Between computer issues and chipping blue enamel on some ovens the amount you spend has no correlation to longevity.

Are you only considering electric ovens? BS, American and GE also make gas wall ovens. Gas heat is a more drying heat which is great for roasting. This is because superficial moisture must be evaporated, by air movement or heat before the Maillard reaction can take place, producing browning. If you have an electric oven with a fan, it will be more drying with the fan on. Some electric ovens also allow a roast mode which brings more heat from the top. You don't necessarily have to buy a Wolf to get the versatility of an electric oven. Do you see yourself ever baking more In the future? What size oven are you looking for?

Oh, my, I hadn't even thought of the problem of moisture with roasting—you're right, thank you very much for bringing that up. That will indeed be a factor in the quality of the food I eat!

I don't see myself baking more, unfortunately—I don't eat wheat, nor do I eat wheat-free breadlike products, and that's not likely to change. (I do make a nice cornbread, though, and maybe every couple of months make some sort of gluten-free bread or cake treat.)

Given the layout of our kitchen, if I decide that I want a gas oven, I'll probably need to go with a freestanding range rather than a wall oven. I'll be sorry to give up the height, but that will simplify things a bit.

I am not sure there are any analog products left anymore, a lot of the digital products put an analog face on the product, for us "old timers". It sounds like you currently have electricity, and that switching to gas is going to cost something in addition to the cooktop. Have you thoroughly researched induction?

I currently have gas and have rarely used an electric oven; it's just that dealing with gas on the side of the kitchen where a wall oven needs to be is something that my husband prefers to avoid (although we'll talk to our contractor about it). I have read about induction but do prefer to stay with gas for the stove.

I had that question about the analog appearance of electric ovens. I'm pretty sure the BlueStar gas oven really is analog, though—there aren't any features that would need a control board. That's a factor in its favor. (I'm talking about the oven in the freestanding range; I haven't looked at their wall oven.)

I had a freestanding gas range/oven put on one wall, and a electric wall oven put on another wall. It is nice to have two ovens once in awhile. But I would not give up the wall oven, it is just way more convenient not having to get on your knees to pull something out of the oven, and also when cleaning it.

Also, the range has the high powered fan above it, so if I am cooking something greasy I use that oven so the fan captures the odor.

For Wekick or someone else with experience of this: For roasting, how much of a difference is there between (a) a gas oven and (b) an electric with good roasting capability? I would hate to give up my lovely roast vegetables.

Other than broiling, what advantages does an electric oven have over a gas—from the diner's perspective?

(Sorry—I've just realized that this must be a question that's been discussed at length before—so I'll go do a search and come back if I have further questions.)

You sound like you could go with a BS range really.

Electric ovens can be very different from each other. You are coordinating several elements and sometimes multiple fans. Some have variable fan speeds while some do not. You have the very complex like Miele and Gaggenau to something like Wolf to something cheaper but similar functioning like Electrolux or possibly Bosch on down to something with less modes and maybe just an on off switch. I have Electrolux and love it but it has the blue enamel and the only brand immune to the chipping seems to be Gagg.

As for broilers, some gas ovens have infrared broilers that tend to be smaller but more heat than a traditional gas broiler. BS is like that. Electric broilers are much wider.

I bake all kinds of things but we do have family members who are very strictly GF, actually wheat free, so bake quite a bit along those lines. My philosophy is using recipes that are naturally wheat free rather than a bunch of substitute ingredients. I also bake grain free, very low carb sometimes.

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