There are differences in these ranges and only you can determine what is the most important to you. I have a Wolf DF, sealed burners and love it. The burners heat very evenly. I think your cookware can contribute the most to even heating, much more than the burner. I have read on some of the cookware forums that the way heat is transferred it actually goes to the center of the pan and it can actually get hotter than the outside or at least heat a lot quicker. I made potato pancakes the other day in a relatively inexpensive aluminum pan and they cooked perfectly evenly without changing them around in the pan at all. Sometimes I will kind of rotate them but decided not to and see what happened. They were in a 14 inch pan. I also make caramel in a 7 inch pan and it turns very evenly. The burners all go well below simmer to just warm. We entertain a lot and I love keeping mashed potatoes or pasta warm without any chance of scorching. It does not have as many BTUs as some others but I threw 2 lbs of boneless chicken, cut up in to stir fry(in the same 14 inch skillet and it caramelized very nicely. There used to be a poster, a chef, here several years ago that said one of the advantages of the star shaped burner was that you could use a cheap thin pan and it would cook more evenly. I don't know too many that cook on these ranges that use cheap pans though. If I stirfried a lot and wanted heat at the base of a wok, I would consider the Culinarian. On another thread someone gave the advice to pick the three most important attributes to you and find the range that meets that criteria. I love the oven as well. When I bought this range I had never had convection or the various modes but now I wouldn't be without them. I like being able to direct the heat as in the convection bake mode from the bottom for pies and quiches especially and from the top in the convection roast mode. It also has two convection fans with heating elements that keeps the heat very even when the range is full. I would buy a Wolf DF again in a heartbeat. Some though don't like the computer boards so this might not appeal to them. The all gas convection has a fan that turns on and off to provide the air movement. Some all gas ranges also have the infrared broiler. Still if you like a star burner, you might look at the Bluestar as well. It is good to hear about the Thermador. This is a very informative article about cookware. Here is a link that might be useful: Cooking for Engineers--Common Materials of Cookware

I would first ask how do you plan to use your ovens? I have the Wolf DF and Electrolux wall oven, because when I need both ovens, I want all the features of both available. Some may need/want one of each because they feel one electric oven is enough and some people don't care about them at all especially at the price differential. I have used standard ovens gas and electric for many years before I bought these ovens. The differences between the DF and the AG Wolf. The Wolf DF has dual fans and convection elements with those fans. You will hear this referred to as True, European or third element convection. This is helpful if you have your oven full in keeping things baking evenly without turning , rearranging, etc. The gas oven has a single convection fan on and off. I think this is very helpful in the 36 inch wide oven. The electric oven has different modes that allow you to combine heat from different directions and runs the speed of the convection fans. If you were looking at electric ovens in general, use of computer boards could be a risk in two ways. The first is exposure to heat and damage to the circuit boards. The second is if the programs on these boards fail to work as they are supposed to. I think some appliances have been rushed to market without adequate testing of the electronics but I haven't seen any problems with the electronics with Wolf. I personally find all of the modes to work very well and have had no problems with the electronics even when self cleaning. You will read some confusing things comparing gas and electric heat in ovens. Most sources say gas is moist heat because there is some water released as a product of combustion and electric heat is dry, but they fail to consider how the ovens work and how the process of cooking works in the oven cavity. Gas ovens are ventilated more so the moisture is vented out. This produces a dry heat which can be beneficial for roasting and produces a crispiness. Convection does this in an electric oven. Some people think the "moist" gas heat keeps the meat moist but this is a fallacy as it is the end temperature of the meat that determines moisture content. Electric ovens are more of a closed system so tend to hold the moisture from what you are cooking. This beneficial for anything that needs to rise and has to do with starch gelatinization. Bread bakers often add steam to the first part of the baking cycle for this reason, but anything that needs to rise will benefit from the increased humidity. The gas oven has an infrared broiler, which many people love due to very high heat. This may be narrower than the electric broiler though. I would look for your self to compare. You will have your other broiler too. As far as preheat times, the DF takes about 20 minutes to come to 350F and the Electrolux takes 7 minutes but both need additional time to fully stabilize for baking. As far as preheat on the AG maybe someone who actually owns one will comment on the time. I have had pitting of the blue enamel on the DF range and the Electrolux oven.. They are both mainly over the element. I will post on how this works out. It is a safety hazard because you have the chipping enamel which is glass shards mixed with a convection fan. I have had them just under 5 years. The Wolf is under a parts only warranty and the Electrolux is under an extended warranty. As you can see service that a company provides is critical. When considering any brand read on this forum about their service.

