I come on here about 1to3 times a week and rarely post anything. When I do it is in response to what I know about which at this point is gas stoves because I spent a year researching them. I usually mention NXR's because very few people know about them, in fact less than a year ago I had never heard of one either but fortunately saw a few owners of NXR's on this website that got me interested in them. There are no NXR showrooms near me either, there are several along the East Coast and several on the West coast. My wife & I were going to Florida to visit friends and I thought I would check to see if there was a place to see, touch, feel, slam and bang an NXR stove along the way. We found a place in Tampa Florida, was about a 2 hour detour for us but decided to stop by and check it out, glad we did because we were sold as soon as we saw it. The place we bought it from said they have sold quite a few over the years and have never had one come back. He then opened the oven door and stood on it with his full weight, probably about 190-200# just show how well built the stove was. We bought one from them because they had as good a price as any we had found anywhere ($1799.00). I can basically guarantee the NXR is better than the 3 you listed but I fully understand not wanting to buy something sight unseen, we didn't.

Consumer Reports says that duel fuel has no advantage. We own a freestanding Bosch gas range and love it. We got the white (not stainless steel), and it is very easy to keep clean. The oven fan goes on when you use the convection feature. It is whisper quiet. We bought our Bosch at Sears, but it's not a Kenmore. It was delivered with a malfunctioning gas valve, which means that we could not use the oven. We called Sears as soon as we learned about the problem and they replaced the faulty part without delay. Overall, we are very pleased with this appliance, and would not hesitate to recommend it.

I think there are differences in brands even among electric convection ovens as well as gas convection ovens. They all are a little different in the way they roast/bake so unless you can try them out it is hard to compare. They will also vary according to the way the individual uses them. I really like my electric convection ovens and would get them again. They are two different brands and are each a little different. If you broil a lot then I would get all gas but if you bake large amounts and fill up the oven, the third convection element is supposed to keep the oven temp more even. I like the various modes and being able to direct the heat from top or bottom. I have baked in all kinds of ovens over a long time and you can make any of them work but it just depends on what you bake/roast/broil and what will make that easier.

"Commercial bakeries use nothing but gas ovens." This is not true. If you are talking about bulk bakeries, they are more inclined to because it is often cheaper but they also have steam injectors to add humidity when needed. I know several specialty bakeries that use electric ovens. Many deck ovens in commercial kitchens are electric. I knew of a bakery that was called "the Electric Bakery". It really depends a lot on what they are baking. I know a baker that has specialty ovens for pies. This really has nothing to do with home ovens because they are a different breed anyway as they are expected to do many different things. "Dual fuel is excessively expensive, and overly complex for no benefit in performance ." Performance is different things to different people. They have different needs so there is no one size fits all. If I were selling appliances, the first thing would be to assess that person's needs and make individualized recommendations based on those needs. I most likely would never recommend ranges to begin with unless there was a compelling reason like space or cost issues or even a preference for "looks" over cooks. Pick out each component because it meets individual needs in the best way possible. As far as cost, you can buy electric ovens with features that have high utility for less than some gas ovens with limited features. Electric ovens can be complex, but so are our home computers and cars these days. This is not necessarily a bad thing. These ovens can have features that many consider helpful in how they use their ovens. It takes a computer board to coordinate fans, heating elements and tight temperature control. I love being able to control the direction of heat and fan speed in my oven. I can have air movement slow or fast to facilitate browning or not if I am baking a cake. It has a lot greater range of temperature, with or without the fan than many ovens gas or electric that cost a lot more. There is a learning curve with these features especially with the many choices something like Gaggenau or Miele give you. The combi oven is the king of control of the cooking environment but not in a range yet. The other side of the coin is some ovens have this figured out and others, not so much, so you have to read as many reviews as you can. To minimize risk if you want these features, buy the longest service agreement that you can. They can be difficult to evaluate and compare because a feature named the same name in two different brands can mean two different things. Even the term "dual fuel", in most ovens it means gas burners and an electric oven but 5 Star when they say dual fuel means a gas oven and electric oven together in the same range. You have to decide what is a benefit and what is a burden? No one answer. "could you please explain why all gas is fine" "All gas is fine." I might agree with that statement depending on how you use your oven but that in no way means they are the same and it in many cases gas is not the best choice. Gas and electric ovens are constructed differently. Because you have combustion for your heat source, another difference, gas ovens are vented more to remove products of combustion including water, so those products of combustion and humidity from food move out of the oven and into the kitchen. That may be good or bad depending on where you live, but how is that significant to cooking? It is much more difficult to keep added steam in a gas oven if you are doing that for bread or adding a pan of water for cheesecake. Because there is more of an air current, in a gas oven, this removes more moisture from the surface of what you are cooking. This inhibits starch gelatinization during the first part of baking so inhibits rise and changes the appearance of what you are baking. On the other hand, because it evaporates moisture from the surface and allows it to heat more quickly, the Maillard and other browning chemical reactions take place more quickly. This is why meat, vegetables and even baked goods brown more quickly. Will you notice? A lot of people say they don't. I have baked in gas and electric ovens for over 50 years and I used to attribute differences in outcomes to different ovens rather than a difference in fuel but with the many books and websites that have come out on food science, you can see the rationale for the differences in outcome that cooks report in cooking/baking forums. It was kind of a "aha" moment to put these comments with the science. All of the information coming out challenges what used to be conventional wisdom and yet it might be hard to see if you are not baking the exact same recipe side by side. You do see the same observations cooks make repeatedly in terms of cooking on cooking and baking forums and people seem to notice the difference more coming from electric to gas but you do see the occasional comment about excess moisture in some electric ovens when they are coming from gas. Most advertising literature and websites about ovens actually say a gas oven provides moist heat and electric dry but they are only looking at the heat source and not the oven as a whole and the process of cooking which provides a lot of moisture to the oven chamber. Another difference is that there are more and more features being loaded into ovens now as noted above, mostly electric but sometimes gas too. Some electric ovens have added steam. Combi ovens are very useful in their ability to control humidity and really make the case for buying ovens separate from the range top instead of having to pick the priority of the burners or the oven. I am not a fan of the current trend of hiding the bake element in electric ovens. Sometimes with pies, you need that bottom element exposed. It used to be you could put a tray under the element to catch spills. If you put it on the bottom now, it will melt. Some other things to consider. gas broilers are of two types. There is the traditional gas broiler, but they are not very good. Many prostyle gas ovens have an infrared broiler. They are very hot and even, but can be small. They are great for a couple of steaks but not so much trays of appetizers or broiling larger amounts. How big is the oven? Do you want a quick preheat or need room for full commercial sheets? Look at the rack size for usable space and size top to bottom. What is the temperature range, lowest and highest? What are the increments that you can set your temperature? 25F or 5F? Ovens are not an easy choice these days but I think it helps at least some people to realize the differences so you can at least make a somewhat informed decision.