to be all it's said to be that's terrific. However, that doesn't negate the value of sealed burner ranges or make them inferior as is often stated here. It depends on the design and personal preference. Let's not forget that Surgit Kalsi, who now makes Capital ranges, made DCS ranges -- famous for excellent sealer burners -- which were very highly regarded throughout the entire industry. I believe several people on this forum still have DCS ranges and adore them. It depends on what someone wants and hopefully there will be independent thought and close examination -- as amcook did. We're not smurfs. Some of us like to see it before we believe it. That's not hatoraid. It's common sense.

For more input, at least preliminarily, as I have not had more than 2 months with our new appliances: The major appliances in my old home have not needed any service calls. Seriously! The Wolf oven heats to the programed temp (checked with an interior thermometer regularly) and retains the temp well with little or no heat leakage. I do not experience hots spots. The cooktop burners go from the highest high to the lowest low (and simmers without the annoying clicking sound on other units). My only question for Wolf initially was the long preheat time but we figured out it was because I was leaving a pizza stone in there permanently to even out the temp but found out that it was not necessary and that was actually increasing the necessary time to come to temp so "my bad." I love the Wolf. Vent a hood exhaust is awesome! I love, love, love the Miele dishwasher. It has the best capacity of any washer I have ever used. Service for 16, easy! I thought I would hate the silverware rack but I came to love it. I have NEVER needed a service on this unit. Cleans great. Very quiet. I wish there was a "short cycle" for quick jobs though. I am a strong proponent of the GE Advantium and it's flexibility but understand that newer technology have come to market since that might be superior? I cannot speak to that. Works well as a microwave and a "toaster oven" and does not need preheating or heat up the kitchen. It has a larger capacity than a traditional microwave so it doubles as a second oven. It has never needed a service either. I do like my Miele coffee but understand that the nature of the beast is that the units do not last as long as other appliances. It was necessary to replace our original after 10 years but this new one is even better than the last. The plumbed feature makes everything much easier. I joke with friends that it does almost everything but milk the cow. We had a glitch with the subzero undercounter wine fridge but I was told it was a manufacturing defect for that particular year. All repairs to the compressor in it's early years were covered even after the warranty expired. No trouble since and the 2 zone cooling works great. New kitchen: Viking 5 burner cooktop - flame capacity (High and low) is limited and fluctuates depending on the burner I choose. Location of burners are not as conveniently located (there are larger and smaller plates) and are not organized so that you can actually have 5 pots on at the same time. Viking hood not nearly as powerful Thermador oven: currently operating approx 25 degrees under what it says on the temp indicator. hot spots and some features not working correctly. There is no light and I cannot find where the bulb would be located to replace it. I have not had time to look online or contact Thermador directly. Thermador micro - hot spots and less intuitive programing than the GE. We wind up just using "add 30 sec" feature. I miss the halogen light feature if the Advantium Layout of the Bosch is just dumb! consequently we need to run it more often because it fills up often. Dishes require a lot of pre-cleaning. It is equally as quiet as the Miele however. I'm replacing the Jura Impressa espresso entirely asap. I find it necessary microwave the Latte/cappuccino to make it hot enough. Small water, milk and bean capacity makes it so you can only make 2 coffee's before needing to refill. Features are antiquated but I have been told newer units are better. I haven't decided to do a built in or countertop as of yet. I hope that helps. I will be researching here again when it is time to start from scratch in our new home.

A lot of bad info in recent comments... "Speed oven is a type of microwave." No. A speed oven is not at a microwave of any sort. Speed ovens are often combined with a microwave but the speed oven is totally different technology, usually light. Combi Speed/MW have an advantage in being able to use both technologies to produce food that is enjoyable to eat and retains nutritional value. "Microwaves give off radiation, destroys nutrients in food." No. From a purely nutritional standpoint cooking in a microwave is extremely good and preserves nutrients better than most forms of cooking. There are dozens or hundreds of studies on this that you can find online. That said, I don't like the taste and texture of microwaved food. For veggies steaming is nearly equally as good as microwave from a nutritional standpoint but produces more enjoyable food to eat. I also love to roast veggies but roasting does reduce the nutritional value significantly more than steam or MW. ---- From an overall health standpoint, ANY harm from a microwave (and we still don't know if there is or not) is likely far less than that from traditional cooking (induction, gas or electric coil) with a poor range exhaust hood that results in VOC's and Carcinogens spread throughout your house.