Get the Wolf gas range. With the gas range you get the infrared broiler which will perform better than the electric broiler element in the dual-fuel. Also, you already have an electric oven with electric broil going into your wall. The dual-fuel, while slick, will be more costly and complicated to fix. To me, simpler is better when it comes to a range, and I would prefer to have the option of using a gas oven for baking anyway. There is no way I would turn down a Wolf just to get dual fuel in an inferior model, particularly when the chief "advantage" of the model is something you already have in the wall.

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.

If everything else fails, you'll have to do what I did when I moved into my very first apartment. It came with a nondescript gas range; probably whatever happened to be cheapest when bought sometime in the 1960s or 1970s. Initial baking experiments failed spectacularly, but I quickly discovered how to fix thing. Put one of more cookie sheets or roasting pans at the bottom of the oven; alternatively, I'd imagine that a full size baking stone would work as well (search for FibraMent). Then put the cookie sheet with the actual cookies at least four inches higher. The extra sheets act as a heat diffuser and after making this adjustment my cheap oven actually produced beautiful results each and every time. I later had to use the same technique when I inherited a Viking oven from the previous owner of my first house. It wasn't as bad as the no-name oven, but without the extra cookie sheets, it would still heat quite unevenly. Because of that, I also never used the convection fan when baking; it just aggravated the situation. Finally, with my BlueStar, I don't really have to use these tricks. It bakes very evenly, but it does admittedly take a really long time to preheat. Also, I often leave the baking stone in the oven, which does act as an additional diffuser. It's not so much that I need it to do any diffusing; but I just don't have a good place to store it otherwise. Those big FibraMent stones are beautiful, but also quite bulky and heavy.

Wolf DF has electronics too. You have to have them to control the heating elements and fans. If you get the DF, some dealers offer a 10 year extended warranty, but read it carefully to make sure the liner is not excluded. Some have considered the enamel loss cosmetic but it is not. It is essentially glass shards coming off with the potential for them to be airborn, especially with the convection fan. Don't run the self clean. Some have failed without running self clean but many failed after running it. My damage did not appear until 4.5 years which is the case for many ranges. This was after the warranty was up. Even though this is a known issue, Wolf not only would not stand behind their product, they would not tell me how much to fix it, only that it would start at $800. I've read reports of repairs costing. $2500. I have not had it fixed because they would not guarantee the new one wouldn't fail. It is unknown what the rate of failure is but some posters here have had as many as three fail. There are some lawsuits where there were more failures For just one owner.