It would help if you told us which oven you mean--what brand? model?

I am torn between the Kitchen Aid 36 inch electric wall oven and the pricier, but beautiful 36 inch Wolf electric wall oven.

Well, it depends what type of cooking you do. For me it wouldn't work because I do cook turkeys, lots of pies at once and big batches of cookies.

Why not a 36" range?

Most of the 36 inch ranges that I have seen are very pricey. Can you recommend something that would be less than $6,000?

I have a 36" Viking oven and actually roasted a 15-pound turkey last night in one of those speckled navy blue roasting pans that is oval-shaped and about 14" wide, 19" long and 8" high. There was only about 1 1/2" additional depth in the oven with the pan in there. The turkey came out fine but I have problems with anything I bake, which is mostly cookies. The temperature fluctuates all over the place - drops about 25-50' when I put the cookie sheets in but then the oven doesn't click on to reheat, so sometimes I turn the control knob up a bit; if I forget to keep an eye on the oven, it tends to creep up way over the set temp. I had the original oven replaced about six months after it was installed but the second one isn't any better. Sometimes I think the problem is that the oven is actually so wide it can't retain a stable temp. Sometimes I'll even preheat for an hour or two just to preclude the temperature variation problem if I want to bake but what a waste of energy. If I had to do it over again, I wouldn't waste the money, at least on a Viking - I hate my oven.

Thanks for the feedback on the turkey, that was helpful.