I went with the thermador. THe griddle is fantastic. It is built-in, yet the whole thing pops out if you want to clean it. But you don't even have to remove it because you can just scrape leftover bits to the smaller compartment to clean. Moreover, you can now pop in a grill in its place as well. But the griddle is what I love. Have you a place where you can see it demo'd. You can use it for anything: eggs, pancakes, fried rice, any meats, bacon, etc. Great design. Previously I had the kind that was not built-in and never liked it, and consequently never used it.

Sorry, just took a look at this thread again and noticed your question...by the time I got to Miele, I had decided on induction, so I didn't give the Miele an actual test drive. I did give it a pretty thorough inspection at the Miele place, though, and thought it was a very sexy range -- and the performance seemed very similar to the Wolf dual fuel. I say that b/c the Miele also has the stacked burners, which I really liked, but the BTUs are higher than Wolf (which top out at around 16k, I believe -- Miele was closer to 20k or so -- I can't quite remember). The Miele ovens on the 48" range were very nice -- the smaller one is a speed oven, and the bigger one is a regular convection. The speed oven wasn't a big plus for me personally, since I really wanted a steam oven as a second oven, but there are people on this forum who love their speed ovens. One thing I really liked about the Miele oven, which Wolf doesn't have, is the burst of steam option, which is great for baking (you can program up to 3 bursts of steam for up to 6 min. each during cooking). I didn't care that much about the MasterChef options on Miele, but again, others love these. At any rate, the Miele seemed very similar to the Wolf, I liked the steam option on the oven better and liked the Miele burners better (also, if you're interested in a grill, theirs was excellent and seemed very similar to the Wolf, which I think is the best in the business). If I had stuck with a range, I would have been very tempted by the Miele.

applnut2 "If you do the same sort of search for Wolf, you'll find the oven enamel problems on dual-fuel and in wall ovens, yes, but most people, with the I-agree-shameful-exception of "wekick," will also say they received very good service from Wolf on that issue." ____ I'm sorry that you have had so much trouble with your range. It is very disheartening. There is a class action lawsuit that claims wolf has not honored their warranty in this issue. It only covers appliances bought after 2011. Mine was before that so am looking into another one. There must be enough people with problems that it makes it worthwhile for the lawyers. I have not seen anyone have bad service with Wolf while under the two year warranty. Most of the wall ovens fail in that time frame. Not sure what happens after that if it fails again. The ranges seem to fail later and are then out of the two year warranty. It then seems to vary whether you get the above and beyond or not. The AG does not have the blue enamel so no issues. malbacat "While we were still in the remodel phase we stayed with friends who have a Wolf 36" gas range top....Now that I've been cooking on my RCS, I don't feel the Wolf is as powerful as the RCS even though the Wolf burners are 18K btu and the RCS ones are 15k. But I doubt you'll think the Wolf burners are wimpy. They aren't. You'll be happy with either the Wolf or RNB I'm quite sure." ___ Th e Wolf rangetop is 15K on the dual stacked sealed burners and 16K on the older style semi open tray style. They do have new ones on the DF range and rangetop that are 20K and 18K. malba2366 "I know a lot of people on here prefer open burners to closed. With a good set of clad cookware (multiple layers to conduct heat evenly) or cast iron both will be just as good. The only place you will see the benefit of the open burners in a meaningful way is with wok cooking where you want heat concentrated at the round base of the pan." ____ You have to look at why people want "open" burners. Some mean that they want the higher BTUs. Some want the more upright flame of an uncapped burner-especially with the 25K BTUs. Some like the way the open burner tray cleans. I do agree that cookware can contribute to even cooking but cast iron (and steel) are poor conductors of heat and prone to hot spots. Heavy gauge copper and aluminum are the best and multiplied falls somewhere in between depending on the thickness of the conductive layer. The cast iron would benefit from the star shaped burner of the BS as long as the pan is sized to the burner.

@Denise Meyer, I have the 30" gas F&P range. Things I love about it: Powerful, responsive burners. Stainless steel top (I much prefer it to the black enamel) Telescopic oven racks (come standard with the range) Soft close oven door Things I don't love about it: No low simmer burners (1,000 BTU is the lowest) The oven isn't real large but it suits my needs. I don't bake much or cook elaborate dinners where I need a large oven.