First question is...what’s your budget? If the budget can only accommodate Whirlpool, Frigidaire, or brands of that ilk, it would be beneficial to know. That way, people won’t waste your time (and theirs) suggesting high end brands, like Miele, Thermador, Wolf/SubZero, and the like.

As for the discussion about 36” range, vs a rangetop or cooktop+wall ovens...that’s really a matter of kitchen configuration, and personal preference.

For my own renovation, a rangetop and double wall ovens was a must. It’s what I grew up with (back in the 1960s), and much preferred that setup ergonomically, than the range I lived with for 30 years in my first home.

Knowing your budget would really be helpful.

What do you cook and how often? How often do you entertain? For how many people? Bake? What do you bake? Why 6 burners? Why not 4 burners? What will you use the burners for?

@opaone, having lived with both, I’d definitely choose 6 burners over 4 burners...as long as the budget and space allows.

@darbuka, yes, perhaps. But 4 burners + a griddle provides a lot more versatility and capability than 6 burners.

6 burners+ was a must for me. You cannot fit 3 12" pans over 4 burners at the same time. I don't like the look of wall ovens. I did a dual fuel range because it fits me and my cooking style better.

I have the Frigidaire Pro double oven and 36" cooktop. I've been using them for over 8 months now. The ovens have a no-pre-heat feature that is fantastic. It does make things a little more crispy than the normal pre-heat, wait, bake cycle but is perfect for gf pizza, nuggets, bread items etc. (Special diets needed and I use the feature 3 or 4 times a week for my kids school lunches.) My neighbor has the Gallery series and likes it but it doesn't have the no-pre-heat feature.

I've always had 30" gas ranges and wished for a 36" for 10+ years. I was worried about switching to electric ovens since it is a dry heat over moist from a gas oven, but they're great. Electric ovens make good crusts over gas ovens. I was scared it would make dry meatloafs and such but it hasn't at all.

I'm happy with my choice but if I had to choose a range, I'd pick duel fuel, hands down. Love cooking with gas and love electric ovens.

@opaone...why lose the use of two burners with a built in griddle? A griddle is used far less than burners...in kitchens where real cooking is the norm.

This is far more versatile:

Take the griddle out when you need it, store it out of site, when you don’t. This approach is far more cost effective, too. A built in griddle adds $$ to the cost of a range. A portable griddle, in the other hand, cost $45.00.

darbuka, My budget is $18k for all appliances, including washer and dryer; however, I don't really want to spend $10, 000 on a range.

opaone
I cook all the time but not really gourmet. Several times a year I cook for 9 to 11 people. I've always wanted more than 4 burners and also more than one oven, especially for holiday baking. I am planning on doing a lot of canning in the near future.

Frigidaire pro prices: https://www.build.com/frigidaire-professional/c115019?r=48&s=PRICE_HIGH&p=1&categoryId=115019

Hi there, I’m also on the market for new appliances. Want to get gas rangetop - 36” 6 burners, wall ovens - electric- thinking about a speed oven- are they really that great??
Refrigerator, DW, hood- not sure, like the Bosch refrigerator.
I’d like ‘pro’ rangetop with high btu
Same as og- overwhelmed and seems all appliance ppl wanna sell is thermador packages. *of course would live to keep cost down- about 15000 for all

You'll find numerous opinions on Houzz re: Thermador appliances. Given their cost and repair issues over time, I'd strongly advise against any package. Bosch makes some decent dishwashers, but I can't comment on their refrigerators.

How many BTU's are you seeking? Do you need "simmer burners"? Will you have an adequate exhaust system, or will you need a new one, that may involve adaptations for make up air?

I'd recommend you read the many articles on Houzz and on Yale Appliance blog site before purchasing.

Because I'm an avid baker with serious spinal issues, I much prefer double electric wall ovens in addition to my 5 burner (all of which are regularly used) gas cooktop.

Note that Dacor is now owned by Samsung, and some areas of the country are having a difficult time securing parts and techs to effect repairs. Your choice of appliances will greatly depend on your personal cooking/baking habits. Do not rush to make your choices.

Note also that if you have a smaller sized kitchen, you will lose counter space with double wall ovens. If you have a really huge kitchen, you can opt for side by side wall ovens. Be aware that given the electronics of many wall ovens, using the self clean feature has resulted in the death of the "motherboard", which can be a very costly repair.

Thank you. In regards of btu’s- seeking about 15000-18000 at least. We do bake, that’s why I want electric oven. In regards hood, I’ll just get whatever it’s needed for the rangetop I get. I’m just torn to hear so many complains about thermador which it’s been my 1st choice. Wondering about Bosch wall ovens- as well as kitchen aids.
Thank you!

My Frigidaire pro power burner is 18,200 BTU. It's a beast.

Right Front Element Burner: 14,000 BTU

Right Rear Element Burner: 5,000 BTU

Left Front Element Burner: 9,500 BTU

Left Rear Element Burner: 9,500 BTU

Center Rear Element Burner: 18,200 BTU

New Build · More Info

I'm having the same problem. We are starting our build next month and I have a 36" range in the plans. I wanted a range with knobs on the front. My husband doesn't like the look of a range top sitting on a counter. Also using a large pot for tamales would hange over the knobs. I'm leaning towards the zline range or ge cafe. We currently have GE profile appliances and I love them except for the smudges from the stainless steel.

"@opaone...why lose the use of two burners with a built in griddle? A griddle is used far less than burners...in kitchens where real cooking is the norm."

A good thermostatic griddle can do double duty and in many ways is better and much more versatile than burners. We have a 48" BS RNB w/ 4 burners and 24" griddle and do a lot of intricate cooking/baking and entertaining. We've rarely needed more than the 4 burners but it's also not unusual to have a half dozen or more pans on the griddle doing sauces, keeping something warm or frying veggies. With half of the griddle turned on (typically for us to 150-200°f) and the other half off it's kind of like a linear French Top that you can move stuff around on for whatever temp is needed. It's a hugely versatile cooking surface.

When we do need more actual burners we use countertop induction hobs.

There's a big difference in a good built-in thermostatic griddle / flat-top and one placed on top of burners. Thermostatic griddles have more even heat across their surface, maintain temps better over time and have faster and more accurate recovery time. Well worth it. Burner top griddles have greater temp variance across their surface, huge temp swings over time and usually a very slow recovery time.

For example, I know that my thermostatic griddle is 360°f ± 30° and that it is maintaining that for me. On a burner top the temp will drop down significantly when any food or a pan is placed on it so I either have to continuously make manual adjustments to the burners underneath or put up with the temp dropping and then extremely slow recovery time. While that may be OK for some things (veggies can do well that way and it's really kind of acting like a Plancha) it’s not so good for other things (crepés or pancakes) and it’s quite awful for delicate sauces.

So overall this results in much greater versatility and capability in our kitchen.

I just found this... A thermostatic griddle is simply a much improved version of what Sasha is doing here: https://www.seriouseats.com/2019/10/hack-your-way-to-a-bigger-stovetop-no-renovation-required.html