I love gas. We are getting ready to build a new home and in the meantime I've been stuck with (a new) coil style electric stove that came with our mobile home. I hate it!!! I had a GE Profile top of the line gas range with both normal and convection ability (self cleaning cycle included though) in my last house, and have one on it's way to put in this trailer. I'll then move it into our house when it is finished. I was going to wait until our house was finished, but I cannot stand to cook on electric and cannot put off getting a stove I like. This stove still has top ratings.

Gas has instant response, so there is no waiting for it to heat up and cool down. The heat is steady and does not fluctuate up and down like electric. Gas stoves are safe. They do not have pilot lights anymore. They ignite with electronic ignition similar to a gas outdoor grill. However, during a power outage you can still light the burners with a match and cook, which is nice. You won't be able to light the oven with a match, at least not this stove. I'm sure it's a safety measure. I had this range for three years and never once had a problem with it. It baked pies, cookies, and cakes evenly.

My advice is to buy the best gas range that you can afford. It is worth the investment.

I had considered either the Wolf or a Viking but won't touch them with a ten foot pole. I have friends who have had these, and they have had lots of issues with them. Consumer Reports even states they are repair prone. Over priced in my opinion. I'm not one who gives a hoot about status symbols anyway. I'd rather have peace, as in being able to cook without calling a repair person all the time. Oh, and stay away from Maytag. Been there, done that with them as well. I'm not a big GE fan, but this range is a good one. Not inexpensive, but good, but way less than "fancier" name brands.

Sandy

Be afraid, be very afraid :-)

Just kidding, you'll be fine with a convection gas oven particularly on the Bluestar or Capital that you're considering. I've had a gas convection oven on my DCS for 8 years now and it's great. Roasts and poultry are really excellent and it bakes fine.

Okay, we're talking about ovens not burners, right?

Open flame gas ovens are naturally moister as part of the combustion process so you might need less added liquid when you make a roast. You're more likely to get a crispy skin, etc. There's also some effect while baking and you may find yourself adjusting the moisture content just a little.

In addition, the temperature control on a gas oven isn't as precise as on the top electric ovens, though it should be at least as good as an average old style electric oven. Older gas ovens were more likely to have temperature differences in different parts of the oven. Convection really helps that. Convection itself, that is the air movement, can affect a few delicate things, but not most things.

In changing ovens, just from old to new, let alone the fuel, you need to learn the new oven's quirks and moods, and especially temperatures. The temperature and time you need to cook an old favorite at may be very different from what you're used to.

Just be observant and careful, remember time, temperature and moisture, until you're sure how your new oven handles, and it'll be fine.

Agree with plllog that there will be a learning curve for any new oven.

One thing I did notice on the American is that is does take longer to preheat and cool down. It is a bigger oven so it makes sense. Just needed to get to use to it.

Also, when you do decide the model - check the owners manual for how the oven operates. (For example, Bertazzoni has a very different lighting procedure)

I've cooked with gas ranges for many, many years. When I'm at mom's or her place a the beach it is all electric. The preheat time is much shorter there - her oven is "standard" size so it is smaller.

I have also noted that some things take longer than a recipe calls for. Again, once you are aware of it no biggie. But I wondered if could be that recipes are written for a certain "norm" and don't take in to account larger ovens etc.

If you go with BS or CC (or pro ranges) you will need to adjust to the lack of timer etc. Not a biggie, just different.

Sayde,

I hadn't cooked on gas since the late sixties until I bought my current house, which had an old, decrepit Whirlpool all gas range in it. Replaced it with a GE Profile all gas with convection oven and once adjusted to it, never looked back.

Does everything from my wife's fanatastic duck a l'orange at Christmas time to what seems to be everyone's favorite dessert, my simple creme brulee.

We don't do much bread baking, but it's been fine for cakes and cookies. The only thing we've managed to get wrong was a favorite chocolate cake that turned out so dry as to be inedible without copious amounts of raspberry sauce. But that was learning the hard way about convection, not about the gas in general. :-)

Fear not, go forth and enjoy the practical, visual and sensory pleasures of gas in the oven as well as on your rangetop.

Thank you everyone for the responses. I cannot tell you how helpful it is to have all of your experience and support.

Even though I have been cooking on a gas cooktop I had been a little afraid of the notion of a gas oven, but, not anymore.

Thanks again for your guidance.