I have a 36 inch Monogram. I personally love the lack of digital controls as there is far less to break. All of my appliances with digital have needed the touchscreen replaced sometimes twice (Monogram Speed Oven). My range is the only appliance that has not needed service and I attribute this to the absence of digital controls.

If you are curious about exact temps, then get an in oven thermometer till you figure out how your individual oven is heating. Typically on convention bake you have to decrease the temp 25 degrees anyway so not sure it matters.

That being said that I love my Monogram, I am getting a Bluestar for sure next time!

Thanks for the response. That is a great point that i hadn't considered.

I have never owned any ovens with digital controls (though I will, when our kitchen remodel completes and I'll have a Miele CSO). I don't really miss digital read outs. There is so much variation in how ovens heat, that a single number doesn't really help much. Some ovens are really uniform, whereas others not so much. Most ovens cycle on and off and there can be significant temperature swings, especially when the oven isn't fully pre-heated. Temperature sensors are sometimes placed in locations that aren't fully representative of the temperature that the dish is experiencing. Etc., etc. ...

The upshot is that no matter what, you'll have to learn how your oven works and how you need to tweak recipes. I have a cheap sub-$10 thermometer in my ovens. It helps when you first learn how to use the oven. These days, I need to rely on it less frequently. And yes, I am very happy with my Bluestar oven. But I am also looking forward to getting a CSO, as the moisture control will help for some dishes, and as the faster pre-heat times will be really nice.

Different tools for different jobs.

"There is so much variation in how ovens heat, that a single number doesn't really help much. Some ovens are really uniform, whereas others not so much. Most ovens cycle on and off and there can be significant temperature swings, especially when the oven isn't fully pre-heated. Temperature sensors are sometimes placed in locations that aren't fully representative of the temperature that the dish is experiencing. Etc., etc. ..."

This!

For my electric oven, I am looking for one without digital control.

For my primary, gas oven I am restoring a gas Chambers that has no electronics at all that I can determine, even the time seems to be a wind-up that ticks as it runs down.

It’s a bonus!

I'm not sold that you need to have a 2 degree variation from a set temperature to bake successfully. I never had anything but the typical 25 degree swing on either side of the set temperature and now have 2 and I don't notice a difference on the same recipes. I can do a dirty short sous vide with the oven I have now. I run a convection fan on slow to keep temperatures more even but no circulator so I stir it every once in a while. No more than about 45 min.

Digital controls do have other advantages in that you can control direction of heat from the top, bottom or back if you have a third element. You can also control fan speed and direction if you have fan assisted convection. The combi steam ovens also control added moisture as M said above.