Is there a particular reason you want a dual fuel? Given your budget of $1200-1500, you will get more bang for the buck with an all-gas range. If you think baking will be different in an electric oven, it only might be if you were a professional baker baking more elaborate items. But for the average home baker making cookies, cakes and breads, the all-gas oven is excellent. It is even better for things needing more moisture like breads and meats. Since you want to lower you budget to $1200-1500, I recommend an all-gas range. It looks like your are already familiar with the AJmadison website (from your other thread). Check out the choices there in your price range. You can find a slide-in range (i.e. without the controls at the back) and with a 15,000 btus "super burner" starting at about $1400 Here is a link that might be useful: Aj Madison

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.

We had our Kucht serviced 4 times now and it still does not work. Much because they are selling a range that does not live up to the features it is supposed to have. My recommendation is not to buy Kucht, you will only be frustrated and angry.

Hi I’ve been looking for a 30 in slide-in range dual fuel gas on glass and haven’t found any. Currently my very old range which I love is slowing but surly failing. Did you ever find a range??? I have only been able to find stove tops with gas on glass. So frustrating! Thanks I’m advance for any advice you can give.