Is there any way that they will let you try it out? If I had a baking business I would want to try it out myself I think. What might be great for others might not work for you.

If you are baking professionally an electric oven will typically offer a far more stable and even temperature. Really that's about the only appeal to most modern DF ranges aside from SC which can seemingly give the hyper sensitive OCD types and the not terribly fastidious cleaners rigger fits. For serious baking I'd look for a brand that offers pure or true convection or what ever variant that an individual manufacturer wants to market that as. What you end up with is an additional element around the fan. That technology was developed in European electric ovens designed for baking.

There are a few owners on this forum so if they don't answer you might look for an older thread and comment. It might kick them an email.

BS did have some problems with that back element reported on this forum but now has a shield so I think they will retrofit if that one doesn't have it. Euro, true or third element convection does not always mean the same thing oven to oven. They are marketing this oven has having true convection, but there is a huge difference in the way that this works vs an electric oven. Evidently this oven does not even have a bottom element. It would be interesting to see how it bakes pies and how the bottom crust comes out.

If you use full sheets, this oven will accommodate that.

I have electric ovens and prefer the one that I have, but they are much more complicated and difficult to sort out, especially on the higher end. If you switch to an electric oven, you will have a more moist environment because the oven is a more closed system. This is an advantage in promoting starch gelatinization during the first part of baking for something like bread or even a cake and allows a little longer rise. For most cookies you would likely run convection for more air movement so that moistness might not be an advantage there and gas would be fine. In theory, the idea of the third element is to even out the temperature when the oven is full but this gets a little tricky to get everything working right. Some ovens have a full convection mode that will use a high speed fan and can set up hot spots and you will get uneven baking. Most electric ovens have modes that incorporate all the elements in various ways to get different effects. These vary quite a bit brand to brand depending on how many fans/elements, fan speeds, direction of air flow, baffles and how the elements are incorporated into the various baking modes. If I were getting an electric oven, I would make sure that the fan speed is variable so typically you would have high speed on modes like roasting, pure convection and dehydration and a slower speed available on convection bake. It can be difficult to find out if ovens have this as sometimes it is not mentioned in the literature and the only way you know is by listening to the fan. You might have a narrower swing of temperature in an electric oven if it is engineered that way but will a 5F swing on either side of the set temp produce a better product than a 25F? Stability comes from the bulk and structure of the oven, but if you have a lot of bulk, it takes a long time to heat up and stabilize.

Typical real world temperature swing in gas is +/- 25F . That means as much as+ 25F when cycling on and -25F when it cycles off. In theory you should stay temp even but in reality you end up with a much larger total swing than 25F from cycle on to cycle off. That's not a branding issue but just the nature of the beast. Pretty much a non-issue for any one other than a dedicated baker but some thing to be aware of.

Electric oven tolerances in this regard are far more even. The mechanics are of course different as well. I'd pay close attention to fan size and cycle control on a gas oven.

I wouldn't consider the BS gas any form of true or pure convection.

I personally would avoid generalizing about gas and electric ovens. It used to be that most ovens gas and electric operated on 25F swing from a set temp and gas ovens may have been a little slower to respond but things have changed and the various manufacturers do different things. Electric ovens were the first to narrow that swing but there are people on this forum that have reported that their gas ovens now have only a 5-10F swing when they watched their own oven thermometers. There are some electric ovens that are controlled by computer programs that can be prone to very large temperature differences. I will not call these swings because they do not work in the same way as other ovens but it can be an issue of the temperatures drifting down. I have witnessed this in my own kitchen with one oven that I had drifting down by 150-200F. This particular manufacturer has changed this so that now it can only drift down by 50F.

This is why it is important to try the oven you want to buy. Also read the instructions.

Unfortunately the reality is that we have to use generalizations when talking about temperature tolerances. There are simply too many variables from manufacturer to manufacturer. Sample variation even in a single brand series can be substantial. A 5-10F swing on an electric oven is very good. On gas, I'd put that in the category of hard to believe but possible in rare instances.

Trying out an oven or range is a nice thought, and by all means if that's an option then that should be an easy choice. Unfortunately in most cases it's not like test driving a vehicle. You either need to know some one with the exact model or find a showroom with an active display that will allow this. Those do exist but they are few and far between.

"Unfortunately the reality is that we have to use generalizations when talking about temperature tolerances. There are simply too many variables from manufacturer to manufacturer."

But because this is an appliance forum and most like to go the other way and differentiate and delineate every possible feature and component. Bonus when related to specific cooking. In thinking about when a very narrow range might be helpful, I occasionally do a fast and dirty sous vide. I have one oven that does this very well. It has a swing of about 3-5F on either side of the set temp and I use the convection fan on high to keep the temperature more even. My other oven does not work as well for this use.

If if we are looking at this statement,

"Sample variation even in a single brand series can be substantial."

We would ask, can you be more specific? What does substantial mean? Are you talking about the total swing or variation high to high and low to low? I have never seen any data that shows the spread on any specific products so maybe you could post a link for that. Typically most ovens can be calibrated if they run hot or cold.

As far as trying out a range it depends on where you are and what range but there are often places that have ranges set up to use in major metropolitan areas. Trevor Lawson of Eurostoves has this and if you fly in to try and buy from him, he will refund your airfare. It is worth it if you are a serious cook to take a drive/flight if you have to. There have been people on this forum who have invited others to try their ranges. I think it is harder to find less expensive ranges live although we have a Maytag center that has appliances set up to try. Some appliance stores will allow the return of an appliance if it is not satisfactory.