I went with the Profile double-oven gas: here are my reasons. I like the smaller-size top oven for daily use, and the lower oven will only be used on occasion, so I'm ok with its location. (There's no room for a wall oven in my tiny kitchen -- and I have no plans to tear out cabinets and rearrange.) I'm a good cook, and I honed my skills on low-end domestic ranges because that's what was available: I don't need a commercial range to cook what I like, and I'm too busy with other aspects of my life to change my cooking style now. I also prefer not to deal with "pro" level BTUS and the ventilation complications they might add. I also am not willing to give up self-cleaning ovens -- which puts many pro-style ranges out of contention. I liked the slide-in setup and the angled control-knob location on the Profile, so that, and the price advantage, led me to choose it over the Cafe. Re: price, I bought mine from a local dealer, and I got the price down a bit by asking them to meet the ajmadison.com price. They didn't quite get there, but I was willing to pay a little extra for local sales/delivery/service reliability. Everyone's situation is a little different, but I found that the Profile slide-in fits best with my kitchen and the way I use it.

They installed burner "shields" under each burner. Once in awhile (unless I am now jinxing myself!) if I try to light a burner at the moment (or just after) the gas is whooshing into the just-lit-oven, burners might balk at lighting, or lighting completely, but if I wait a minute or, two, it's usually fine. Luckily this rarely happens. We kept our island trim. Others involved in the original issue appearance had either swapped out or ordered their ranges with higher trims, and still experienced the problem. Wolf techs insisted the problem was not related to the trim, but the guys from two different Wolf-affiliated svce companies have told us otherwise, so who knows? FYI with the white glass tiles/white grout and island trim. When roasting/cooking at high oven temps/etc., the tile and grout tend to discolor (from vented heat, grease,.....). I've had some success cleaning it off with Dawn Power Dissolver and/or HD Clean (from STT--ordered it when I purchased their sealer for the bathrooms) and using a blue scrub sponge. I love the walnut cabs I've been seeing over on the kitchen forum. I'm sure yours will look terrific! Our hood looks nice and works okay, but isn't the best we could have gotten as far as functionality (a concave hood canopy with a better capture area would do a better job I'm sure). We chose form (and less noise) over function in this case. The cab between the range and the fridge is 24", and then there is the piece that makes up the side wall of the fridge cabinet.

You need to make your desires less confusing. Grilling is a dry cooking method with the heat applied from below. Grilling applies grill marks, and is the cooking method of choice in 99% of steak houses. Broiling is a dry heat method of cooking with the heat applied from above. No grill marks. So, if you want an indoor gas grill, several companies make great ones: Bluestar, DCS, GE Monogram, and more. Wolf's is very hot, but is on/off, which weighs against it. With an indoor grill, you need a large, powerful vent hood to handle the smoke. If you want a great broiler, you need gas with an infrared broiler. These operate around 1800 F, which is screaming hot. Again, lots of companies make these. Hope this helps.

I have a CC but I'm sure they're all very similar. It takes about a minute for it to light and come up to broiling temps. Basically as long as it takes for the glow plug to get hot. I usually fire up mine as I'm preparing the food for the broiler so it's ready when I'm ready. I think one time I fired it up as an afterthought, and I waited a couple of minutes anyways to let it get good and hot. I didn't actively monitor it. I just turned away to do something else and came back to it. But it was ready so it was a non-issue for me. My range vents out the back, so smoke from broiling has not been issue. I'm sure the Wolf and Viking are similar in this regard. One thing an IR broiler does not do well is blackening. For that, you'll still have to use cast iron and deal with the smoke.