I'm a personal chef/caterer and have worked in dozens of very high end kitchens over the years. Most of my clients have either a Viking or Wolf 48" range. In my personal opinion the Wolf is far superior but in both cases the 48" rangetop is unnecessary and solely for aesthetics. First off, there are several reasons I prefer Wolf over Viking. For starters the simmering. Simmering (or trying to) on a Viking is terrible. You have to try and turn the knob a matter of fractions of a millimeter to get it all the way on low without the flame going off. Wolf's dual stack burners are awesome for simmering. The knobs turn 360 degrees and have a completely separate flame for different degrees of simmering. I've also found the Viking ovens to be wildly inaccurate and inconsistent. This seems particularly true of the half oven included in the 48" range which is pretty useless. Lastly the controls of the Wolf are far more user-friendly in my opinion. The Viking has no timer (which I personally find annoying) and two knobs to control each oven (one for setting, one for temperature). I much prefer Wolf's design of everything on one knob. Having said all that, I still think having just a Wolf rangetop and separate ovens is the way to go. You pay a fortune for the dual fuel range and the side oven is fairly useless. If you have the space for it you can save a lot of money by getting a 36" Wolf rangetop (48" if you really need a grill/griddle-I don't recommend either) and then something like GE or Bosch for the ovens. Even if you HAVE to have all one brand I'd still recommend this route. The freestanding Wolf ovens seem to have more features and you're not overpaying to have one appliance with two fuel sources. Best of luck!
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