Bdorin, I can't offer any insight, other than that I would try each function, and make a list of what does and doesn't work. Typically, with these types of appliances any repair is two trips, one for the person to diagnose the problem and order the part, the second to install the new part. If you have a list of what does and does not work - such as broil, convection, etc, in theory it may speed up the diagnosis when the tech gets there , but it is extremely unlikely they will order the part and bring it with them.

Bluestar is an AG (all gas) range, so either you change your requirement for a dual fuel range, or delete Bluestar from your list. Both Viking and Dacor have had lots of complaints, and also lots of people who love them, so it'll be hard to decide based on people's reviews. Viking does come in colors if you'd like that for your kitchen. Viking offers models with open burners, while Dacor only offers sealed burners. I myself have a Dacor 30" all gas range, and it has been an excellent performer, wonderful broiler, very even-temperature baking. However, for my "next" kitchen (whenever that will be), I will get an open burner range. Having had the sealed burners, I know I prefer the open burners (do a search on this forum "open burners sealed burners", and you can read about the differences). Here's a thread to get you started: Closed vs. Open Burners If you are reconsidering all gas so that you can include Bluestar in your decision, I am linking a thread on that topic that is just from a couple of hours ago. Dual Fuel or AG Range

I got a DCS duel fuel range with five burners. I usually use the center burner only. It is much easier to clean up and the grease and grime are kept in the stove top and not on the surrounding counters and front floor. I use to clean up everywhere but with doing cooking at center burner; it makes cleaning much simpler and quicker. I do wok cooking mostly!

The Wolf gas range does not have the blue interior and does not have the chipping. We bought Wolf for their supposed "great service" but were very disappointed. There are definite differences in gas and electric ovens. Of course you can bake in both of them, but some people might have a preference for one or the other. Gas ovens produce water as a byproduct of combustion but they have more ventilation so moisture from combustion and what you are cooking vent out so gas is more drying heat. You also will get more heat and moisture dumped into your kitchen. Electric heat does not produce moisture but tends to hold onto humidity from what you cook so are more humid. This will have some effect on what you are baking. The added moisture promotes starch gelatinization so may allow a little longer rise in things like bread or cakes. It also affects the crust. The electric ovens will hold onto added moisture that you might add while baking bread. You can use a cloche to keep moisture around your bread in a gas oven. A gas oven because it is drying promotes the Maillard reaction and therefore browning. This is why many like it for roasting. Drying is also good at the end of baking so that you get that browning which contributes to flavor. If you have an electric oven with convection, you can use the fan when you need the drying effect of more air movement. Electric ovens are as freidajune says can be more complex. They might have additional elements that can direct the heat, more from the top(for roasting) or bottom and may have elements in the back that are in theory supposed to provide more even heat when the oven is full. Some ovens have a variable speed with the fan but very few actually mention this in their manuals. They can also have little oddities in the way they work. You might consider the broiler. Some gas ovens have an infrared broiler which can be very small. I tend to broil trays of things so like a wider electric broiler. Regular gas broilers don't get as hot because the heat goes up.