faeridust, Many people have no choice and only have gas ovens, and they can bake things just fine, so don't sweat it. As weissman says, most pro bakers have gas ovens (the electric demands for large commercial ovens are hard to meet in some locations). In fact, for things with a crust, like breads, croissants, cornbread, etc. gas is preferred, because the oven is moister. Most bakeries that bake French or similar crusty breads even have water injection systems in the oven to provide even more moisture. The only place pro bakers prefer a dryer oven is for things that should not have a crust, like cakes, breakfast pastries, and souffles. For things like cookies, they are generally in the oven for such a short period of time that the heat source makes little or no difference. Lastly, keep in mind that we are talking small differences here, so don't sweat it. One final note: for some reason, biscuits never rise as well in a convection oven, regardless of heat source, so leave the fan off for them.

Wow! I just learned a lot from Wekick! So the reality is actually flipped on its head from what we've always been told. I haven't used a recent residential gas oven enough to know, but I do know my Gaggenau regular oven does retain a lot of moisture even though it vents a lot of air from the oven. That is, I can see the steam on the door, and when I open it, and I know that it's oven air and not just the instrumentation air that's being vented from things like cooking smells, and smoke by products that escaped the filters when I tried smoking in the oven (never again indoors!). What I can say is that I've cooked in all kinds of ovens except that newfangled gas, and even baked in a commercial convection oven, and, while I haven't necessarily analyzed what I was doing, I have been able to adjust and make everything come out right. The difference, in buying a really fine appliance and using something jury rigged out of discarded parts is convenience and control. As long as you have that, you can make everything work out. So, there are other pros to choosing gas: Lacanche is all valves, rather than circuit boards, right? Or I'm I mixing that up with La Cornue? Because the tech for the temperature sensor is really old and simple. Cuircuit boards can get fried. If the gas oven doesn't require electricity to work, if you can light it with a match if the electricity is out, that could be useful. (Some with electronic ignition allow manual lighting, some don't.) Assuming, that is, that you had what to cook without ruining the food in the fridge by opening it. An all gas range is usually a much simpler build, and therefore there's less interference between the burner system and oven, though I kind of doubt that's an issue with Lacanche. Um... I had some other good points but I started sneezing and they all flew out of my head. Devil's advocate aside, I agree with Wekick's points about the versitility of electric, but you already have another fine electric oven going in, and you said you don't bake much and I can see you enjoying gas just for its primal nature. Oh, crap! I just reread your opening yet again. I keep losing bits. The broiler goes to 700ð. I've read it four times before and it didn't register right. As a pizza maniac, how can you pass that up? Pizzeria ovens can go up to 900ð, but still... Even if you just used the gonzo broiler to heat up your stone to blazing and didn't actually broil the pizza, though a lot of folks are having success with a steel and a broiler... I've been working on perfecting a whole wheat pizza recipe, and even though it's not quite there yet, it's all been better than restaurant pizza. :)

theultimatebikerchic, I'm pasting directly from GE Cafe Q&A page answers given by GE representatives(I doubt that profile range would be any different, but you should look into that yourself) 'The lower large oven offers 9' of usable height and the upper smaller oven offers 5 1/2' of usable height' 'There are a number of functions available for the lower oven (i.e. convection bake, regular bake, convection roast, etc.) but you do the broiling in the upper oven. The lower oven does not have a broil setting so you�ll want to save the broiling tasks for the upper oven' So if you have something large to broil you're out of luck. Also i've read a number of complaints that the top oven doesn't bake evenly or burns the food (convection is not available) and that both ovens are less functional then one large oven. On the plus side, the heating time is much less and if you are on top of your food, it cooks much faster, and you can multitask a lot. And of course, you cannot beat the way a double oven looks! at the end it's a personal choice please read through all the Q&As in my link Here is a link that might be useful: GE Q&A

It's not unusual for an oven to be off by 25 or more degrees. Every household should have and use an oven thermometer, IMO. I don't care for electric ovens--although I do have one (wall oven) at the country house. It will become my secondary oven, once we move and I have the time and $$$ to replace my electric cooktop with a gas range. You're going to have to get in the practice of rotating your pans halfway through the baking time, I think. I have to do that when baking cookies, because those on the lower rack back too quickly on the bottoms, while the top ones don't get done on the bottoms. It's not a big deal, just one of those things you get used to doing.