We remodeled the kitchen last year and chose a Dacor electric oven and a separate Dacor gas cooktop.
After a year of use I'm satisfied though not ecstatic. I bake bread twice a week, pizza once a week and maybe a dinner. The oven works well for bread with even heat and good temp control.
A couple of gripes: be certain to verify that the model oven you're interested in runs the way you "would expect it to"... as far as fan operation, temp display, audible beeps, etc. Here's why: Our oven (model MCS130S) can run in Convection mode if desired; it will also do a 'delay bake' where you can set the stop time as well as the total cooking time. It then deduces when to start. HOWEVER, (and I think this is REALLY STUPID), it wants to run the convection fan during the entire delay time, regardless of the chosen settings for the bake to occur! Why, I have no idea. It seems a real waste of both fan bearing life as well as a little electricity, not to mention the possible detrimental drying effect on whatever food might be sitting inside waiting to cook. I think this is a programming bug, but I can't get any kind of coherent answer from Dacor other than "that's the way the oven is designed to operate".
Others have also found that Dacor isn't as "customer-centric" as we customers might hope. Is this the way all giant, important corporations treat their customers?
I've also found that if you have the temp probe plugged into the oven and set to run after the delay expires and baking begins, the fan DOES NOT run during the delay, so it's clearly someone's mistake in code design which they either won't own up to or actually don't even know about, which doesn't seem likely.
The only problem we've had with the cooktop is that now, several of the igniters aren't firing reliably so sometimes it's tricky to get a burner lit. I think this could be a cleaning issue so I'd have to defer on this one until we have time to buff out the spark plugs and see what that does to the problem though. The sealed burners are nice, and really a breeze to clean though. Our designer cautioned us that you only want to buy a Viking if you're really "into taking lots of things apart all the time to clean it". I've also heard of reliabililty issues with Viking, which you wouldn't expect after spending the kind of money they want for their stuff.
Wolfe is really nice but damned expensive. They DO however have a really cool baking stone accessory for their ovens that has it's own dedicated heating element, and the whole thing just plugs into a socket in the oven. What a great way to get a really hot stone... but you need to part with around $3500 to get hooked up with this one.
Also: if you're a serious cook and appreciate high heat on occasion, be sure you TEST the vent hood you're considering prior to purchase. We went with advice to get a Broan "Allure", and I'm sorry we did; it does a lousy job sucking real smoke off the cooktop, even though it makes enough noise that you'd think it was in fact doing something. Get CFM, and probably one fan per side is a good idea too; the Broan uses a single fan on the left side and has a "path" to the other but there's hardly any air moving on the right... it just doesn't work well at all.
Off subject, but we went with Silestone for the countertops; it never needs sealing as does Granite, and it looks fantastic. Check it out.
Good luck!