I own a 36" Wolf DF and am one with porcelain issues. I love the burners with a great low heat and the oven is wonderful. I am looking to replace it though. After dickering with Wolf they have agreed to provide the part and $350 in labor. The problem is the labor starts at $800+ because they don't know what they will find and the time may vary depending on how fast the guys work. They will only guarantee the part one year. They used to replace ovens with this problem even when 4+ years old for a small fee. Most posters here and elsewhere have had more than one replacement and the replacements don't last as long as the one before. I don't want to risk inhaling or ingesting tiny glass shards when the liner starts to degrade. "I thought electric was a more consistent, and therefore better, option for baking/roasting? " "gas is better for roasting because of the moist heat. " Consistency has nothing to do with gas or electric, but bulk for thermal stabilization (providing radiant heat), air movement within the oven chamber(providing convective heat), placement of burners and accuracy of thermostat. Some companies seek to improve this by adding among other things,more insulation, more bulk, fan(s), a third and possibly a fourth element with computerized controls and and a thermostat with a narrower variance from the set temperature. When looking at humidity in an oven, you have to look past the immediate heat source and look at what happens with the oven and the cooking process. In general a gas oven has more ventilation through the oven chamber so the water that is a product of combustion is vented out along with more heat, so the heat is drier. Electric ovens are not ventilated as much so hold moisture from cooking. The moisture in the electric oven is beneficial the first half of baking breads and cakes because it allows the dough/batter to expand a little more, promotes starch gelatinization and allows better heat penetration of what you are baking. "Dry" is better the second half of the baking process. People seem to pay more attention and it makes more difference for bread. There are many ways people use steam for bread. "Dry" heat from a gas range or using the convection mode on an electric stove gives crispiness to a roast and may be better for some cookies, pies etc. External moisture has nothing to do with internal moisture of a roast. The amount of internal moisture is due to the temperature of the meat. Plus you have to pay a huge premium for dual fuel when in fact it does not cost the manufacture a lot more to make. You pay a premium for the additional elements, fans and the computers to make them run correctly. It would be up to the individual to decide what is huge and if it is worth it. They have fantastic 23k btu open burners with very even heat. No need for high maintenance tin lined French copper pots. What the heck does this mean??? If you have a burner with a flame pattern of 5-6 inches wide, if you use anything wider than 8 inches, you will benefit from a pan that has good heat conduction. Best is heavy gauge copper, lined in tin or stainless. Not everyone polishes. You can also get plied cookware with copper that goes in the dishwasher. Cheaper is aluminum available in several configurations including plied cookware. This is a very biased statement from a sealed burner owner that thinks dual stacking makes any meaningful difference. The purpose of dual stacked burners is to provide two separate burners each with its own range of heat. You would have to look at the range of BTU output for each burner to see the benefit. Rating by temperature is meaningless. I might have a BTU output of 325 and the temperature of what I am cooking could be 190 or 80 depending on the pan and what I am cooking. CC's 23k btu burners are capable of 145 degree simmer which is more than reasonable. Other than raw foodist, virtually no one needs or can use Wolf's 100 degree simmers. This is unbelievably presumptuous to pontificate about what other people should or should not find useful in their kitchen. I use low heat daily for -cooking a whole dinner or pot of soup in a LeCreuset pot using minimal energy -serving off the range, no worries about any scorching pastas, mashed potatoes etc -a short term sous-vide -anything that used to require a double boiler A few weeks ago I was making a syrup that had to be held hot while another step in the recipe was completed and even with the low simmer, it would not stop boiling. I could have "used" even lower heat. There is a whole big world of people that cook in many different ways. Wolf's sealed burners will not give you a decent stir-fry or Pittsburg steak while the CC will. Cooking is about the temperature of the cooking surface. The source of heat is just one component of this. A cook who understands how the properties of cookware work as well as how what you are cooking comes into play will be able to combine these things to come up with the right temps for the cooking surface on both high and low end. You can find blogs where cooks preheat cast iron to extremely high temps by low powered burners to cook pizza. Some restaurants cook a steak on a rock table side with no flame underneath. You just need to understand how to accumulate heat in your cooking surface. How are those pictures representative of the burners referenced? The CC is way off. I have cooked on many different open and sealed burners over 50 years. I agree with weissman that ease of cleaning burners depends on the build and also has a very subjective component. I think you have to avoid generalizations. Even the black enamel on the Dacor range we had was much more difficult to clean than the black on our current Wolf. This, an observation from my husband.

