There are differences between gas and electric oven but it depends on how you use your oven. What do you have now? Do you bake a lot or roast? How do you use your broiler, to broil a couple of steaks or do you need a wider electric broiler?

We currently have a standard 30" electric range, probably 10-15 years old (came with the house), no convection in the oven. It's fine, no particular complaints. We are not huge bakers, normal use is for simple dinners like roasting veggies, baking simple chicken dishes. I don't think we need a wider broiler. I feel like we use the cooktop a lot more heavily, so a nice gas cooktop is important to us. The oven we just need to work well enough for basic recipes. No fancy souffles, meringues etc

I second DrB's recommendation. The BS RCS is a great range. I have one and I love it. It's wonderful to cook on, from stir frys, to sautés, to searing fish and chicken. The oven is great for everything: pizzas, roasting veggies, baking bread and cookies etc...If you search on this model, you'll find a few threads. People who've gotten it are quite happy with it. They do make a more powerful range, the RNB that seems to be the most popular BS range that many on GW rave about (and you will definitely find many a thread :-) ), but that's more expensive. (They have even more powerful ones too).

Thanks for the input on the Bluestar, I was not familiar with them. I realized there are a ton of posts about 36" ranges, so I've been reviewing them, and there is no easy answer! I also am trying to learn about the differences between open and sealed burners etc... lots of details I never thought about. The reality is I'm a very basic cook and I think my expectations and needs are not "professional" quality, so I need to decide if I go to the top of my budget for a truly excellent range or stick with moderate budget for a basically fine range. Found the Consumer Reports review of the Kucht and I think it would be fine for my needs... and for ~$1000 less. I really want the extra 6" of space for the cooktop, but otherwise I would get a basic 30" consumer range and be done with it. Actually a bit surprised the standard consumer brands mostly don't offer the 36" ranges. Anyways, thanks for all the input, now just have to make sure I understand the differences and make a choice!

A lot of people do like BlueStar ranges and they make a few different versions. These are the ones that fit your budget. The Platinum and RNB are more expensive models.

RCS - open burner tray(disassembles for cleaning and spills go through to pull out drip tray) up to 15K BTUs, star shaped, uncapped burner

This is a video that shows how to clean the open burner tray.

https://youtu.be/3K2DR2ub1sA

sealed burner range- tray is sealed around burner to prevent spills from going through. 21K BTUs ring shaped, capped burner

BlueStar also makes the Big Chill Pro which is sealed, 18K BTUs ring shaped and capped, very similar to the BS sealed burner range.

https://bigchill.com/shop/cook/36-pro-range/?attribute_pa_color=french-blue&gclid=CjwKCAjw6szOBRAFEiwAwzixBYq0RTHM1so4eFX9aQa_xt-ZkMPDUq-5Xf574KAlnerp1oO62vqJ9xoCkJIQAvD_BwE#

A capped burner was developed along with a sealed burner tray to make a range easier to clean because nothing can drip into the gas ports. Not everyone thinks it is easier to clean though. This is strictly a personal preference. The cap will give a wider flare to the flame on the burner on the highest heat. It would be ideal to see these ranges live before you buy to see how the flame is. The star burner disperses the heat over a given area better which is good for cast iron or steel pans if they fit the burner. If you have heavy aluminum or copper, the pan will disperse the heat.

The oven on the BS is big and will hold a full commercial baking sheet or 2 half sheets. It will take a little longer to preheat. It sounds like the gas would work pretty well for you. You might notice some difference in things like cakes if you are used to electric because gas can dry the surface a little faster so they might set a little quicker. Gas ovens have bigger vents because of the combustion of gas. This allows more heat and moisture into the kitchen. Because of the air flow through a gas oven, it can be more difficult to keep added steam in the oven so some bread bakers use a cloche.

I mention the broiler because you might be used to an electric broiler which is wider than the infrared broiler you will see on BS. You would want to look at the BS broiler because some think it is too small.

The infrared gas broiler has much more even heat than a regular gas broiler or an electric broiler. I prefer an electric broiler because I use it to toast trays of sandwiches or appetizers. Others like the really high heat of the broiler even though it is smaller because they are primarily doing a couple of steaks. Regular gas broilers are not as hot as either the electric or gas infrared broiler.

The convection fan on the BS is an on/off switch. An electric oven might have several heating modes, more from the bottom or top or even from the back(called true or European convection). You have more options but all of this is coordinated by a computer board.

Just in general one of the things I like about the prostyle ranges is the depth front to back allowing bigger pans to fit.

I know you said you want a range but if the burners are the most important, consider getting a rangetop and a more basic oven, possibly just a 30" oven which will preheat much faster.

Stick with a 30” induction range and buy a separate plug in induction burner for when you need that 5th burner. It will happen far less than you think.

Dacor makes a high-altitude (hello, Colorado!), dual-fuel, pro-style range. And at $3,999, the 30" is $1 under your budget! ;)

Dacor 30" range