The only review I can think of on a Dacor AG range was

this.

Of course you can bake in a gas oven. There are some differences but if you understand what you are trying to do, you can work around them for the most part. What do you bake in now?

Baking and roasting have many variables. The internal conditions in the oven can affect how heat is transferred and so cooking. Humidity, air flow, radiant heat from the sides of the oven and cookware all have a part in how something you are baking turns out. Some of these can be manipulated to produce the results you want.

There is a difference in the way gas and electric ovens are engineered. Gas ovens are ventilated quite a bit more than electric ovens. This results in two things that will affect your cooking. The first is that although gas ovens will release water as a byproduct of combustion, it is lost, along with more heat to your kitchen. You end up with less humidity and the increased airflow is also drying. This is great for browning and crispiness, especially roasting meats and some baked goods. Superficial water must be removed in order for the Maillard reaction to take place. Electric ovens hold onto the moisture from the food cooking so is more humid, which is good for things that have to rise. Water promotes starch gelatinization which allows more rise and changes the way crusts form. There are ways to add moisture to a gas oven if you want to for bread baking. You can turn on your convection in an electric oven to get more "drying".

If you look at what convection does, by the air movement it is drying and increases the rate of heat transfer. In a conventional oven the heat does come from the bottom. When you use convection, it evens the heat in the oven and changes the direction of the heat to come from the sides and top more. This can change the way a cake rises. Airflow is determined by the number and speed of the fans as well as any baffles that direct it. Some electric ovens have a slower speed of the fan for baking if you select "convection bake". I don't use convection for baking cakes or muffins until the rise is complete.

The third element convection is helpful in keeping temperature even when the oven is full. Many electric ovens incorporate that element in their roasting and baking cycles and some have cycles that are "pure convection". With a gas oven, you just do a little more tending.

Many people want the simplicity of few electronics while others like the different modes. I think it is much harder to get an oven with all the electronics right. When it works it is great but if it doesn't it is miserable. A gas oven while it may not have all the benefits, you probably have less chance to get something that is horrible.

A couple of comments about the Dacor range you are considering. I really like the larger burner platforms. I use a lot of bigger pans so this would be great. The simmer seems pretty good at 800 BTUS . One other thing to consider is the broiler. In a gas oven, the infrared ones can be narrow. They have really high heat though. If you use it to broil a couple of steaks, it is great. I use mine to brown trays of appetizers so I need the wider electric broiler.

Wekick, THANK YOU. (And apologies - I thought I had replied to you, but I guess I only did that in my head). Your response was helpful because it helped me distill all my thoughts. I am feeling really good about the Dacor range... as you pointed out, the only real issue is the all-gas oven, which I'm not used to. But I have to expect I will get used to it and adjust over time. I think it's worth it for the extra-large ovens and the giant, continuous burner grates. My only remaining hesitation is the fact that I'm wondering how loud the cooling fan will be. Sadly, nowhere near me has an AG Dacor "live" for me to turn on and listen! Anyway - thanks for your response. Anyone else want to him in, please feel free!