I think you may do better with an all-gas range. Dual fuel ranges have more electronics (though most all-gas ranges have electronics too), and have more complexity and therefore more things to break. The old story about gas ovens not baking as well as electric ovens is a holdover from decades ago when ovens were not as well-insulated, and did not have electronic ignitors. I have an all-gas range and bake everything from simple cookies to delicate soufflés, and they come out better than my previous home's electric oven.

You mentioned the Wolf's blue interior chipping - I believe that only occurs in the dual fuel ranges, and not in the all-gas. Someone correct me if I am wrong.

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.

Neither is a terrible choice, save the issues with wolf blue porcelain chipping (which I will admit I have never seen in person after 15 years in the business). As others have said bear in mind that dual fuel ranges will be less reliable than their gas counterparts.

Service is a function of where you live. Check on who covers you and if you have multiple options. Thermador has factory service in many parts of the country, and they are generally very good. Wolf has good servicers in most places but they are third party so there is some variation in the quality of their work. Where are you located?

Joe, I'm in Vancouver, Canada. The third party people who sell Thermador have gotten terrible reviews from BBB.

Another option I just recently considered (although a bit off-topic) is induction when we saw just how easily my toddler turned on the gas range at the appliance store...

The people who sell thermador or the people who service it? Thermador has factory direct service in Vancouver, Toronto and Montreal. You should have no major issues with their service department. I have no idea who would service Wolf in Vancouver unfortunately.

Induction is great. I cant argue with it. Miele makes an induction range that is really nice.