We have a Capital DF (propane) in our retirement kitchen (upping our cooking game was my main retirement goal so a lot of time and effort went into our choices). Bluestar was only range that was close to the Capital at the rangetop burner level--oven wasn't close. Have owned an AG Wolf for many years in the past and cooked several meals on relative's AG Thermador. Thermador was a surprise and with the full bundle discount it can be a good value buy. Wolf still seems to be wed to a sealed ring burner (not a fan). We have put the Capital through its paces on the rangetop (stirfry, panbroiling, saute, saucing and the like) and use the oven for roasting, broiling and specialty breads and flatbreads. Don't do cakes, pies and cookies so can't speak to those types of baking tasks.

I would really encourage to look into service availability--including finding out the actual service firms you'd be using and seeing if they are trained on your products. We live in the rural south and the firm that handled Capital's service went out of business a few years ago and there isn't a replacement. We've had some repairs (some self-inflicted others product-related) that we've fixed our self with help from Capital's CS staff and some years back from Trevor Lawson. This problematic repair business also seems to apply to national brands like our Samsung Fridge which we've gotten to know too well.

A caveat: There could be new and improved models out there that weren't when we were looking. I'm usually not allowed in kitchen and appliance stores given my cooking proclivities and a little impulsiveness.

Good luck: it's a fun search and very rewarding if it works out.

Since you are also putting in an electric wall oven, why not go with all gas on the range? Then you have the choice of two different power sources, and the simplicity of less electronics on the range.
This would also open up your range choices to include Bluestar, which for me would be the hands down winner.

I will look into Bluestar for sure! Thermador seems to get good ratings from CR and yale appliances. I like the idea of all gas range and electric wall oven. Thanks!

Oxymoron. Professionals ranges are either gas or induction. Professional production bakery ovens are all gas. Dual fuel is made up nonsense to charge you more.

I would avoid the Wolf DF due to the 10 year history of chipping blue enamel that they can't seem to fix.

If you are putting in an electric wall oven and don't bake that much, I would most likely go with an all gas range. Gas ovens are more straight forward while electric ovens with fans and top, bottom and back elements controlled by computer boards can be a puzzle box. They are vented more to remove products of combustion so provide an environment conducive to browning which is good for roasting meat. You could also have an infrared broiler in a gas oven but look at the size as they are often smaller.

"Professional production bakery ovens are all gas."

It depends on what they are baking and they also have steam injectors. I know professional bakers that have electric ovens. But that is a totally different thing than a home oven.

"Dual fuel is made up nonsense to charge you more."

There are big differences between electric and gas ovens. You only have to read any of the baking forums to see. You also have the potential to have a lot more control of the cooking environment with an electric oven.