I'm curious for both Wolf all gas range and Wolf convection steam oven (in particular the newer version that is plumbed, has a broiler and will accommodate a 1/2 size baking sheet).

I was wondering what users would think of the above combination instead of the more usual range top and 2 wall ovens (one steam).

I cook and bake a lot and my current set up is vintage 60's GE coil electric cook top, 60's GE single electric wall oven (both in a lovely brown -lol) and a countertop convection steam toaster oven (which I love but is small). Obviously from the above I am used to zero smart functionality and like it that way. No computer brain to fail and I feel like I have total control so that if something fails its on me not the equipment. I know the advantages of limitations of induction, so for certain, I want to go with gas for the burners. Also, the build will be in an area where electricity can go out regularly so at least being able to light burners is good.

Since the gas range doesn't proof, I might consider adding a warming drawer under the steam oven.

My questions are these:

*Does anyone have this combination and like it?

*Are the 15K burners enough BTU? I simmer more than sear and can only assume that 15K is going to feel like an inferno of heat compared to my coil top. I use cast iron when searing.

*I think I would bake more in the Wolf convection steam, but my one concern is that not being able to turn off the fan and bake static. Has anyone found something that didn't bake well (cake, cookies, tartes, pies, pastries) in theirs? Is that something I would be able to do in the less precise but able to be static gas oven?

*How is the gas oven of the Wolf range in general for baking? I am used to static electric, but my oven is 86 years old and has hot spots. I like the infrared broiler too.

Thank you so much folks!