>>>Should I call for service?Yeah. Some suggestions for things to check and to discuss with the servicer. First, I'm wondering if you have preheated the oven enough? Before baking or roasting, try giving the ovens twenty-five or thirty minutes to fully preheat. The symptoms you describe are consistent with starting baking while an oven is still heating up. (Also consistent with other things, but trying a longer preheat may help eliminate this as a possibility.) Please note that I'm not talking about triggering the so-called preheat signals. I'm telling you to disregard those because they are usually grossly misleading about the ovens' actual readiness for even baking. We've had numbers of threads on this subject, but, briefly summarized: think about how the oven heats up. Many ovens fire both the upper and lower elements during preheating. (Don't know if the Cafe double-ovens do this -- does your owner's manual say anything about that?) If the top burner is still heating the cavity or is still very hot when you start your baking, you can get burned spots and such. But even if the top burner isn't being used, the pre-heat indicators only measure air temps to give manufacturers some bragging rights about how quickly their ovens preheat. It actually takes much longer to get the cavity itself hot and radiating as opposed to just having hot air in the cavity. The radiant heat from the cavity walls is what actually does most of the work in baking. Also, until the oven walls and floor are fully preheated, the burners will cycle a lot and produce some pretty wide swings in temperature. Turn the oven on, and the burner(s) stay on until the air temp may goes some distance above the set-point, maybe 50F above the set-point or more. At that point, the burner shuts off. It comes on again at, maybe, 50F below the set point and continues to heat until nearly that far above the set-point. This process continues for a number of cycles, with the variance lessening with each cycle as the walls start radiating an even heat. Eventually, the oven temperature will stabilize around the set point. When it does, you are much less likely to get serious hot spots and burned baked goods. A second possibility, is that the oven wasn't properly calibrated at the factory or got shaken out of calibration in shipping. You would not be the first person to find yourself with an oven display that is reading too low. Check it with an oven thermometer. If you've set your oven for 350F but the oven thermometer shows 425F, you may well find hot spots and burned patches on the baked goods. Maybe you've already tried this? If not, go to a hardware store and get a dial face oven thermometer. (IIRC, CDN, Taylor and Cooper-Atkins have been recommended brands.) If you find your oven is running hotter than the setpoint, you've got something to discuss with your servicer. Again, this is something a servicer should be able to handle but advance knowledge is power. (The GE manuals will tell you how to recalibrate by yourself, but the service folks should be equipped to do this and you are entitled to warranty service.) Also, bear in mind number 2 above, too. Don't let the servicer try to claim they fixed things by running the oven for a mere five or ten minutes. Third, against the possibility that the service person might turn out to be the kind of idiot who says "they're all like that," I suggest a search here, on chowhound and anywhere else that might have threads on the double-oven GE Cafe ranges. If you find that most users report the ovens being fine, then they're not "all like that." You might also point out that Consumer Reports rated the GE Cafe double ovens as good for evenness of non-convection baking and that is hardly the case with your oven. This post was edited by JWVideo on Mon, Sep 15, 14 at 19:45

We just built a second home and I spent many hours reading about and looking at all of the more moderately priced gas ranges. I have a 48" Dacor that we've had to 12 years - love it - but bought a Frigidaire gas range for the cottage and it is surprisingly good. The burners are in a couple of different sizes - one small and one for a quick boil - there is an oval burner for a griddle in the middle. The oven heats really fast and no trouble at all baking. The racks don't feel as sturdy as the Dacor, and it seems a little bit less insulated, but all in all for a range under $100 I think it is a winner ! Frigidaire had consistently good reviews on their gas ranges.

Lazygardens, I like the idea of doing what you suggested but would not have a clue as to how to go about doing that. My DH and I are complete idiots when it comes to repairs. I have cleaned this with vinegar and it still does not work. It seems that this is a common problem with this particular range. Damn technology. I liked life better with dials. I don't think it is going to make sense to repair it because the more I look into this the more I find that people have to repair the same thing over and over. It is a $400 repair. I am assuming this oven was $1200-1800. I am looking into getting a Capital range. It seems they start around $3000, which seems like a ridiculous amount to me to spend on a range. But I do love that it has a non-electric control panel.

Thank you for this... I am sorry you are going through this. It is dreadful. I just ordered an entire KA suite of appliances. I had Bosch in my last house and had some minor issues with the dual fuel gas range and thought (Foolishly) That KA would be a better product. Now I need to start my search over. I am glad they came out to try to fix it for you and even bought it back but it didn't solve your dual fuel range problem. I appreciate that you shared your experience.