I have both in BlueStar. I have the 30" RNB range and the electric wall oven. I'm happy with them both and would buy again. They are not cheap though!

With the config you describe, I would get a 36" Bluestar Platinum Series all gas range with a 30" Wolf Convection Steam oven. That would be my ultimate choice. If you rather stay more mainstream on the range then a Wolf would be my second choice and far above any other. I am very happy with my dual convection 30" Thermador ovens but others have had had issues (most stemming from self cleaning which I don't do), so Miele ovens would be my second oven choice for you. Miele has steam in the 24".

Is the price of steam worth it? I wanted to spend my $$$ on the gas range and then spend very little on my wall oven (which will just be used for baking and as a second oven for holidays, etc.)

I have a Wolf wall oven, (electric), and Gas Range. They are fine, but are overpriced for the quality. I am looking into the Bluestar for our new home.

I personally wouldn't spring for steam - not enough need, but you mentioned bread baking in your requirements and steam is a huge plus there. If it really is a secondary oven then maybe look at a Bosch convection. I do use two ovens WAY more than I ever thought I would - even for proofing and as a warming oven while the other is in full use, so you may be surprised if this is your first go round with two ovens.

Thanks! This is my first second oven so would love moderate price recs on that oven! I am totally lost on brand.

I considered blue star but was concerned about the door heat with small kids and the cleaning factor. Can you convince me? :)

"I'm considering the thermador or wolf range"

Is this because you prefer a sealed burner tray? I think these two both have the lowest rated BTUs for simmering. Gas ovens in the 36" size do not have as many variables as electric ovens, with the exception of the BS Platinum which has the heating element in the back, none on the bottom. You can not turn the convection fan all the way off with this range. It might be OK for roasting though. The Capital Culinarian has a model with some additional features like self clean and a rotisserie.

Electric ovens are a lot more complicated. What do you consider gadgetry? One person's gadgetry is another person's appreciated tool. :-)). If you are considering a combi or steam oven, there are threads on these that would help you understand the differences.

I bake quite a bit --cakes, cookies, pastries more than bread these days but I have an Electrolux that I love because it is so nimble.

It preheats to 350F in 7-8 minutes but I do let it preheat for 30 minutes for real baking. You can put something in like a casserole during the preheat and it won't burn. Some ovens warn against putting food in during the preheat. There is an optional "fast preheat" but I don't think it is much faster. If I open the oven for a few minutes to baste or change trays out the recovery is rapid, about 1F per second. I keep an oven thermometer in there and the temperature varies no more than 5F from the set temp from what I remember as I haven't paid attention to it lately.

It does have some different modes. In the Electrolux, they are fairly simple but they allow you to direct heat more from the top for roasting with higher speed fan or you have standard bake with more heat from the bottom or the same with a low speed fan. It does have a third element (also called true or European convection) but this is incorporated in other modes rather than a separate mode. Some ovens have a dedicated mode that use this element and a high speed fan and it is marketed as best for even baking with multiple racks but oddly there is also more potential for hot spots. I have it with my Wolf DF oven but it always baked evenly with just the conv bake so I never have used it. These modes require a bit of a learning curve but I love having them. The controls are very intuitive and easy to use. I think it bakes pretty evenly but I rarely use three racks at a time. I bake smaller tiered cakes sometimes and I do not need to switch them around. Sometimes I have switched some cookies with higher amounts of sugar which would be more sensitive to any differences in temperatures

The only down side with this oven has been blue enamel chipping. There were chips when it was new and it was replaced immediately. At about 5 years, it had crazing after the self clean and the liner was replaced under the extended service plan. It has been ok but I don't use the self clean. It does not seem to be as much of an issue with Elux as the Wolf ovens.

Many electric ovens have a hidden bottom bake element as does Elux and I don't think that is as good for pies.

The Electrolux ovens have been redesigned to have dual fans and blue enamel on the racks so they can go in the self clean. I think they still make one like mine though, single fan. There is a dual fan Kenmore made by Electrolux too. There are a few differences though.

I would very carefully read the use and care manual on any ovens you are considering to see if there are any quirks that would be deal killers.

Reliability is a big gamble. If you have any electronics, I would buy the longest extended service plan you can buy but look at who is providing the warranty and read for any exclusions. There is usually more than one source for this.

Many people like Bosch too but I have not personally used it. Gaggenau and Miele have many fans but have many modes and are much more expensive.

I have always had very simple ovens before and use the 30" wall over a lot more than the range oven. For one thing it heats a lot quicker and and the ergonomics are so much better. If I had it to do over, I would never buy a range but rangetop and two separate ovens. Pick each separately.

Thanks. I think I prefer sealed burners as my husband is messy and does not clean the range often. I also have little kids and am concerned about a hot range.

On gadgetry: I do not need pictures of the items I am cooking, or preset functions or wifi enabled cooking. I want the least electronics possible to cut down on possible things going wrong.

I use my gas range to cook on top in a cast iron pan and then out the pain in the oven finish off--I do this frequently which is why I want an oven below my cooktop. I tend to cook meats and roast vegetables in the oven. I want even heat, a good broiler, and no interior enamel chipping into my food. I want a cooktop that Sears and Simmers well and distributes heat evenly.

For the wall oven: I bake pie, cookies (nothing elaborate), cake and bread. I have always used the convection function on a gas range for baking, so this is my first foray into an electric oven. I also imagine I will use it to roast sides at thanksgiving when my range oven is full of turkey.

Would love any brand recommendations with that in mind. If I spend $5-6k on the range, I need to keep the wall oven to $3k (as I also need a built in microwave to go above the wall oven and that will cost me another $1k--for a stinky microwave!)

Ihe9567- What did you wind up choosing for your range? I am in the same situation with the same reasoning and looking at similar brands for the range.... Wolf, DCS, Thermador and possibly AGA Pro and probably a basic Bosch 500 wall oven. I feel like I have researched this into the ground and have reached decision paralysis with a range choice.