IMO no one needs a 60" range they don't even have that size in a commercial kitchen the venting alone will put you in the poor house so save lots and get at most a 36" 6 burner .

I appreciate your input.
We have a family of 14 which I cook for daily and need the full double ovens and cooktop. We are not doing any upper cabinets and keeping everything organized in a double island open concept kitchen. Many people do a double wall oven so I don’t believe having one large double oven range is over kill- this is the focal point of my kitchen.
The question however was which is the better work horse if someone had the option of wolf or ilve. I’ve never seen an ilve in person or heard much about the brand (I live in Canada), so I’m genuinely curious if this is a good brand/model in comparison to a well known wolf and sacrifice the nice design.

Here is a discussion on the Ilve

https://www.houzz.com/discussions/5109659/help-ilve-range-users-out-there

A restaurant serves hundreds! Fourteen people could be a lunch party within a hundred other guests. Get at most a 48 inch, add another wall oven if you like. I'd buy a Monogram, long before any Wolf anything. Trust me, that WILL be a focal point.

Thanks everyone. Again, this is not the question of whether or not I wanted a 60, 48, or 36. There is no additional wall ovens or upper cabinets. We own 4 commercial restaurants (and our extended family owns a catering company) so we are well aware of what we want and need in terms of cooking appliances- this is a large foodie family and while 14 is what I cook for daily we have dinner parties every Friday.
I simply wanted a comparison between the brands as I am not too familiar with Ilve. We have a large high end home and wanted a reliable high end brand with both “looks and cooks”

I just want to comment that restaurants typically have multiple ranges, along with specialized appliances such as grills, griddles, and salamanders. They will have individual ventilation for each appliance, or one huge encompassing canopy balanced by a common make-up air system that also serves to keep odor in the kitchen and out of the dining room.

Part of a kitchen -- Mile Away Restaurant, Milford NH.

Whether 48 or 60 inch is best may be driven by numbers of simultaneous pans likely to be in use, or just how many cooks (or wanna-be cooks) have to occupy the space.

I have Wolf's largest pro Island hood, and while my costs no longer apply, I believe that if you can justify the cost of a stylish high-end range you probably can afford the ventilation systems (hood and MUA) that are needed to complement them.

I will add that two 30-inch ranges and separate hoods separated by a landing zone may have merit for comparison, and maybe also a built-in planche/griddle.

I appreciate your comment.
Yes, in our restaurant kitchens we have multiple ranges. There is no way we could cook effectively for hundreds with one 48 or 36.
Cost is not the issue (while I’m not willing to drop $150+ for the la cornue chateau series out of principal for an oven I’ve never worked with), it’s about 1) looks- wanting that giant work horse range as the focal point of a kitchen with no uppers. The vent hood will be an art piece in itself and would have loved that vintage look to complement the rustic nature of the design (although the wolf complements the modern nature)

2. it needs to actually cook good, be reliable, and serviced easily.

Sorry, just couldn’t get past I “settled” on a ($$,$$$) wolf range.

I was definitely looking into the blue star as they have customized features. Our sales person encouraged us to select the wolf compared to the Blue star and I forget his reasons as this was earlier in 2022

I “settled” because we originally had planned the kitchen around the La cornue chateau series which added another zero… we changed the design after we settled on a modern range

Just to be clear I am a chef and an ID my field is kitchen design that I love to do. I have worked in hotels where an aversge day fed 1000 plates and never had more than one range. I run a catering biz from my home and have done buffet for dinners for over 200 from my kitchen with a 36" all gas range and double wall ovens. I have international students and often have 12 for dinner still never need or actually want 60" range . So I will not tell you what to get but I have always thought wolf was overrated and overpriced and have never used one in any of my kitchen designs . I also think Sub Zero is the same . To me you seem to be looking for a range that looks good not one that works well.IMO go Garland it will last until the world ends I got a 40 yr old Garland for a song it needed a bit of work but we use it in our outdoor kitchen and it has been there now for 10 yrs outside in Canadian winters.I think you go shopping and fund the range tha works best for how you cook not asking a bunch of strangers who I bet do not cook for 14 eveyday. BTW I have a Bertazzoni all gas range I love it and I have to be honest pary of me loved how it looked and I needed a range with a wok burner

I don't have a single client who does not declare Monogram a "veritable machine" and that is from those who COOK. Some have written thank you notes to the appliance store. Not one would go back to a Wolf.......as they love not having a continual repair issue. Just sayin. I'd do two 36 before I'd do 60" : )

I really appreciate your comment. This is my first post on this app and the hostility I received above for a subject that is entirely different from what I was hoping to receive advice or input on has me now hesitant to ask anything further.
Your comment on the blue star is quite similar to the comments our sales rep told us when comparing that to a wolf which is why we went with wolf. Yes looks matter of course but it needs to cook well. An above comment suggested bertazzoni heritage which I was considering after the la corneau but the reviews were terrible- oven didn’t heat to correct temperature etc. and our designer didn’t recommend the new models of bertazzoni.

Regarding Ilve, I will look into actual servicing of ilve for our area. While we are near a metropolis, we are still rural so that may be the deal killer. I don’t know anyone who has this brand in our area so it’s foreign territory- scary to invest and install something that I don’t know.

We have a large kitchen that can support the size of the 60 so the size is a non issue. Nearly all of the houses newly built in our rural area have the 60s, many many homes have a secondary wall oven, so I’m not sure why there is such a problem with our decision to add this to our dream kitchen.

Thank you again for your comment

Between the two, I'd get the Wolf. I think the point mentioned above about service is important - but not just service, it's the parts. Are Ilve parts readily and quickly available if need be? I myself am not a fan of the Ilve appearance - it looks to me like a La Cornue wannabe but not quite up to it. I cannot pinpoint exactly, but my analogy would be a boxy high-rise ordinary condo completely done in Ralph Lauren decor. Sure, it's expensive and checks the boxes, but does it really look like a hunting lodge in Northumberland?

Regarding the comment above about Wolf and "a continual repair issue", I do not agree. Though every brand reports repairs needed, and it's a bit of a crapshoot whether it's Wolf, Monogram or something else. Wolf has better customer service than GE.

Re: Two ranges. If one range fails in a way making it unusable until it is fixed, one still has some cooking capability. The approach would have to be priced out, but even with duplicated smaller hoods and ducting, there could be a cost saving. But it was only a suggestion to complete the scope of the trade space. I have no dogs (or cats) in this fight.