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.

Hi Rain Gal, I have been lurking here for a couple weeks now as I research redoing my kitchen. When I saw your post, I knew I had to offer my 2 pennies. So I joined today, and here is my experience and thoughts. About 3 years ago I bought a Maytag gas range with the same type of covering on the grates. Within a year, I had burned it off completely on the front right burner. I was shocked, and not happy. Called the local store we bought from, and he replaced it with another he ordered. What I had also noticed happening was with the silverish ring (don't know the name) right below where the flame comes out. Mine is like a rough/frosted finish. It was turning brown. Come to find out, nothing would clean it off. It's still there, looking awful. The grates turn brown too, and while most of it will come off with cleaning, who wants to clean their grates once a week?? And to top it all off, I went back to tell the seller I wasn't happy at all, and he just smiled. That's it. And then they went out of business. So much for "buying local".... The stove you are looking at looks like it has the same type finish on the rings, and definitely has the same grey enamel coat. If there is any way to get out of this purchase, I would suggest doing so. Get grates without that enamel coat, and if possible (I'm in the process of trying to find one) get a stove that has a smooth, polished finish on the rings. Sorry to be such a debbie downer with my first post, but I wish someone could have warned me. Hope it helps, and good luck!

charon70- UPDATE of having Miele: The range is amazing-the only issue I am having, the LP burner sometimes makes my pot black ( ashes)-when I open the gasket- there are some black ashes - So I cleaned the cover- It keeps happening when it gets dirty- so I am not sure if this is a common things for a LP gas range? I place a service call -at the beginning they told me because the Propane line was too brand new? Lets see what the verdict today

The Wolf gas range does not have the blue interior and does not have the chipping. We bought Wolf for their supposed "great service" but were very disappointed. There are definite differences in gas and electric ovens. Of course you can bake in both of them, but some people might have a preference for one or the other. Gas ovens produce water as a byproduct of combustion but they have more ventilation so moisture from combustion and what you are cooking vent out so gas is more drying heat. You also will get more heat and moisture dumped into your kitchen. Electric heat does not produce moisture but tends to hold onto humidity from what you cook so are more humid. This will have some effect on what you are baking. The added moisture promotes starch gelatinization so may allow a little longer rise in things like bread or cakes. It also affects the crust. The electric ovens will hold onto added moisture that you might add while baking bread. You can use a cloche to keep moisture around your bread in a gas oven. A gas oven because it is drying promotes the Maillard reaction and therefore browning. This is why many like it for roasting. Drying is also good at the end of baking so that you get that browning which contributes to flavor. If you have an electric oven with convection, you can use the fan when you need the drying effect of more air movement. Electric ovens are as freidajune says can be more complex. They might have additional elements that can direct the heat, more from the top(for roasting) or bottom and may have elements in the back that are in theory supposed to provide more even heat when the oven is full. Some ovens have a variable speed with the fan but very few actually mention this in their manuals. They can also have little oddities in the way they work. You might consider the broiler. Some gas ovens have an infrared broiler which can be very small. I tend to broil trays of things so like a wider electric broiler. Regular gas broilers don't get as hot because the heat goes up.