and FWIW, I did do a search on this but most of the discussion was ergonomics, not performance. Newbie doesn't want to get yelled at...

I've had both at different times in my life, but I've never had both together at the same time so I could really do a compare/contrast. If I had a large kitchen, I confess I'd really like to have a wall oven to complement my Wolf DF range (30-inch). And, I'd choose a Wolf because the oven in my Wolf range in most excellent. If I were fortunate enough to have both a wall oven and a range oven, I suspect I'd use the range oven most frequently. The wall oven in my last kitchen was a further walk than popping it into what would have been the range oven (if I'd had one). I didn't find it as convenient as a range oven.... and I know that proper design of a kitchen can remedy that, assuming space is not a problem.

I'll be interested in reading what others, who have both simultaneously, have to say on the advantages/disadvantages.

Thank you. I have been thinking I might do an induction cook top with an electrolux oven underneath and then a wolf oven in the wall (maybe the steam oven?)

I have a 36" Capital Precision range and a 27" Kitchenaid wall oven about 4' away. It's like comparing apples and oranges, probably because they're different animals and different brands.

The Capital makes better pizza and broils better. Love the rotisserie, though I haven't used it yet without burning myself when I remove the meat. I especially like using the range for roasting meats after searing them.

The Kitchenaid seems to heat more evenly, so I prefer it for baking and making bread. Its bread proofing function is wonderful. Love the dehydrator. It also heats up much more quickly (fewer cubic feet), so I tend to use it for almost everything except what I mentioned I like the Capital for.

Don't know if any of this applies to your situation, but there it is...

This post was edited by fouramblues on Wed, Jan 23, 13 at 21:04