The upper tier produces up to 20,000 Btu for 30% faster boils and hotter sears. The low flame on the lower tier burner eliminates the need for a double boiler completely, and keeps even delicate sauces warm without fear of scorching or separating.

Wolf’s large capacity convection ovens, in dual-fuel, gas, and induction ranges, have fans to circulate heat throughout the oven ensuring even and consistent cooking.

Precisely controlled heat and airflow provide just the right cooking environment for everything from Cornish hens to cherry pies. Ten modes include Convection, Convection Roast, Bake Stone, Proof, and Dehydrate.