I have one! There are a few of us on here that do. I am getting used to mine. Really cooks very well. Baking is great in it. I used the convection roast and my chicken came out moist and was done sooner than I anticipated. Does yours have a warming drawer on the bottom? Mine does and I thought I'd never use the thing. I use it all the time! Congrats and let me know what you think of it.

I don't have a Bosh but I do have a duel fuel, here are my few words of advice: Other than the normal, it cooks faster and cools down faster deal, I've found that when cooking spaghetti noodles or something that tends to stick out of the pan, you need to use the burner that is a tad smaller than your pan or you're food will get burnt on the ends sticking out. Other than that, I love my gas cooking. I grew up with it and it doens't scare me at all. I'm still getting use to my oven. It cooks a little on the slow side, so when things say 8 - 10 min, I cook almost the full 10.... but thats okay. I rarely use my "speed" cooking, just forget about it. Plus mine tends to be a little loud because of the fan running.

Hope you enjoy!

Christy

Thanks! I don't know if i've ever had gas.. maybe for one year in an apt.. so this will be new for me. i'm a little worried about the knobs in the front, having a 3 year old around, the burners light very easily when turned, but will have to really watch her.

I think i've heard convection is not goof for baking, better for meats, etc.. is that right?

in general, it's a beautiful range!!

I found on the Bosch that the burner on the front right brings water to a boil faster than the power burner in the back (not sure if you have the same configuration I had).

You'll love the gas cooktop.. it's very responsive. The Bosch burners do a great job holding low temps too. Enjoy it!

We have this range in the garage apt. at our lake house and I have enjoyed cooking on it. I've always had gas burners, so I probably am not a good source for tips on adapting to its use. I think you'll find the "simmer" feature on the burners (on the right, on my range) is particularly useful.
Perhaps my oven is not calibrated correctly, but I found that when I used the convection feature and the oven knocked back the temperature 25 degrees automatically, that things were underdone. Now I just turn on the convection and increase the oven temperature so that it is not reduced, and things turn out right. Go figure.

We finally have tried our oven. Have found the following:

1. Takes really long to pre heat oven.

2. Baked cookies tonight. Took them out about 8:15. At around 9:15 the digital display still said hot, and when opened oven, still warm inside.

Any of this sound normal? Or is there a problem?

Also, do you use convection for baking? I've heard (and read in the manual) you can use convection to bake several trays of cookies at once. But have also heard convection is not good for baking. Which is right?

Thanks!

Stephanie

My Mom's new oven has a convection mode and between the manual and what I have gleamed here it is great for cookies but not good for cakes or breads - from what I understand it will give them a very tough outer layer.

I haven't had any problem with convention on my cakes at all--coming out tough.

Yes, the Bosch will hold its heat for a long time after you turn the oven off. It is well insulated. I don't think mine takes particularly long to heat up, however.

I'm having trouble sliding the range in far enough. The front panel flares out on the sides and keeps it from sliding all the way back.

Also, it's higher then the countertop and you can see the vent holes on the side under the "lip" on the left and right. how have all of you handled this?

I can see the black sides of the unit because I can't get it far enough back. Does anyone else have this issue?

Thank you.

gail