You say that you are not "professional chefs", but you plan on getting a 48" range. In many cases, this doesn't work out well. Few home chefs can keep more than two or three burners in active use at any given time. And for slow-cooking foods, you are frequently better off moving the pot into an oven. Much more even heat.

So, unless you plan on installing and using (!) a lot of alternative cooking surfaces (e.g. grill, multi-cooker, griddle, French top, induction domino, ...), or unless you regularly have multiple people using the range at the same time, a 48" cooking surface is a waste of money and more importantly a waste of space. You now need a huge (at least 54") vent hood. It probably needs to be on the order of 2000 CFM in order to work with your high-powered range. You need to figure out how to install a very pricey make-up-air system in your house. And you lose a lot of upper cabinet space.

If you really do need 48" of cooking surface, then all these factors take a backseat. But if you don't actually use more than one or two burners, then you'll really regret your decision. Figure out, what applies to you and let us know.

I generally agree with @wekick, that you are probably much better served with a rangetop (Bluestar makes amazing gas range tops; much better than Wolf) and separate wall oven(s).

If you go this route, you could also install a combination steam oven, which gives you a lot more control over humidity than a regular electric oven.

Other than that, I personally don't think it is difficult to adjust between gas and electric ovens. And I am very happy with my combination of 30" all-gas Bluestar range and two wall ovens (a 24" wide Miele combination steam oven, and a 24" wide Speed Oven). If you cook a lot, you'll love this particular combination. Not sure, if it would work for you. All those components definitely add up in price.

I have the 48” Wolf all gas (propane). It’s just the two of us but I would never part with this stove. It has the grill and griddle. We use the grill several times a week. We also are big bakers as we entertain frequently. The stove is almost 17 years old and has never needed a service call.

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!

Mark and Maria, What did you end up doing? I am having the same dilemma and would love to know which you went with.

Most clients elect dual fuel for better ovens but I'm seeing plenty of wall ovens used with range tops, even at the multi million mark. Wolf makes those also.

Wolf has a really bad track record with their electric ovens, though. Even ten years later, they still haven't figured out how to make sure the enamel doesn't flake off and spreads little shards of glass all over your food. We regularly see complaints about that in this forum. Gas ovens seem to generally fare better (plus, they all have removable bottoms that can be fixed, if necessary).

I have used both electric and gas ovens. And honestly, if you know how to cook, the difference is relatively minor. Other than the problem with failing enamel, I don't have a strong preference either way.

I would have a strong preference for a good broiler though. I know Bluestar puts amazing broilers into both their gas and their electric ovens. They are (almost) as good as a commercial salamander. I don't know whether Wolf does the same for both of their models. That would be worth checking.

We have a DCS 48" dual fuel range that's been installed since about 2008, and it is a really convenient cooking tool. The 12" (or maybe 14"?) small electric oven heats up really fast, so its almost as convenient as using the microwave to heat or reheat. The large oven (36"?) is wide enough for the largest of pans, and the bearings on the slide-out racks handle any weight without any issues.

We have four gas burners and a griddle, and mostly just used the burners for daily cooking. However, when you want to make pancakes, or cook steaks for several friends, that griddle can't be beat. And we found griddle cleaner at a cooking supply store that works really well, and has no toxic chemicals. You just dribble it on a warm griddle and let it work through the grease, and then wipe it clean. I never used anything more abrasive than a plastic scrubber.

Ensure you have space for a large vent fan. We used a Vent-a-hood insert inside a decorative housing, and I think it is rated for up to 1200 cfm if all the fans were running. IIRC, they had to run a 10" vent up to the roof. With today's code you might also have to add a make-up air system. Also make sure your gas line and electric wiring is sufficient for the new installation.

Bruce