putting gas range adjacent to an interior wall

Although that set-up is not unheard of in NYC, it is far from ideal & typically not in line with manufacturers' specifications. If you look at the installation instructions for the new range (which you can find online, usually it's in the first few pages in the instruction manual or in a separate document detailing installation instructions), you'll see the manufacturer's space requirements. Almost all require some space to the side of the unit. Most are around 5", but I've seen as little as 2" and as much as 10".

I would not advise against placing the stove right up against the wall. You are creating a fire hazard (the current installation sounds like a sub-standard set-up that you should repeat). I don't know what an insurance company would say if a fire started from the stove. Just because it was done that way initially doesn't mean it's legal or appropriate.

If you absolutely cannot find the extra few inches, you may want to consider a 24" wide unit. The burner sizes are the same as the 30", but you forego the space in between the burners, which is pretty much dead space anyway. Avanti, Premier, Bertazzoni & Viking make 24" wide units.

Good luck.

Oops, found a typo in 2nd paragraph: sub-standard set-up that you should NOT repeat....

Hi there. Yeah, I consulted the installation manuals for all the ranges I was interested in, and they require 6 inches of space to COMBUSTIBLE materials. When I called Wolf for clarification about this, the product specialist said that I could still put the oven next to the wall as long as the wall area next to the burners/counter height is non-combustible. Tile is fine, she said, but that I should check if it's considered combustible or not depending on the city codes. My wall is concrete, covered with tile. Many people recommended just putting up a stainless steel heat shield on that side wall instead, which is better than tile.

What I'm just worried about is finding out that even my old range/setup is breaking some code and then I'm in for a massive $$$ renovation to fix it! I guess I just assumed the set up was okay, although not ideal, only because I live in a very picky co-op that has to know everything that you're doing!

In my reno -- the gas stove had a gas line for the building -- it was against an interior wall ind in my redo -- I made ot part of an island open to the dining room. That said -- I had the gas riser in the same spot -- it is not negotiable with my building. Also -- when the city came to inspect -- the plumbers have to certify compliance and it goes against the licenses of the plumbers. I paid for a huge vent. i had not option --- the 6 burner thermador stove required a large vent which required its own switch on the electrical panel.... i redid the whole electrical in the apt as part of the reno -- but it all falls into the planning and appliance picks...

Was this a recirculating hood or an actual vent to the outside?! I would love to have an actual vent, not just a filter/recirculator. But that seems like it's impossible in a standard NYC co-op, no?

actual vent to outside -- had to build it out -- cost an extra $4K between pipes /vent and contractor work/paint

A stainless steel shield is definitely a safer option than tile, no cracking or crevices created by cracked grout. It can even become a design element. Just be cautious if you are planning on putting a Wolf or other professional style range without an externally-venting hood. It's a lot of heat & most manufacturers would not recommend doing so. As manhattanfox mentioned, the city will sometimes require external venting.

Outside vents are not options for many (most) NYC people. There are ways to at least distribute the heat on those occasions several burners are blasting away. Viking and Dacor make venting, over-the-range (OTR) convection microwaves that can work with the pro-like 30" stoves. I don't really know how well it will work, but I'm about to find out. I tried to hedge my bets a little by putting a stainless backsplash behind the stove, installing the 6" high metal riser thing that goes behind the burners, and by increasing the distance between the venting microwave and stove top a much as possible (I still had to be able to see into the microwave so I could put it way high)--I think I left 21" or 22" between the two.

The oven isn't an issue I've ever heard of. Just the top burners.

That said, if all else fails, I do have a window in the kitchen 4' from the stove that I can open if it gets too hot.

So there is no way I could have a vent to the outside in my apartment. And right now, I don't even have a way to install a recirculating kind of vent. There is no electrical outlet up top for a hood or even a microwave. And the cabinets are right now the minimum 30 inches above the range, so I'd have to eliminate them all together if I wanted to put a vent. I do have a kitchen window, though.

I talked to Wolf, and the woman said that they definitely recommend a vent, but it's not technically required for purchase. She was horrified when I told her of all my years of cooking on gas ranges without any vent and even no windows. In every single apt I've lived in it's been that way. And yes, I've definitely set off my carbon monoxide detector. But now I'm at least relieved I have a window to help.

So I was hoping to get a Wolf. Is the heat going to be a very serious problem, or is it only if I'm using the burners on high for a long time, or have them all on at once, which I doubt will happen?

The lack of side clearance & any sort of hood are very strong indications that you shouldn't install a Wolf range. If you decide to go ahead, spend the extra money to hire an electrician and install a recirculating, slimline vent hood (Broan makes one for about $300, Zephyr makes a beautiful one as well). They're only about 6" high, so it would fit under your existing cabinets. If you don't want to spend that sort of money, you should buy a less expensive stove (GE, KitchenAid) & install the hood; it'll still cost less than a Wolf range & create a better cooking environment.

I would really think about why the Wolf is so important. If you cook alot, you're probably going to create enough heat that it will be a problem without the hood. Also be aware that the depth of the stove is over 28", so make sure that you have enough clearance to get it through all doorways into the kitchen.

*sigh* I guess I'll have to wait until I can do a big gut renovation. I do a lot of cooking, but not the kind where I'll have all four or even three burners going on high at the same time. I do do a massive amount of baking. I liked the Wolf because it was powerful and well built. I also looked at the GE Cafe, but this also seems like it will have the same sort of problem anyway.

I had a stove next to a wall in an apartment in California where I lived for many years & I had no vent. My thought isn't for the heat but that open flame close to the wall. I'm very careful & it was never an issue for me (the wall didn't look so bad, either, for all the "wear"). My preferred burner was the front one farthest from the wall, anyway, & while I always thought it was an odd placement, it was never a problem, luckily. As for baking, calypso, an electric oven is considered best because it provides a more even heat than gas. Good luck!