Ok when do I get to heaven then? That's OK I am very happy to stay here on earth...anyway... I have the Dual fuel range which is gas cook top electric convection oven. So far the oven has worked well and the convection is fast. It makes great crispy dog treats. Not sure you can get convection with separate heating and fan with a gas oven. I read somewhere that gas produces a moister heat than electric. I don't know what this means to food but maybe you might get slightly better roasting with dryer heat. I grew up with electric stoves and ovens. Then experienced gas. I think you can control the heat better with electric. The gas flame just tends to flare the heat all over the place increasing the temperature of the kitchen in the process. ...just my thoughts and observation.

My Bosch is about 6 years old so things may have changed. My dishwasher only has auto times, pots n pans, normal, rinse hold, drain rinse. The one thing I have found that really matters on time is the temp of the water going into the machine. If I run the hot water to the sink until its hot and then start the dishwasher the average wash time on regular will be 96-103 minutes. If I don't then its 116-125. If the times make a big jump and stay there say 150-199 then the water heater in the dishwasher is not working. On my particular machine this means the solder joint on the main logic board to the heater has broken/melted away yet again. Its happened 3 times in all these years. Luckily I found a site that explained this the first time and said it can be repaired. Repair is not to hard if you can solder and don't mind taking the front of the machine apart. Open it up, remove the back panel from the control board, its easy to see what solder joint has melted away, and resolder it. After that the dishwasher is happy and the times drop back to normal.

Hey Tommy and Lucy ! Thanks the pizza was realy good. I used the last of the fresh basil ...had a big freeze that night. Tommy I use the convection bake setting. If you look to the right in the pic you can see the other rows of rungs...I have it on the bottom most level. I preheat 30 minutes at 500 . I then cook the crust several minutes empty to get it to set up so the toppings don't soak in . I brush with olive oil first. Then I remove and quickly throw in the next blank crust while I top this one...etc. 6 minutes does it . We don't like the cheese to brown. For roasted vegs I use either convec roast or convec bake. I have found a couple helpful hints that really make the vegs caramelize. Never use too much olive oil. They stay too wet and it never roasts. Always add a small amount of honey to the mix of vegs. I saw this in Food and Wine and it makes a huge difference. I also use a small amount of balsamic vinegar and salt and pepper. Then I toss the vegs ( eggplant, roma tomatoes, butternut squash, red onion, red bell pepper) and spread on the baking pans that came with the ovens. I cover the pans with parchment paper and then spray it with PAM. Then I roast on 425 for 30-45 min. I like the edges of the vegs black but not burned if that makes sense. The drippings are the best so if you use the parchment paper you can scrape that off and toss the vegs in it before serving. Here are some pics using vegs cut in larger pieces, the ones with the above tech got lost when my computer died...sigh.:

Very happy with my Miele CSO. I think it goes from 85°F to 435°F, and I can control temperatures in 1°F steps, if I type them into the on-screen keypad instead of using the on-screen scroll wheel. This means, my CSO makes for a really convenient sous vide cooker. It does have a couple of quirks, though. The entire temperature range isn't available in all modes. But there usually is another mode that will allow access to the rest of the temperature range. In practice, this doesn't matter often. But on some occasions it makes for an awkward user interface. It also means that some settings can be chained into a temperature programs, while others can't. And for whatever reason, sous-vide cooking is artificially restricted to no more than 10 hours. None of the above are really a big deal. But they do make the UI more confusing than it should be necessary. Sounds as if other brands have similar arbitrary restrictions, too. I noticed that for the really low-temperature proofing modes, my CSO turns off the oven lights. I guess the minimal amount of heat from those lights is already too much to hold those low temperatures. I regularly use it to proof dough and I am quite pleased with the results.