yes have electric 3 yrs old & propane fueled 7 yrs old in different homes. no issues w doors (except to adapt to left closing). both perform well. electric more bells whistles being newer.. digital and pizza stone. however on advice on tech (we had 1 svc call for faulty thermostat ez repair but they pulled entire panel and replaced), pizza stone carefully removed, stored. this way oven heats and cools faster. note that neither throws excessive heat into space. trade off is a fan running to aid slow deliberate cool down. this might annoy in an open space eat in kitchen. our fan friendly oven is installed in walk in pantry utility room that houses freezer and extra refrig (main kitchen has 30" Leibherr)

I just got a new BlueStar range top (which I love) and wall oven (30" electric with french doors)... which I would like to love but from the moment you turn it on there is a very noisy blower which stays on (separate from the convection fan: tek support guy says this fan is to cool the cabinet and the electronics) and stays on until the unit is cool (about an hour after use). The oven is in a new construction 3-shipping container project and the kitchen is in one end of a container and the dining room is the other end. The oven can't stay as is and BlueStar tek support doesn't recommend using fire retardant acoustic foam (which is anyhow toxic) even outside of the encasing 1/2" plywood cabinet. Looking for experiences by others and for suggestions for hi-end ovens that do not have noise issues. Any thoughts?

Viking and American Range have french door doubles. However, you could also consider going with two single ovens instead, this will broaden your brand options.

I have no advice but have heard about the noisy fan as well. Seems it goes on the minute you turn the oven on, until it gets below 200 - I may be looking elsewhere as I don't have gas in my area.