No suggestions, but if you don't bake a lot (like run a cookie business out of your kitchen as a side gig) or are not super into speciality pastries/breads, a gas oven is fine. I have one and still turn out impressive stuff - or so I've been told, lol.

In the last 20 or so years, I've done all my baking in a gas oven and everything has turned out great.

I have used both and for the average home baker I don't see much of a difference in cookies, breads or cakes between the two.

I don't do a lot of baking - what I do has been fine in my gas oven. One thing I found meats are more moist with gas.

I have now owned my Bluestar RNB for about 10 years. I don't think I have ever cleaned the venturi tubes. I take out the cast iron grates for handwashing ever so often, but I only once washed them in the dishwasher. That happened after the contractors messed things up badly during the remodel. Came out sparklingly clean, but had to be reseasoned with some vegetable oil and an hour or two in a hot oven.

Normally, I just wipe with a damp rag, and then every month or two, I try to clean a little more thoroughly. Once or twice a year, I empty out the drip tray.

As for baking, the Bluestar has an evenly heating and predictable oven. Holds the temperature very steadily and has a functional convection fan. I liked baking with it, except for the fact that it takes a long time (at least 20min) to preheat properly. I usually keep a big fibrament baking stone in there, but I believe it works well even without the stone.

It also has the most amazing infrared broiler. It's such a useful tool. That alone makes the oven worthwhile.

After our remodel, we now also have an electric combination steam oven. I find I use if more frequently now. It is much smaller, which means it preheats in no time. That's really useful. Also, there are lots of applications where it is useful to have fine control over moisture. But surprisingly, I find that baking is not really all that different.

Yes, you have to make adjustments. But I have had to do that for any of the ovens I ever owned. Every oven is a little different. Fuel source is the smallest issue, IMHO. But temperature stability and even heat distribution does matter a lot. Also, some convection fans are great at spreading out the heat, whereas others result in localized hot spots. So, you just have to figure out these details when you first work with a new oven.

Before choosing one of these pricey ranges, you may wish to read Consumer Reports reviews of all types of ranges. On Pro-Style ranges CR writes, "Pro-style ranges make a statement. But despite their high price, they aren't the best ranges we've tested. We cover both gas and dual-fuel ranges, which pair a gas cooktop and an electric oven. Some pro-style ranges have surprisingly small ovens and lack a self-clean feature." CR rated the Wolf GR304 low.

https://www.consumerreports.org/join ($10/month digital)

I’ve had both gas and electric ovens. Have baked and roasted wonderfully in both. The difference in your cooking results is much more a function of 2 things than whether a gas or electric oven: (1) the quality of the appliance regardless of what kind of fuel it uses, and (2) the skill of the cook.

All-gas ranges are simpler machines and have less to break. Some people don’t like them because they feel they are more indoor-polluting. I have cooked with all-gas ranges for 40 years, and have not experienced this, but enough people report it that it should be taken into consideration in your decision. Other considerations are that a dual fuel range is more expensive, and if you don’t have the electric line already, you’ll have to pay an electrician to run one. As to cooking meats vs baking, there are equally as many people who say they prefer baking with gas as electric, and equally as many who prefer roasting with gas as electric. There is no consensus. Though one of our frequent posters here, Wekick, has provided analysis of this. Nevertheless, in real life it comes down to the 2 factors I mentioned in my first paragraph.

Thanks everyone for your help and advice. Doing a little more research I have found some poor reviews on the Bosch range so I have ruled that one out. Now looking at GE Cafe line, never thought I’d consider GE again after past bad experiences lol!

I have a Bosch gas range (7-8 years old) at my cottage and a Wolf cooktop (16 years old) / double electric oven (5 months old) at home. I used to bake a ton, but now much less since I have 2 of my 3 in college.

I really LOVE all of my appliances I mentioned, so in terms of the difference on the same dishes I've made in both ovens:

• Meats/Roasts are moister in gas (though still pretty fantastic in my double electric with convection roast)
• Baking is also moister in gas (this is not necessarily a bad thing as it only posed a problem for me with biscotti...they were not crisp like they always are in electric)

I'm very happy with our Bluestar electric wall oven. I bake in it all the time and being able to use a full size sheet makes it really great.