Yes the blue chipping is still an issue with Wolf electric ovens and has been reported this year and for well over 10 years.

I think you would be ok with a gas range, but if you are going to do that, have you considered BlueStar? It is totally different than the Wolf though. What type of oven do you have now?

If you wanted an electric oven, I would consider a rangetop and separate wall oven. I would want to pick an electric oven based on features rather than what happens to come with the range. Electric ovens might be as simple as the old style with an open element on the bottom or as complex as a combination steam oven that controls humidity, fan speed, direction of heat along with precise temperatures. There are a lot of people enamored with their combi ovens. I have the Wolf DF range and an Electrolux wall oven. The Elux is a lot more functional because you have a bigger temperature range with and without the fan, and the fan is at 2 possible speeds. The DF is harder to set because you have to turn the dial and wait for it to click through the temperatures. Unfortunately the Elux has had issues with blue chipping too.

We have a 1990s Viking all gas now. We are redoing kitchen next year. However, we need to replace the Viking now due to a repair issue (I.e., don’t want to sink more money into Viking when we’re getting rid of it in 6-9 months.). We have a smallish kitchen without room for wall ovens.

My Wolf is going on 18 years old, has never had any trouble and no repairs. It is all gas (propane). We live in a rural area where power outages were frequent. The stove is the 48” model with griddle and char broiler. No clocks, no timers, no WiFi. No self cleaning ovens, no electronics at all. It simply cooks. It is my belief that high heat and electronics simply do not play well together. If they did the new stoves would not need the fans on them to keep the electronics cooled. If all you want is a stove made to cook go gas all the way. Best of luck to you.

I agree that all-gas is the way to go for a range. Makes things much easier overall.

If you want electric, don't get it just for the fuel source. In practice, the difference is negligible. Get it for unique features that you need. I suggest pairing a all gas range with a combination steam wall oven.

As far as the has range is concerned, Wolf is a fine brand. They certainly have great brand recognition, and their gas ranges generally are well liked.

But as @wekick pointed out, you get more for your money with a Bluestar, if your goal is finding a powerful workhorse of a range. The burners have a much more even heat distribution, which allows you to use thin carbon steel skillets and woks. Speaking of woks, the built-in wok ring is super convenient and brings the flame closer to the wok. The burners go up to 22kBTU or 25kBTU, which makes a huge difference when stir frying (rather than "stir sauteeing").

The open burners are a breeze to clean. Is often just a quick wipe with a camp cloth.

We also have an old Viking in the in-law kitchen, and I have used other closed burners before, and I hate how I can never get them clean without a big effort.

Even on the 30" Bluestar model, the oven is big enough to hold a full commercial cookie sheet (this big cavity comes at the cost of longer preheat times though). There is no annoying cooling fan for the (non-existent) electronics. And you get the most amazing infrared broiler. I love how much power is has. Gets used all the time.

And because of the simple straight forward design, if you ever need service, any technician will feel at home with this range. In fact, Bluestar uses many industry standard components, so frequently the technician would have the parts on his truck already, even if he doesn't specialize in Bluestar.

There is a reason why Houzz loves this brand so much.

But as I said, while Wolf is missing some of the power features of Bluestar, it's still a great brand and you won't make a mistake with either one.

Some people say they don’t notice a difference in the way they bake/roast but others do. The differences come from the way the ovens are structured because of the type of fuel. Gas ovens have much bigger vents because of the products of combustion from the gas. These are some of the most common things you read on baking and cooking forums

-More heat and humidity into the kitchen, not directly about cooking but for some people a consideration.

-Bread bakers use steam to produce a certain type of crust and complain that it is very difficult to keep added steam in a gas oven.

-Cooks like gas ovens because they brown so well, especially with roasting.

-I have seen cake bakers going from electric ovens to gas complain that their cakes didn’t rise as well or were dry in appearance. This to me doesn’t mean that you can’t bake in a gas oven but baking is a complex interaction of the ingredients, pans transfer of heat and humidity in the oven. People that have baked in electric ovens especially if a scratch baker have recipes that work in electric ovens and they may work a lot differently in gas because of the difference in humidity and air currents.

All of this if you read about starch gelatinization or the chemical reactions for browning, point to gas ovens having less humidity and this is because it gets vented out. There are reasons you don’t see a gas oven used as a combi oven in residential ovens.

In my own experience, I have used both over many many years and always attributed differences to just being different ovens. Now I have electric and my sister has gas. There are some consistent differences in some of the recipes we make that are the same with the same ingredients, same pans. It doesn’t mean they don’t come out but you can see the differences mostly in browning and crispiness. I do have the option with my electric oven, to turn on the fan if I want more browning and crispiness.

I’ve just decided to get Wolf DF instead of gas. I have DF now but we are moving and leaving the range here.

I had convinced myself that all gas would be fine and was ready to buy. Then I learned from an article on the web that the all gas burners go up to 15,000 BTU but the DF burners go up to 20,000 BTU. I am so glad I read that! I love my current Wolf. It replaced a Bosch DF that never got hot enough.

https://blog.yaleappliance.com/whats-the-difference-between-all-gas-and-dual-fuel-professional-ranges

Mollyavalon, be sure to read about the blue enamel chipping before you buy.

Yes, wekick, I have read about it. I’ve not had the problem in my current Wolf DF range for the last 8 or so years. It appears to occur in some ovens with the self-cleaning feature, which I do not use. It heats the oven up scary hot, puts fumes in the indoor air, and generally still doesn’t fully clean the oven. (I don’t use commercial oven cleaners either. Baking soda! https://www.greenlifetips.com/how-to-clean-an-oven/)