Just bought a vacation cabin that came with a gas Gemini. While I'm not a fan of gas, I am in love with the double ovens. I have not used the lower oven to date. The upper is so handy! I will say the broiler in the upper oven is much better than any electric I've used. Main house has a smooth top electric which is a winner for ease of upkeep, but when it dies there will be a double oven unit of some sort replacing it

Not sure if it's too late, but there have been reviews elsewhere - http://www.my3cents.com/search.cgi?criteria=Jenn-air - that says the two burners that replace the grill can't be lowered all the way. It just burns medium or high, no simmer or low. Something you may want to consider.

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.

@Mark Walchle I wish I could find the post I have been following for a couple of years about BlueStar's ignition and explosion problems, but I cannot locate it at the moment so will try to summarize. Basically what has happened is that many of the new BlueStar stoves are having dangerous problems with ignition and gas escaping and exploding to various degrees. These problems are persisting after multiple repair visits. BlueStar is reportedly aware of the problem and has done nothing to fix it in production. One woman commenting in the thread posted a photo of 3rd degree burns her husband got on his arms from a BlueStar stove. You can search the Houzz archives for more information.