The difference between a very very good electric oven and a good gas oven is that the electric oven usually has a smaller variation from set temperature and fewer hot and cold spots. This means that, with the electric oven, you have to check on your baking fewer times and may not have to rotate it. There's not much difference in that regard between good electric ovens and good gas ovens. It's only at the high end. In the past, gas ovens were notably moister than electric. Nowadays, they're more likely to be dryer, because of changing technology and design. The only thing I couldn't manage to bake in the terrible old gas oven that came with my house, which had no consistency of heating, horrible hot and cold spots, and no way to set an accurate temperature, was souffles. You don't need a great oven to bake. It just helps. All ovens have quirks. You learn how best to use your oven. Sometimes that means a different temperature setting than what your thermometer tells you. Others it means altering your timing, or even adjusting your recipe (sugar aids browning, but maybe you need a touch less sugar for XYZ cookies to get the color just so). Even my highest end Gaggenau oven has a quirk. Don't be afraid of a gas oven just because it uses gas.

How important is self-cleaning to you and how much does that add to the price of the range? I ask only because 4K for a 30" range is approaching the price of Capital's higher-end model, the Culinarian, as well as competitors such as the BlueStar RNB. This is not a criticism of the Precision, which I have seen, but never used, much less owned. And I know that self-clean is key for some people (and unwanted by others -- it's not a feature I wanted on our current range -- we used it maybe twice in a dozen years on the last one). If you don't value self-clean, you might be able to get the same range for a good deal less money still; or upgrade for roughly the same money.

Overall, we've been really happy, and we've been having pretty good results with ours. We managed to get the grates just in time to cook Thanksgiving dinner on the thing. Very glad I heard about the Capital before going for Blue Star. The wok burner was a big selling point, and so far we've been very happy with it. The wok grate holds the wok very securely (we tested this when we visited the factory, so it wasn't surprising). Boiling water, even large quantities, really is quite fast on this thing. While I still think that anyone who tries to justify purchasing a $4k+ range because it will "save time" is engaging in a high degree of rationalization, there definitely are cases where you notice a few minutes being shaved off here or there. Using the burners on "normal" settings is also very satisfying; I haven't found that getting used to that much power has required too much adjustment. We have all 23k burners, and the lowest flame really does get down pretty low (though it's still high enough to keep a ~4.5 qt saucepan at a pretty active simmer, so if you want to do really delicate stuff, you might still want one of the smaller burners). Baking and broiling (so far, broiling has been limited to making tomatillo salsa) have been going pretty well. Adjusting to using convection has, of course, required some experimentation, but the oven seems to bake evenly and well. Even with reduced heat *and* reduced cooking time, the cookies I've made so far have still been a little dry with convection; thinking of taking the advice of a pastry chef friend to just leave convection off when making cookies. A few minor issues / irritations so far: 1) Slight buzz sometimes when the convection fan is on - this happened more before we got the grates, but even with the grates on, something seems to rattle / buzz occasionally (besides the sound of the fan itself). 2) Burners constantly re-igniting. This happens most with one of the burners (front right), usually when it's just been turned on and when it's turned up all the way. If you back the heat off, it will usually stop re-igniting, and then you can bring the heat back up after a little bit. Seems to happen even when all / most of the holes have flame coming out of them. 3) Occasional constant re-igniting when burners are on simmer... this is probably due to flame from some of the holes going out, so maybe not a "bug", but it's still kind of annoying. On a more cosmetic level, I don't think they did a great job with the center grate for the 30" -- it just doesn't really fit in - the height seems just a tiny bit higher than the grates, and having the solid bar across the sides makes it look awkward. It's almost as if it were designed for a different range - at first, I thought it was actually from the Precision, until I looked at the iamges of the Precision online. Something closer to what Blue Star has (where the cross-hatch pattern kind of "mates" with the grates themselves) would look better IMHO. There is a little bit of "fuzz" with the way the grates fit in the top - I'm not sure whether this is intentional or not, but there's no obvious way to tell exactly how the grates should be positioned (other than trying to visually line them up so the burner's in the center). We didn't want a self-clean range, but the setup for the rails on the self-clean model does look a little nicer. Looks-wise, I don't really love the logo, the black sides of the knobs (and the red knobs are even uglier), or the rounded corners on the bar to open the oven. I know people make a big deal about the look of the Capital, but I have to say that from a purely aesthetic point of view, I personally much prefer the Wolf, or even the Blue Star. But still glad we went with Capital.

Check out this thread on the Appliances Forum. It may have info to help you. I am still considering a 30" CC, and I REALLY like the look of the plain center panel instead of the awkward looking center grates. Nice that it is the same height as the grates. Here is a link that might be useful: Images and Info of new Capital Culinarian