In my last house I had an old gas double oven and a separate gas cooktop. I am a baker first and a cook 2nd. I always had beautiful cakes, cookies, breads etc. When we redid the kitchen I was disappointed not to have the gas double oven option (we were not looking at high end items -- I got GE profile electric double ovens and gas cooktop) At no point during that remodel did I think (or be told) that you can't bake cookies, cakes etc well in gas ovens. Now with this remodel all I am hearing is the difference in baking with gas is sub par if you want to do cakes cookies etc. and it is making me 2nd guess myself even though until the last couple of years I have always had a gas oven. The good news is is that I think the Wolf DF is really ugly and I really like the looks of the 48" AG -- plus it is cheaper -- and I know I can cook well in it -- only thing that is really holding me up is the no self clean -- I am just not an oven cleaner :-(

I originally chose a double wall oven but changed my mind after looking at several set up in displays. It soon became apparent that with a double oven set up, neither was as a perfect height for me. I found one a little too high and on a little too low. I also want the ability to have the fumes vent out with my cooktop vent and my space was not set up to have the ovens right next to the vent. I also wanted and induction cooktop and was not having much luck choosing one. I chose two single wall ovens to be mounted at counter height as they both would be the perfect height. I was thrilled to find two single ovens in stock at a good price to use in my space. Complications arose when the delivery of one of the ovens was much less than perfect. Lowe's did not deliver me the oven I ordered. The delivered my a damaged one and the one I purchased is not longer available, so they will be refunding my money. I then faced either having a new kitchen with two mismatched ovens or choosing a different set up. I also must now rework my cabinet order. I am just happy that I did not chose my cabinet plan and order them before all of my appliances were on site and safe. I am now going to have a single wall oven and an induction range. I think it was probable meant to be as there are now several new induction ranges and I think this set up will work well and by not having the wall space take up by two counter height ovens I will gain 33 inches more of counter space. I am getting an electrolux wall oven with a probe and either a GE induction range which has a large oven and a small baking oven with a probe or a Kitchen aid induction range that has a 7.1 cu ft oven also with a probe. I also have found out that the cabinet change will save me some dough. The oven cabinets are just as expensive as regular pantry cabinets in most lines. Separate wall and base cabinets definitely are less expensive. I would go to an upscale appliance store where the actually have ovens set up in cabinets and not just sitting around. Pacific Sales stores near me have the single ovens and double ovens set up as they would be in a home, both at counter height and below counter. Good luck in your search. It is a big decision so take your time.

You're laughing but people do put a pair of ranges side by side rather than getting a 60" range, for instance. Because 30" ranges are mass produced, two cost significantly less. Look around some more. You do not need either a speed oven or a steam oven. They're nice. I have one of each. But you don't need it. The issue is your desire for a compact double oven unit. How small is your kitchen that saving a few inches would really help? Is it the oven height issue, really? Or the not wanting to give over space. Usually when you stack separate units, like a combi-steam oven over a full sized oven, by the time you've put in the necessary cabinetry and supports, you're not really saving much vertical space. A single unit double oven saves space because there's only one control panel. There are a number of combo units with a convection-microwave or speed oven and a regular oven, many of them at accessible prices. GE and Bosch are both in the mid-range. I don't know what your budget is, but I wouldn't want one of the lower end ones. Remember, when it fails, you lose both ovens if they're a single unit. If the issue is really the height of the ovens, consider put two side by side, or even one here and one there. If the issue is that you really don't need the second oven, or not very often, consider whether a portable oven would suffice for the extra duty. Breville countertop ovens are very well regarded and many people like them better than their low end wall ovens. Nesco roasters come in many sizes and can do many of the things that an oven can. There are also catering grade freestanding convection ovens. If your kitchen is too small to pull one out for the holidays, for instance, you can use a portable on any heat proof surface that isn't being used while company is there, such as the top of the dryer, or a desk. There are all kinds of ways of solving the problem, but first, define what your function needs are.

Carolina, you are welcome. I am looking at getting a new wall oven soon. I have an Electrolux now which I love the way it functions but it has had issues with the enamel and computer boards now. I do a lot of baking so will get electric again. We stay at a little cabin that has an inexpensive 24” Brown range and I kind of like its oven but I don’t bake there. opaone-"However, you can add a pan of water to the bottom of an electric oven to approximate the moist environment of a gas oven. You cannot get the dry heat of an electric in a gas." If you only look at the source of heat, I can see where you might think gas ovens are "moist" heat and electric is "dry". This is what was taught for years and what you will see on appliance websites yet. If you look at the results in each type of oven along with the science about what is required to get these results, the way the oven is constructed and other sources of moisture in the cooking process, you will start to see a different picture. To expand a little on what I wrote above, the chemical reactions that produce browning, require that superficial moisture be evaporated so the temperature can rise. This is why you don't want moisture in stir fry or you might dry the skin on poultry. As long as there is moisture present, as it evaporates, it keeps the temperature at about 212F. Gas ovens are better at drying the surface of what is cooking, producing better browning. Bread bakers will often add steam at the beginning of baking to promote starch gelatinization and achieve a certain type of crust and report that it is very difficult to keep that added steam in a gas oven. If you have a gas range, you will notice that it has more airflow so puts more heat and moisture in your kitchen than an electric oven will. Initially when you first preheat your oven you might have some moisture but as it warms up, and air flow gets going, that moisture is vented out. If you have ever had a gas fireplace, you might notice condensation on the inside of the glass until it heats up. The vent in a gas oven is much bigger than an electric oven and it’s purpose is to vent the products of combustion, including water out. Also consider that food provides a lot of moisture as it is cooking. Miele has a chart in one of it's manuals for its combi oven that states that a cake baking provides as much moisture as its 30% steam setting which kind of surprised me. If you have bigger food with more surface area or is more moist, you can add a lot of moisture. The differences in these ovens may be more in the last several years as electric ovens become more energy efficient. Gas ovens have enough air flow that it vents out all three sources of moisture enough that it is a problem for bread bakers. Electric ovens hold onto the moisture from food cooking and any added moisture.