Shiny object!
Okay, only kidding. Space limitations don't seem to be an issue for you as they were for me, in an NYC apartment with a galley kitchen. But a 48" range is pretty damn big, unless you're always cooking for 6 or 8 people. If I had the room, I would've liked a 36" range, but we're at 30" and that's plenty for me.
Gas or electric - this was not a choice for me. We don't have the electrical capacity for an electric or dual-fuel range, and our buildings are set up for natural gas.
I'm not as impressed by huge power (BTU) figures as the salespeople are. I'm not cooking at service in a busy restaurant; I'm cooking at home. Sure, I crank a burner or two up to boil a pot of water for pasta, or to sear a piece of meat, but most of the time, moderate heat is plenty. Your cookware is (imo) just as important.
Budget - this should probably be your first consideration. Then fit everything else into that. In our current renovation, once I found out how much my contractor/architect/permits would cost, everything else fit into place.
Oh, and as gfweb said, I went with minimal (almost none, except the ignition) electronics. Though our previous Bosch range's electronics never once gave me agita.
