Beth...tonight I had a dinner for 6 ... baked a Harrington's corn cob smoked ham, roasted tomatoes with basil and garlic, made a gratin of potatoes parsnips celeriac and leeks, and roasted asparagus with caramelized fennel and onion. I've burner and oven space to use. A top quality range is gentle and forgiving. the heat is even without hot bursts. your food is carressed and if you leave it for a minute, it doesn't burn. I also have top quality copper cookware which spreads the heat very well indeed.
The range is well insulated, and features differing modes for roast bake broil convection etc...more choices than a household range. (even has a specific Sabath mode rated Star K) Yes 30" models are available and in fact a buddy of mine has one which is where I first encountered Wolf ranges. I was planning a cooktop but had a cabinet left out instead and put this in. . .very pleased.
Yes it is a major piece of equipment, pricey and requires some work...the burners are sealed etc, but you still got to clean 'em, and it's made of real metal...heavy. However, your pot sits still when you stir it! It requires proper exterior ventilation, and your gas and electric hookups need to be located as specified by the diagrams...no empty space in back. But it takes a regualr oven circuit and houshold gas (1/2" flex hose) ng or lp.
I will post pics as soon as we unpack the dig camera! yikes!