We are actually looking for the third range since 2007. I have a Wolf Df that has failed after 4 1/2 years. From my experience with my revolving appliances, the old idea that appliances show their faults the first year is no longer true. If you do have a problem the first year and it is fixed, the problem may be recurrent and not covered in subsequent years. In years past, an appliance had a problem because a part was bad and you could fix it and it was ok. Now it just seems like the whole design is bad or a part is made cheap and that makes many problems recurrent. Some problems can just show up later. A component that used to last 30 years now fails after 3 or 4 years. We considered BS before we bought the Wolf and drove 250 miles to see it. The fit and finish is more industrial and there were issues with the door and the service at the time. I think that that is better now. Now the main issue for me would be complaints by some that the door is "hot" but of course this is very subjective. We chose Wolf because at the time they were known for reliability and I wanted the DF. HA! As much as I liked my Wolf electric range oven, I have given up on the idea of DF range now but I do have an Electrolux wall oven. We are back to considering BS again. I also considered the AR Performer but the glass and enamel are not covered at all under warranty, not even the first year and with my track record... The main issue that I have read with LP is if you have to use a conversion kit for a range that is natural gas you have a loss of BTUs. but the BS has a model that comes made for LP so no loss of BTUs. I have used many different gas and electric ovens over many years and of course you can bake in a gas oven. You can not make an arbitrary statement that one is" better" or more even than the other. There is much more to it. Evenness of heat can be increased to some extent by the convection fan and when you add the third and even fourth element, it helps even more but the mass of the oven with radiant heat also contributes a lot. Convection is not optimal for everything so when you are not using it, you are reliant on the design of the oven. I have had plain conventional ovens gas and electric that heated pretty evenly. I had a convection oven with multiple modes that was a nightmare in that respect, very uneven. The Wolf and Elux function well but have the issues with the interiors. It all boils down to the engineering and when you start adding all the different modes, it is harder to get it right. Wolf and Electrolux do have it right as far as function. Some considerations about gas and electric ovens. These are just some differences and they may or may not be important to you. In a gas oven because there is combustion, there is much more ventilation so more heat in the kitchen. It also allows the moisture from the combustion of gas to be vented out of the oven so you have a dry heat but also moisture in your house. This is great for roasting and browning and for baking after the rise is completed, but not as great for the first half of baking breads and other things that have to rise. An electric oven is more of a closed system so will hold the moisture from what is cooking. This allows more time before the exterior of cake/bread sets and allows a longer time to rise. It also allows for increased starch gelatinization making a crispy and glossy crust on bread. It also holds on to added steam that many use in bread baking. Many commercial bakeries do use gas ovens but they have steam injectors if humidity is crucial to what they are baking. If you read some of the baking forums, bread bakers at home have a harder time keeping steam in a gas oven. You can increase "drying" in an electric oven with a convection fan. Look at the broiler. Some gas ovens have an infrared broiler it can be very narrow. The number of passes in a electric oven can also vary, but they are much wider. We use that wide broiler because I am always doing big trays of things like appetizers. Other people like the infrared broiler because they are doing a couple of steaks more than big trays. The swing of temperature in the oven is regulated by the thermostat. The normal swing is 25F on either side of the set temperature. There are some that produce a much narrower swing and usually this is with an electric oven. It is often a selling point but does it actually matter? I can't say. One thing I would avoid is the type of oven that will only allow the preheat or fast recovery to come on if there is a differential of 100-150F between the set temp and the actual temp. This is some times disclosed in the handbook but not always. Some electric ovens have a third and maybe fourth element and dual fans. This is supposed to help create even heat when the oven is full if it works the way it is supposed to. I often cook for 20-35 and sometimes for as many as 60 so I loved that I could pack my 36 inch Wolf and have everything bake evenly. I really miss that. Check out the size of the ovens on the interior. Check the actual size of the rack. Notice the height of the oven in relation to the racks not the bottom of the oven. Some electric ovens have computer boards to produce all kinds of effects form combinations of the elements and fans. I do like being able to direct heat from the top for roasting or the bottom for baking. There is a bit of a learning curve with these features and vary brand to brand. Some consider computer boards a liability. My biggest worry was that the electronics in my ovens would go out. It was kind of funny that it was the structure that failed. It just goes to show that the things you worry about aren't the things that actually happen. One thing I have found helpful is to read about appliances how appliances work from from actual users. It is one thing to look at a list of features and another to say how the appliance actually works. You can also learn a lot from reading the user manual. Have you seen this thread below from some who have the Performer? There are many posts on BlueStar as well. Have a look at some of the videos on youtube. Some are marketing videos but you can get an idea of how the burners work. Deegeaux , I am curious about this statement in your post. "The only electric oven, IMO, good enough to even consider paying the premium is Wolf. Since you own the Gag and often recommend it, have you changed your mind about this? Why don't you recommend it now? How do you recommend Wolf, which you don't own especially with all of the ongoing blue porcelain issues?

laheen, If you have to break the bank on a range, I would NOT do it. If you say that you have to save couple years to make up for 4k difference in a range, then you really should not be looking at 8k to 10k (48 inch) range. That is ridiculous. That means you have to save 5 or more years for that range. Egad! Do not keep up with Internet Jones. Many have found themselves in deep trouble by doing that. I don't know you from adam, but you need to fund you retirement, kids' college tuition, adequate emergency fund before you can think about splurging on a 10k range. Just because other people are doing it is not a reason to do it. I know this is none of my business, but.... Sorry to be harsh.

Well I came to GW wanting to learn about Wolf gas ranges and became an induction convert. I have both now- one house set up with Lacanche gas range (PO) and one with Gagg induction- I much prefer the induction and see no problem asking people if they have considered that kind of cooktop- many people here answer they are not aware of induction- confuse it with radiant heat- and I see no harm in explaining what it is and why I like it. Having said that, if you want a dual fuel range, I would lean toward the Bosch. I have appliances from a Bosch sister company and I am very happy with them. I tend to think the fancier branded appliances are pretty similar to the less fancy ones in the same family- just the fancier ones may have a few more bells and whistles.

As so often, I agree with @live_wire_oak. Pick your priorities properly, and don't paint yourself into a corner by fixating on a detail that you can't get right anyway. Yes, having more than one oven is awesome. But there is more than one way to go about that. And there only are a small number of ranges with multiple ovens to choose from. Unless you can afford something like a LaCanche, there always will be compromises to be made if you go this route. On the other hand, there are some absolutely amazing countertop appliances out there. And if you make a mistake in choosing that appliance, you can always fix that decision. Induction or gas is such a big game changer compared to heating coils (and even a smooth top is really just a cosmetic improvement, but still uses heating coils). If you do like cooking as much as you say, then there really shouldn't be any question in this day and age. Get induction (or gas, if that's available where you are).