Glad to hear it! Ours hasn't had any big problems, just the left front burner: the flame doesn't adjust as well as the others. I don't know if it's an actual defect or if it's just made cheaply. Actually, since the right front adjusts perfectly, maybe it is a defect. I haven't used the broiler yet.

Have you used convection bake or roast yet? I've had difficulty figuring out how to use it well. Both times it took longer to bake (or roast) than my old oven did. The manual says to reduce the temp you set by 25 degrees for convection, but then it also reduces itself by 25 degrees automatically. So the first time I used it, it was baking at 50 degrees lower than the recipe instructed. But I think this is an error in the manual. I just have to get used to convection.

I used it on regular bake and it seemed the same as my old stove...I haven't tried the convection yet (I'm a bit intimidated by it LOL) and since I haven't yet officially moved into my kitchen yet, my cooking is slightly limited at this point - everything is still packed up so I can't cook a big huge meal.

Well, make sure your first few convection projects aren't crucial! Maybe I'm dimmer than other people, but it doesn't seem straight forward to me. I didn't ruin anything, but both the chicken and the pumpkin bread took longer than usual to bake.

Just a word on using this stove with convection--the Cafe automatically adjusts the oven temp 25 degrees lower than you set when using convection baking--so in theory, if you plan to bake your pumpkin bread at 400 degrees as per the recipe, you would set the convection bake at 400 and the oven would automatically adjust the temp to 375. In doing this, in theory, the cooking time should be similar to the original recipe but if you were using more than one shelf, all items should bake evenly. I did some investigating Convection baking on-line and what is recommended is that, if something normally cooks less than 15 minutes, it is best to convection cook at 25 degrees lower than the recipe. If something cooks longer than 15 minutes, it is best to cook at the recipe temperature and expect a faster rate of cooking. My original GE All Gas Cafe never worked on the Convection because for some reason, the elements would not come back on after reaching the set temperature, causing the oven to gradually cool and the food to dehydrate rather than bake. My new GE All Gas Cafe is still not installed (still waiting for GE to install replacement parts for defective parts, and range is still in box going on 3 weeks now!) but when it is installed I will have to play with the convection more myself. Just watch your oven when using the convection mode and make sure that the elements are coming on and off during baking--in other words, they should be on constantly until the oven heats up to the set temp, and then they will go off until the oven cools a bit, then come back on--just like with regular baking. The convection fan will run constantly and just pause to change direction. Hope this info helps a little. If you want to read more about using convection, you can check out this website: http://www.cadco-ltd.com/convectioncook.html It had some good suggestions and information.

thanks for the info. I've never had a convection oven before at all, and truthfully I didn't even really care if we had one now...but I think now that I do have it, it might be cool..but I know nothing about them. So research and reading is going to be necessary. Thanks!

Just wanted to follow up since I've been using my Dual Fuel for a few weeks now:

I have noticed that my right front burner adjusts down very oddly. Power boil works fine and it adjusts between power and HI..but beyond hi it's all pretty low. It is almost like Hi is actually medium. And true Hi is somewhere just past power boil. Does that make sense? Since it seems like a very common problem I'm just going with the assumption that the labeling of the stove/knobs is a bit wonky. I still get a full range of flame, it just doesn't match up with the numbers. which I guess is ok, since I look more at the flame size than the number anyway. Left front power boil is similar.

Convection - we tried multiple cookie sheets and it took FOREVER for them to cook. Next time I might keep the temp at the correct temp rather than allowing the stove to go 25 degrees lower. I also tried cooking meatballs and sausage in the convection (two dishes on the bottom, two on the top) and those also took much longer than previously. I really need to get an internal oven thermometer and see if the temp is true.

I used to probe once to roast and also used my old standby freestanding probe and both matched, so I know the probe is accurate.

So I am still flunking on convection bake. But everything else is great.

another follow up

I bought an internal thermometer and adjusted my oven temp which was off by about 45degrees low at the A rack position! Yikes. But once adjusted the oven cooks perfectly. One word - when the upper oven beeps that it has preheated, give it about 15 more minutes. It is NOT preheated fully. I had never tested an over temp before so I have no idea how off my old oven was.

Used the lower oven to cook veggies - worked fine. Used it to keep warm, worked fine. Love that little thing.

Middle burner - I noticed a lot of complaints about the size of the middle burner flame. I agree, it's small. But it COOKs. I cooked 6 hamburgers on that middle griddle and they all cooked perfectly. Only slightly faster in the middle of the pan but overall, very evenly and quickly. Despite the small flame it worked great. cooked pancakes as well and they also came out great.

Overall, definitely liking this appliance. :)