Yes and both BlueStar and American the makers of gas wall ovens are working on introducing electric ovens, American actually showed one at a show.

Guadalupe - Sounds good, but I think it's been shown repeatedly that it's a bad idea to wait for new products to come out.

Andrew - Reading your post my number one question is, have you really personally found there to be significant different differences between gas and electric? (Attributable to the fuel, not the oven quality.) Or are you just repeating talking points you've read a hundred times? I'd ask myself this honestly before jumping through hoops to have both. I see extremely few comments about range ovens post purchase. Even those coveted infrared broilers get little press other than comments about burnt food and small coverage area. Wall ovens is another thing, but then again they don't do anything else aside from being ovens so you gotta talk about them.

Well, as someone with a gas range, I will say that I love the infrared broiler - they make great steaks. Since my condo association banned outdoor gas grills on wooden decks (actually it's a state law they decided to enforce) I find myself using the broiler a lot more. As far as the oven itself, I find the convection gas oven really great for roasting meats and poultry. By the way, one advantage of a range is that the vent hood will more easily vent the heat, odors, etc. from the oven.

Thanks for the feedback. I'm pretty set on gas. I've got an infrared broiler now and I really like it. I agree that you have to learn how to use it, but I'm a big fan of high-heat cooking. I would also prefer wall ovens as I would rather not be stooping down as much.

My default plan is a gas range and an electric wall oven (thanks for the tip about venting, especially from the broiler). The only question is what to do if we need to go with a cooktop. In that case it possible to stack a gas wall oven from one manufacturer on top of an electric from some other (ignoring the aesthetics), or is there some code or technical reason why that's not possible?

If I can't fit a range and can't do one gas and one electric, I'll probably just go with a single gas wall oven and maybe a speed oven or something similar. I've been cooking on gas for a dozen years and while I understand the advantages of electric; I really like and understand gas. I'd rather go with gas and not know what I'm missing than go with electric and then discover that I wish I had stayed with gas.

Andrew

acertain, I am planning to install a bluestar 24" wall oven under a gaggenau combisteam. (thus, gas and electric).
It happens that those are just the two ovens that I wanted, and I like the idea of one of each.

Yikes, it never occurred to me that it could be a technical problem to "stack on manuf over another"

I will join you in asking for feedback...Anybody know why we can't??