Have you thought about the exhaust system you will need with a 48” range can run very high $$$ I have a small catering company and I have a 36” all gas bertazzoni range with 2 fullsized electric wall ovens and have never needed more. As for Wolf IMO the most overrated and overpriced ranges and I would alsways put a steam oven or any microwave separate from my range just because they don’t really know yet how long steam ovens will last just like microwaves.

Thanks for your quick response. The ventilation is not much more for a 1200 CFM (especially given the overall cost of the kitchen). As a caterer, does the small oven (in the range, I think it is 18") and a separate steam convection oven (1.8 cu ft) make up for NOT having a full-sized 30"?

Make sure you account for the make up air that will be required in order to run the ventilation system needed for this setup. Anything over 400 cfm requires a make up air system so factor in some additional budget for that.

My range has a 36” oven I have never found that prohibitive, I do not have a steam oven but 2 full sized electric wall ovens and as for ventilation you will need makeup air and that is where the $$$ come in. I like cooking some things in my gas oven better than electric hence the reason for both types they are all convection and the 6 burners are all I have ever needed.

thanks FOR the tip on the makeup air. News to me, but makes sense.

I don't know anything about the ventilation requirements, but as a baker, I really wish I had 2 full size wall ovens. I currently have a 48" Thermador range. It's quite lovely and a dream to cook on, but I hate having to bend down so much to check on anything. It sounds like you are going to be having wall ovens no matter what, but I would prioritize the wall ovens if it were my kitchen. Never cooked with a steam oven though!