You get used to cooking with whatever you have really. We now have both a 36" convection gas range and a 30" electric convection wall oven. Why? Wanted two ovens first and foremost. Already had the gas hook up and the electric there to run both in our house. To run an electric double oven would have required electrical work to be done for the extra load. So, most cost effective for use was to get an AG range and then add a single electric wall oven under counter to give us our second oven. I've said on previous post that the thought was also that it would give us the best of both worlds, but the reality is for us that you learn to cook whatever you want in whatever you have. On the particular brands we have the gas has the circulating fan and the rear. We've only used it on convection a couple of times so far. Not because it is gas, but more because it takes a while to heat the 36" oven space as compared to the 30 oven we have so we tend to use the wall oven a bit more. Not a gas/electric issue for us, just a habit now. On ours, as with any range/oven you're not familiar with yet, it has been a gradual learning curve. The first time we used the convection on the gas one we put in a full sheet of shortbread and it seemed to be browning faster directly by the fan than it was elsewhere. Upon reflection, we had not adjusted the temperature down (which you have to do with this brand) to account for the convection feature. Think they suggest something like 25 degrees less. The next time we used convection was with pizza on a stone on the bottom rack of the oven. This time it worked great with the dough puffing up nicely, getting a good crust and the toppings and cheese cooking evenly. Our electric wall oven has a different process for convection. Don't remember the sales jargon on what it is called, may have been "European Convection" or some such. Basically we have the hidden lower element, exposed upper broil element and there is also an element back in where the fan is at the back. When we've used convection it has worked well. We've used it for chips and they come out evenly crisp. We've also used it for pita type pizzas, but there you are just melting the toppings, crisping the pita and browning things. Even so has worked well, but we still find that we tend to swap trays with multiple layers to just be on the safe side with all being done evenly. Might just be appearances and still learning how to use both ovens, but does seem to brown the tops of those things higher up in the oven a bit faster than those below it. May again be a temperature setting issue perhaps. I guess what I'm rambling on about really boils down to get what you like. I really can't say one type is vastly superior to the other across the board especially for general consumer home use. You can cook well with all it is just a matter of the learning curve to find what works. For us, just having two ovens is bliss no matter that one is electric and one is gas. Also no matter that the appliances don't match. They are all stainless and the slight variation from brand to brand is no big deal. We looked at many kitchen books for higher end kitchens and I would say 99.9% of them had different brand appliances in the kitchen. Saw many pictures of kitchens with ranges with the big commercial range handles and then the wall ovens had graceful curved modern look handles on them. Looked just fine. Go to Lowes or HD and look through the idea books. Just a matter of finding what you like, the quality, what works in your design and what works for your budget. I can only remember one telly show where a realtor made an issue that the appliances did not match due to different brands. I really think that the statement the realtor made was more from lack of experience with that level of kitchen/home perhaps (just from what I've seen with the multitude of books we looked at) if that makes sence. Oh, and for us, we also went range and single wall oven for the ease and cost of install issues. Your situation is your situation, but for us it was cheaper (as you mentioned counter wise etc) to pop in a 36" AG with 6 burners and then just build a cabinet to hold the wall oven under counter. Best of luck with it! Cheers

I did that exactly, ellessebee. I have the 240V OTR Advantium mounted above the counter. I also have 15" wall cabinets so it fits and works like a charm. I don't think there are any differences in the cooking features between the wall oven and OTR models. The oven cavity is pretty big, because I can fit a half sheet. There are two considerations you need to keep in mind. 1. The OTR does need to vent, because it performs a cooling function after using the non-MW functions. I have mine blow out the front, above the door. In hindsight, I would have run some duct up and over to the adjacent rangehood. 2. The door needs and extra inch of clearance on the hinge side (left) to open. When the contractor first installed it, the whole unit was flush with the cabinet and looked awesome. He was so proud of himself, as was I. I went to use it later and couldn't open the door. It also blocked the exhaust in the front. He had to come back and reinstall it by tacking 2x4s (actually measured 1.5x3.5) to the back wall and then installing it. Now it all works beautifully, while taking a slight hit in the aesthetics. Another benefit to mounting the OTR model OTC is that the underside is heat and moisture resistant. So my coffee maker has a permanent home under there where I don't have to worry about the steam damaging the undersides of the cabinet. Oh, and the built in light of the OTR serves as task lighting for the area underneath. So I also saved money on lighting there. This post was edited by jscout on Mon, Jan 28, 13 at 13:26

You should do a search on the appliance forum - there are a number of threads on this very topic. Here is one of them. Here is a link that might be useful: Gas vs. Electric ovens

I use the convection feature all the time too and with good success, although, as rhome says, you need to know when to use it and when not to. With convection, I've found that things rise a lot lot LOT more than otherwise. I'm a bit puzzled with two remarks: - rhome says it didn't work for her rolls which were sub-par compared to a classic old oven. I LOVE using convection when I bake french loaves because the bread rises like the dickens, browns wonderfully, and altogether cooks wonderfully. I'm talking just regular old store bought uncooked or packaged dough. It cooks fantastically, evenly brown, and the bread isn't dry in the least. - Maydl mentioned no-knead bread ... that one gets cooked in a closed container. Convection would be no help whatsoever so I don't see the point in using it at all. And if the temperature lowering thing is done, it'd be worse because the cavity that the bread is baking in - and is isolated from the hot air - is now being cooked at a lower temperature. Basically, other than things that get a crust, you don't want to use convection for things that you'd cover to cook and hence isolate from the hot air. Nor do you want to use it for denser items - like pound cakes or heavy breads where the (dense) inside needs a long cooking time in order to rise and cook by which time, the outside bits exposed to the air will have cooked and formed a crust long before the inside is done and will thus prevent a rise. (Guess how I know).