Electric comes via wires, gas via pipes. Gas smells, electricity does not. Gas wants to explode, electricity only wants to start a fire. Sorry.....I am feeling a bit punchy today, the flooring contractor was four hours late showing up.......and I needed to be there to kick off.

Seriously, we went dual fuel convection, from a smooth top electric. We're excited to start using a gas stove, this will be our first gas range. Went dual fuel as many people told us it cook / bakes better, but I don't know. We're not really bakers of anything more dramatic than occasional cookies.

GE Cafe for whatever that's worth.

Convection was a no brainer, as it seems so commonplace. Even went with a convection microwave. Not sure what it will do, but it looks nice and sounds nice too....LOL

Msmagoo (love the name)-we are in the midst of a new build and I am converting from gas to electric as well AND convection. I will tell you what I hope to achieve but I'm not there yet myself.

I am hoping that gas will give me a true simmer - low low heat so I can keep something warm but not burn it. I am also hoping that it will heat more quickly than my old smooth top electric. From the research I've done it seems gas is easier to control.

Convection: I am also a baker. I would love to bake more than one tray of cookies at once without having to rotate. In fact I have only tried rotating once because I was trying to save time and I hated it - how much heat do you lose continually opening the oven! I also dream of putting rolls in the oven while the main dish bakes and not have them burnt to the pan, lol.

Duel fuel: :( I was hoping to get the Bosch 700 dual fuel (not solely because it's dual fuel but because it has had strong reviews) but ended up with an all gas range (KA). DH is thrilled as he thought it was completely absurd to run both gas and electric. I still think it would be wise to do both just in case. I think all gas for baking should be fine - especially with convection.

edit: We are going with a slide in - for looks and to keep ick from sliding down between it and the side of the cupboards. My 2 boys are enjoying learning to cook and there have been plenty of egg and pancake batter drips that I hope to avoid!

We won't be in until spring so I won't be able to try it out for months but I am looking forward to it!

Good luck!

This post was edited by Autumn.4 on Thu, Nov 21, 13 at 16:30

I think you're asking what's the difference between slide in and freestanding? Slide in ranges have a flange that lips over the counter top, where freestanding leave a 1/8" or less gap on the sides. As for Gas vs electric ovens, after 26 years with a gas cooktop and electric wall oven, I recently switched to an all gas freestanding range. I can honestly say that I actually prefer the gas oven over electric. I must add that I don't bake all that much, and most of my oven use is roasting or broiling. Although, I have baked some nice pies, cakes, and cookies with the gas oven with great results. It does take a bit more time to pre heat than the old electric , but I have gotten used to just turning it on a little sooner during prep. As for convection, in the old oven I used it maybe a half dozen times in 26 years, and have not used it yet in the nine months with the new range, as the fan noise is annoying to me.

Hi,
Magoo,

If you need to know difference between gas oven or electric oven, there is main difference is gas oven use pipe and electric oven use by wire. and electric oven is much safer from gas oven. And about Convection, is an oven that has fans to circulate air around food. and it do not have fans, rely primarily on radiation from the oven walls, and to a lesser extent, on natural convection caused by temperature differences within the oven, to transfer heat to food. In contrast, the fans in convection ovens allow more heat to be transferred via convective heat transfer.

Here is a link that might be useful: Cooker Doctor

Although I learned to cook and bake all-electric in the 50s, I've had all-gas ranges most of my life. I've never used a convection oven. My current stove is a free-standing, all-gas, low-end Kenmore circa 2003. When I bake cookies I usually have two sheets on two racks going at a time. I don't need to rotate the sheets. Sometimes I do, because I *think* I'm supposed to. With cookies, you gotta keep an eye on them anyway. My cakes and pies are beautiful without convection. I roast veggies more than meat, so I can't say what magic convection would do.

Bottom line, convection: never had it, don't miss it. Plus, my oven isn't noisy.