We also have an all gas 48" Viking range and we've been very pleased with it for a little over 5 years. I use the small oven, with the hope of saving energy, about 90% of the time. Like others, I love the extra space on top--being able to move pots around for cooling right on top of the stove, having landing space for stuff from the oven, and being able to cook at the same time as dh. I had never had higher end appliances before. Our previous range, which wasn't terribly old, baked very unevenly. The Viking is everything I had hoped it would be. When we were shopping the Wolf was significantly more (at least in our location.) I really liked the Dacor but at the time, when I tried out the ovens in the showroom, I found I couldn't fit our most used baking pans (9" pyrex pie plate, and 9x13" pyrex pan) into the small oven. The oven itself was large enough (luckily I didn't just read the specs) but the rack supports in the gas range interfered with getting the pans into the oven. I imagine things have changed since then. My point is that you should investigate your choices as thoroughly as possible (I also brought our dinner plates in to make sure they would fit into the F&P dishdrawer dishwasher.) Dh really wanted a black range so when I couldn't have the one I wanted we ended up with his choice. We've been happy with both appearance and function. If I had seen them locally, I would have investigated Blue Star.

Forgot to mention that it is new construction and I have a large kitchen so either setup will work thanks!

It just seems from what I've read here, there is a lot more trouble with the ovens in American ranges. It seems that the service can be more of a gamble too. If you search American Performer, you can read more. It is the closest in function to the RNB. It has star shaped uncapped burners like the RNB but with a semi sealed burner tray. It might be ok for a range top but I would not want the range. American also has ranges with capped and sealed burners and lower BTUs. Their DF has sealed and capped burners and a fairly simple oven, single fan, with only a standard bake and a true convection mode. There is very little in the manual so I would want to really see how it worked before I bought. If you don't have confidence in a local dealer for BS, consider buying from Trevor Lawson at Eurostoves. He takes excellent care of his customers and has helped some on this forum who did not buy from him.

I would choose RNB over Platinum. The griddle on the RNB is thermostatically controlled so that you can turn it on and get an easily reproducible temperature. There are some threads that are about how uneven the Platinum griddle is and there is a opening in the front that has a lot of heat coming out. The griddle is cast iron so will tend to hot spot. I don’t think there are a lot of fans of the grill either. Wolf as opaone talked about has a griddle with an infrared burner so the heat source is more even and it is twice as thick. Some people like to have zones of cooler and warmer heat though so they can cook and keep warm. You can search RNB griddle and most seem to like them. The BS and Wolf AG ovens are both like a standard oven. The BS is a little wider so that it holds a full commercial baking sheet, or two half sheets. The heat comes from the bottom. Many recipes in baking were developed with heat from the bottom. The Platinum has all of the heat coming from the back. Some people have had issues with that. You can turn the convection fan off but it still runs every time the pow’r burner comes on. There is a difference between the burners, Wolf being capped, so a wider flame on high heat. The BS does not have a burner cap so heat is straight up. If you plan on using the burner on highest heat for something like stir frying, this is important. The BS can have more BTUs because of this. Wolf does a much better job of keeping the flame from being too wide than some manufacturers do. I have Wolf and a little wider flame on high is good for me because I use 12-14” skillets. You might consider what is easier to clean, Wolf sealed burner tray vs the open BS tray. No right or wrong there. There are fans of each.