"What would you say is the biggest difference between the gas or electric for the main oven" There are some very specific differences. Most people like their food to be browned because it adds flavor to what you are cooking. In order for food to be brown, the Maillard reaction must take place. In order for this to happen, need to evaporate water. I would look at what happens in either oven. In a gas oven, there is moisture released in the combustion of gas but because there is much more ventilation in a gas oven, it and the moisture from what you are cooking are ventilated out so you have superficial drying of your food which promotes browning. This will also add more heat to your kitchen. An electric oven is more of a closed system so will hold on to the humidity more. You can increase the superficial evaporation in an electric oven by increasing the heat or using the fan. In reading some marketing materials, Wolf and Capital, come to mind, they will state that gas is "moist heat". In the past that was the belief. That would be true of the flame but does not take into consideration the oven as a whole and the effect it has on what you are cooking. They also seem to think that the external moisture from the "moist heat" produces moist meat when it would have nothing to do with it. It is a function of the internal temperature. There are certain irreversible physiological changes to meat as the temperature rises which dictate the amount of moisture in meat fibers. Some also attribute crispiness to the moistness but again is is drying that produces that. On on the other hand, an electric oven can hold on to moisture which can be a benefit in baking because it promotes starch gelatinization. It can affect the amount of rise, browning and crust formation. This is why bread bakers add moisture at the beginning of baking and/ or use a cloche in a gas oven. The cloche is then removed or moisture allowed to escape and the drier environment promotes browning.

I am facing the same issue. I have learned that repair for Samsung & LG is not available in many areas. I will be anxious to follow your thread to see what users are saying about this issue. I have come to the conclusion that not much of what is made today is worth investing high $$$$. Guess it is a use it and throw it away economy these days... Have you checked the governement recall site before making a purchase.... good luck

My installation charges are per apliance, so therefore, it wold be more. I am in So. California, and my installation costs are about $300 for my duel fuel ranga and $250 for my hood. Even with wall ovens, you will still need an oven cabinet. This would most likely be les than regular wall and/or base cabinets. Hope this helps.

Not sure if I'm too late to the party here or if you are still deciding. When we renovated our house 12 years agoe we went with a 36" bluestar range with gas oven and a GE Monogram 30" electric wall oven with GE Advantium Microwave/speed cook/convection above it. I've been super happy with the decision. I cook all the time on the range top and mostly use the wall oven however love having the big gas oven, which fits 2 turkeys for Thanksgiving and roasts them beautifully. Unfortunately our GE Monogram just went kaput so I'm now shopping for a new 30" electric wall oven. Will most likely go with the GE Monogram again but wish I could find one that has knobs and looks a bit less slick. If you've already picked would love to know what you went with and if you are happy with the choices.