There are several people on the forum who have freestanding ranges with double ovens, several with the maytag gemini. The one complaint I have hreard, and I have a friend with one, is that the large oven is difficult to use with heave items but the small one on top is good if that is the one you will use the most. I now want the GE cafe as it has the large oven on top and the small oven on the bottom. I believe that as I get older, I will be bothered more by opening the large oven door to the floor and having to pull my turkey out of that rather then my mac n cheese from the small drawer on the bottom. Go to an appliance showroom that has both types, take a few roasters and pans and try them out. That is my advise for all appliances. You have to take pots and pans and roasters with you. I have gotten looks, but also comments of approval from people when they realize it would possible save them an appliance return.....

Try the Jenn-air version of the Maytag

Seriously I think the connection to BTU and ventilation exists, but you have to consider why. I had a friend last week ask me how she could sear a steak on her small burners... I told her to use her cast iron skillet and leave it on the burner until a drop of water bounces around on it. I told her not to crowd the pan, and why the steak would suck the heat out, and why cast iron would hold so much heat. She told me she took my advice and then some. While the steak was cooking on one side, she pre-heated a second cast iron skillet she had and when it was time to flip the steak, she flipped it into the other- by now 'hot' skillet. She said it came out perfect. You can imagine my despair in the old days when even at breakfast the alarm would go on if I cooked bacon and eggs (when I lived in rented apartments), even steam from pasta would set the frigging alarm off. Then I needed more water and a bigger pot to boil the water and at least twice the time, because the pasta would just take the water temp right down.. Now with a bigger BTU burner I don't need as much water because it comes back up to temp so much faster. Speed and control is what larger burners are about. You can certainly turn the burners down when you don't need the extra power. Having decent pans will go a long way, the extra power only adds speed and might change what you like to cook. A lot of people on this forum will tell you how important ventilation is when you buy that deluxe fancy range. The fact is, yes, if you are cooking for a big party and food is flying, grease is frying, steam is rising and ovens are roaring, you will need what ever you can get. I can't tell you how many wonderful get togethers I've been to in apartments and homes with old kitchens and friends gathered, and there is just as much heat,steam and grease with those small ranges crowded over with visitors and loved ones.

Sorry, I just noticed you said electric in the title, I didn't read carefully enough. The main reason I was asking is that with gas, the KA will not let you use the surface burners with the power off unlike most other gas ranges. Since you're electric that's not an issue for you but I still like the GE better. I wouldn't worry about mixing brands, the stainless won't be different enough to cause an issue, and stainless often varies within the same brand anyhow since the appliances are usually made in different factories. How hard is your water? If it's at all hard and you don't have a water softener I would recommend buying a dishwasher with one built in. It's especially important nowadays with no more phosphates in the detergent. Yes it's expensive, but you'll notice the difference in performance, and the parts will hold up better over time. Have you considered Bosch for the dishwasher?