Cooked under one for 11 years. Perhaps you could share the problems you're having?

thanks. It just seems to take longer for one but even worse in my opinion is that when broiling meat, it doesn't seal immediately like the direct flame and it seems to dry things out more

Your experience is very different from mine. While on the learning curve for both the char broiler and oven broiler I nuked a fair amount of food--with the exception of high heat searing I was usually 3 levels down for broiling. I used the convection fan often and also would finish some dishes on convection bake with the broiler off. One helpful learning technique (discovered while toasting bread rounds for bruchetta) I used was to put a few pieces of white bread on a sheet pan under the broiler at different heights to see how fast they browned and to get an idea of hotter heat spots.

I'd suggest calling Wolf CS and running this by them. My interactions with them were always very helpful. A heads up--if you're out of warranty the service calls ran a couple of hundred bucks (I had two broiler igniters replaced over the 11 years). In the meantime you could watch the broiler as it ignites (there's a pause) and warms up so see if the honey comb IR reflectors start glowing after the gas ignites. As it's IR it tends to warm up pretty quickly. That broiler and the grill were my favorite aspects of my Wolf.

fyi, mine was 36" NG made around 2004-2003.