The only review I can think of on a Dacor AG range was this. Of course you can bake in a gas oven. There are some differences but if you understand what you are trying to do, you can work around them for the most part. What do you bake in now? Baking and roasting have many variables. The internal conditions in the oven can affect how heat is transferred and so cooking. Humidity, air flow, radiant heat from the sides of the oven and cookware all have a part in how something you are baking turns out. Some of these can be manipulated to produce the results you want. There is a difference in the way gas and electric ovens are engineered. Gas ovens are ventilated quite a bit more than electric ovens. This results in two things that will affect your cooking. The first is that although gas ovens will release water as a byproduct of combustion, it is lost, along with more heat to your kitchen. You end up with less humidity and the increased airflow is also drying. This is great for browning and crispiness, especially roasting meats and some baked goods. Superficial water must be removed in order for the Maillard reaction to take place. Electric ovens hold onto the moisture from the food cooking so is more humid, which is good for things that have to rise. Water promotes starch gelatinization which allows more rise and changes the way crusts form. There are ways to add moisture to a gas oven if you want to for bread baking. You can turn on your convection in an electric oven to get more "drying". If you look at what convection does, by the air movement it is drying and increases the rate of heat transfer. In a conventional oven the heat does come from the bottom. When you use convection, it evens the heat in the oven and changes the direction of the heat to come from the sides and top more. This can change the way a cake rises. Airflow is determined by the number and speed of the fans as well as any baffles that direct it. Some electric ovens have a slower speed of the fan for baking if you select "convection bake". I don't use convection for baking cakes or muffins until the rise is complete. The third element convection is helpful in keeping temperature even when the oven is full. Many electric ovens incorporate that element in their roasting and baking cycles and some have cycles that are "pure convection". With a gas oven, you just do a little more tending. Many people want the simplicity of few electronics while others like the different modes. I think it is much harder to get an oven with all the electronics right. When it works it is great but if it doesn't it is miserable. A gas oven while it may not have all the benefits, you probably have less chance to get something that is horrible. A couple of comments about the Dacor range you are considering. I really like the larger burner platforms. I use a lot of bigger pans so this would be great. The simmer seems pretty good at 800 BTUS . One other thing to consider is the broiler. In a gas oven, the infrared ones can be narrow. They have really high heat though. If you use it to broil a couple of steaks, it is great. I use mine to brown trays of appetizers so I need the wider electric broiler.

I know this is old, but one thing to consider with anything you buy, What and who is available locally to fix them. I can tell you many tech wont work on Stuff from I have a Dacor fridge I love. Had a few problems over the years. But thank goodness it was made before Crapsung bought them so I can easily buy Whirlpool parts locally. I mean sure you can buy the latest and greatest Crapsung or Lots of Garbage(LG). But when you need to buy a part for them, expect to wait for an order with no information on how long it will be to for your parts to get here, plus they are expensive parts. If you want something that will last don't buy all the features. It may be cute and fun that your fridge has a little tv screen and can connect to internet. When that cute screen breaks be prepared bust out about another 2k to fix it. If you buy simple appliances they are simple to fix.

Hello. I used to work for Dacor a couple of years ago. Although I never did to work on the 60" ranges, I would see them from time to time being built on the factory. Anyways, a good thing to have would be the parts catalog for your range. Here's a pdf version of it. Now keep in mind, you won't ever be able to change major parts, like the base of the unit, or the porcelain oven cell. But it does have all the part numbers of the components your unit uses. One thing I would definitely get are the relay boards (p/n 92028). Your unit should have two. They are the brains of your unit and with out them your ovens will be useless. Same with the control panel membrane (p/n 62309) that you can enter and set your oven modes. It too should have another controller (p/n 62790) behind it that will communicate with the relay boards. Convection element (p/n 82377), bake (p/n 62628) elements you should also get. Spark module box (p/n 86526) as well and the ignitors (p/n 76482-001). Also anything in the cooktop area that you can get. As far as sheetmetal parts, like the bullnose or side trims, I doubt you'll be able to get them anymore. So if you dent or do a hard scratch, that's it. Oh, don't forget to knobs (p/n 62021B). Anyways, like I said, take a look at the parts catalog, or rather download it.

Do you use a griddle now? I would consider an overlay griddle instead of a built in. The one I have(Royal industries)is 15”x23” and is about 50% bigger than a 2 burner built in. I have a Wolf range. It can be bigger because it is made of heavy aluminum which has much better heat transfer properties than steel so heats more evenly. It comes in bare aluminum which seasons over time and nonstick. With a built in you have about half of the power, somewhere around 15K BTUs. You can set the griddle anywhere you want or you have the flexibility of using all six burners. I have picked up my griddle and put it in the oven. You can take it to the sink to clean. These are Royal Industry overlays. They are pretty inexpensive. http://royalindustriesinc.com/index.php?main_page=index&cPath=4_22_48 Chef King makes a similar griddle out of steel. With the built in, you have a thermostat so you can repeatedly turn it in to a certain temperature and get that amount of heat. If you go this way, look how the different brands are built. Wolf uses an infrared burner to get a more even heat. The steel is twice as thick as BlueStar. BlueStar uses this burner on the RNB griddle. Thermador uses an aluminum griddle and an electric element.