So I'll update this, as we still haven't made a decision. Induction: I bought an induction burner and like it, although it isn't as life-changing as I sort of expected. (I realize the power is much lower than a range or cooktop would be.) We also had an electrician examine our house, and he thinks we can put one in. My dad (also an electrician) and husband agree we should do a max load test before we put 40 or more amps on the panel, though. (Long story short: we have a 200 amp breaker but 100 amps coming into the house, so we need to put in a smaller breaker.) So it's still a bit up in the air. Gas/dual-fuel: I went to look at the Aga Legacy today and really liked it. I'm also going to look at a Lacanche soon, at a Lacanche ambassador's house. Both of those are, frankly, more than I wanted to pay, but I really love the looks and some of the features a lot (ovens on the Aga, simmer plate and large burner on the Lacanche). I've also considered a BlueStar or Big Chill Pro Style (rebadged BlueStar), but there isn't one local to me. The price, features, and availability of the color finish are good, but I'm a little nervous about all the issues people have had. I think I've looked at nearly every option out there, but I'd love to hear more if anyone has ideas!

When I started my research for my kitchen remodel (about three months ago), my initial thoughts were strongly towards Thermador (for the range and refrigerator), and Wolf (I eliminated Viking due to quality concerns, and I hadn't yet heard of many others like BS, American, DCS, Aga, etc.). Then, I noted that Thermador doesn't offer all gas or open burners, and I better understood that my use of the oven didn't require the electronic functions (nor did I want the risk of having them burn out), and I thus eliminated Thermador even though I love the look (but function is much more important to me than style and looks) and it's star-burner shape does make it probably the best of the sealed burner options (ignoring output) IMO. If one wants to be a better cook, and understand the need of function over looks, then I can't see how one can pick Thermador, given the choice. I would pick BS or Wolf all gas instead. I think you might benefit from watching some of the Bluestar cooking videos Trevor has made (http://www.bluestar-ranges.com/Home_Page.html) - even though they mostly compare BS and Wolf, they serve as a nice educational source for learning more about what to look for in a range.

The Wolf gas range does not have the blue interior and does not have the chipping. We bought Wolf for their supposed "great service" but were very disappointed. There are definite differences in gas and electric ovens. Of course you can bake in both of them, but some people might have a preference for one or the other. Gas ovens produce water as a byproduct of combustion but they have more ventilation so moisture from combustion and what you are cooking vent out so gas is more drying heat. You also will get more heat and moisture dumped into your kitchen. Electric heat does not produce moisture but tends to hold onto humidity from what you cook so are more humid. This will have some effect on what you are baking. The added moisture promotes starch gelatinization so may allow a little longer rise in things like bread or cakes. It also affects the crust. The electric ovens will hold onto added moisture that you might add while baking bread. You can use a cloche to keep moisture around your bread in a gas oven. A gas oven because it is drying promotes the Maillard reaction and therefore browning. This is why many like it for roasting. Drying is also good at the end of baking so that you get that browning which contributes to flavor. If you have an electric oven with convection, you can use the fan when you need the drying effect of more air movement. Electric ovens are as freidajune says can be more complex. They might have additional elements that can direct the heat, more from the top(for roasting) or bottom and may have elements in the back that are in theory supposed to provide more even heat when the oven is full. Some ovens have a variable speed with the fan but very few actually mention this in their manuals. They can also have little oddities in the way they work. You might consider the broiler. Some gas ovens have an infrared broiler which can be very small. I tend to broil trays of things so like a wider electric broiler. Regular gas broilers don't get as hot because the heat goes up.

Reviews over on Costco.com look great for the LG above. And you gotta love their return policy/warranty. Clearly this the the top of the line model at $3k (additional $400 rebate there). CR (Jan 2019) also goes on to say this below (though this model seems to be the exception): Which bakes better? Gas takes the cake here, with over two-thirds of the models in our ratings earning scores of Excellent or Very Good in our slew of baking tests. Just over half of the electric models reach those ratings. I only mention this 'cuz dual-fuel is a dual (gas/220V) hookup but you may already be setup. https://www.costco.com/LG-SIGNATURE-7.3CuFt-Dual-Fuel-Slide-in-Gas-Convection-Range-with-Infrared-Heating.product.100309163.html