Are you feeding 20 at a time regularly? Forget the range. Do a range top.

I renovated my kitchen about nine years ago, and installed a Wolf 48" all gas range (4 burners + griddle) and one Gaggenau electric oven (side opening) and a Wolf warming drawer. I very much like the gas burners that I have; and when I bought mine, they were different than the burners of the dual fuel.

I wanted both a gas oven and an electric oven. Although I had mostly used an electric oven previously, I had read a lot about the benefits of roasting meats and baking bread in a gas oven. But, I have to say that I rarely use the gas oven in my range because it takes significantly longer to heat up and the space is large. Very large. It also has no self-clean. So for everyday cooking I turn to the Gaggenau. I have been extremely happy with the Gaggenau, and the Wolf despite rarely using the oven (except holidays, big meals with company). The Gaggenau is particularly easy because I don't have to bend over to move items in and out of the oven.

I actually do use my warming drawer frequently to heat dishes, proof dough and keep meals warm when a family member misses a hot meal. I am very happy my warming drawer is under my wall oven, and not at floor level -- I have the wall oven at counter height, then a drawer underneath for glass baking dishes (about 5" H), then the warming drawer and, at the bottom, another drawer for other baking dishes. This placement encourages me to use this appliance more frequently because it is not a pain to get to.

If I were to do it over again, I probably would not get the range but instead two Gaggenau wall ovens. I also would likely go with induction because it heats as well or better than gas, and works better at very low temperatures. I picked the range because of its looks, and at the time there were not any full surface induction tops (i.e., you can move your pots around the surface to heat anywhere vs. one particular place -- that feature was coming out about a year later -- and I have not researched it).

@jodywmcgowan, thank you for your input. It is very helpful! I too have heard very good things about induction and have been encouraged to research it. I haven't because it is such a new concept to me and we are needing to finalize our appliances this week. But, I'm now wondering if I should quickly pivot and possibly go with induction. The other concern I have about Wolf ovens is the blue enamel chipping I've read about. It's a tough decision for sure!