I was pretty set on the Elux DF but my trusted appliance guy told me he would recommend the GE 10 out 10 times (this is for the monogram, not the cafe). I went with the GE, but haven't used it yet. :/ Looks nice though and has the roll out racks.

This topic has been discussed on the Appliances Forum. The consensus is that the idea that all gas is not as good for baking is a holdover from decades past and is no longer true. With today's ovens' better insulation, better thermostats, electronic ignitors, you will not have any more problems baking in a gas oven than you would in an electric oven (assuming same manufacturer and price range). Furthermore, typically an all gas oven will have less electronics, which means less to break. If you get an all gas oven with a convection fan, then there won't be hot spots - most gas ranges on the market now have convection. Frankly, I think the upcharge for a dual fuel range over an all-gas range is a ripoff by the manufacturers. BTW, I have an all gas oven (like you, I didn't want to have to pay an electrician to install wiring). I bake everything, and everything comes out fine, including delicate souffles, butter cookies, sponge cakes, puff pastry, you name it. I also get a nice crust on meats from the gas oven. I wouldn't change it for a DF.

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.

Yes, actually. If you look at the reviews on Home Depot's website many of them will say to the right that the customer review is from cafe appliances (together with the logo for cafe). Having read through many of these reviews on Home Depot's site as well as Lowes, and on online retailers such as AJ Madison, Appliance Connection, etc. you will see the same reviews appear. From that point there are complaints by some that their reviews we removed for being negative. Review removal, either following a post or in the pre post approval process is a relatively well-known phenomenon by many businesses, and thus is not surprising. If you are asking whether I know the extent to which this practice is done by GE, I do not. If you are asking whether I know that the testifiers who claim that their reviews were removed are credible testifiers, I do not. If you are asking a deeper philosophical question about the nature of credible testimony, how much credence we should give to things and when, and whether I have can have epistemic access to the truth anything at all or whether to constantly remain skeptical, I would love to debate it further with you since I am a professional philosopher and my research focuses on such questions! However, as regards the simple relatively banal question of range reviews and oven performance, I take myself to have sufficient reasons to ask individuals on Houzz to provide their opinions as to whether they were satisfied or dissatisfied with the baking performance of the relative oven types and to provide more specifics than are often present on the reviews at big box stores. I figure since this request is one that people can ignore, there are no perceptible harms to be concerned about in posing the questions and asking for feedback. I like to cook and I like to hear about people's experiences, and the more information the better in my book.