Just back from the store again. Berta definitely has just a regular broiler rather than the better infra-red one we want. So, those are definitely out. With the Wolf I'd have to pay $200 extra for the back riser, but I'd also have to do the same for the BS. So, that is a wash. Yes, I really thought I'd prefer a color and that has been complicating my search and my decision making. But, the Wolf to me is actually one of the more attractive looking ss ranges. Since I am replacing a white range, I have a couple sheets of the dull side of some foil hanging from my current range just to get an idea of how the stainless would work in my kitchen (it looks better than I had thought it would). I'd actually started to investigate the possibility of getting a custom paint job on the Wolf (assuming the painting was inexpensive enough), but having just looked at the range again I can see it wouldn't work out because the door does not cover the full frame of the range, and there would be a stainless frame around the color. Wolf actually seems to have a much better warranty than the Bluestar. And, if anyone else reading this in the future is wondering about warranties on floor models, I was very surprised to find out when reading warranty info for both models that Wolf honors the full two year warranty on floor models while BS only gives a 90 day warranty on floor models. Yes, I've read all of the posts and know the pros and cons of both. I just can't quite make up my mind. Thanks to all of you. ctycdm--I had to laugh when I read about your search for your final range purchase ever. That is exactly the position we are in--thinking this is the last range we will ever buy. I think that is adding to my vacillation about what is most important to me. Do you like your black color a lot more than you would have liked stainless?

While waiting for current comments on the Miele, you might find it helpful to check out this prior thread on theMiele induction slide-in range: [https://www.houzz.com/discussions/new-miele-induction-range-dsvw-vd~2812963[(https://www.houzz.com/discussions/new-miele-induction-range-dsvw-vd~2812963). As that thread started before users began receiving the stove, you might want to skip through the first few months of postings down the first post by liveinseattle who was the first here to receive one.

We recently remodeled our kitchen. It was a full gut job, and the kitchen moved to a different location. We replaced all the old appliances. But to answer your question on whether we'd make the same choices for the range again? Yes, the Bluestar 30" RNB range was the only appliance that we kept from the old kitchen. It's now almost ten years old. I cleaned it thoroughly and replaced a couple of parts that were worn; and it's as good as new. We love this range. I wouldn't buy anything else. The burners are as close to commercial burners as you can get. And the oven works very evenly and reliably. Easy to get used to. The only downside is that it takes a long time to preheat (at least 20min). That's just a result of having such a big oven cavity. Even the 30" range holds a full commercial sheet. So, we are very happy that we also got 24" Miele CSO and SpeedOvens. They do a wonderful job supplementing our kitchen tools. In fact, if I had to give you one piece of advice then it would be to shrink your 48" range to 30" or 36". I personally don't see much use in having such a big appliance; too many trickle-down consequences for the overall design that don't make sense to me. Then buy a CSO from the money that you saved. You won't regret it. Ideally get the plumbed model. I see the theoretical appeal of a griddle, but in practice I have had much more mixed luck with it. I'd instead recommend buying a high-quality overlay griddle and the supplementing with a nice 14" round-bottom carbon steel wok and a couple of high-quality carbon steel skillets. Thanks to the great flame pattern on the Bluestar, you might discover that the combination of wok and skillet makes the skillet obsolete for 80% of what you'd normally use it for. As for the range as a whol, I have recently had a chance to cook on an old commercial Wolf range from way back before Wolf sold their residential division. It's such a fun appliance to work with, and it honestly feels a lot like cooking on my Bluestar. But it's nothing like modern residential Wolf ranges. I think they have dumbed down the design much to the detriment of some of the core functionality.

Very interested to know what you decided? I only have a 30 inch space in an existing kitchen to replace a dreadful electric solid surface worn out cooktop that came with the house and install a gas slide in range/oven. This home is a forced downsize and it's very difficult leaving our 48" Viking cooktop so I keep thinking the right high end range might lessen the pain.