There are differences in these ranges and only you can determine what is the most important to you.
I have a Wolf DF, sealed burners and love it. The burners heat very evenly. I think your cookware can contribute the most to even heating, much more than the burner. I have read on some of the cookware forums that the way heat is transferred it actually goes to the center of the pan and it can actually get hotter than the outside or at least heat a lot quicker. I made potato pancakes the other day in a relatively inexpensive aluminum pan and they cooked perfectly evenly without changing them around in the pan at all. Sometimes I will kind of rotate them but decided not to and see what happened. They were in a 14 inch pan. I also make caramel in a 7 inch pan and it turns very evenly. The burners all go well below simmer to just warm. We entertain a lot and I love keeping mashed potatoes or pasta warm without any chance of scorching. It does not have as many BTUs as some others but I threw 2 lbs of boneless chicken, cut up in to stir fry(in the same 14 inch skillet and it caramelized very nicely. There used to be a poster, a chef, here several years ago that said one of the advantages of the star shaped burner was that you could use a cheap thin pan and it would cook more evenly. I don't know too many that cook on these ranges that use cheap pans though. If I stirfried a lot and wanted heat at the base of a wok, I would consider the Culinarian. On another thread someone gave the advice to pick the three most important attributes to you and find the range that meets that criteria.
I love the oven as well. When I bought this range I had never had convection or the various modes but now I wouldn't be without them. I like being able to direct the heat as in the convection bake mode from the bottom for pies and quiches especially and from the top in the convection roast mode. It also has two convection fans with heating elements that keeps the heat very even when the range is full. I would buy a Wolf DF again in a heartbeat.
Some though don't like the computer boards so this might not appeal to them. The all gas convection has a fan that turns on and off to provide the air movement. Some all gas ranges also have the infrared broiler.
Still if you like a star burner, you might look at the Bluestar as well. It is good to hear about the Thermador.
This is a very informative article about cookware.
Here is a link that might be useful: Cooking for Engineers--Common Materials of Cookware
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