This topic has kept me up at nights. Like you, I hate using a big oven when a smaller one will do. So, I have decided on a speed oven--likely Miele, although GE and Electrolux makes them also--which is a microwave, convection oven, and I think/hope it toasts as well. They are a little less than a half-oven. I would go for the wall oven, warming drawer, and toaster oven/speed oven for you, and skip the double ovens. I think double ovens are great if you bake in large quantities where the food needs to be precisely cooked at different temperatures, but for meats and potatoes and such, the temperature differential is not really a big deal. It is easy to reduce/increase both the temperature and time and still have everything come out fine. A warming drawer is fantastic. Remember, with a convection oven, things cook faster, so for that occasional large meal, it is easy to cook many things and as they finish, put them in the warming drawer while you go onto the next item. Also, with 6 people in your house, you will have kids coming and going at all hours of the day. Rather than say, "Honey, let me heat up dinner for you," you can relax on the couch with a glass of wine and say, "Honey, your dinner is in the warming oven."

In my last house I had an old gas double oven and a separate gas cooktop. I am a baker first and a cook 2nd. I always had beautiful cakes, cookies, breads etc. When we redid the kitchen I was disappointed not to have the gas double oven option (we were not looking at high end items -- I got GE profile electric double ovens and gas cooktop) At no point during that remodel did I think (or be told) that you can't bake cookies, cakes etc well in gas ovens. Now with this remodel all I am hearing is the difference in baking with gas is sub par if you want to do cakes cookies etc. and it is making me 2nd guess myself even though until the last couple of years I have always had a gas oven. The good news is is that I think the Wolf DF is really ugly and I really like the looks of the 48" AG -- plus it is cheaper -- and I know I can cook well in it -- only thing that is really holding me up is the no self clean -- I am just not an oven cleaner :-(

Jim, Foodonastump : Will you two cut it out with the Mama grams. Talk to me in English and I'll push 1 for Spanish. Cookie: This was many years ago, on my Grandfathers farm in NJ. My Uncle found 2 Cast Iron Doors with a frame. They were from an old coal stove. One door had an Opening with a Butterfly to regulate air flow. I used the one with the air opening for the bottom fire chamber. The other was for the Oven above,were the Bread was baked. I didn't have any plans or instructions, just winged it. Actually, it was a large brick box, with another box inside, at the top. Picture a Brick Box with 2 doors,one above the other. You would build a wood fire in the bottom. It would go all around the upper box ( oven ) and out a flue pipe. This isn't an easy task, for someone inexperienced. You would start by digging a square hole about 2 feet deep. According to the local frost conditions. Less in Fla. More in northern states. Put in a Foundation or ( footing ) About 12 inches Deep. It can be poured Concrete, or if there is a lot of stone available, use that with mortar. Level that and lay one course of cement block to bring it to just below ground level. Then build the Oven as described. Are you tired yet ??? You just started.!!!!! I can draw some kind of a sketch of the oven part but not right now. There are other ways to biuld , that are easier. Some ovens are made to build the fire; for some time, right where you bake. Clean all the fire out and put the bread in. I don't like that too much. In the one I described , I used 4 Angle Irons to support the oven above. The oven floor was a steel plate, set in the angle irons, with firebrick set on top, the oven walls were then built on that. I never thought they would become popular again. They could have been made pre fabricated. Oh Well ! Talk at you later, Lou PS:Cookie, a few days after you build it make a small fire , to start drying it out. Don't build a big fire at first. It will crack. Did you build it yet ???

I usually recommend the RNB over the Platinum, because I feel the griddle on the RNB is better, and the slightly higher BTU doesn't really justify the much higher cost. But neither argument really applies in your situation. So, I think you'll really be happy with your Platinum. The heating element in the oven is a bit of a wild card. It should help with much faster preheating (a problem that he RNB suffers from), but on the other hand it has a bit of a learning curve and might make some specific dishes harder to cook. Since you still have the smaller oven, which I believe doesn't have this type of burner, and you have your wall oven, I believe you have the best of all worlds. Enjoy your new range. It's a beast :-) And yes, do make sure you have proper venting. Also, unless this range is going to be installed in an island, you absolutely have to swap out the backguard for a properly raised version. The ovens are going to fry your backsplash; and if they won't do it, then the burners will. Read the Bluestar instruction with regards to minimum clearance requirements. And no, installing tile on sheetrock isn't what they mean when they say fire resistant. That requires stone or metal on steel studs.