Looking at a kitchen remo in my near future, and will be stove shopping. Currently have a dual fuel convection GE Cafe (in the house we are selling) ~ love it for stovetop cooking & convection roasting, but convection bake isn't so perfect, hot spots, can't do multiple racks (well I can but it doesn't cook evenly), as it lacks the element behind the fan.

I'm seriously considering true/euro convection and I am really wanting to hear from the bakers out there. I'm wondering about everyone's experiences with different brands of true/euro convection and what they love and what they hate and how many clams they spent :-> Am I crazy to think I can find something under $5k?!