Amanda wrote:

><snip>

> Any suggestions? Does the Wolf do meat that much better than
electric?
> I thought electric did better broiling.

The Wolf probably has an infra red-broiler. So yes, it would do meat
better than the electric. You might want to take a good look at that
feature. It's rather impressive and not just for meat. You can melt
cheeses quickly and evenly, carmalize dessert toppings...

Do I need to do weights and get
> knee pads in order to enjoy the Wolf?

No, but it takes a while to get used to a low oven if you have been
using a wall unit. You will not need to kneel on the floor to see or
manage things. The door is heavier than that found on many appliances.
But a heavy door means "surround" heat, not a big cold spot.

Is there a down side to
> seperating your rangetop and oven?

Yes. By keeping the oven and range top together the same ventilation
system can exhaust both. Also the need for another high voltage
electrical line is eliminated.

Other issues to consider...

You may want to google this list for posts concerning digital control
systems before you make your final decision. A lot of the wall and
range units come that way now. A mechanical control system is
preferable.

You may also want to look at the specs for the fan(s) if your choices
have convection modes. A small fan is not particularly useful beyond
establishing sales credentials.