^Nobody here understands either. They have been selling this faulty enamel for years in both dual fuel ranges and wallovens. The interiors have cracked even on ovens where the owner did not use the self clean cycle. The dual fuel range that intrigues me most is the Capital Connoisseurian because of the powerful open burners but there is very little feedback on that yet. I don't have any recommendations for other dual fuel ranges due to extremely mixed feedback. This post was edited by hvtech42 on Tue, Sep 2, 14 at 9:20

Thanks to everyone for their thoughts. Based on your responses above, and the convection baking thread, it sounds like I should be able bake multiple sheets at the same time with convection, regardless of whether DF or AG, so that of course leans me toward the AG. Then I read Beth4's post and I go back to DF thinking I do use my range 1-2x day, nearly every day. Weissman- thanks for the correction re. Subzero owning Wolf. Don't know where my husband got that from. The kitchen is wired for electric (we just bought a 1950's ranch style fixer upper that hasn't been touched since the 50's) so it has an electric stove top bow but not sure if it's up to 240v. Just asked my husband and he wasn't sure but thought it's 120v for US and 240v for Europe so he's now calling our contractor to ask. AK Chicago- So happy you're happy w/ your AG. I forgot to ask in my OP... when your oven has preheated, does it beep to let you know or does the light just go off? Interesting point on the self-clean. Initially, I'd think that to not have this feature is a negative but reading your post makes me think otherwise. Plus, the AG range in our rental has a self-clean feature and I haven't used it in the 3 plus yrs we've been here. As I look back on my notes from the showroom visit, one thing she did say was that the "Wolf chef" apparently told them that to replicate the actual self-clean feature, all you have to do is turn on the oven to the highest heat for 3 hours and then let it cool for 1 hour b/c apparently that's how a self-clean feature works. Not sure if this is true but doesn't matter anyway since I'll just go the old fashioned Easy off route anyway. We made an appointment and visited an official Wolf showroom (in Burlingame, CA). The woman we met with said she's usually "on the field" but was working in the showroom since she's been there the longest- or something like this. She definitely works for Wolf but she wasn't very impressive to say the least. I felt like her "knowledge" consisted of memorized facts vs. based on a true understanding of the products, because she struggled when I probed. That was a bummer because I certainly was expecting a lot more out of that visit. The folks on this forum seem to understand the products a lot better. Here are some of the tid bits from my notes: - AG goes up to 16k BTU and down to 500 simmer; DF 15k Btu and 750 simmer - AG has 1 convection fan (vs. 2 convection fans for DF), gas infrared boiler, 30k btu under, cool down fan. - AG holds about 1.5 cups spillage; DF she thought would hold more - DF has a melt burner, back left - up to 9200, down to 300 (don't value this) - DF has a halogen light (this seemed much brighter than the AG I have to say) - DF has a full exension bottom rack that can be extended out onto the door (I think this would be very useful for basting, checking if cake is done, etc.) - She thought preheat time was similar for both (doesn't really matter to me but I hope the AG beeps when preheated?!) As I mentioned to Weissman above, kitchen is def. wired for electric but checking on whether kitchen is wired for 240v. Or, should we assume that any kitchen that has electric is wired for 240v? That could make the decision because if we end up having to pay more for electrical and my incremental $2400 for DF becomes higher, I'm not sure it's worth it. Beth4- thank you for your post. I'm sure I will love it if I get it, I just have to decide if the extra $2400 is worth it. What makes me at times lean toward the DF is I can't imagine regretting it, but worry with the AG that I might regret not getting the electric oven. Though, based on Weissman and AK Chicago's posts, maybe I'll be more than happy with the AG once I use convection bake. Shannon- Loved reading your post. Was helpful for me to read your decision making thoughts. As for looks, we actually prefer the look and the knobs of the AG as those are the original knobs and, to your point, will likely remain the same in the years to come. The DF looks great too of course but the knobs, other than the color, and the sealed burners look the same as many other residential ranges. Not a bad thing but we just like the original - AG look.