I have a Wolf induction range, Professional series, and couldn't be more pleased. 30" does everything I need it do. I find the 4 burners well spaced and can fit a large pan no problem; burner placement can make all the difference.

"Anyone with a 20yr old wolf still going strong?"

We replaced a 20-year-old Wolf gas cooktop with a Bosch induction cooktop this past year. The Wolf was still working fine but we wanted to get gas out of the house, and it was difficult to clean.

We had a Dacor wall oven underneath the Wolf and Cafe when we switched out. No regrets not going with a range either time.

I’ve got a dual fuel range (DF366) in a house I bought last winter. House was built 2017. My usage is somewhat limited as it’s a second home, but here are my observations thus far:

- The burner rings are pretty wide, even the smaller one, so all but the largest sauce pots get hit on their edges when on high, seemingly spilling a lot of heat. Turning down the flame helps and it’s all workable, just not ideal. It’s fine on frying pans as they’ve got bigger bases. In fact for pans I’d say it’s a lot better than my old Viking cooktop at home.

-High and low are good, but anything in between is quite finicky to achieve. I don’t known if this is an adjustment or gas supply issue, haven’t attempted to deal with it, and have found similar complaints online. It’s running on propane if that matters.

- 6 burners is a joy to have, even when not using them all. Just having space for multiple large pans centered on burners, not competing for space, makes it so worth it. 4 burners plus griddle would likely negate this benefit.

- I haven’t baked in the electric oven so I can’t speak to the evenness, but have confirmed spot on center oven temps with a thermometer and roasted with success.

- The oven is blue. And yes it’s chipped. And yes it’s big so slow to preheat. For all of these reasons I’ve so far avoided using it unless I’ve had to. (There’s also a CSO and regular 30” oven in the kitchen.)

That’s about all I can think to say at this point. Happy to answer any questions but again my usage has been limited.

I cook on my sister’s Wolf induction cooktop all the time - just tonight in fact - and it’s great. It doesn’t have knobs so your fingers have to be dry to activate the burners, but that’s true of all of these knobless cooktops. Her wall ovens are Viking and they are wonderful.

I have always preferred the cooktop/wall oven configuration to the range set-up, but with the Wolf oven enamel issue I would be highly motivated to choose it just to avoid the frustration.