Jeri, Since I am only interested in Dual Fuel (Gas on top, electric for oven), I am not familar with Gas only configuration and how their convection oven is constructed. All I know is a true convection oven within a Dual Fuel range is suppose to have 3 elements, including the circular element surrounding the convection fan. I guess this is why you need 240V for a Dual Fuel range since the power demand is higher than an all gas range. I compared this to Bosch which called their true convection oven, European Convection. The Bosch Dual Fuel range also has a third element surrounding the convection fan. I hope this helps.

The user guide and installation instructions should be on the GE website. I'd google the model number.

This topic has been discussed on the Appliances Forum. The consensus is that the idea that all gas is not as good for baking is a holdover from decades past and is no longer true. With today's ovens' better insulation, better thermostats, electronic ignitors, you will not have any more problems baking in a gas oven than you would in an electric oven (assuming same manufacturer and price range). Furthermore, typically an all gas oven will have less electronics, which means less to break. If you get an all gas oven with a convection fan, then there won't be hot spots - most gas ranges on the market now have convection. Frankly, I think the upcharge for a dual fuel range over an all-gas range is a ripoff by the manufacturers. BTW, I have an all gas oven (like you, I didn't want to have to pay an electrician to install wiring). I bake everything, and everything comes out fine, including delicate souffles, butter cookies, sponge cakes, puff pastry, you name it. I also get a nice crust on meats from the gas oven. I wouldn't change it for a DF.

I would definitely go with a rangetop and maybe even separate ovens. You can pick each as best rather than picking out burners and getting the oven. Some people might pick out a regular convection oven and a combi oven that gives control of humidity If you dont need the size of two 30” ovens. If one goes south, you are not replacing everything. There are are people who say the con*** is a wonderful oven and people who say it has problems with temperature. Someone was inquiring about this recently, and noted the reviews online. ” i started to hyperventilate reading all the reviews on the net about horrible oven performance. ” It is important to understand how this oven works to see if it will work for you. I wrote this back to her. ________ There are a couple of long posts about this a few years ago and one of their engineers came on one of the posts to answer questions. He admitted the ovens are not for everyone. I looked on their manual for the DF ranges and it has not changed. I will post a couple of excerpts from the manual they have online now. It works in a a odd way. I had a Dacor walloven and range that worked the same way and Dacor bought them back. The preheat comes on and heats the oven cavity. After the preheat completes, it switches to the element going on and off just to maintain the temperature. When in this mode, it can’t raise the temperature in a timely manner. If you open the oven and lose temperature, it takes a long time to come up. If you open it frequently as in baking cookies, the temperature drops. It has to drop 150°F for the preheat to come back on. The result is the temperature is all over the place. It might work ok if fully preheated for casseroles. It’s the same thing if you turn the temperature up. It will take a long time to go up. To illustrate the length of time it takes to move in temperature, this section talks about how long it takes to preheat the oven without the preheat. This is time in addition to a normal preheat time. 20 min would be for lower temperatures and 40 min for higher temps. There was one poster who said that she liked that it worked that way but it would not work for me. ____________ The engineer that spoke for Capital asked me, why I would want to open the door.... The Dacor I had required a 150°F drop for the preheat to come back on so if you opened the door, the temp drifted down. The oven cycled on and off and might come up a little but if you opened it again to change trays, it would drift down some more. Dacor changed theirs so that the preheat would come on with a 50°F drop but then they warn, you must pull the food out of the oven or it will burn. My current oven has the preheat/recovery come on immediately and rapidly recovers any temperature loss without burning my food. I will say on the positive side Dacor with the elements under glass and Capital electric ovens are the only ovens at this level with open elements.