36" induction cooktop with ovens under could solve some of your issues. It would be less cost to run than propane for one. Bosch or Miele are good brands. Induction is very powerful, responsive and a snap to clean. Requires less exhaust fan and makeup air capability also. You can demo a unit at some appliance centers.

I think the consensus here would be to avoid Viking.

There’s a Ferguson in Nashville. Definitely go look and see what’s available and what you like. There are many beautiful ranges in the $7-10k price range for sure.

We installed a 48” Wolf in our new build (we moved in 18 months ago). It’s dual fuel (not propane though). Works great and we’ve had no problems. I have used the self clean feature with no issues. I do NOT use a lot of oil or high fat frying/cooking, but if I did, it would be a beast to keep clean....lots of stainless and nooks and crannies. But all the other brands are pretty much the same in that department. The ovens are VERY low to the floor. I also have a GE French door wall oven and I find I use that one much more because it’s not sitting on the floor like the Wolf...just easier to access.

If you go with Wolf, make sure All the racks are the full extension ones with easy glide ball bearings. At the time of my purchase, only the top rack was the full extension one with ball bearing glides. I had to pay extra to have the other racks that way, and the small oven didn’t even have that option.....the racks in that oven do not extend all the way out and do not have ball bearings which to me is a MAJOR drawback They make a horrible screeching sound when pulling them out. I heard that they may have made a change and have the nicer racks available for the smaller oven, but I’m not sure if that’s accurate. I would definitely ask.

I like cooking on the Wolf, but I’ve also cooked on induction as well which I also liked. As mentioned by someone else, induction is super responsive and easy to clean. Don’t rule it out. I suggest you go to a test kitchen (Wolf has them) and try induction if you haven’t already.

Here is a photo of the racks fully extended in both the small and large oven. You can see what a difference there is between them. Why they make them this way I have no clue. It’s an annoying design flaw IMO.

First, lots of good threads on here so read them.

If you do like to cook and bake then think about function first and foremost. And especially if you like to entertain. A lot of people over the years have come up with nice looking kitchens but were frustrated with poor functionality.

Multiple ovens, more than you'll get with a 48" range, can be extremely beneficial for both entertaining and both of you wanting to do stuff at the same time so I would strongly reconsider the no wall oven thing.

Warming drawers are another item that is really handy and especially for entertaining when you want to prepare something and keep it warm while other bits are cooking.

A stack of warming drawer + oven + CSO along with a good range works quite well.

If you do like to cook and bake then either a Wolf or Bluestar RNB range. Generally I'd say Bluestar but Wolf has a much better griddle/flat top which can be one of the most useful bits when preparing a number of dishes and sauces (much more useful than two burners). BS customer service also has a not so great reputation.

Don't neglect a proper hood (https://www.gardenweb.com/discussions/5161173/hood-faq)

Two sinks if possible.

Read Silver's 'Kitchen Design with Cooking in Mind'.

i bought Thermador 48" range with steam oven/warming drawer/griddle/gas burners around 3 years ago, so far we love it. Little worried about how it will hold up long term, as I've been a Miele devotee and am used to my appliances lasting and lasting. But we cook a ton, so far so good. We're happy.

Can't say enough good things about Bluestar gas ranges. We love our RNB. But after lots of soul searching, we decided to combine a 30" range with a 24" Miele CSO and 24" Miele SpeedOven.

The combination is absolutely better than the sum of it's parts. Having a variety of different types of ovens makes cooking large and complex meals much easier.

In general, I would discourage you from getting dual-fuel ranges. Read up on all the problems that people have with the electric ovens and the enamel flaking off after a couple of years. Gas ovens tend to have fewer problems with this, and if if does happen, it's generally a pretty easy and inexpensive repair, as the oven floor is replaceable.

Also, propane isn't the ideal fuel source. As much as I am a huge fan of Bluestar unrivaled star-shaped burners, I'd take a serious look at induction, if I only had access to propane.