David, your budget may be helpful for recommendations. One thing when I was recently searching for a new range is to take your larger kitchen items to the appliance store to see if they fit in the oven. Lots of the newer ovens are smaller and it could really impact your cooking ability if you're cooking for a large group. I knew I wanted an infrared broiler and despite all the bad Viking reviews here went with Viking 30" Series 5 all gas. I love it and the broiler is amazing. My other option was Wolf. I couldn't fit what I needed in the Wolf 30" all gas oven. The 3 year warranty on the Viking is an additional plus.I hope this is helpful in your search.

How low and how high does the oven go? Our combi-steam oven goes as low as 85 or 90F and only up to 450F. I really wanted low temps for making yogurt, raising bread, slow & low cooking, decrystalizing honey, etc. and we have a second oven with our range that goes to 500 or 700F with broiler. The capacity is another issue. Personally, I'm a small oven fan. They heat up fast, fit what I need and cook faster IMHO. We are also a small family that doesn't entertain all that much (though our two smaller ovens did great entertaining 16 at Thanksgiving). Brands do matter to me, mostly because I think they are an indicator of quality. We considered a Wolf, Miele, Gagg for a second combi-steam oven. From my interpretation of what I found these had the best track records. I'm not much into warranty although its nice that the Gagg we chose has a 5-year warranty. Miele has more features and a more complicated interface. Gaggenau is the most expensive. Wolf is a little behind the curve in terms of features but has great customer service. These are sweeping generalizations and just my opinion. We scored our new in box Gagg on ebay (last year model) for less than 1/2 price and are very pleased with it. The regular price is obscene.

Cedelchef......How long have you had your Viking Range? I assume from your review that you have not had any significant issues?

Are you talking about a wall oven or range? Before I could recommend any oven for you, I would have to know more about how you use your oven.

I would consider Bosch, Electrolux, Gagganau and Miele. I would have at one time recommended Wolf and I bought my DF range because of their reputation for service. My dealings with them have been very unsatisfactory. Although they make this claim on their website, they DO NOT "resolve any issues you may have to your true satisfaction". Read about their blue porcelain chipping. BlueStar is new so there are not that many reviews yet and nothing long term.

In the past you could buy appliances and not pay much attention to the warranty but now it is key. You can read all kinds of stories of failure on this forum. I would carefully read and understand what the warranty says and read online how well the company stands behind the warranty. I would consider an extended warranty if buying an oven with extensive electronics but you have to read it very carefully looking for exclusions. Also read the use and care manual usually found online very carefully for any oven you are considering.

I would read as much as you can and understand the differences in gas and electric ovens. Understand how convection works.

This is a post I wrote earlier to get you started.

"These are some differences in the way electric and gas ovens bake/roast. These features can vary quite a bit brand to brand.

-You will commonly read that gas is moist heat and electric heat is dry. This is only if you look at the source of heat without considering what goes on in the oven. Electric ovens hold on to more of the moisture from what you are baking or if you add steam. This actually ends up "moist" heat. This promotes starch gelatinization.This is mostly a benefit for those that want a particular type of crust when baking bread. It also will delay the setting of a cake or things that rise a little giving it a better rise. Gas ovens do not hold on to the moisture very well because they are ventilated much more. Gas actually releases moisture as a product of combustion but it leaves the oven chamber quickly so a gas oven has "dry" heat with more movement of air. Also more heat into your kitchen. Some bread bakers cover their bread to keep the moisture in the first half of the baking process in a gas oven. Some have even tried blocking the ventilation to keep moisture in the oven. This dry heat is good though for the second half of baking because it promotes browning. In some blogs I have read, bakers open the electric oven briefly after a cake has set, to release steam and/or turn on the convection fan. The dry heat of a gas oven is better for roasting as it evaporates moisture and promotes browning. The convection fan will do that in an electric oven. I think this makes an electric oven more versatile.

-Some electric ovens have a very narrow range of temperature. The normal swing is about 25 degrees on either side of the set temperature. I have not found it that important to have the very narrow swing in temperature.
-Some electric ovens have modes with the ability to direct more heat from the top for roasting and from the bottom for baking. The convection fan speed may also vary, slower for baking, faster for roasting. You might also have two fans. Electric ovens also might have third(and fourth) elements called European or true convection which is only in a few gas ovens. This is a benefit when the oven is full in having things bake more evenly. You can't always tell when these elements are being used in a given mode. My Electrolux oven has a little indicator that shows the rotation of the elements but most do not. You can hear a difference in fan speeds. Gas ovens typically have just an on and off switch for the fan. I like the different modes but some people do not find utility in them and consider them needless "bells and whistles". They do require a computer board to coordinate them which some do not like because some ovens have had boards that fail in self cleaning. Some also do not like the sound of cooling fans that can run after you turn the oven off These features do have the potential to heat an oven more evenly if they work. I would avoid any new models with these modes until they are proven. Some electric ovens have an "auto correct" feature for convection. It is ok if optional, but I don't like for an oven to automatically lower the temperature for me. This is not always necessary.

Electric ovens are more likely to have self clean. One model of the Capital Culinarian AG has self clean but is $$$. Many people avoid use of the self clean because it seems to be a possible source of problems with computer boards and interior porcelain enamel failure.

Look at the broiler. Some higher end ranges have a infrared broiler that can be narrow, but widths of the broiler can vary. I need a wide broiler because I mostly use it to toast trays of appetizers or something like that.

Look at the range of temperature and how can you use the fan? Some ovens only go down to 225F. Others might go down to 80F for proofing.

Consider the size do you need to fit full baking sheets in the oven?

I personally would avoid any oven that uses " logic" to maintain temperature instead of a thermostat. Capital does on its electric ovens as does Dacor Discovery ovens. There are threads on this. I would also want a rapid preheat to be optional because I sometimes put food in my oven to start either using the timer or I just want that option of starting it in a cold oven."

Charon70 I've had no issues but have only had it 10 days. It will be getting a work out this weekend. I'm making Father's Day dinner for the family. 12 people for this meal. I will write more as I go but oh those broiled pork chops!