There is both an electric and a gas oven in my kitchen. My gas oven is ''old-fashioned'' (I believe someone referred to it as analog, because it has a dial, rather than a digital temperature selection) and the thermostat cycles quite a bit to work at keeping the heat at a particular temperature. It isn't as accurate as the electric, there is no window or light to view what's going on in there, and the gas oven takes longer to bake exactly the same thing as the electric oven. There is no convection with a gas oven, like with an electric, and if you've used a convection oven, you'll know what the advantages are. (I always preheat in convection mode, because it's much faster; I bake my pizza on convection as well as bread.) I know about this because I've tested both my ovens extensively. Yes, Velodoug knows exactly what he's talking about. I have a gas range mainly for the cooktop, and the oven for those times we lose power; typically in the winter during storms. It's my second oven, and a reliable ''back-up''. (No...Just like Doug, I don't turn it on in the summer months either.) My electric oven is better insulated, has a window so I can check progress without opening the door, and because the temperature is digital, it typically ends up where I want it to be. With a gas oven, you regulate a recipe by sight and smell, not by time the recipe states it should be done. If you're hanging out in the kitchen all day, or using your old gas stove to heat the room (like I used to 30 years ago), No Problem. It's Done When It's Done. Your Nose Knows. In the electric oven, my pizza recipe turns out the same every single time, and I know exactly how long to bake it to get consistent results. Not so with the gas oven. That doesn't mean you won't get good product; it simply isn't as accurate and doesn't bake the same way. You tend to get moist heat with gas, and there is a natural convection, but side by side, I'll go with electric every time. I wouldn't spend that kind of money ($7K) on any gas oven (mine is also a Lacanche), over a Gaggenau for what you want to use it for. (I don't have experience with other pizza ovens, so I only know about what I'm using. I thought you were asking for experience, not just opinions.) Typically, I preheat my oven to 550 degrees before putting in a pizza, which is done to a golden brown with perfectly charred cheese and a golden bottom crust in 8 minutes. I use my oven heavily for everything. Good luck to you. I know it's daunting to spend serious money on appliances that don't do what you want them to. I hope your next appliance will give you everything you want from it.

Susy: Glad you mentioned the warm water in the oven. I have put this in before but some may not have saw it. I've built Proof Boxes . In the Pizzeria I built one that held 50 Pizza Pans. Had a small Hot Plate with a can of water, on the bottom. Ive also used A small undercounter refrige, that didn't work, for Proofing dough. Some of you bakers might be able to find one, to use. It has a light bulb outlet and shelves. Perfect for Proofing !!! Put a Pan of Warm water on the bottom for Humidity. A Cooler Chest can be used also. Put in a very small light bulb,lay it in a bowl. Or a cup of warm water. That's it I Quit, Lou

Hope it works out! Now that you have mastered Jim's bread and enjoying it, you might want to up-grade and try the Forkish pinch recipe. It is a bit sturdier and not much more effort. It can handle other grains. You can even use half for a Boule, then fridge the other half for dinner rolls, burger buns, pizza crust. It is also good the next day for a grilled cheese or toasted for soup. Freezes well. Jim's intention all those years ago was to bring a good loaf of bread easily into the home kitchen. Little advanced prep...no-kneed. Best warm and does freeze well for croutons for soups. Not the best next day. We don't find it great for tweaking and using other grains. Forkish bread can handle that. Especially soaking your grains for 12-24 hours. Letting them soak up any liquid needed to start the process becoming a plant. I often whiz in the blender to make a wet slurry before adding as a liquid ingredient.

I read through all the comments on your other post; you've got a lot of really knowledgeable people interested in your dilemma! I'm not sure what you're hoping to gain by starting a new thread, but I would suggest that if you want to get useful advice here too you need to post your floorplan :) Could you turn that back right corner into a baking corner, instead of a pantry? Add a counter top to the brick oven and add storage drawers for all your baking supplies in the small gap behind the oven? Then you could put two wall ovens (or wall oven plus microwave shelf) on the front face of the brick oven. The fridge, sink, and stove top could line up on the wall under the window.