I really like the Wolf range but never even looked at ranges at all before this week because of price/oven issue. However, that was before I found this deal which put it in my upper price range. So I'm trying to research the range and look at it realistically vs getting swayed just by the price. If I didn't get the range, I would be buying the Kenmore double convection oven with Wolf 5 burner gas cooktop. Not sure if Wolf range ovens would be better or not. I do LOVE the cooktop part of the range and the "wow" factor however just concerned with oven heights. However, I would have the steam oven at perfect level above the warming drawer so that may offset the lower ovens on range. I live in southern TN. Not that I want this to influence my decision, but houses in my neighborhood (range from 500k-3 Million) do have majority high end appliances. So even though we don't plan on selling , I believe the Wolf range would fit the house better... However, for me personally, I would be happy with both scenarios. Thanks for all the help/input!!

@lcm1986, The 12 inch griddle cleans up pretty easy, but to get it looking new you have to scrub a little. It does come off completely(heavy) and if you have a big single sink you can wash it in there. I have a 36 inch sink so that is what I do. I do scrub with the grain. I am not sure if the griddle needed to be seasoned first a little because when we first cooked on it bacon then pancakes the pancakes stuck even though the griddle was hot. Last time we did pancakes we rubbed with a little oil on paper towel first and pancakes came out perfectly.

Not to hijack the OP, but....@opaone being that you have had a wolf, and a Bluestar, most of the questions are directed at you. I have been flip-flopping on the wolf vs Bluestar 48 with a dual griddle...just like you. Problems with the wolf: 1) Ovens... the potential for chipping...fixed?? not fixed? I called Wolf an they said it is cosmetic unless the oven is glowing red...which is B.S. of course. And perhaps the M-series ovens that are in the new ranges don't perform very well as suggested by @wekick here (https://www.houzz.com/discussions/5187031/wolf-blue-porcelain-still-chipping). 2) burners. I love my cast iron and carbon steel pans for searing etc. I assume I would move to the griddle for many things I do in these pans, but the steak searing will stay in the pan I think, I think the non-uniformity of the wolf ring burners might end up bothering me....although I seem to do ok with by GE ring burners by just using the hot ring the center of the pan rather than the center. From reading many posts from @wekick on the topic, I want to make sure I post this (https://www.reddit.com/r/food/comments/760egm/update_i_reshot_heating_skillets_with_a_better/) as an illustration of the problem. Furthermore I have verified the existence of a hot ring when cooking with my IR gun. Proper preheating hides it, but place room temperature steak on a 500+ degree pan and it shows up. Problem with the Bluestar: 1) Temperature uniformity in the griddle as you have previously posted. On the plus, the BS goes up to 500, while the wolf only goes up to 450....don't know that I would ever need more than 450. I recall you were annoyed at the lack of temperature uniformity in your Bluestar griddle when compared to the wolf....did you ever find a way to make it more consistent? Like some perforated heat shielding? Maybe replacing the single tube burner with a u-shaped burner (thus voiding your warranty of course)? 2) The star burners will also non-uniform, with a hot-spot in the center...which of course is ok if I am searing a single steak in the middle of the carbon steel pan. But then I wonder if I would miss the hot ring when searing multiple steaks!! 3) two gas ovens....Don't know if this is good or bad honestly. I have always had a gas oven, while my parents have always had electric. 4) My wife likes the look of wolf....even though they look pretty close to me. Thought about the Hestan: 1) New company with no track record of service. booo. 2) 30K circuflame burner with flame on the inside and outside of the circle ...yaaaay! 3) Infrared griddle....yaaaay!!! Stainless steel griddle..boooo!! 24" available...yaaay!! but not with the 30K burner...booo! 4) Pretty darn ugly. 5) Stainless steel cooktop surface?? Seems crazy?? Ideally I would get a 36" gas range with a 24" griddle that performs like the wolf and 2 burners that perform like the BS, and a cooktop couple of induction burners to the side of the range...over a combi-steam oven. Only problem is that the range part don't exist. Or maybe I wouldn't need the BS open burners with the induction...but I have not much experience with searing on induction. Anyways, your thoughts are always appreciated....and you too @wekick...and whomever else. One has to wonder if all the range manufacturers are colluding s.t. none of them will put out a range that is best in breed across the board (burners, griddle, oven)....that is a joke btw.