Dacor is a rather odd duck in a way. I live near Philadelphia and their products are just not as well known in this area as Viking/Wolf. And it's almost impossible to compare them with the really high end Cluny, Lacanache etc. Those are really unique items. Park of the problem is that Dacor only has 4 or 5 showrooms in the entire country so to get a demonstration you have to find an appliance dealer who has them set up for cooking. I've also had the Millenia double ovens for 2 years and they have worked well for me. Dacor did replace the electronic control panel when they discovered a software error concerning the meat probe - it didn't beep when it hit the set temperature. The engineers worked on it for several months and when they had the fix they installed a new panel. I'm also close enough to Reading, PA where they manufacture Blue Star that I could have easily checked out their products. But several people I know have not been happy with their Blue Star so I didn't even bother. I have never regretted going with a cooktop and wall ovens over a single range. We did the same setup at our vacation home. Both my husband and I cook at least 5 nights a week and it's not unusual for our adult children to come over and join in. Having the ovens away from the island where the cooktop and prep sink are located has worked out well for us. No one has to get out of the way when you need to check on the ovens, or to put something in. I agree that the Cluny is a work of art -beautiful and a great range too. Good luck with whatever you select.

I have double wall ovens from Dacor - 27 inch. They work fine including the meat probe. However I still prefer to use a Polder dual thermometer- you get one probe with a thin wire that connects to a small digital screen. It measures both the temperature of the oven and the meat so you get 2 read outs. You can set it to beep when the oven reaches your desired temperature and also set the meat when it reaches the desired temp. I don't think Wolf makes a 27 inch, at least they didn't when I bought my Dacor.

I can't tell you what is best from what you said. There are so many styles of cooking. Some people use high heat a lot for stir frys while others are more the simmering type. Some people here say they are amateur chefs while others are home cooks. Some are cooking for two while others cook for 10 for three meals a day. Cookware can range from small pots to large 14" frying pans. Some people cook with cast iron or enameled cast iron while others have restaurant grade aluminum or heavy gauge copper. These vary a lot in their ability to transfer heat so vary in how evenly they heat. Most people these days seem to have some version of stainless which can be all over the place depending on the metal in the layers. The ranges that you are looking at are all very different in what they do and BS is very different from the others. You will hear people advise on this forum "open burners are the best" What does this mean? Manufacturers use confusing terminology. Several claim to have "open" burners which can be very misleading because they are not all talking about the same thing. Looking at the specific parts of the burner and using specific terminology will help you see what will help you. "Open" actually refers to the burner tray when it has an open area around the burner. The tray can also be sealed -or fixed to the burner. The sealed tray came about in the mid 1980s to keep spills from going down into the works of the range. At the same type the burners were capped to prevent food from going into the burner ports. Before that all gas burners were open. You can still buy very inexpensive open burner ranges. Some burners have a tray that comes very close to the burner but disassembles for cleaning. There are all kinds of variations now so it is important to use specific terminology so you understand what you are getting. BS has a pull out tray under the burners to make it easier to clean. People have very strong opinions sometimes either way about which is easier to clean. Wolf and Thermador are sealed so it is pretty straight forward. This shows how a BS is cleaned. https://youtu.be/3K2DR2ub1sA To understand the difference in how these burners relate to cooking, look at some of the aspects of design that give certain functions. In looking at burners, consider the BTUs, high if you like to stirfry or need to heat something quickly. Look at the low end of The BTU range of the burner if simmer is important. A lot of burners have higher BTUs now, but BS has a couple of things that affect how the heat is applied to the pan. They do not have a burner cap. This allows the heat to go straight up. This is what some people mean when they say "open". A cap causes more spread of the flame on highest heat. Wolf has a dual stacked burner so there is a little less of the flare because you really have two burners and the range of heat is spread over two burners. Another important design aspect is the shape of the burner. The BS has a star configuration which distributes heat over a greater area. This is the BS star burner top and Wolf on the bottom The star burner is an advantage in getting heat to the bottom of a wok or gives better distribution on cookware that does not distribute heat very well like cast iron, enameled cast iron or some stainless but the cookware must be sized to the burner to take advantage of the star configuration. If you have a ring burner, your cookware can also distribute heat if you have thick copper or aluminum. The burner ports are also aligned on the sides of the rays of the star so as you turn the burner up, the flame stays in a specific area. A ring capped burner will flare more on high heat. I have Wolf so this actually works well for me. I like that the burner flares because I use high heat on big frying pans. I also have heavy aluminum or copper so the star is not as much as a benefit for me. I don't really want heat toward the middle but others do. I would try to find "live" demo ranges and take some of your cookware and see how this will work with your pans. Here are some burners with different features. You can see why you need specific terminology rather than just the ambiguous term "open". Star capped burner sealed tray. Probably one of the widest burners on high heat. Thermador. Star shaped, uncapped burner, semi sealed tray in that it comes very tight to the burner but comes off for cleaning (American Performer) Capped burner, open tray, an (older Viking). They advertised this as "open". 23K, Triple ring, uncapped burner. Semi sealed tray. Capital. Advertised as "open" BlueStar actually has several types of ranges. In my order of preference. RNB-high BTU, 22K star shaped, open tray RCS, lower BTU, 15K, star shaped, open tray sealed burner, 21K BTUs, ring burner, sealed tray Platinum, highest BTU, and you can change out an overlay griddle tray for a grill. The oven is odd in that all the heat comes from the back and the convection never shuts off completely. There is also a brand called Big Chill that has a pro model made by the company that makes BS closest to the sealed burner model. https://bigchill.com/30-pro-range.html Another aspect of performance is the oven. Look at the broiler size. I don't know what you have now but most prostyle ovens have a gas infrared broiler. Much hotter than a regular gas broiler but often small. The Monogram has a reversing convection fan. One of the problems with a convection fan is that it can set up an air current that makes hot spots. Manufacturers deal with this by using baffles or two fans with varying degrees of success. The fan in the Monogram reverses periodically to avoid hot spots. Monogram and BS I believe will both hold a full sized commercial baking pan. Check out out the service available in your area on these different brands. Gas ranges have a lot less to go wrong but still might need service. I like the American Performer range but users here have reported poor response from the company on warranty issues. Wolf is great for the two year warranty period but after that, you have to use their people and the cost is determined by Wolf. No competition.

"4 burner ranges don’t actually use the same amount of space - there is dead space in the middle and it seems like more around the sides too. Whereas the 5 burner range uses more of the actual 30”." The 30" width is the constant between the two choices. The "dead space in the middle and more around the sides too" on the 4 burner configuration is exactly my point. That is why there will be room for your 12" pan and your dutch oven at the same time. If you cannot find the Thermador 5-burner range on display, just go to a store that has several other brands' 30" 5-burner ranges on display, like Best Buy or whatever local appliance stores there are. Bring your pans with you. You will still be able to see the difference in layout and how your pans fit on a 5-burner 30" range vs. a 4-burner 30" range. Perhaps you will like the 5-burner setup. I do not because of the reasons I've stated about fitting pans. Also, I have never needed 5 burners at once, even on Thanksgiving. A totally different approach would be to go to a 36" cooktop. You won't have the industrial look your husband likes, but unlike with a rangetop, you can fit an extra drawer under it, and you won't have the issues of fitting pans, and even have some room to set down pans that aren't cooking. I understand you said you cannot fit another 6" of width. Perhaps post your layout on this forum (post separate thread, entitled with something catchy like "Pls help me fit a 36" cooktop in my kitchen!"). You will need to provide measurements. There are some amazing layout gurus who hang out here, like amazing.