I think there's a few threads directly on point that are worth checking out. I have cooked on a wolf DF, and it simply does not compare to the bluestar. The wolf, in my opinion, is just a more expensive version of the "mid-range" lines, like GE Momogram or Amana, that cost half as much. The wolfs burners are sealed, and do not have the same BTUs as the Bluestar. The wolfs sealed burners are also fairly large in size, so using smaller pots and pans results in a lot of wasted heat. For these reasons, Cooking on the wolf was hardly any different than cooking on my old sears range in my apartment. Cooking on the bluestar, however, is like cooking on a real restaurant range. You will love the high heat, the star-shaped open burners that'll be very efficient even for small pots and pans, and the ease of cleaning of the rangetop. As to the oven, I think the bluestar's is fine, as is the wolfs. In terms of reliability, I haven't had any issues at all with my bluestar that I bought two years ago. It is the V1 model that seems to have remedied many of the complaints that were discussed on this forum in the past, such as the hot doors, constant clicking, and broken igniters. As to the first, my oven door never gets hot to the point of burning, although it does get warm. As for clicking burners, the V1 model now uses individual modules for each burner whereas previous models used modules where multiple burners would click when only one was being engaged. Now, when you turn on a burner, only that burner clicks. Lastly, the V1 model seems to use more durable igniters than prior models. I've had mine two years and never had a problem. Even if they break, they're easy to replace (just using a basic screwdriver) and they're only about $25 a piece. Some people have gotten a lemon with all kinda of issues with the bluestar and I'm sure the same is true of the wolf. If you do, you'll figure it pretty early on (at least with the bluestar which has no fancy electronics that could cause problems down the line) and should still be under warranty that'll hopefully resolve the issue(s). All in all, I think you'd be very happy with the bluestar. I myself was going to get a Viking, but at the last minute changed my mind to the bluestar. Even if I had a perfectly working Viking, I'd have always regretted not getting the bluestar as it really is like cooking on a true restaurant range.

We put in a Bosch dual-fuel range when we built our house six years ago, for exactly the reasons you have made this choice. I read lots of reviews and thought about it hard. I was happy to see that someone here liked theirs. I have been very disappointed, and wonder if we just got a lemon. We are about to replace it. The burners don't get very hot, even the high BTU one, nor do they get very low. Thus it takes forever to boil a big pot of water, and in order to have something on simmer where there's no bubbling at all, I need to use one of those heat diffusers on the burner. I thought it might be a propane vs. natural gas problem, but the plumber and appliance guys assured me this was not it. The oven does not cook evenly side to side. I have to rotate cookie sheets and the like to get even heating. On the plus side, the controls are intuitive and easy to use. And I love the extra stuff like dehydrating and warming. Now I have to start shopping all over again for another stove. Phooey. Good luck and I hope it was just a lemon issue for us.

We owned a 48” Thermidor for 14 years and regretted it for 12 of those years. We put at least $2,000 into replacement parts over that time. And yes the oven fans were very loud and near the end they would stop working and then my oven would stop working. I spent over two years researching ranges and reading hundreds of reviews. Finally we decided on the 48” RNB. We considered the Platinum but I had the same concerns as M concerning the heat coming from the back of the oven only and the constant fan blowing. Convection isn’t always the best for baked goods, bread, cakes, cookies etc. After reading some reviews on the pros and cons, I decided to go with the RNB. I have no regrets. The ovens are so quiet that I had to check to see if I turned them on. I was so used to hearing a loud fan that at first I thought something was wrong. Took a little getting used to the quiet. I love these ovens! My Christmas cookies all came out perfect; nicely browned outside and moist on the inside. Cheesecake, brownies, bread, and pizza have all baked beautifully. Meats and casseroles bake evenly and on time. My old Thermador has not baked evenly in a very long time and often stopped in the middle of baking. The RNB small oven does a wonderful job. Both ovens heat up quickly. My old small oven was useless. It took nearly an hour to heat up and twice as long to bake. I baked two 9 x 13 dishes at once in my small RNB on Christmas day and they were both finished at the same time. I could never do that in my Thermador. The ovens clean up easily, if you just take a few minutes to wipe up after a spill. I did want the higher burners of the Platinum but the oven made the difference. Also I did not need to move the griddle around. I would have like a grill to but we grill outside whenever we want so that isn’t an issue. The rolled steel griddle is like a restaurant and so much nicer than I expected. You can turn it on and leave it while you prep with no concerns. I went to a restaurant store and purchased a cleaning pad like they use in restaurants. Cleanup is easy. Something else I love is the removable steel trays underneath the burners and griddle. I just stick them in the dishwasher every couple of weeks and the look like new! I would never go back to a Thermador. I hope this helps.

@mrykbee This was one from 2021 it has been going on earlier than 2011 if you go back. i think there was another thread too. This is the thread at the bottom https://www.houzz.com/discussions/2267417/breaks-in-enamel-finish-of-relatively-new-wolf-oven#n=48